9

votes

What is the best way to cook bacon?

Answered on September 12, 2014
Created March 27, 2011 at 7:05 PM

I usually make two pounds on Sunday, one to eat throughout the week and one to use in recipes and such.

I like my bacon to turn out long and crisp, but not curly and and not limp.

Pan frying takes a long time because I can only do 1/2 lb at a time.

Baking makes it too crisp/crumbly.

I just don't like the microwave.

What is your favorite way to cook the deliciousness that is bacon?

B9cc28905ec54389c47cde031d709703

on October 07, 2011
at 06:33 AM

Theresa, I'm not sure I have a door in the kitchen that is always wide open.

Ab19df3ededa28f7bf7daeba8435b205

(1471)

on October 06, 2011
at 01:48 AM

when bacon is cooked slow is there less of a bacony greasy smell in the house?

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on September 19, 2011
at 03:15 AM

Very Cool akd!!!

B9cc28905ec54389c47cde031d709703

on June 25, 2011
at 12:36 PM

I'm eating it now: poached eggs and a couple slices of bacon and coffee w/ cream + PaleoHacks

Fff58a1fd1e29d93fd6a25d3fdebbade

(400)

on June 23, 2011
at 11:25 PM

There is an item you can get called a 'bacon press' that you put on top of the bacon and it just basically weighs down on it and keeps it from curling. I haven't tried it myself but have seen them used in restaurants.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on June 23, 2011
at 07:39 PM

This is exactly how I like my bacon. When's breakfast? 8)

61b801de5dc345b557cd4623d4a4f26b

(2682)

on June 23, 2011
at 07:37 PM

Me either! I'm so glad I read this post! 8)

07ca188c8dac3a17f629dd87198d2098

(7970)

on June 23, 2011
at 06:47 PM

This is close to what I do as well, though I vary a few variables like thickness of bacon, temperature, time. I'm going off a recipe that was 400f for 20 minutes, but the thin bacon I was buying at the time got WAY overdone, so I made it more like 390f for 21-22 minutes.

922038b6c0ca6a051cc4858218931456

(392)

on June 23, 2011
at 06:17 PM

Low and slow....best way to bacon!

4b61b13ed39e5c5d01fe234900cadcf8

(1138)

on May 29, 2011
at 10:19 PM

That's what I use and it works great. I cook it at about 325 though. I like it crispy but not burnt... still only takes about 15 min.

4d10a09dadeb266681418f5fe06c3f00

(115)

on March 30, 2011
at 03:17 PM

this was an AWESOME method and made for some tasty bacon...only problem in our house was the smoke for the last 4-5 minutes...as much as my wife loved the bacon, she has banned me from cooking it like that again due to the smell of the smoke :(

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on March 28, 2011
at 07:23 PM

well you wouldn't use a lid while cooking bacon though. but anyway the lid for the one i have has a little hole in too for steam escape. (when cooking other things)

Medium avatar

(5639)

on March 28, 2011
at 07:19 PM

this one has a lid! http://cgi.ebay.com/VTG-DESCOWARE-BELGIUM-MUSTARD-YELLOW-12-FRY-PAN-LID-/140526448549?pt=LH_DefaultDomain_0&hash=item20b8076fa5#ht_500wt_901

Medium avatar

(5639)

on March 28, 2011
at 07:18 PM

I got an amazing Descoware pan, like 12" or 14" in yellow with a wooden handle at a thrift store in Queens for $3.00. Deal of the century. Get one if you can! like this, but twice as big: http://www.etsy.com/listing/66647447/vintage-yellow-descoware-pan

A968087cc1dd66d480749c02e4619ef4

(20436)

on March 28, 2011
at 05:17 PM

Baked in the oven. I'll never go back.

7e746be2f0e550a8cd7df881322ae705

(18701)

on March 28, 2011
at 05:01 PM

Love it Jae! Nice to see you around again. I've missed your input!

77732bf6bf2b8a360f523ef87c3b7523

(6157)

on March 28, 2011
at 04:45 PM

My answer: daily.

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on March 28, 2011
at 03:29 PM

totally! get a big HUGE skillet. We got a 14 incher (almost not even a skillet really). it fits 8 full pieces at a time!

7e746be2f0e550a8cd7df881322ae705

(18701)

on March 28, 2011
at 03:15 PM

My skillet isn't big enough not to curl them and it only fits a 1/2 lb at a time. Maybe I just need a new skillet!

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on March 28, 2011
at 03:25 AM

if not non-stick, use coconut oil or ghee so that the butter doesn't burn either.

