Happy International Bacon Day! Yes, Bacon is so good, so internationally known, that it too has it’s own day. Take that, International Talk Like a Pirate Day!
I love bacon. In fact, that’s me, enjoying a piece of chocolate covered bacon. If I could swim in a vat of any substance, I would swim in a vat of bacon. I love every single fatty, salty, ounce of it. Put it on everything (and I mean, everything!) and I would die a very happy Foodie. To celebrate this glorious day, I thought I’d share one of my all-time favorite ways to prepare bacon… in the oven.
Yes, this technique is nothing new, but it is something that I’ve had to perfect over the years. Typically, I’ll take a cast iron skillet over a cookie sheet any day… except for those times when I don’t want to deal with grease splatter and streaky clean ups (which, is almost every day).
First, do your best to find a bacon that is DRY CURED. The quality of your bacon will be ten-fold, plus your bacon won’t crackle and pop as much because there is less water in the meat.
Secondly, cover a cookie sheet (or two if you’re making a lot of bacon) completely with aluminum foil. This will catch all of your bacon drippings and provides for easier clean up (you’ll spend more time eating bacon and less time cleaning up!) Lay your bacon strips in a single layer, without touching the other strips of bacon, pop your cookie sheet(s) into your cold oven and crank the heat up to 400 degrees F. Putting your bacon into a cold oven will prevent the ends of the strips from curling up. Set your timer for 12 minutes.
At 12 minutes, spin the cookie sheet(s) around so the bacon bakes evenly. Set the timer for another 8 minutes and check your bacon at this point. Depending on the thickness of your bacon, your bacon may or may not be cooked to your liking at the 20 minute mark. For example, I like my bacon on the thicker side and a BIT chewy in the thick parts. I typically bake my bacon for 25 minutes total.
And just like when you cook bacon on the stove top, you’ll want to pull your bacon off a minute before it’s completely cooked to your liking. Bacon will continue to cook for another minute after you pull it off the heat. It also crisps up as it dries too. Keep that in mind so you don’t overcook your bacon, unless of course, you prefer extra crispy bacon!
Remove the bacon with your tongs and let them drip dry for a minute on a couple paper towels.
A big thanks to the Washington Post for taking that glorious photo of bacon.