You can cook an entire package (or two) at once.
Let me know your favorite way to serve it! You can cook an entire package (or two) at once
There is arguably no aroma more universally beloved than the sizzle of bacon on a Sunday morning. But let’s be honest: standing over a grease-splattering skillet is the fastest way to ruin a relaxing breakfast. If you want perfectly flat, evenly cooked, and "save-your-cleanup" bacon, it’s time to move the party to the oven. Why the Oven Wins Every Time But let’s be honest: standing over a grease-splattering
While the stovetop is classic, the oven offers a level of consistency that a pan simply can't match. No more burnt ends and raw centers. No more burnt ends and raw centers
) and letting it heat up with the bacon inside allows the fat to render more slowly, preventing curling [17].
If you're feeling ambitious, you can actually cure your own bacon at home using pork belly and a simple salt-and-sugar cure over seven days [27, 32].
Once it reaches your desired level of mahogany-brown crispiness, remove it immediately. Transfer to a paper-towel-lined plate to drain and solidify for 2–3 minutes [17]. Pro Tips for the Bacon Aficionado