I figured that instead of frying bacon in a pan I would try baking it in the oven.

I used a large cookie sheet which I was only able to arrange six slices of bacon on. The recipes I read online say to line it with aluminum foil. I pulled out of my drawer the aluminum foil I had. There was only a small sliver! So I forgo the aluminum foil and put the bacon on the cookie sheet. Maybe I should've applied a little something so that the bacon doesn't stick. Why? Won't the bacon oil keep it from doing that?

I set the oven to 375 and plan to bake the bacon for about 20 minutes. The bacon I had (Smithfield brown sugar cured) was rather thin as I stretched it across the pan. I bet thicker cut bacon would work better. As it baked, I watched it and took it out when the bacon looked brown and crispy around the 15 minute mark.

The bacon had stuck to the cookie sheet. I had to "scrape" it out. Although it was still crispy it was in several slivers of bacon. Note to self: get aluminum foil as the clean up was one of bacon grease all over the place.

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