This isn’t really a recipe but more of a cooking method. I was destroying my stove and kitchen EVERY day when I was frying bacon. I was so annoyed and aggravated and just done with the mess. I went to Pinterest in search for an easier way. And Pinterest did NOT disappoint! I am just going to do a run down of how I oven “fry” our bacon. There are several different methods, but what kind of blogger would I be if I didn’t inform the viewers? So here it goes.
I start by taking a baking sheet and line it with heavy duty aluminum foil. I make a fold over seam to make sure I have a leak proof barrier between the grease and my baking sheet. I then take a piece of parchment paper and make sure it comes over the sides by an inch. This way the grease stays on the parchment paper to make for easy pour off. Save that FAT!!! (You can use it in home made mayo and other yummy dishes!) I then take a pound of bacon and lay it out flat on the parchment.
Lets Talk About Quality! The better the bacon, the less shrinkage. Some food for thought when you are shopping for bacon. (As you can see….this isn’t a high quality bacon. This was one of the MANY Bacon Brands that I was testing this theory with….)
Place the bacon in a 400 degree preheated oven.
If you prefer a chewy bacon, I found that baking the bacon for 15 minutes (at my oven’s temp.) is the perfect amount of time. You may want to play around with your own ovens temperature. They all seem to have their own opinions of “Proper” Temps.
I like a crisper bacon. I let it go for about 22-25 minutes.
Remove the bacon from the parchment and drain the extra grease off onto a paper towel (or don’t…totally up to you!)
I hope this explains my method for cooking bacon. I enjoy not getting attacked by popping bacon grease and I REALLY enjoy not having to deep clean my kitchen and stove EVERY DAY OF THE WEEK!!! Hope this helps!
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