I really hate the mess of making bacon. So whenever I buy bacon, I make it all at once, in the oven. You can freeze it for a really long time, without any noticeable difference. That way you are only stinking up your house, and making a big mess once. Here’s how we used to make bacon in the restaurant.
Heat your oven to 375°. Put a drying rack over a baking sheet. Lay your bacon out. If you’re cooking the whole package, you’ll need two pans and racks.
Pop em in the oven, and check after 15 minutes. It usually takes me about 25 minutes to get the perfect doneness.
- Save the drippings if you like, eat what you want that day, and freeze the rest in a gallon-sized Ziplock bag in the freezer.
- Optional: You can brush the bacon at the beginning with maple syrup. Super yummy!
- If you don’t want to mess up your drying racks, you can cook the bacon on parchment paper-lined baking sheets. It makes for a much easier cleanup.