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How-to: Cook Perfect Bacon

I must admit that bacon, aka meat candy, is very important to my diet and lifestyle. Granted that I abide by a general principal of all things in moderation, I’d be lying if I told you I’m modest when bacon hits the table. I quickly do the math to figure out how many pieces each person gets, grab my portion, and will be the first to volunteer for the leftovers. Maybe I’m a bacon hoarder.

I don’t discriminate and love all kinds of bacon: peppered, hickory, maple, thick, thin, etc.

As your resident expert in all kinds of bacon, I have some tips to help you cook fail-proof meat candy.

1 – Bake it.

Baking bacon is a very simple way to free up your time to focus on other breakfast or home preparations while filling your home with one of the best aromas around. Someone should make a bacon candle.

2 – Line your baking sheet with Parchment Paper.

Parchment paper allows for easy cleanup and will keep bacon bits from sticking to your pan or each other.  

3 – Run water over your baking sheet to make the Parchment Paper stick.

A trick directly from my mother to you; if you’ve ever experienced Parchment Paper rolling back up on itself, this will solve your problems. Run tap water over your pan, drain the large drops of water, and watch the Parchment Paper stick effortlessly to the pan.

4 – Bake at 375 for approximately 20 minutes.

It’s pretty much that simple. Your nose will let you know if it’s done sooner or needs more time. The thickness of your bacon will determine how long you should bake it.

5 – Get rid of excess grease.

As soon as your bacon is finished baking, use tongs to place each piece on a paper towel-lined plate. Once all the bacon pieces are on the plate, take another block of paper towels and blot the top. This will make for crunchy, not greasy, bacon.

Enjoy!

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14 Comments Post a comment
  1. Chikachef #

    You have the best photography! I can almost smell it – wish I were tasting it – it looks so good! Great tips. Thank you!

    August 9, 2012
  2. Katie Barrett #

    Does this yield bacon so crisp you can break it with a fork, that it will stand up vertical so you can make tepees with it? I like really really crisp bacon.

    August 9, 2012
    • It does! Tepee test approved. I’m a crispy bacon lover too. Thanks, Katie!

      August 12, 2012
  3. THINKING IS WRITE #

    I never heard of “meat candy”, but that sounds like a beautiful name for bacon. LOL Thanks for sharing!

    August 9, 2012
  4. Brenda Scinto #

    You should email Yankee Candle immediately with your idea 🙂 Love the baking idea and we here in Ohio love our meat candy too, well except for Mr. S who is afraid of it….

    August 10, 2012
    • Yes! Will do, actually. Thanks, Mrs. S!

      August 12, 2012
  5. Michelle #

    Hi – great blog! I’m brand new to paleo, hence the late question to this post. How long would baked bacon last in the refrigerator? Thanks!

    June 19, 2013
    • Hi! Thank you and welcome to the paleo world! I can usually keep cooked bacon in the fridge (in a container) for about 5 days. Reheat on the stove or microwave as needed. Hope that helps! Good luck with your new paleo adjustments and please let me know if there’s ever anything I can do to help.

      June 19, 2013
  6. Amanda #

    What about fully cooked turkey bacon? Is that paleo friendly?

    June 22, 2013
    • Hi Amanda! Thanks for your question. The best answer I can give you is read the ingredients on the turkey bacon. If the ingredients are all whole foods that you could easily buy yourself, then yes! Paleo-friendly. However, if they’re loaded with chemicals and other mystery ingredients, I would only eat it in moderation. Pork bacon is usually a safe choice as log as it’s not flavored with extra sugar.

      June 26, 2013
  7. Sandy #

    lI love blt’s especially this time of year when the tomatoes are garden fresh…any ideas to substitute the bread???

    September 16, 2013
    • You could make a lettuce wrap blt! Butter lettuce, romain, and collard greens are my favorites for wraps.

      September 16, 2013

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