Medium avatar

(5639)

on March 28, 2011
at 03:24 AM

non-stick I'm assuming? If I use my cast iron pan I grease it a little bit before hand with some Kerrygold so the bacon doesn't stick and burn.

D67e7b481854b02110d5a5b21d6789b1

(4111)

on March 27, 2011
at 11:07 PM

such a helpful question! lots of great advice!

7e746be2f0e550a8cd7df881322ae705

(18701)

on March 27, 2011
at 09:19 PM

I think I just need to figure out the timing thing, but I buy lots of different types of bacon. Still searching for my holy grail of bacon. ;)

7e746be2f0e550a8cd7df881322ae705

(18701)

on March 27, 2011
at 09:16 PM

Ooh, I like this one! I haven't tried it yet.

A3e654929c08c0723607842656b57f8f

(834)

on March 27, 2011
at 08:26 PM

This is exactly what I have done for the last 6 months every sunday.

6a4fd73b4ae4761eefec8e0d38e6f224

(1008)

on March 27, 2011
at 07:33 PM

I second that emotion; great, meaty, chewy results with just enough fat left on the strips.

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20 Answers

best answer

11
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on March 27, 2011
at 07:34 PM

i actually do it in the oven with good result- its my Super Secret Perfect Bacon Method. i line a cookie sheet with tin foil, put a cookie cooling wire rack thing in there and lay the bacon over that so the fat drips down into the cookie sheet. then i put it in a COLD oven and turn it up to 425. i set the timer for 18 minutes. ive had really good luck with it this way- the bacon stays flat and doesnt get too crispy and its easy to reserve the grease for cooking later.

i do use bacon from a local farm that really quite thick and fatty, so i think with store bought the cooking time would be significantly less.

A3e654929c08c0723607842656b57f8f

(834)

on March 27, 2011
at 08:26 PM

This is exactly what I have done for the last 6 months every sunday.

7e746be2f0e550a8cd7df881322ae705

(18701)

on March 27, 2011
at 09:19 PM

I think I just need to figure out the timing thing, but I buy lots of different types of bacon. Still searching for my holy grail of bacon. ;)

4d10a09dadeb266681418f5fe06c3f00

(115)

on March 30, 2011
at 03:17 PM

this was an AWESOME method and made for some tasty bacon...only problem in our house was the smoke for the last 4-5 minutes...as much as my wife loved the bacon, she has banned me from cooking it like that again due to the smell of the smoke :(

07ca188c8dac3a17f629dd87198d2098

(7970)

on June 23, 2011
at 06:47 PM

This is close to what I do as well, though I vary a few variables like thickness of bacon, temperature, time. I'm going off a recipe that was 400f for 20 minutes, but the thin bacon I was buying at the time got WAY overdone, so I made it more like 390f for 21-22 minutes.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on September 19, 2011
at 03:15 AM

Very Cool akd!!!

3
24fcc21452ebe39c032be6801d6bbadd

(9812)

on March 27, 2011
at 07:35 PM

I just bake it on a foil-lined cookie sheet at 350 for about 20 mins- comes out nice and crispy, then I can use the foil to funnel the grease into a container. Depends on the bacon, but usually it isn't too crumbly for me after 20 mins of cooking.

2
B9cc28905ec54389c47cde031d709703

on June 23, 2011
at 05:51 PM

Pig fat has a smoke point of ~370??F (or 188??C), so I bake my bacon at bit lower temperature 170-180??C till it's done. I prefer mine a little on the chewy side but not too chewy. Tastes great and the saved fat is higher quality because of the gentler cooking temperatures.

922038b6c0ca6a051cc4858218931456

(392)

on June 23, 2011
at 06:17 PM

Low and slow....best way to bacon!

61b801de5dc345b557cd4623d4a4f26b

(2682)

on June 23, 2011
at 07:39 PM

This is exactly how I like my bacon. When's breakfast? 8)

B9cc28905ec54389c47cde031d709703

on June 25, 2011
at 12:36 PM

I'm eating it now: poached eggs and a couple slices of bacon and coffee w/ cream + PaleoHacks

Ab19df3ededa28f7bf7daeba8435b205

(1471)

on October 06, 2011
at 01:48 AM

when bacon is cooked slow is there less of a bacony greasy smell in the house?

B9cc28905ec54389c47cde031d709703

on October 07, 2011
at 06:33 AM

Theresa, I'm not sure I have a door in the kitchen that is always wide open.

