Tuesday, October 5, 2010

Bakin Bacon


I grew up in a family where we fried our bacon in its own grease. Then we would save that grease and use it to flavor EVERYTHING! Yes I know, heart attack waiting to happen...and it did...several times in our family...no bueno! Last summer I went to stay at my husband's cousin's house, Sarah and Joseph...LOVE THEM! Sarah baked her bacon and it was delicious! I have seen several cooks on Food Network bake their bacon but I really thought it was for speeding things up and really not so much for flavor. But after trying it at Sarah's I was sold. It was crunchier, and so much less greasy than the way I have always made it.

This way of making bacon is less time consuming of YOUR TIME...you won't have to stand over a pan turning pieces of bacon only to find out that your shirt is completely ruined by all the grease splatters and this way also doesn't stink your house and your freshly washed hair to high heaven.

For perfect crispy baked bacon:

First line a baking sheet with foil or place a baking rack over the baking sheet (for less grease).


Lay the bacon out side by side but not touching.


Place in a cold oven and turn the oven to 400 degrees...and WALK AWAY!

I like my bacon super crispy so I left it in there for 30 minutes. But you can check yours after 20 or so minutes and see how you like it.

Once the bacon is done, transfer it to another baking sheet lined with paper towels so the towels can soak up the grease.


I read on one site you can slightly undercook the bacon and then freeze it and when you're ready for it, you can pop it in the microwave for 30 seconds or so. I haven't tried it yet so I have no idea how it tastes. But if it's good, that's a quick way to heat up some bacon for a breakfast sandwich in the a.m. and something even the kiddies could do.


3 comments:

Emily said...

sounds delicious! I'll have to try that. Bacon sometimes is too greasy for my taste.

Cheryl said...

What a great idea, we make bacon every Sunday!

ladydazy said...

I can't wait to try this!