Baked Bacon

photo collage of bacon cooking process

“Almost anything can be improved with the addition of bacon.” ~ Jasper Fforde

It’s Genius!

How did I go 40+ years of my life without ever knowing about baked bacon? I can cook a whole pack at once and simply walk away. No more standing at the stove, getting my clothes splattered with grease. Now, I just enjoy my morning and revel in the scent of bacon cooking. When the timer goes off, I wander back into the kitchen and watch it for the last few minutes, until it’s the perfect level of crispiness. An added bonus is that it makes the best bacon fat ever – smooth, creamy white, delicious, and awesome for frying anything, including chicken livers (pro tip).

Recipe

Ingredients

1 package of bacon (8 oz. thin cut, 12 oz. thick cut)

Directions

  1. DON’T preheat the oven.
  2. Arrange bacon slices on a cookie sheet. Place them close together but not touching.
  3. Put them in a cold oven. Turn heat to 400 degrees. Walk away.
  4. Come back 20 minutes later and check the progress. Bacon is done when it’s golden brown. If you like it crispy, cook it a little longer, but watch closely. It can turn from crisp to burnt quickly. Thick-cut bacon takes a few minutes longer to cook than traditionally thin bacon.
  5. Remove bacon to serving plate, and pour off the bacon fat to use in later cooking.
  6. Note: I put the bacon directly on my cookie sheet, because I don’t mind washing it, and I like to avoid tin foil. However, if you want to line your cookie sheet for easier cleanup, I won’t judge.

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Buying Quality Bacon

Not all bacon is the same, so I thought I’d share some examples, so you can make an educated choice:

  • Oscar Mayer is the classic that most of us grew up with, but I don’t buy it now due to the chemicals it contains and the antibiotics the pigs were fed. Here’s the ingredient list: Pork cured with water, salt, sugar, sodium phosphates, sodium ascorbate, sodium nitrate.
  • Applegate Organic Sunday Bacon: This is sold in health food stores, alongside other brands with similar ingredient lists. If you’re not worried about the sugar (it’s a small amount), this is a very clean product. If you buy a similar brand, doublecheck the ingredients because sometimes they’ll add “spices” and that is usually code for nightshades. Here’s Applegate’s ingredient list: Organic pork, water, sea salt, and less than 2% of the following: organic cane sugar, celery powder.
  • US Wellness Sugar-Free Bacon: This is the gold standard for bacon. It’s organic, sugar-free, and only has two ingredients: pork and sea salt. It’s often sold out, but you can be put on a waiting list. Another seller of pure organic bacon is Tendergrass Farms.
  • Homemade: If you’re a foodie with access to local, pastured pork, try making your own! Erin from Enjoying This Journey makes it look easy with two sugar-free, AIP-friendly recipes: Applewood Smoked Bacon and Cinnamon Bacon.

Slam Poem to Bacon


~~~
This post is linked to the following blog carnivals:
Paleo AIP Recipe Roundtable, Natural Living Monday, Fat Tuesday, Allergy Free Wednesday, Wellness Wednesday, Simple Meals Friday, Paleo Rodeo,

20 thoughts on “Baked Bacon

  1. Pingback: Baked Bacon | Paleo Digest

  2. We put our bacon on a wire rack holding it just above the cookie sheet. And you are right – the very best way to cook bacon!

  3. First, thank you for the sharing the bacon love! Second, that video is hilarious. I’ll have to share it with my husband tonight. :)

    Note to self: bake bacon more often, it really is so much easier and it will save you from painful bacon “kisses”.

  4. Hey Eileen,

    This is the only way I cook bacon! I place the bacon on a cooling rack though and place the cooling rack on top of a large pan. I like the idea of putting the bacon in the oven while it’s preheating – I can see how that creates a nice texture. I will have to try that next time.

    And I LOVE Nick Offerman! Parks and Recreation is one of my favorite shows. His character is hilarious. That video clip totally put a smile of my face this morning. Thanks friend.

    Have a great day.

    xo,
    –Amber

    P.S. Bacon

  5. I cook my bacon on a wire cooling rack that fits into a rimmed baking sheet… it keeps the bacon out of the fat and allows it to crisp nicely. And then I can pour all that lovely bacon fat into my “random fat pot” that sits beside the stove.

  6. I’ve baked bacon with and without a rack; flipped and not flipped half way through; and at temperatures from 350 to 400. My favorite is 375, directly on the pan, not touching it for at least 20 minutes Most times it needs more than 20 minutes. The ends burn more quickly in a hotter oven.
    I’ve never tried starting with a cold oven. I’ll try that on my next next batch.
    Cooked 2 pounds of the applewood smoked non-nitrate brand that whole foods carries last weekend. Kept it stored in the frig, and warm it in skillet as needed. 7 of us ate it all in one morning.

    • You are clearly a bacon perfectionist, which is a worthy goal. Let me know how you like the cold oven start.

  7. I adore Nick Offerman! Another funny bacon lover comedy routine is Jim Gaffigan. I couldn’t get the link to copy, so check him out via you tube.

  8. Pingback: Simple Meals Friday - Natural Living Mamma

  9. Wetting the bacon before cooking it helps it to cook more evenly and I don’t get so many of those burnt ends like I used to. I used to actually rinse the bacon (tip from wwII era homemakers) but now I use a spray bottle of water and just spray the pan before I place the bacon on, and then spray the tops of the bacon before cooking. Alternatively, wet the pan and just coat the bacon with the water on the pan as you place it on….whatever works for you! We mostly cook fresh pork belly and the water also helps to distribute the salt that I sprinkle on before cooking.

  10. from what I have read about US Wellness bacon is that their pigs eat corn and soy that cannot be guaranteed to be non gmo

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