Best Bacon Ever?! This is the Crispiest, Most Melt In Your Mouth, Flavorful Bacon You’ve Ever Had
If you don’t know about the amazingly hilarious Katie and Ava Ryan, Your’re missing out… I hope you guys don’t mind me quoting you from time to time!
We’re Two Bacons In Love
I don’t even know what that means, but it’s hilarious, and bacon is awesome. So if you are going to be two of anyting in love, why not be bacon?
What should you use the bacon for? Um, if you are asking this question you might need therapy… I kid, I kid! Bacon is good for everything: eat it plain, or eat in something like my recipe for Bacon Spaghetti.
Why not just pan fry the bacon? Why do I need to read this article if I already know how to make bacon. I know, frying bacon is probably one of the first things we all learned how to do when we were young. Pan fry bacon. But, who wants to stand over a hot pan, and have to watch it every second to make sure the bacon doesn’t burn? Why risk getting popped constantly by hot oil, getting burned or accidentally splattering your clothes with grease. #ruinedclothesmuch.
So, Bake the bacon. I mean… it’s pronounced BAKE-on, right? LOL seriously though, you won’t go back to pan frying after this. Trust me this is the best bacon you will ever have.
Ok, let’s make some of that crispy, melt in your mouth goodness that is the Best Bacon!
I bake my bacon. It is SO much better that way... trust me. You won't every go back to fried bacon again after this.
PREHEAT the oven to 375 degrees - don't put it in there before its ready cause then the cook times will be hard to control
Lay out the slices of bacon across a cookie sheet (the pan MUST have edges, lets not burn ourselves or the house down peeps, K?)
Put the pan in the oven on the middle/top rack and set a timer for 12 minutes
After 12 minutes take out the pan and flip the bacon using some tongs, or a fork, probably not your fingers unless your skin can withstand lava.
Put the pan back into the oven for another 3 to 8 minutes. (see notes)
Take pan out of oven once the bacon seems like it is cooked to your liking. Move the bacon to a paper towel to dry.
Drain off the bacon grease from the pan into a cup or container. Then repeat the process again until all of the bacon you plan to make is finished.
Nom Nom Time! If you're like me, you will let it sit a minute before you eat it. If you are my husband, you will take a bite immediately and then proceed to jump around in pain, taking in big breaths of air as you try to keep your taste buds from burning off.
My cookie sheet pan is seasoned; I feel like it performs better that way. I just buy cheap aluminum ones like this and replace them after a while.
Cook time is where this process can get tricky. You have to decide how "done" the strips of bacon already are at this point and how "done" or rather, crispy, you want them to be. I like my bacon juuust crispy enough but the fat just dissolves in your mouth when you take a bite.
Start with 3 minutes if you aren't sure and then check again.
I usually go about 5 minutes give or take depending on the temp of my oven which is almost never accurate (because it's freaking ancient)
Go with 8 if you need to (sometimes I have had to go even longer)
The time for cooking can depend on a lot of factors:
Was the bacon straight from the fridge or room temp?
this happens with the second batch because it is almost never likely that the whole pack will fit on one sheet at one time. The bacon has time to come to room temp which changes the cook time.
Is the bacon thicker, thinner, wider, longer.... Yes, size DOES matter <_< >_>
Is your oven accurate, or has it been on for awhile?
My oven is ancient and even though I have an oven thermometer, I never use it. My oven isn't always accurate.
When the oven has been on awhile it will heat up more, plus the pan gets hot, and the second batch will always take less time than the first so be careful.
The great thing for me about doing it this way is, I can make a big batch of bacon at once and then store it in Ziplocs in the fridge. The cooked bacon will last several days that way and still be really good - even cold (kinda like pizza). You can toss it in the microwave for about 15-30 seconds to warm it up but any more will make it soggy, and EVEN more cook time will burn it.
Side note: I use paper towels to "dry up" the extra grease from the bacon. This will help it from getting soggy and become more crispy. Paper Towels!
I apparently really like embedding videos into this post::shrug::
A co-worker I used to have told me he uses a cooling rack to put the bacon on and then puts the rack on top of the pan when he makes his bacon this way. This is fine too but I honestly don't do it. It does help with less grease and more crispy textue, but you don't get that melt in your mouth part that sets the bacon over the top.
What is the best bacon brand to use?
Whatever you want honestly. There is no right or wrong answer when it comes to this because it is all up to personal preference. It's bacon for cryin' out loud - it's all good!
My favorite regular grocery brands and the ones, in my experience, that cook the best using this method are:
Hormel Black Label
I currently buy the Kirkland's Low Sodium because it does not have ANY added sugar in it ('cause of whole30).
I have actually been eating the Costco low sodium brand long enough that is is my preferred bacon now. Now when I eat other "regular" recipe bacon they are just so sweet tasting to me.
If you can find it I hiiighly recommend Pederson Farms brand bacon... It is very expensive though for about half the amount you would normally get. However, there is no sugar, additives, fillers, or whatever whatevers that are gross and unhealthy. You can literally read all the ingredients and know exactly what they are. I get mine from Fresh Thyme but if you don't have one of those you can probably find it at other health food stores like Whole Foods, Trader Joe's, Sprouts...