My preferred way to prepare bacon is to bake it. That may seem a little unorthodox, but I’ll never go back to cooking it on the stovetop because:
- baking prevents grease splashing on the stovetop,
- most of the fat drains away
- the grease is easily poured in a jar for further use
- it’s easy clean up
- I can fry eggs on the stovetop while the bacon’s baking, which gets breakfast on the table faster
I use a cooling rack set on top of a jelly roll sheet to bake bacon on. Simply lay out the bacon, and bake at 350 for 15-20 minutes. I usually start checking the bacon at 12 minutes–baking time will vary on whether you prefer your bacon crisper or chewier.
I usually flip my bacon about half way through, because I choose not to drain it on paper towels. Flipping it once gets a little bit more fat to drain off, but if you prefer to drain it on a paper towel when you’re finished, you can probably skip flipping it.
Once the bacon is done, transfer it to a plate and serve immediately. Let the jelly roll pan cool, and pour the liquid bacon grease into a jar. Then soak the jellyroll pan and cooling rack in hot soapy water right away.
- 1 pound of bacon
- heat oven to 350
- stack metal cooling rack on top of jelly roll pan
- lay bacon on cooling rack, and place pans in oven
- bake for 15-20 minutes
- flip bacon half way through (optional)
- when bacon has reached desired crispness, plate bacon and serve
- drain bacon grease from jellyroll pan into a jar for further use
- soak cooling rack and jellyroll pan in hot soapy water