“BAKED” Bacon
Maybe you all know about "bakun" your bacon, but I have never tried it. Figured it couldn’t be any messier than frying on stove top or on an electric griddle. Wow! No bacon grease on the countertop, backsplash, window, stove top or floor to clean up! I baked enough bacon for: tomorrow’s chicken/bacon/ranch pizza; DH's favorite BLT dip, and several breakfasts (will freeze). A real time saver for me…
Directions:
Temperature: 400. One method says to put bacon in a cold oven, another says to preheat to 400. I did both – the only difference I found was it cooked quicker with preheating…
Foil - Crumple/wad-up foil and then unfold the foil so it is wavy, then put on baking sheet and arrange the bacon on it. This gives the fat somewhere to go so the bacon isn't sitting in the fat as it cooks. This method also shapes the bacon while bakun.
Close oven door and come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, your preference to crispness, and also on how quickly your oven reaches the target temperature.
Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat.
Tips:
Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
You can slightly undercook the bacon, then cool it and freeze it in a zip bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.
Happy Bakun
