Ingredients
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18
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1
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Directions
Baked Bacon (Oven Fried Bacon),Serves 100; allow 3 slices per serving. Reduce bacon by 6 lbs. for 2 slices per person. used bacon I got over the meat counter in the store, so it was thicker. There were 12 slices per pound, so ask your butcher to weigh a pound and then count the slices. That way you’ll have the correct amount. The bread is only here because I need more then one ingredient to post this. I like to fix ours this way when we have BLT’s. Then all the bacon is still warm when we sit down to eat.,I am in my late 60s and always fried my bacon in a cast iron skillet over the gas grill… My daughter made bacon for us at her home in Dallas and it was cooked perfectly. She then shared the very easy way to make really good bacon… no more burnt ends or that bitter chard taste. Really pleased with the results and the clean up was easy..no grease splattered in the oven! I am sold.. happy bacon days are here.,If you use a broiler pan it works great and skims the fat to the bottom. This eliminates the need to skim the fat but not flip. I still flip about half way through for even cooking.
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Steps
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1
Done
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Oil not Needed, Only For a Second Ingredient So It Would Post. |
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2
Done
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Arrange Slices in Rows, Across Pans With Fat Edges Slightly Overlapping Lean Edges. |
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3
Done
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Bake 375 Degrees Without Turning 20-25 Minutes (depending on Thickness) Until Bacon Is Slightly Crisp. |
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4
Done
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I Have Been Draining the Grease and Flipping the Bacon, Then Back in the Oven For 5 Minutes or So. |
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5
Done
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Watch Closely. |
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6
Done
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Do not Overcook. |
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7
Done
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Drain or Skim Off Excess Fat at Needed. |
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8
Done
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Drain Thoroughly on Paper Towels. |
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9
Done
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For Those With a Convection Oven Use 325 Degrees 20-25 Minutes. |
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10
Done
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the Longer You Bake After 20 Minutes the Greater the Risk of Producing a Dry, Burnt Piece of Bacon. |
