November 30th 2010
archived under: Bacon, Breakfast, Grain Free, Main Ingredient, Other, Recipes, Techniques

For my spinach salad recipe (which we took to Paige and Greg’s house for Thanksgiving), I needed to cook a pound of bacon. I didn’t feel like doing batch after batch in a pan, so I cooked it in the oven. So easy!


You know that pre-cooked bacon you can buy in the store? You could do that yourself this way – it comes out differently than when it’s cooked in a pan. It’s not all wavy, and I cooked it long enough so that it wasn’t chewy at all, but nicely crispy. This is also a great way to make homemade “bacon bits” (Just put them in a plastic baggie after they’re cooled, and it’s super-easy to crush them into tiny bits. It basically shatters.) for putting on baked potatoes, in soup, on salads, in omelets, or wherever you want.

How to Bake Bacon

Preheat your oven to 275 degrees Fahrenheit. Some people do it on a higher temp, but I prefer to cook it more slowly at a lower temperature.

Place cooling racks on your baking sheets. I actually made a double-decker of cooling racks, and it worked perfectly.

Lay out your bacon on the racks, making sure the slices don’t overlap.

Bake about 30 minutes, then check the done-ness. I usually bake mine longer (unless it is very thin) because I like it very crispy.

When it’s as done as you want, remove it from the oven, let cool right on the racks, then remove to store, use, or crush.


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