Joe makes bacon in the oven.
A seemingly simple statement. But, I need to point out that Joe, my dad, used to leave the house when Gran Fran would cook meats that were too strong smelling.
I'm not clear when he turned the corner and actually began cooking the bacon himself, but a few years ago, I walked into my parents house and saw him lining up strips of bacon on a jelly roll pan. I was intrigued.
He told me my mother, Gran Fran, had discovered that if she cooked the bacon in the oven, there was a lot less mess. And, Joe wasn't bothered by the smell. Let me point out that this was well after they had spent a good 45 years living together, so it goes to show you that you new things can happen late in a marriage!
This method does take a little bit longer, but it's worth the effort. The bacon comes out nice and crispy, but not burnt, with a some chewiness left in the fat.
- 1 pound bacon, thick cut works really well, but any kind will do
- Preheat the oven to 275 degrees.
- Place the bacon strips in one layer on a sheet pan.
- Cook the bacon for 40 minutes then raise the heat to 400 and cook for another 5 to 10 minutes.
- Remove the bacon from the oven once it has become nicely browned.