Oscar Mayer super thick cut bacon

Applewood smoked. Saw it in Wallyworld today for the first time. 9 slices to the pound with a good amount of meat if you pick up the right package. Fried a couple of slices tonight and it's pretty tasty. Think you would have a hard time if you liked it crisp but since I don't It had a nice chewy texture. $3.98 a lb so reasonable.

I have been buying the thick cut bacon for a while now (not specifically Oscar Mayer), as it seems the "regular" cut continues to get thinner and thinner, and practically cooks away to nothing in the pan.

TnTinCT


I have been buying the thick cut bacon for a while now (not specifically Oscar Mayer), as it seems the "regular" cut continues to get thinner and thinner, and practically cooks away to nothing in the pan.

Amen - I love to cook it on the grill too - but you have to watch it like a hawk.

The oven works well too.

What do you set it on?

TnTinCT


I have been buying the thick cut bacon for a while now (not specifically Oscar Mayer), as it seems the "regular" cut continues to get thinner and thinner, and practically cooks away to nothing in the pan.

Yes I also buy the regular thick cut but I'd never seen it cut this thick before. These slices are about 1/4 "  What brands have you found?

Throw foil on a cookie sheet
Lay the bacon down
Set oven to 425
Throw it on the middle rack
It'll probably take 18-20 minutes maybe a little more on the super thick cut...just keep and eye on it. It comes out good and you can just toss the foil.     

You could probably do up some onions and garlic too with the bacon in this manner but seal them in foil with olive oil while the bacon cooks - that is the way I do it on the grill.

For super crispy bacon, lay it flat in a pyrex dish and zap it in the microwave for 5 minutes.  Very quick and super crispy - just delicious.
 

EatingTheRoad


Throw foil on a cookie sheet
Lay the bacon down
Set oven to 425
Throw it on the middle rack
It'll probably take 18-20 minutes maybe a little more on the super thick cut...just keep and eye on it. It comes out good and you can just toss the foil.     

On high?

Re: Oven cooked bacon. I do it in the oven as well. Except, I lay the bacon on a "cooling rack" in a small non-stick cookie sheet. Comes out, great!
Most of the fat drips down on the cookie sheet and the bacon comes out beautifully crisp. 
I will add, I usually lay a piece of foil on the cookie sheet before I put the rack in it. Easier for clean up.

I prefer to buy slab bacon and slice it myself.

Almost any oven temp works.  The higher the temp, the quicker the cooking, but there's one caveat: while EatingTheRoad's 425 will work fine, we find that temps above 375 tend to burn the rendered fat.  If you like to save, and use, that fat, you'll want to use lower oven temps.  We generally use 350 or thereabouts.

We've read about all sorts of ways to keep the bacon flat and/or above the rendered fat, but we find all those techniques unnecessary, and they usually just create more dirty dishes.  We just lay the slices in a half-sheet pan and stick them in an oven.

I tried twinwillows method on a rack at 425. Took about 18 minutes and was delicious + easy cleanup.  I wouldn't mind trying Michael Hoffmans method of slicing slab bacon myself but I would think it would take nearly frozen bacon and a hellava knife

ces1948


I tried twinwillows method on a rack at 425. Took about 18 minutes and was delicious + easy cleanup.  I wouldn't mind trying Michael Hoffmans method of slicing slab bacon myself but I would think it would take nearly frozen bacon and a hellava knife

Nope. No nearly, or even close to nearly, frozen bacon. Just regular, refrigferated bacon and a standard, normally sharp knife.

ces1948

TnTinCT


I have been buying the thick cut bacon for a while now (not specifically Oscar Mayer), as it seems the "regular" cut continues to get thinner and thinner, and practically cooks away to nothing in the pan.

Yes I also buy the regular thick cut but I'd never seen it cut this thick before. These slices are about 1/4 "  What brands have you found?

I'm a bit spoiled, as we are within driving distance of Nodine's Smokehouse - and I stock up when I go - applewood smoked, "bayou" (spicy coating - great for BLTs), and one of my favorites, "10 cloves of garlic" bacon.  You can order online but like any perishables, the shipping is high.

THe older I get, and the looser and fewer of my teeth, the better thin and crisp and non chewy bacon is for me.