1
Medium avatar

(10611)

on March 24, 2012
at 02:27 PM

I like my grilled strips. I also recommend the following:

  1. Using bacon as an overwrap. Bacon wrapped grilled scallops for one easy example. I'll also layer bacon over other meats in the smoker. This keeps the meat moister. It also smokes the bacon, which I save to reheat and eat separately.

  2. Cooking with cut-up bacon - what the French call lardons. Nothing compares with a panful of thin sliced Brussels sprouts sauteed with lots of bacon pieces.

1
Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on March 28, 2011
at 03:14 AM

lay the bacon flat in a skillet.

no oils necessary.

put the heat on low-med.

turn every few minutes.

take em out after about 10-12 minutes.

slightly crispy, but not overcooked.

heaven.

Medium avatar

(5639)

on March 28, 2011
at 03:24 AM

non-stick I'm assuming? If I use my cast iron pan I grease it a little bit before hand with some Kerrygold so the bacon doesn't stick and burn.

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on March 28, 2011
at 03:29 PM

totally! get a big HUGE skillet. We got a 14 incher (almost not even a skillet really). it fits 8 full pieces at a time!

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on March 28, 2011
at 03:25 AM

if not non-stick, use coconut oil or ghee so that the butter doesn't burn either.

Medium avatar

(5639)

on March 28, 2011
at 07:18 PM

I got an amazing Descoware pan, like 12" or 14" in yellow with a wooden handle at a thrift store in Queens for $3.00. Deal of the century. Get one if you can! like this, but twice as big: http://www.etsy.com/listing/66647447/vintage-yellow-descoware-pan

7e746be2f0e550a8cd7df881322ae705

(18701)

on March 28, 2011
at 03:15 PM

My skillet isn't big enough not to curl them and it only fits a 1/2 lb at a time. Maybe I just need a new skillet!

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on March 28, 2011
at 07:23 PM

well you wouldn't use a lid while cooking bacon though. but anyway the lid for the one i have has a little hole in too for steam escape. (when cooking other things)

Medium avatar

(5639)

on March 28, 2011
at 07:19 PM

this one has a lid! http://cgi.ebay.com/VTG-DESCOWARE-BELGIUM-MUSTARD-YELLOW-12-FRY-PAN-LID-/140526448549?pt=LH_DefaultDomain_0&hash=item20b8076fa5#ht_500wt_901

Fff58a1fd1e29d93fd6a25d3fdebbade

(400)

on June 23, 2011
at 11:25 PM

There is an item you can get called a 'bacon press' that you put on top of the bacon and it just basically weighs down on it and keeps it from curling. I haven't tried it myself but have seen them used in restaurants.

1
Medium avatar

on March 28, 2011
at 02:51 AM

One word: BROILER.

I make a little square "pan," with turned up edges out of foil, lay out the bacon, 8 strips usually fit pritt-tee nicely. Preheat for 3-4 minutes, until the pan is nice and hot. Slide in the foil, leave for 6-8 until desired doneness is achieved. Put the bacon on a plate and devour...or go the no plate route (I usually do)! Tip the tinfoil and pour the oil into a mug, or whatever receptacle you use, and repeat!

So easy. So perfect, everytime.

1
A89f9751a97c3082802dc0bcbe4e9208

(13978)

on March 27, 2011
at 09:09 PM

OMG! I had no idea you could 'bake' bacon! I've been using a cast iron skillet.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on June 23, 2011
at 07:37 PM

Me either! I'm so glad I read this post! 8)

1
388637efb09568e7c1e2527de2a8bfd5

on March 27, 2011
at 07:39 PM

I use a cooling rack over a baking sheet & bake at 300 until dark and crispy/chewy. Then I harvest the liquid gold that collects in the baking sheet.

1
3a325ffc389f14f090ca464b95e72914

(205)

on March 27, 2011
at 07:26 PM

We use an electric griddle (the ones most people cook pancakes on...) I can cook a lb of bacon at once. I put the temperature at 375 and it takes about 15-20 minutes to cook. I too like crispy bacon and the flat griddle allows it to stay straight. The griddle also has a drip tray that neatly collects the grease for other cooking.

7e746be2f0e550a8cd7df881322ae705

(18701)

on March 27, 2011
at 09:16 PM

Ooh, I like this one! I haven't tried it yet.

4b61b13ed39e5c5d01fe234900cadcf8

(1138)

on May 29, 2011
at 10:19 PM

That's what I use and it works great. I cook it at about 325 though. I like it crispy but not burnt... still only takes about 15 min.

