1

votes

Bacon crisping recommendations

Answered on September 12, 2014
Created April 16, 2013 at 7:53 PM

My current procedure is to alternate aluminum foil layers and bacon layers in a roasting pan, then bake at 350 - 400 deg. F, removing pieces as they finish. At the end, I tilt the foil layers into a canning funnel to collect the grease in a jar.

I'm not liking how often I end up over-cooking the oil so that it turns out brown.

So, hit me with your fool-proof methods to cook the bacon and collect the oil.

Other info: We have a variety of preferences for crispiness around here. I don't mind using a microwave.

39311794c054f89a226f33e1afd08721

on April 23, 2013
at 06:10 PM

A little update, lowering the temperature did preserve the quality of the oil. If I'm going to get any improvement after that, I'll need to cook less bacon at a time because all those layers keeps some of the bacon from heating up fast enough and that long cooking time tenderizes the bacon excessively. So I haven't found the lazy nirvana for perfectly-textured bacon, quality grease, and not having to do it in batches. I'll just have to do it in smaller batches.

A3a4696c919e916ec971691559e9c942

(2043)

on April 17, 2013
at 07:59 AM

I have never noticed that, I am just the opposite. When I cook bacon in the oven the bacon is great but the grease is always "off" so when I want to save the grease I use the microwave. It always amuses me how wildly different people's experiences can be doing the exact same thing!

61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on April 16, 2013
at 10:37 PM

I don't mind using the microwave either, but do you ever find that your oil comes out yucky when made in the microwave? Mine turns out thicker and with a different tint than the fat from the very same bacon that's cooked in the oven, and it kinda skeeves me out.

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5 Answers

4
E36cb992cf0a5eba8b97a359c15f38b3

on April 16, 2013
at 08:02 PM

Try reducing the cooking temp a bit. I use a rimmed baking tray and cook at 325. The bacon always crisps nicely. After cooking I transfer the cooked slices to a paper-towel-lined plate. The fat pours off kind of amber, but it lightens as it cools/sets.

0
C07939fb80c1f445cbb5b0469d665a8e

on April 17, 2013
at 12:15 PM

Is your bacon nitrate free or pastured? For some reason these factors seem to lower the time it takes to cook. I've had success with all types of bacon at 400 degrees, but the time has varied from 12-20 minutes depending on the type. (with conventional, nitrate having, bacon at 20min)

0
Ac1be7d044a82c85cee039f3435a550f

(150)

on April 17, 2013
at 10:17 AM

Everyone else bakes/microwaves? I heat an iron skillet and once it's hot enough I add the bacon directly. I like mine really crispy, and even then I don't need to keep them in for more than a minute. Quick and efficient.

The sputter on the stove top, though, is another matter altogether...

0
Ef9f83cb4e1826261a44c173f733789e

on April 16, 2013
at 09:57 PM

I use a shallow cookie sheet with the bacon placed on a cooling rack. The bacon stays out of the grease and thus gets crispy because it's not soggy. The grease is easy to collect afterwards.

And as already mentioned, I use a lower temperature and allow the bacon to cook slower.

0
A3a4696c919e916ec971691559e9c942

(2043)

on April 16, 2013
at 07:56 PM

I always cook my bacon in the microwave and strain the grease through a funnel lined with a coffee filter. Works for me.

A3a4696c919e916ec971691559e9c942

(2043)

on April 17, 2013
at 07:59 AM

I have never noticed that, I am just the opposite. When I cook bacon in the oven the bacon is great but the grease is always "off" so when I want to save the grease I use the microwave. It always amuses me how wildly different people's experiences can be doing the exact same thing!

61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on April 16, 2013
at 10:37 PM

I don't mind using the microwave either, but do you ever find that your oil comes out yucky when made in the microwave? Mine turns out thicker and with a different tint than the fat from the very same bacon that's cooked in the oven, and it kinda skeeves me out.

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