How to cook bacon

J R Green

J R Green

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CZfool68 said:
Did bacon in the oven today. It felt wrong, but was quick and easy to clean up.
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It does indeed feel a little sacrilegious to cook it in the oven.....However I quickly get over that feeling when I can cook 2lbs per sheet pan (18"x 26") and six sheet pans at once in 20 minutes (commercial oven). It takes longer to lay it out on the pans than cook it!

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I like to bake it in the oven as well. Less messy indeed. However, my wife will sometimes get some thick cut Smithfield bacon and cook it on the griddle with a griddle press keeping it flat. Mmmm Mmmm.... Good stuff right there.
 
Qball said:
I like to bake it in the oven as well. Less messy indeed. However, my wife will sometimes get some thick cut Smithfield bacon and cook it on the griddle with a griddle press keeping it flat. Mmmm Mmmm.... Good stuff right there.
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The Butcher's Cut Smithfields is a very highly rated bacon. Good stuff. I really like to cook bacon on a cast iron skillet on my smoker, but there aren't many occasions worth firing up the smoker that early.

Rose's Butcher Shop bacon up in W. Jeff is my go to good stuff. It is hard to screw that stuff up.
 
Dang! Thanks to a lone star tick bite I’ve not eaten any bacon or other red meat in 1.5 years.

Sure does look good. I can look at the pictures and smell it cooking. :confused:
 
When we get the Wright brand from Sam's we cook it in the oven on a cast iron griddle. Best bacon I have ever had.
 
Bunsen said:
It does indeed feel a little sacrilegious to cook it in the oven.....However I quickly get over that feeling when I can cook 2lbs per sheet pan (18"x 26") and six sheet pans at once in 20 minutes (commercial oven). It takes longer to lay it out on the pans than cook it!

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Is that on paper towels? What is your temp? I love having cooked bacon in my mouth sooner, any tips greatly appreciated.

I do a pan like yours for 15 minutes at 350, pull it out drain the grease, flip the bacon and do 15 more minutes at 350.
 
We really like the peppered bacon from Aldi. Fried in a cast iron skillet, like God intended, with a bacon press on top.
 
For the oven method, would putting it on racks work? I kinda like my bacon a bit drier than most, the flavor is in the fat that cooks, not the fat that melts off IMO.

@Goofyfoot2001 is that 20 on 200 or 20 on 500? Paleo or Atkins? I need to get back to the weight loss thread, had a chicken biscuit and cookie for breakfast today. Hard to deal with diet on 4 hours sleep.
 
JimB said:
For the oven method, would putting it on racks work? I kinda like my bacon a bit drier than most, the flavor is in the fat that cooks, not the fat that melts off IMO.

@Goofyfoot2001 is that 20 on 200 or 20 on 500? Paleo or Atkins? I need to get back to the weight loss thread, had a chicken biscuit and cookie for breakfast today. Hard to deal with diet on 4 hours sleep.
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was 207 and now 187. Wearing a 34 pant. Looking to get to 180 and do it without any pain. And so BACON!
 
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Infamous1 said:
Is that on paper towels? What is your temp? I love having cooked bacon in my mouth sooner, any tips greatly appreciated.

I do a pan like yours for 15 minutes at 350, pull it out drain the grease, flip the bacon and do 15 more minutes at 350.
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It's on parchment paper (not wax paper) like you would bake cookies on. My commercial oven is a "combi oven" which means both convection (fan speed) and humidity control.

The bacon program is:
  • preheat to 380F
  • insert pans of bacon
  • Cook for 13-16 min at 350F and 20%RH at low fan speed.
  • Remove pans and pour off rendered bacon grease for later usage
  • Let cool 5 min and enjoy crispy bacon!!
350F at 20% RH and low fan speed is roughly equivalent to a 400F-415F oven environment.

I would not try to do bacon in a 400F conventional oven because that would be about the smoke point of bacon grease, and unless your convection oven has a super low speed you will have bacon grease flying everywhere!

I would recommend using a commercial grade half sheet pan (18 x 13) lined with parchment or with a wire rack insert. They are very sturdy and give good heat transfer compared to the typical thin non-commercial grade pans.

You will want to get more than one half sheet pan because they are so useful in the kitchen. A good price is $6-$8 per pan. If your wife bakes cookies, she will claim these sheet pans as her new cookie sheets! :D
 
If it takes you a page to cook bacon, you're cooking it wrong.

lb thick bacon in a tin foil lined broiler pan at 400 for 30 minutes. Thin bacon 25 min. No preheat. Done. If it not, cook it a few minutes more.
 
Goofyfoot2001 said:
If it takes you a page to cook bacon, you're cooking it wrong.

lb thick bacon in a tin foil lined broiler pan at 400 for 30 minutes. Thin bacon 25 min. No preheat. Done. If it not, cook it a few minutes more.
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You got a lot of nerve telling Professor Bacon his masters thesis in baconating is unsound. I'll bet you didn't even put veggie-fakin'-bacon dude on your ignore list did ya?
 
My favorite method is on cast iron in the firebox of my smoker. That little extra fresh smoke flavor on a thick piece of bacon is awesome. But firing up the smoker in the morning is a bit of a hassle. It is pretty much a holiday weekend event at the cabin.
 
Cocked & Locked said:
Dang! Thanks to a lone star tick bite I’ve not eaten any bacon or other red meat in 1.5 years.

Sure does look good. I can look at the pictures and smell it cooking. :confused:
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If a Lone Star Tick infestation screwed me like this, I will be in full conflict with Ecclesiastes 9:12, because I'm going to know the exact means and hour of my death.

Death by bacon...lots of worse ways to die.
 
You know the best way to cook and eat bacon?

While listening to Brits b*tch about how it's NOT bacon.

It's a flavor intensifier, I tell you.
 
Oven at 425 with bacon on a half sheet pan with a cooling rack. Thick slice bacon is best for this method. Cook for about 20-22 minutes (edges browned only) and flip when done. Cook the other side about 5 minutes. Use a paper towel to blot off extra grease, then use a basting brush to paint the bacon with maple syrup. Cook an additional 5 minutes then remove and enjoy. I know it sounds labor intensive, but it is wonderful!!
 
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