Prep 5 mins
Cook 1 hr 30 mins
My daughter taught me to cook bacon with no splatter or mess on the stove top, by baking it instead. I use a 10"x15" jelly roll pan or the bottom of a broiling pan. I buy parchment paper for baking in rolls in bulk online, but you can get it at the supermarket or any cooking supply store. I bake 3 pounds of bacon at a time and freeze it in individual servings.
- Preheat oven to 400 degrees F.
- Line a 10"x15" jelly roll pan with parchment paper for cooking/baking.
- Place 8 slices of bacon across the short side of the jelly roll pan flat on top of the parchment paper.
- When the oven comes up to temperature, place the pan with the bacon on the middle shelf of the oven and bake for 15 minutes.
- When the 15 minutes is up, check the bacon.
- We like our bacon limp, but if you like it crispy, add more time, rechecking it every 1-2 minutes for desired doneness.
- Remove finished bacon to paper towels or brown paper and blot excess grease off bacon with paper towels.
- Drain bacon grease into a can.
- Repeat process until entire 3-pounds of bacon is cooked.
- Freeze in portion sized bags.
My mom uses a cooling rack inside a cookie sheet instead of parchment paper. Bacon is less greasy.
I lined the pan with foil and tossed it away for an even easier clean-up. I then laid the cooked bacon on paper towels, then wrapped in foil for future use. Should you want to save the bacon grease, pour into a small container and freeze. No need defrost, just chip out the needed amount and return to freezer. For that matter, the bacon can be cooked in advance and frozen, too. Thanks, Acadia, for a technique that makes our cooking experiences just a little easier. I'm now off to explore ways to unclog my arteries. ;-) Made for Potluck Tag.
I only had enough bacon in the freezer to cook up for belts for lunch with a portion left over to freeze or at least I thought but it got eaten up so don't know how it freezes and works out when you use it later but what I did love was that at the 15 minute mark I took out the DM's and made up her belt (everything else ready to go) and popped mine back in the oven for 5 minutes as I like it really crispy but the DM likes it softer so we both enjoyed our lunch sandwich using homegrown lettuce and tomatoes and eggs from the local egg farmer and crispy bacon in toasted wholemeal/wholegrain bread with a touch of b-b-q sauce on the the bacon - YUMMMMM. Thank you Acadia*, made for Potluck Tag.