Do yourself a favor, make oven bacon!

(Bernadette Duty) #51

You actually fry the ham till crispy? I love to fry ham steaks to a crispy outside & tender inside. Yum…so good.

(Bernadette Duty) #52

But the bacon would have been extra crispy, just the way I like mine.Lol. Glad everyone was ok, and they learned a lesson there, but I’m not sure what it is.

(Mark Myers) #53

@AnnaLeeMI Me too.

(Georgette) #54

Baked bacon is the best. I love to weave it and make pizzas with it

(Mark Myers) #55

@georgettestmp7 a weaved bacon pizza crust sounds wonderful! I’ve got to try that!

(Georgette) #56

When I do that, I put the bacon weave on top of a cookie rack and bake it.

(Dave) #57

This is epic… Too think there are people having egg white omelettes and plain rice cakes

(kimberlynwebb) #58

Going to try oven bacon today! Yay!

(Casey Kalogiannis) #59

Thank you! My wife doesn’t get mad at me for getting bacon grease all over the place from frying them now. Also a huge thank you on how to weave the bacon. My go to lunch is now a BLT with the woven bacon and Carl’s oopsie bread.

#60

Do you have one of those screen pan covers. They work will to contain the grease splatters in the pan.

(Casey Kalogiannis) #61

Yes. But oven is even better. Even less mess.

(Stickin' with mammoth) #62

I’ve always made bacon* in the oven but strangely, I can’t abide the smell lingering in my home. Fresh bacon = Hell, yeah. Old bacon = Now we’re entering old man with a wet stogie territory. Oh, yes, the windows WILL open, I don’t care WHAT the thermometer says outside. Just put on a sweater and shut up, you’re getting free bacon.

*I’ve seen the woven bacon thing taken to epic levels by baking it on taco shell forms. There’s something magical about the thought of a BLT with the bacon on the outside.

(Patty W) #63

Wow! Just did my 1st batch of oven-cooked bacon & so happy with how it all turned out. No standing over the stove, getting grease all over everything & occasionally burning it. Much more consistent; big batches at once, less mess. This is how I will prepare my “purse bacon” from now on.

Thanks for helping me see the light :wink:

(David) #64

Was your tray swimming in bacon nectar too?

I did 54 rashers of bacon rolled up the other day. It was LUSCIOUS.

I’m snacking on bacon each time I open the fridge now.

(Jim Priestley) #65

I do 375 using the convection setting in my gas oven! Goes a little quicker, more like 30-35 minutes, although I usually drain and flip about 3/4 of the way through.

ShopRite(NJ Grocer) had thick slice Hatfield and Smithfield bacon both on sale today for $3.99/lb - I have a big freezer, so I emptied the shelf and bought 12 pounds for the strategic reserve!!! (After checking the label to confirm it didn’t have added sugar like the store brand!)

Been eating 1/2 to 1 pound of bacon most days for breakfast with 2 eggs., skip lunch, keto dinner.

Body by bacon - down 23 pounds, 4 inches in my waist, A1C below 6 for first time in 20 years! WooHoo!

(Jim Priestley) #66

Why fry in butter when you have bacon fat!!!

(Brian Moody) #67

If you like it partially crispy/partially chewy, try twisting the bacon (works better with a thicker cut). The top of the bacon will drain and crisp up nicely in the oven. The bottom portion will remain in the grease and maintain a softer texture.

(Dustin Cade) #68

Fanny pack bacon?

(Guardian of the bacon) #69

That works.

(Llewellyn Falco) #70

I’d suggest

parchment paper instead of foil.

cheaper, easier, better