Friday, October 9, 2015


While the best bacon is cooked over an open fire, second best is usually done at home. And let's face it, that's where most of us are 90% of the time. Right?
So unless you plan to fire up the grill, start a backyard pit, or go camping, I have simplified the at-home bacon cooking process. And bonus! you get to keep all that bacon-y goodness smell.

Cooking bacon on a rack in the oven is not new.  Nope. It's been around for a while and it's how I've been cooking my bacon for several years. But I figured out that I hate cleaning the pan, even if I put down a layer of foil first. Besides, the bacon tends to stick and what a pain in the arse to get the bacon off without breaking it, right?

Enter- the new and improved tin foil oven baking bacon method! (Say that three times fast!)
 So- go grab your bacon, your rack and your foil.
Pull out two pieces of foil to fit lengthwise on your about an inch on either side.
Now, what you will need to do is make creases, mountains, whatever you wish to call them, along the SHORT side of your foil. That way, when you put it in your sheet, the mountain creases go left- to-right across the length of your sheet.

Then you're going to want to lay the foil on your sheet and crease it over the edges. Oh, and lay your bacon on the foil. That helps. :)  Creases go left-right, bacon goes top-bottom. Like so:

When you're done, it should look like this:

Bake in 350 degree oven for as long as you want, depending on how crispy you like your bacon. The mountain creases pull the grease away from your pieces, and the foil acts a rack to keep your bacon up and crispy as it cooks.

When done, remove your bacon to some paper towels. Although using this method, there's very little grease left on your bacon. Winning!

That's it. What are you waiting for? Go make some bacon!

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