If you don’t want to drag out the Grandma’s Cast Iron Skillet but still want great bacon (sort of an oxymoron, like there is un-great bacon out there!) try making it in the oven.
- Line a baking sheet with aluminum foil.
- Arrange the bacon on a rack on the lined baking sheet.
- Place the set-up into the oven and turn in on to 400 degrees.
- Walk away!
- Come back in 15 or so minutes and check on it. Depending onhow you like your bacon it might be done now. If you want it crispier give it a few more minutes.
- Take it out and place it onto a paper towel lined plate.
- EAT IT, it is the food of the Gods after all!!!
One nice thing about thing about lining the sheet with foil is that it makes a hand spout for pouring the bacon fat into a mason jar for saving it. You are saving your bacon fat, right?
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I have oven-cooked my bacon for years. I buy the big 3 lb. packages of ends and pieces, cooked it all in the oven, save the bacon fat in canning jars, eat the lean and store the fatty pieces in a freezer bag to use when cooking beans, greens and other goodies! Not a bit of it gets wasted. But cooking in the oven is SO much easier than trying to stand over a skillet!
This is a great idea. We had a brunch here last week and were going nuts trying to keep up to all the demands for bacon. Went through 5 lbs in a little better than an hour. Bacon fat – yummy.