Cooking bacon in the oven

I learned to cook bacon from my mother, and her method was in the microwave oven. So naturally this was how I cooked bacon for the longest time. But the only downside to this method, it that at times it can be messy, and the final results can be inconsistent.

I’ve seen a ton of different methods for cooking bacon: on the grill, frying pan, microwave, and the oven. Personally I’ve become a big fan of cooking bacon in the oven. It’s great if you want to make a lot of bacon, and it’s one of the cleanest methods that I know of for cooking bacon. One of the bonus items about cooking in the oven with a jelly roll pan, is that you can save the melted bacon fat for other uses (like making scrambled eggs.)

I’ve tried and used plenty of different brands and styles of bacon. But my normal everyday bacon is Sugardale Hickory Smoked Bacon 23/30 Ct., and for a 10lb box at Sam’s Club it is only $22.42, which is a pretty good price, since I go though about a box a month.

I kind of laugh because my sisters best friend picks on me, because I do most of my grocery shopping at Sam’s Club or Costco, even though I live by myself. So she finds that even more humorous.

Yeah I live alone, but I look at it from a cost savings standpoint. You just can’t beat the prices of buying in bulk. Personally I use a lot of shredded cheese, mostly mozzarella and mild cheddar. At Sam’s Club I can buy a 5 lb bag of shredded mozzarella for $8.33, or $0.833 for 8 oz. of cheese. If you wanted to get cheese that cheap at the grocery store, you would have to wait for a sale. And even then you can only get the store brand cheese for $0.99 for 8 oz. So I’d rather not wait for a sale, when I can buy it cheaper in bulk, and just freeze the rest. Its just common sense (or cents) for me.

Back to cooking bacon, and the cook times couldn’t be more straightforward. Pre-heat an oven to 450F. While the oven is pre-heating, fill up a jellyroll pan with bacon. Don’t worry about overlapping the bacon, since it will be shrinking quite a bit in size during the cooking process. After you’ve filled up the pan or pans with bacon, put the bacon in the oven for 10 minutes. After that first 10 minutes, pull the bacon out of the oven and flip the bacon. After flipping, put the pan back into the oven and cook for another 8-10 minutes. This is when the cooking process gets a little tricky depending on your oven, and the kind of bacon you are using. Since in just 30 seconds the bacon can go from soft cooked to super crispy/burnt very quickly. So check after 8 minutes, and then every 30 seconds afterwards.

One other thing to keep in mind is that the bacon will continue to cook for a little bit, after you pull it out of the oven. So pull the bacon out of the oven just a little bit before your desired doneness level. One other thing, cook the bacon one pan at a time. I tried once to cook two pans at once, and it didn’t come out the same. So take the time to cook it one pan at a time.

Now make the biggest BLT you’ve ever had.

8 comments on “Cooking bacon in the oven

  • I checked the bacon at Sam’s and it is wet cured. That is kind of scary that you can taste the difference in bacon, but it was bound to happen with the effort you put into cooking.

  • Unless you are buying “artisan” bacon (which is typically dry cured and will also not that fact) there’s a 99.999999999…9% chance that it has been wet cured to up the weight and speed up the curing process. I’ve gotten to the point that when I taste bacon I can tell you if it’s been “industrial cured”or not; kinda scary.

  • You know that would make sense if it was wet cured, and I wouldn’t be surprised if it was wet cured. I’ll have to check the package next time, to see if it was wet cured.

  • My guess is that the bacon you buy is “wet cured” so it has a fairly high water content (to up the weight, common industrial meat practice) and that over time that “extra” water evaporates in the fridge.

  • I’ll have to give the boiler pan a try. Right now its just sitting in the bottom oven drawer just gathering dust, since I never use it. One other thing that I noticed, it that the age of the bacon will also effect the cooking times. Since when I open a new 10 lb pack, I’ll have to add 1 min to 1 min 30 seconds to the cooking time. But after the package has been opened for a month, I have to shave off 30 seconds to a 1 minute of cooking time. I always thought that it was strange, but haven’t looked into the food science of why that happens.

  • I’m a big fan of using the broiler pan for this, the fat drains down into the lower portion and I find it gives the bacon a “cleaner” flavor, it just tastes more like Bacon. I will second your warning of how fast it can cook when it’s near done, look a way for a bit and you’ve got powdered crumbles…

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