The Best Bacon Method

Tried and true! I love a little bacon in the morning and while I was raised in the South with my bacon being fried in a cast iron skillet in its own grease, I have to admit that this is the superior way of rendering the bacon fat properly without it being too chewy.

Nothing wrong with doing it the old fashioned way! My arteries and my taste buds just like it like this now that I’m in my 30s.

INGREDIENTS YOU WILL NEED:

• Bacon

• Black pepper

UTENSILS I’D SUGGEST HAVING:

• Baking sheet

• Wire rack(s)

• Aluminum foil (optional)

INSTRUCTIONS:

• For ease of cleanup later, line your baking tray with foil and place wire rack(s) on top. The wire racks will help heat circulate evenly on both sides and lets the grease drip down on to the pan without your bacon swimming in it.

• Lay out your bacon strips along the wire rack - they can overlap a little, but you don’t want them touching a lot for optimal crispiness. Sprinkle a little black pepper evenly across all pieces

• Place your sheet of bacon in a cold oven, then set the oven to 425 degrees for 30 minutes. Allowing it to come up to temp while the bacon is already inside lets some of that extra fat render down, which will taste a lot better than if it’s still thick.

  • Tip: If you like your bacon on the softer side, you may want to start keeping an eye on it around the 22-25 minute mark and take it out at your optimal floppy level.

• Enjoy!