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Perfect Bacon

post #1 of 7
Thread Starter 

How To Make Perfect Bacon

Crispy Oven-Baked Bacon

Want to make perfect crispy bacon without all the mess? The simplest, most foolproof way to do it is to bake it in the oven.

Difficulty: Easy
Time Required: 20 minutes

What You Need:

1 lb package of bacon
Shallow baking sheet
Aluminum foil and paper towels
Heat-resistant container for collecting drippings

Here's How:

Line a baking sheet with foil. This will make cleanup easier later.

Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.

Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.

Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses. I like to pour it through a strainer lined with cheesecloth to filter out any crunchy bits.


Don't pre-heat the oven! Make sure the oven is cold when you put the bacon in.

Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.

You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.

Variation: Dredge bacon in flour or corn meal before baking.

Variation: Sprinkle bacon with brown sugar or freshly ground black pepper before baking.

Source: Culinaryarts.About.com



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post #2 of 7

Sounds interesting!

post #3 of 7

mmmmmmmm........bacon.....I like the idea of dredging it thru the brown sugar, will have to try that one

post #4 of 7

I did this the other week but I used drying racks inside sheet pans to keep the bacon out of the fat. It worked great and the bacon didn't curl like it does on the stovetop. I didn't know about starting from a cool oven was the key but I did it anyway due to time constraints. I never have figured out how to keep it nice and straight in a frying pan. I grew-up with the microwave tray to cook the bacon so it had to be cooked to a crisp to make it edible.


post #5 of 7

what's that have to do with smoking meats?

post #6 of 7

This was posted in a recipe forum.  I don't think that actual smoking would be required in that forum?  And any good bacon is a smoked meat?


And yes, bacon in the oven works very well when done correctly with care.


It is very helpful when making bacon in large quantities.  Think huge restaurant or buffet operations?  Even for a large family situation.


I do mine in the pan.  When needed, the oven works well too.  If the cook is on top of it.


Good luck and good smoking.

post #7 of 7

What I like to do is add some fresh snipped rosemary to the slices before baking. Takes bacon to a whole new level. Excellent on a burger with some blue cheese.

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