Baking Bacon? : LUSENET : Country Families : One Thread

Have you ever baked bacon? I was watching the news this morning and a segment on breakfast foods, reccommended baking. They said it was crispier and stays flat and you can cook a lot at once if needed. I am going to try this this weekend. We have bacon about 2 times a month! On Sunday I cook a big breakfast and we alternate between sausage and bacon.

Any advice on how to cook it this way? I will let you all know how it turns out...

-- Melissa in SE Ohio (, March 07, 2002


I always bake my bacon. I use my broiler pan and spray the perforated part well with non-stick spray. I bake mine at 350 for about 20 - 25 minutes. You can also prepare sausage patties this way. I like the fact that the drippings are all saved in the lower pan.

-- Grannytoo (, March 07, 2002.

Thank you, I had thought of the broiler and I have two of them. Do you broil it at all or just bake it?

-- Melissa in SE Ohio (, March 07, 2002.

Hello Melissa,

Have you ever ate at a breakfast buffet? In most of the restaurants I have worked at, they all cooked there bacon on sheet pans in the oven. That is why I probably like their better, than mine!

The way we did it was to lay some parchment paper in the pan, then lay the strips of bacon so they do not touch each other and pop it in the oven until crispy. Ovens vary but, the restaurants usually cooked it at 350 to 375 degrees. When the bacon is crisp, just take out the pan and drain the grease by pouring it off the corner of the pan into a container.



-- (, March 07, 2002.

A restaurant I worked at did bake the bacon, but it always seemed kind of limp and undercooked, so I never cared for it much. I had completely forgotten until you mentioned it. I do think I can make it better, by letting it get crispier. I like to sprinkle lots of fresh ground pepper on mine. I can't wait to try it.

-- Melissa in SE Ohio (, March 07, 2002.

Yes I bake bacon. I fill a jelly roll pan (cookie sheet with sides) even slightly overlapping because it shrinks a bit, bake it at 375 or 400 degrees. Watch it carefully. Sometimes it seems to need turning, other times not. You can do a lot; have it to keep for sandwiches, etc, avoid the splatter and it is flatter. Good luck.

-- Rosalie (Dee) in IN (, March 07, 2002.

Since we have a large family, I have always baked my bacon or broiled it - it takes forever to fry so much and the first batch is cold by time I get to take the last batch out of the skillet. I really like it baked better because I don't have to watch it so close. Best part is hot bacon for everyone!

-- Karen (, March 07, 2002.

I bake my bacon too. I put it in on low, about 200 or 250. I use my regular cast iron fry pan. Love the flavour and it leaves the bacon fat in the pan, nice and clean and ready to use. I really like no splattering on the stove top.

-- Thrifty Sarrah (, March 07, 2002.

I have asquare cast iron skillet I put the bacon in-up to a whole pound. I set the oven to 325 and it takes about 25-30 min. About 1/2 way through O pour off some of the grease (to keep) it browns a lot better this way. We prefer it baked. Karen

-- Karen (, March 09, 2002.

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