When I was growing up we fried our bacon.
The strips went into the pan, and the pan was turned on. Not too high though… or else the bacon grease could catch on fire!
The bacon pieces would shrivel and curl up. And because they’d curl, some parts would be too dark and some would be a little raw for my taste.
And the stove top would get so splattered full of grease! I hated cleaning it up! For that reason I never liked making bacon.
But there’s a better way to cook bacon!
I learned as a cook that baking bacon is so much easier, so much more efficient, and so much easier to clean up.
I know this may seem like old news to some of you, but just this week I talked with someone who had never heard of baking bacon…
So, to save some of you some hassle and grief, here’s the easy way to do bacon!
1 pound sliced bacon (thawed)
- Open up your package of sliced bacon.
- Lay the bacon slices onto an ungreased baking sheet (make sure it has sides!).
- The bacon strips should be touching or even slightly overlapping.
- You may have to lay an extra piece or two over the ends if you have more pieces.
- Bake at 350° for 25-30 minutes, depending on how crispy you like your bacon. Be careful… once it looks like it’s almost done it won’t take long! Keep a careful watch on it after 20 minutes.
- Once the bacon is done, remove it carefully from the oven. Have a heat-proof container ready.
- Pour the hot bacon grease out of the corner of the pan into the container. (Even a strong old sour cream container might work if you don’t plan on keeping the container.)
- You can store the bacon grease in the fridge until it has hardened. Then you can discard it easily by scraping it into the trash if you don’t plan to use it.
- Remove the bacon from the pan. Serve, or allow to cool for later use in recipes or sandwiches.
Baking your bacon will keep the pieces lying flat, and they will cook more evenly. You’ll greatly simplify your clean-up, and you can cook lots at a time! I can fit two baking pans in my oven at once (well, I could do three but I only have the two pans).
I like to do several packages of bacon at once. Then I cool it, divide it up and freeze it for when I want to make quick bacon and tomato sandwiches, or add it to a quick egg breakfast, or even to make an omelette or other dish that requires bacon.