Bacon, Bacon and Bacon

This is my first recipe, if you can call it that. I have just recently learned how to make perfect bacon–just the way you like it, and with way less mess than frying on the stovetop.

Buy the bacon – you can buy whatever you and your family like. It can be pork, beef or turkey, thin or thick, maple glazed or, as my family prefers, uncured. But it cannot be pre-cooked.

What you’ll need:

  • An oven, pre-heated to 350 degrees.
  • 3 slices of bacon per person
  • Large cookie sheet with a lip all the way around
  • Parchment paper that is slightly larger than the pan

It’s now easy peasy — place the parchment onto the cookie sheet. Make sure there is some overhang. It won’t affect the cooking unless you catch the paper on fire. Lay the bacon strips out next to each other. If they touch, that’s fine. They will still cook perfectly well. If you’re making it for a crowd, just use a 2nd or 3rd cookie sheet.

Please the cookie sheet into a pre-heated oven, in the middle if possible, or if you’ve got more than one tray, evenly spaced. Then go enjoy that first morning cup of coffee or tea, or mimosa or bloody Mary — whatever floats your boat, as they say. Cook the bacon about 18 minutes. At that time you can decide how crispy you want it. I usually cook mine about 20 minutes. It will be crispy and crunchy but not burned.

Clean up is easy. Remove the bacon from the parchment onto a papertowel lined plate, then enjoy. In a few minutes the bacon fat will cool and harden up on the parchment paper. You will be able to just pick it all up and toss it in the trash. If your parchment paper was large enough to cover the sides, you may not even have to wash the cookie sheet!!

This is a great way to make bacon in bulk. Over July 4th, I made bacon for people to enjoy with their burgers. I cooked it fully in the morning, then carefully laid it out in a long pouch of foil and refrigerated it. While Mike was grilling burgers and dogs, he set the foil pouch on top of the warming rack of the grill. In just a few minutes, we had perfect bacon for the burgers. Like I said, easy peasy!!!

I’m baaaccckkk! I’ve had some wonderful comments already, so I’d like to offer some additional clarification. Oven cooked bacon can be done directly on cookie sheets or on foil as well. Prior to posting this, I’ve experimented. I’ve used dark colored and light colored cookie sheets, foil and parchment. I have also put cookie cooling racks on the cookie sheets so the bacon would cook without sitting in the grease. All of these worked, although taking the bacon off the racks without breaking them was a challenge. That said, my family likes the flavor, texture and consistency of cooking using the parchment paper best. And yes, they were the guinea pigs for all of the variations, so they do get an opinion here. Hope this helps.





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