Bakin Bacon

Not as much fun as Makin Bacon...But it sure taste good.
So after reading here and elsewhere I decided to try this method. Boy does it work well! I don't think I'll go back to frying it ever again.
I've been buying the Hormel Black Label center cut bacon. A bit more expensive to start with but nowhere near as much waste. I only wish it came as thick cut.

I tried it, didn't like it AT ALL.  Took to long, it was limp, I may have been cooking it too low at 350(I don't want an oven fire). Too much clean up with the pan and the rack.  I'd rather wipe out my cast iron and wipe off my stove.  I've been using an extra thick cut from PFG, I think it ships out to Chili's. If I'm out of that I use Publix extra thick.

I have done my bacon in oven for several years.  I line the pan with  foil, which makes for very easy clean-up  and  bake it  at 400 degrees  for about 12-14  minutes.  I remove bacn from pan to paper toweling  to drain.   After pan cools  down   I  make a pour spout   with the  foil  at one corner of pan  and  drain the bacon fat  into  a container and save it.
I would never bother with doing it any other way.

I had a conversation with LleeChef several years ago.  She informed me that she never did her bacon any other way.  She always used her commercial oven and the bacon always came out crispy.  In addition, she indicated that a commercial establishment could never fry enough in a pan.  They had to use the oven to prepare enough economically.
 
I have tried it several times and it is a bit slower for me but everyone enjoyed it.  I always use the oven set at 400F.  I always have used foil to make the pan easier to clean.  I have no idea how long the oil will keep with out getting rancid.
 
Paul E. Smith
Knoxville, TN 

I've also been baking mine also for a couple years, unless I have to cook something directly after in the bacon drippings.

Microwave's the easiest. Layers of paper towel then layer of bacon and 1 layer paper towel. Cook for 1 mjinute per slice. No muss, no fuss. Discard bacon, eat towel!

That's the way we did it in the Army; the only way to make bacon for a crowd.  For the food line, we'd line the holding pan with white bread and put the bacon on top.  When we'd run out of the bacon, some poor sole would always point to the white bread and ask for the french toast.

I've tried it every way I can think of but I keep going back to the fry pan at about 325. crisps up nicely and drain it on paper towels. Latest favorite is Plumrose applewood @ 2.98 for 12 oz at Wallyworld.

Sundancer is correct.  We did brunch for over 1,000 when I was at the Grand Traverse Resort.  Doing it in a pan was not an option!  We did trays and trays in the oven and it always came out perfectly.  Of course, I use the same method at home.

Well I only cook 4-6 slices for two of us so it seems wasteful to crank up the oven

My wife does it that way but with brown sugar on it. We have yet to try the Goodeats way with pecans blended with the brown sugar.

ces1948

Well I only cook 4-6 slices for two of us so it seems wasteful to crank up the oven

Paper towel and Microwave is your best bet. Removes more grease than pan frying and easier cleanup. Figure 1 minute per slice.

I'm surprised to see how many other roadfooders have been making their bacon in the oven too. We've been using the aluminum foil covered baking tray for many years. Always comes perfect. My wife likes her bacon crisp. Like many say above,roll the foil up , and no mess.

plb


My wife does it that way but with brown sugar on it. We have yet to try the Goodeats way with pecans blended with the brown sugar.

I made Pecan Candied Bacon last summer for a Work BBQ.  It went over great with everyone.

Greymo


I have done my bacon in oven for several years.  I line the pan with  foil, which makes for very easy clean-up  and  bake it  at 400 degrees  for about 12-14  minutes.  I remove bacn from pan to paper toweling  to drain.   After pan cools  down   I  make a pour spout   with the  foil  at one corner of pan  and  drain the bacon fat  into  a container and save it.
I would never bother with doing it any other way.

 
I do my bacon in the oven the same way except, I put my bacon on a (cooling) rack over the foil lined pan. It's amazing how many restaurants and major food institutions do it the same way.

I worked for Denney's, on the Vegas Strip back when the Grand Slam first started....we would pan and cook 500# of bacon and 400# of sauage each night for the next weekend day ( Fri, Sat Sun) and would frequently run out.  But that was the best way to cook bacon and I still do my 2# of Benton's that way...then just bag it and freeze it. YUM.

