Oven Bacon
Every oven runs a little differently so cooking time may vary. It also depends on the thickness of your bacon. The thicker the bacon, the longer it takes. Listen to your nose, it will smell when the bacon is ready. Also, don't do this in a preheated oven. Don't ask me why, but it doesn't work the same. Made that mistake once and I will never do it again! If you want, you can place the bacon back in the oven on warm or about 200 F for a few minutes to keep it warm while the rest of breakfast gets finished.
Every oven runs a little differently so cooking time may vary. It also depends on the thickness of your bacon. The thicker the bacon, the longer it takes. Listen to your nose, it will smell when the bacon is ready. Also, don't do this in a preheated oven. Don't ask me why, but it doesn't work the same. Made that mistake once and I will never do it again! If you want, you can place the bacon back in the oven on warm or about 200 F for a few minutes to keep it warm while the rest of breakfast gets finished.
- Carbohydrate 0.33 g
- Cholesterol 34 mg
- Fat 22.52 g
- Fiber 0 g
- Protein 5.8 g
- Saturated Fat 7.4965 g
- Serving Size 1 1 Recipe (50g)
- Sodium 416.5 mg
- Sugar 0.33 g
- Trans Fat 2.483 g
- Calories 229 calories
Step-by-step
- line baking sheet(s) with aluminum foil
- place cold bacon onto sheet* with a little breathing room between each strip. *make sure the sheet has a lip so that the grease doesn't drip on the bottom of the oven. grease fires are never a good thing :)
- place sheets into cold oven and turn on to 400º F
- bake for about 20 minutes flipping halfway through
- it will look like the above picture when ready. pull out and place on paper towel lined plates to drain excess grease
- crunch, eat, enjoy!
Rigid strips of rendered pork snap cleanly under mild pressure, releasing aromas of browned amino acids and caramelized fat. Traditional skillet methods often leave uneven hot spots, but thermal radiation inside an enclosed chamber cooks protein uniformly. Starting the meat in a cold oven prevents the fat from rendering too aggressively before the water content evaporates, ensuring the strips flatten out instead of curling into tight waves.
Judging Doneness Through Sensory Indicators
Thermometers fail when measuring thin, high-fat proteins because the probe reads the surrounding air faster than the meat. Visual and auditory cues provide precise feedback instead. Watch for bubbling intensity to diminish across the surface. Foam subsides into small, steady micro-bubbles when most moisture has evaporated. Color shifts from pale pink to deep mahogany. Listen for the sound of the sizzle to sharpen from a heavy hiss to a rapid crackle. Pull the baking sheet immediately at this transition to prevent bitter charring.
- Use aluminum foil with a raised rim on the baking sheet to contain liquid grease and prevent flare-ups.
- Drain cooked strips on paper towels to absorb excess surface lipids before serving.
- Substitute thick-cut strips by extending the 400-degree Fahrenheit bake time by five to ten minutes.
