I find that this method is the simplest and the least-messiest (if that’s a word 😉 ) way to prepare bacon. No grease splatters all over the stove so no big cleanup.
Some people do it in the microwave with great success. For myself, I typically do the entire package of bacon at once so it would require processing multiple batches to do it in my microwave.
These instructions are for how to prepare the bacon in the oven, however, I have also successfully cooked bacon on the top rack of a barbeque at medium-low temperature. The challenge on a barbeque is gauging the time as the outdoor temperature and the wind speed affect the cooking time greatly.
I also give the recommended cooking time for cooking bacon that I am going to use to wrap raw scallops or steak before popping them onto the barbeque. (I prefer to partially pre-cook my bacon in advance.)
Interested in some stats? From a 375 g brand-name package I yielded 90 g of bacon bits.
Is all of this talk about bacon making you hungry? Then check out my recipe for Bacon & Broccoli Quiche HERE.
- Raw smoked bacon
- Pre-heat oven to 350 degrees F.
- Line a baking tray with aluminum foil. (It is important that the tray have a lip, so that the bacon grease is contained. Otherwise expect an oven fire and firemen to come knocking at your door.)
- Place the bacon strips in a single layer in the pan (crowding is definitely OK).
- For bacon bits or really crispy bacon: Cook for 40-45 minutes, flipping the bacon strips over using tongs at the 30-minute mark.
- For bacon wraps: Cook for 25-30 minutes; so that the bacon is partially cooked but still flexible when cold.
- Line a large plate with a double layer of paper towels.
- Remove the bacon from the oven and transfer to the paper towels on the plate, arranging the bacon strips in a single layer.
- Take another layer of paper towels, place on top of the bacon, and press down to absorb the grease on the bacon strips.