If you’re like most people, you grew up watching your mother fry bacon on the stove. Perhaps you even continued that tradition. While the chewy, crispy result is worth the impact of tiny, sharp, popping oil splatters, the clean-up that follows isn’t worth it. That’s where oven-baking comes in. Oven-baking is superior to pan frying because you don’t have to babysit it, the stovetop is available for other cooking, you’re not subject to painful grease splatters, and clean-up is a breeze. Furthermore, it’s an absolute lifesaver if you’re hosting a large brunch or need to cook several pounds of bacon. You’re not limited to how many slices you can fit in your frying pan. Instead, you can bake as much bacon as you can fit on a large sheet pan. If your oven happens to have two racks, you can bake even more. The best temperature for oven-baked bacon is 350º F for about 20 minutes. Timing will change slightly depending on whether you’re using thin or thick cut bacon, but 350º is hot enough to crisp and brown the bacon, but not so hot that you scorch the precious pork. All you do is line a baking sheet with foil, making sure it fits up all sides. The goal is to capture the rendered fat. Then lay out the strips of bacon, making sure they’re flat and not overlapping. Pop the baking sheet in the oven for 18-20 minutes, or until you’ve achieved your preferred texture. DO NOT flip the bacon or touch it in any way after it’s in the oven. Once you’ve removed the bacon to your serving dish, simply place the tray in the refrigerator or freezer for about 5 minutes to solidify the fat, and then toss the whole mess into the trash. If you prefer to keep your bacon drippings, just run it through a fine mess strainer from the foil into your container.
