I hate frying bacon. The grease splatters everywhere. I love my bacon super crispy but not burnt. I played around and found the perfect way to cook bacon to obtain optimal crispiness using parchment paper, cookie cooling racks, and a baking sheet. This recipe is perfect if you need to use the bacon grease for something like in a dressing (see note and recipe for Roasted Brussel Sprouts with Butternut Squash).
Bacon
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
6
servingsCooking time
55
minutesIngredients
1 lbs thick-cut bacon
Directions
- Preheat oven to 300 degrees. This recipe is all about low and slow to render out the fat.
- Stack an oven-safe cooling rack onto a cookie sheet.
- Take a piece of parchment paper and cover the cooling rack.
- Using a knife or scissors, punch two holes into the parchment paper per row of the cooling rack. This is going to let the bacon fat render out slowly and help with the baking process.
- Place bacon on the parchment paper leaving a small amount of room between each slice.
- Bake for 55 minutes or until bacon reaches desired crispiness.
- Line a plate with absorbent paper towel like Bounty, and lay each slice of cooked bacon to absorb some of the grease.
- While the pan is still hot, pour the bacon grease into a jar for use later.
Notes
- I used the bacon grease for making my Roasted Brussel Sprouts with Butternut Squash. http://www.cookingupjustice.com/roasted-brussel-sprouts-with-butternut-squash
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