0
4302f1ad72fcf5eb0a3ab485246845f1

on February 02, 2013
at 04:26 PM

Lay bacon out on a broiler pan ususally the one you get when you buy your stove. The grease drips through the slots in the top section and halfway through you turn the bacon over and I use the oven broiler to cook. Put pan down to middle height and it comes out perfect. Adjust your cooking time by watching how long it takes before turning the bacon and dont let it get too dark. Sometimes I think it may not be quite done but after putting bacon on paper towels it is at the perfect crispness and the flavor is awesome!

0
510bdda8988ed0d4b0ec0b738b4edb73

(20888)

on February 01, 2013
at 05:00 PM

I used to do the big Sunday bacon cook, but I just got too lazy. I know you say you don't like the microwave, but there's nothing bad or scary about using a microwave. If you don't like how it turns out in the microwave, that's one thing, but if you're scared of the microwave for "radiation" reasons, then that's nothing to worry about.

I use a "makin bacon" (http://www.makinbacon.com/welcome.htm) and put my morning's bacon on there, 1 minute a slice, and then start cooking my eggs. When the eggs are done, the bacon is done, and I can easily save the fat for tomorrow's eggs. It's the least time intensive and the bacon comes out really tasty and hot and fresh every morning.

0
5616e8de3e99ae199d9fd896098a331a

on February 01, 2013
at 11:52 AM

The best way to eat bacon is to accompany it with more bacon.

0
24a0a0d5073f0a77c3737ef9d0e4c426

on February 01, 2013
at 11:42 AM

The method with cookie sheet isn't secret. It's Alton Brown's. it's also great.
Here's an alternate: www.baconmethod.com

0
99c859bca08a13b28deb5eec3a78b316

on February 01, 2013
at 09:36 AM

I start off with bacon that is not cured, meaning it does not have added nitrate or nitrite. Then, as Terry O, I microwave it on a microwave rack made for the purpose. That's for convenience, but temp control is harder. Also, you can cook only 1/2 lb at a time.

Cooking meat above 300 F makes carcinogens even in non-cured meat. I'd be interested to know if anybody has studied carcinogen formation while cooking bacon at different temperatures.

I prefer turkey bacon sold by Whole Foods, where none of the deli or smoked meat is cured. It keeps well once cooked in the fridge in a paper towel in a plastic bag.

To reheat, microwave in 30" bursts until you get the right doneness. As I understand it, you make carcinogens in the microwave also, because it's just a matter of temperature.

Comments or suggestions welcome.

0
Cbcb4cbf874e08dc0797ffce5e8f9a93

(200)

on March 24, 2012
at 02:23 PM

I microwave it 3-5 minutes depending on quantity/thickness.

0
Ee8474e4821efa0fb3bca864bec7cb9c

on March 24, 2012
at 01:54 PM

I am sick & tired of cooking bacon. For many years I use to cook bacon in a frying pan. so good. Now I stil cook in frying pan & it is gross. I didn't change the way I cook it. Not liking it at all. I even pat off the fat between paper towels. I buy all diffrent types of bacon. expensive to the cheap one. Still not satisfy. So, are you trying to tell me you can't fry it anymore? What is with the baking. I don't understand why I have to bake it now. Or, what is it? Do I need o buy an expensive pan? I love bacon, I could eat the whole lb. but, it isn't what it use to be. What are you trying to say? Bake it? I never baked it in my entire life. To me, it sounds like if I bake it, it could start a fire in the oven. Therefore, I don't think I will buy bacon anymore if I have to bake it. ewwwww.

0
2cdd1c775683f760390d80cdb984fc13

on March 27, 2011
at 09:05 PM

Baking really is the best way to go if you don't want it curly. If I'm impatient, I fry bacon in a cast iron grill pan. The "bumps" keep the bacon from shrinking up too much.

0
Aad9337259693114bd0ebf30f39198d7

on March 27, 2011
at 08:21 PM

I bake it on the pampered chef stonewear. I make sure to overlap the strips just a bitso they all fit and they shrink upbut don't get too crispy, then I pull them out just before 'done' and leave them on the stone to cool.varied temp and times result in same crispness

0
9cfa1ab909f6f89544be665d4ef6e3ea

on March 27, 2011
at 07:32 PM

I like the results I get cooking bacon in the oven on a rack with a drip tray. Easy to collect the fat for future use, nice flat strips no matter how tender or crispy you prefer it.

6a4fd73b4ae4761eefec8e0d38e6f224

(1008)

on March 27, 2011
at 07:33 PM

I second that emotion; great, meaty, chewy results with just enough fat left on the strips.

0
535ced7ff5ffbb44c471ce3751d058cb

(64)

on March 27, 2011
at 07:30 PM

Based on pampered chef stoneware

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