I definitely have a thing for pork breakfast products. And where I can eat me some sausage with gravy and biscuits, I enjoy a good piece of simple bacon. But here’s my twist, I do not want the bacon that’s cooked crispy and nearly burned bacon you get from a frying pan. I want my bacon roasted in the oven until the fat solidifies into that melt-in-your-mouth goodness and the ham part retains a little chewiness. I am a bacon snob.
When I used to work in restaurants, the wait staff would get in immense trouble when caught snitching bacon off those great big baking trays as they were prepped for lunch’s BLTs. It was like candy waiting for a passersby. And these was done in the oven. Hmmm.
Here’s how my bacon hack is done.
A hot oven, maybe 400 – 425 degrees.
Line a baking sheet in parchment paper and fold the edges so that the grease doesn’t necessarily have to seep all over the pan.
Line up your bacon on the paper and put on the middle rack of the oven.
Start checking for doneness at 10 minutes.
It needs to be dark enough and cooked solid enough to hold straight when drained. If you take it out and drain it and it seems too limp, stick it back in for another couple of minutes.
Simple, no spatters, and it melts in your mouth.
Baked bacon, it’s what’s for breakfast.