The other day I watched someone standing over their stove dodging splattering bacon grease from a cast iron skillet and realized not everyone cooks bacon in the oven the way I do. This is something my dad taught me such a long time ago I suppose I thought everyone, at least all southerners, did it this way. If cooking just a few slices then a cast iron skillet is probably easiest but if you’re cooking an entire 1 lb package then the oven is your friend! The strips of bacon bubble and sizzle until they gradually become the crispy, golden-hued, irresistible bacon we know and love. In fact Kirby firmly believes that crispy, smoky bacon is one of life's greatest pleasures.
Cook Time: 15 – 18 minutes
Nutrition facts: 103 calories, 71 from fat
- 1 lb bacon
- Preheat the oven to 400°F with a rack in center of the oven.
- Arrange the bacon in a single layer on a foil lined baking sheet which makes clean-up easier. The bacon can be close together even slightly overlapping as it will shrink during cooking.
- Bake the bacon for 15 to 18 minutes or until the bacon is deep golden-brown and crispy. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking..
- Once cooked remove the bacon from the oven and use tongs to transfer it to a paper-lined plate to drain and finish crisping. Serve immediately.
- If you want to save the bacon grease, let it cool slightly and pour into a container and refrigerate. If you don't want to save the grease, let it solidify on the baking sheet, then crumple the foil around it and throw it away.
Remember bacon is high in saturated fat and sodium so feed sparingly as a treat or, even better, in a homemade treat like Cheezy Mashed Taters, Chicken Cordon Bleu, The Elvis Biscuit, or a cold treat like our Did You Say Bacon? Pupsicles.
Cooked bacon can be kept in an air tight container in the refrigerator for up to a week or in the freezer for up to three months.