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    Home » Tips & Techniques » Baking Bacon

    Baking Bacon

    Published: Feb 1, 2013 · Modified: Aug 17, 2021 by Linda Baker · This post may contain affiliate links

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    baked bacon

    Do you like bacon?

    I know I do.

    Everything is better with bacon.

    But I hate the mess of frying it. So I decided to give baking bacon a try.

    You know what? It works really well!

    The Advantages of Baking Bacon

    1. The bacon is cooked in about the same amount of time as on the stovetop, anywhere from 15  to 20 minutes, depending on thickness.

    2. Hands-free!

    3. It doesn’t make a splattered mess (although you still have to dispose of the bacon grease, I like to strain mine and keep it in a container in the fridge. I use it to season green beans; fried potatoes, or even fried eggs. (Now don't go putting your nose up to using bacon grease for cooking, it's been done for YEARS and helps flavor the food with bacon deliciousness, without having to break out actual bacon...that's like FREE flavor!)

    4. Baking is a great technique when you need to make bacon for a large group. It all comes outright, and at the same time.

    Here’s what you do... 

    Put the bacon slices on a heavy-rimmed cookie sheet. Place it into a cold oven and turn the heat on to 350 to  375 degrees F.

    Stand back and watch it cook.

    When it’s cooked to your liking; remove the pan and drain the bacon on paper towels.

    Discard the grease in the pan (save or toss).

    If you don’t care about keeping the grease, you could line the pan with some foil, and then once the grease gets cold, roll it up and just throw it away.

    LindySez: Give it a try, baked not fried.

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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