MikeS.


Not as much fun as Makin Bacon...But it sure taste good.
So after reading here and elsewhere I decided to try this method. Boy does it work well! I don't think I'll go back to frying it ever again.
I've been buying the Hormel Black Label center cut bacon. A bit more expensive to start with but nowhere near as much waste. I only wish it came as thick cut.

I think Hormel Black Label is the best commercial brand out there!

Where I work, we put the bacon on parchment paper and bake it that way in a 350 oven for 15 minutes.Turns out fabulous every time. Of course we have to make pounds of it at a time, as we use it for sandwiches and breakfast.

i cover the pan with tin foil, then put the grill insert in and put the bacon slices on that (i spray a little pam first).  bake at 375 for 15 minutes or so, turn the slices over and bake another 10 minutes or so and they come out perfect every time (cooking time depends on how thick the slices are).  using the grill rack allows the fat to drip away and i also trim off excess chunks of fat as well to avoid flare ups. 
 
been cooking it this way for years now and i'll never pan fry bacon again!

Rack in the foil lined cookie sheet works the best if you're going to bake it. I still prefer the Microwave.

I just havent mastered the microwave method. God Bless those who have. Frankly, as a chef, I hate microwaves. I use them as little as possible.

chewingthefat

MikeS.


Not as much fun as Makin Bacon...But it sure taste good.
So after reading here and elsewhere I decided to try this method. Boy does it work well! I don't think I'll go back to frying it ever again.
I've been buying the Hormel Black Label center cut bacon. A bit more expensive to start with but nowhere near as much waste. I only wish it came as thick cut.

I think Hormel Black Label is the best commercial brand out there!

 
I bought some Hormel Black Label "center cut" bacon the other day based solely on y'all's recommendation. I'll make some this morning for breakfast. In the oven, of course
 

I often use the oven, especially if I got more that 2-3 mouths to feed.  I tend to like thick cut and not overly crispy.  Basically I put the cold slices in a 9X13 pan and put it in a cold oven. Turn the oven on to 425, and about the time my oven buzzer goes off to let me know the temp is reached, the bacon is ready (and i sometimes save the fat to use in other recipes.......hence no foil)

kozel


That's the way we did it in the Army; the only way to make bacon for a crowd.  For the food line, we'd line the holding pan with white bread and put the bacon on top.  When we'd run out of the bacon, some poor sole would always point to the white bread and ask for the french toast.

Yep, that's the way I remember it from my time in the army.  And, no matter what you may have heard about army food, to this day it still ranks among the best bacon that I have ever had ........... anywhere.

Foodbme

ces1948

Well I only cook 4-6 slices for two of us so it seems wasteful to crank up the oven

Paper towel and Microwave is your best bet. Removes more grease than pan frying and easier cleanup. Figure 1 minute per slice.

Of course, the time depends on how you like your bacon. My wife likes hers done but still a little flexible when she bites into it. We use an organic bacon and the time varies from package to package. One package will only be about 1:30 for two slices and the next may be almost 4:00 to get it right for her. Now myself, I like my bacon just this side of burnt, so my timming doesn't have to be too exact.

speaking of bacon....... i just got to try some bear bacon last night..... talk about awesome !!!
and i will be trying some moose bacon tomorrow night, cant wait !!
 
lol, just had a friend visit from alaska.... she promised pickled moose nose next visit, lol....

PokeYerNose

kozel

That's the way we did it in the Army; the only way to make bacon for a crowd.  For the food line, we'd line the holding pan with white bread and put the bacon on top.  When we'd run out of the bacon, some poor sole would always point to the white bread and ask for the french toast.

Yep, that's the way I remember it from my time in the army.  And, no matter what you may have heard about army food, to this day it still ranks among the best bacon that I have ever had ........... anywhere.

That's because it was probably "Government Surplus". Part of the USDA plan to regulate Supply & Demand and supsidize farmers & food producers.
The best Butter and Cheese I ever ate was "Government Surplus!" A lot of it went to military mess halls. And people on welfare.