Make the best the oven


Do you love bacon? I sure do. Jessie Belle does too. We make a lot of bacon over here. For sandwiches as well as for adding to salads and other recipes (roasted Brussels sprouts with crumbled bacon anyone?).

Do you hate cooking bacon? With the messy stove and the chance of getting burned and the awful clean-up?

You can totally make your bacon in the oven and it comes out even better than on the stove! Crispier and more evenly cooked.

I've tried a couple of methods to test this out and, trust me, this is the best way. Nothing needed except a sheet pan, tin foil, an oven and of course, bacon.

Here we go:

1. Pre-heat your oven to 400 degrees.

2. Line a regular sized sheet pan with foil. The more carefully you cover the pan, the less likely any fat will leak onto the pan = no clean up whatsoever.

3. Open your package of bacon. I'll give you adjusted cooking times for regular, center cut or thick cut bacon.

4. For a regular sized sheet pan, which measures about 16X11" (mine is smaller, 15X10") you should be able to fit about 6-8 slices of bacon per tray, like so (make sure none of the slices are touching):

5. Pop the sheet in the oven and bake for 12 minutes. No matter what kind of bacon you're using, 12 minutes is the base amount.

6. After 12 minutes pull the sheet out of the oven and check it out. For "regular" or center cut bacon, you're probably all done. If you prefer the bacon a little crispier, return the pan to the oven for 2 more minutes. For thick cut bacon, flip the strips over and return to the oven for 5-7 more minutes.

Here is my pan of center cut bacon fresh out of the oven:

7. Line a plate with paper towels. Use tongs to transfer the hot bacon from the pan to the paper towels to drain.

8. Once cool, eat or store!

Of course, JB gets some too!