Yes. But oven is even better. Even less mess.
Do yourself a favor, make oven bacon!
Iāve always made bacon* in the oven but strangely, I canāt abide the smell lingering in my home. Fresh bacon = Hell, yeah. Old bacon = Now weāre entering old man with a wet stogie territory. Oh, yes, the windows WILL open, I donāt care WHAT the thermometer says outside. Just put on a sweater and shut up, youāre getting free bacon.
*Iāve seen the woven bacon thing taken to epic levels by baking it on taco shell forms. Thereās something magical about the thought of a BLT with the bacon on the outside.
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 āpurse baconā from now on.
Thanks for helping me see the light
Was your tray swimming in bacon nectar too?
I did 54 rashers of bacon rolled up the other day. It was LUSCIOUS.
Iām snacking on bacon each time I open the fridge now.
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 didnāt 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!
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.
Iād suggest
parchment paper instead of foil.
cheaper, easier, better
I did this with my last lot. The first lot I did was cheddar wrapped in bacon and then stood on end.
i make my bacon in the oven on 350 one side for 25 minutes then flip the bacon and cook for 15-25 min more depending on your doneness level. i put the bacon on parchment paper on cookie sheets. cook it slower so i dont set off the smoke alarm. so much easier and cleaner since my oven has a self clezning mode.
Just a note - the parchment paper soaks up that lovely grease that should be saved and reveredā¦
This is the only way I cook bacon. I have a pantry chef jelly roll pan that is black from use. Lolā¦
I get plenty of bacon grease even using parchment paper. I crease one of the corners and dump it into a glass bowl to later put into another container and save for use later.
Made 2 batches of oven bacon tonight, though not intentionally. Batch 1 was supposed to be cooked part-way, so we could make bacon-wrapped stuffed jalapenos, but it got left in too long and crisped up to the point where it couldnāt be wrapped.
Thankfully, we had another pack of bacon in the fridge, which came to the rescue for the jalapenos, which were SO good.
I use parchment paper and thereās plenty of nectar left ā parchment paper isnāt really very absorbent. Those bacon weaves in the picture way back at the top of this thread look like they could make a decent pizza crust. Wonder what that would be like!
We have also cooked bacon in our smoker ā note, we didnāt āmakeā bacon ā we cooked already made bacon in the smoker. It was very good ā very evenly cooked. Not as crispy as our kids like it, but crispy enough and my husband always worries about the burned parts giving us cancer. No burned parts this method.
Oven bacon is absolutely the best. I particularly like eating hog howl (cheek of the pig) baked in the oven. Itās much more fattier and flavorful in my opinion. Plus the texture is kinda chewy, which I really like.
I love oven baked bacon but the same thing happens to me, grease all over the oven big time. Maybe my temperature was too high. Gonna try this again at 350 degrees. BACON!!!
I like my bacon fresh, not reheated. I like my bacon in 6 minutes, not half hour or more. I use a bacon press in a skillet, the fat goes right in the eggs. No oven heating, no oven grease, no hot kitchen, no precarious grease filled sheet pan to pull from the oven hot. I made oven bacon In restaurants a lot. It makes sense there, at my houseā¦not worth it.
Hmmmm. How much of a mess does it leave on the stove top? Iāve never used one of those before and Iāve got a lot of cast iron! What brand do you have?