I learned how to make bacon only a few years ago. I had been cooking bacon for a long time, but never doing it well until I learned how to do it in the oven.
Get out a rimmed baking sheet and line with foil. Then place a rack on the foil. Lay out the bacon flat and don’t let them overlap. I even try to keep each piece from touching, but sometimes I just run out of space so that rule is the first to go.
Then the tray goes into a 300* oven. Depending on the amount of bacon you are cooking this could take up to an hour and a half, so plan accordingly. I usually start this at 6:00am while the rest of the house is still sleeping.
To me, the temperature is important. I like cooking things low and slow. I feel the end product is better. It also affords you some flexibility. An extra five minutes won’t kill you using this method and will allow you more time to read another blog post at His and Hers Homesteading, for example.
Courtney disagrees with all this. She would rather turn the temperature up and have her bacon sooner. My warnings of becoming part of our instant gratification society fall on deaf ears when the smell of bacon is in the air. I admit that there is not much difference in the final product at 350*. You’ll have to watch things much more closely, however. That bacon will sizzle and crisp up very quickly at the higher temperature. This is about the only thing that we can never seem to agree on, and we’re both dug in and holding the line.
I read recently about saving bacon grease and I’ve started my own collection. It is great for cooking and for seasoning your cast iron cookware. I collect the grease while it is still hot and runny in a glass bowl and put into the fridge once it cools a little.
What bacon is the best? Our all time favorite is Trader Joes Applewood Smoked bacon. A close second is the Niman Ranch bacon. Both taste great. Since relocating we are having to try new bacon brands and have yet to find one we love. Most of them are OK, but none compare to our favorites.