The Healthiest Way to Cook Bacon

Baking Bacon

This is the hands-down easiest and cleanest way to cook bacon, but it isn’t the fastest by a long shot, so plan ahead. The cooked strips will lay flat and be evenly cooked.


You can also remove the bacon when cooked about two-thirds through, rendering out most of the grease. Then chill or freeze the bacon strips in wax-paper layers for a quick finish or reheat later. Precooking is a great time saver for busy mornings, or while camping and grilling outside, as it is more efficient and reduces clean-up and flare-up problems that can accompany large amounts of dangerous hot grease. At the low temperature of 250°F, the bacon grease will not splatter and soil the oven, but instead will drip slowly through the rack and collect in the bottom of the sheet pan for easier cleanup.





From "The primal Blueprint Cookbook"

INSTRUCTIONS:
Preheat oven to 250°F.

Place a flat cooling rack inside a large sheet pan. Place slices of bacon on rack, evenly spaced and close together but not overlapping or bunched up. Quantity to be baked is only limited by number of oven racks and pans.

Place pan of bacon in oven and bake. Check on bacon after one hour and then every 20–30 minutes, until bacon reaches desired level of chewiness or crispness. Depending on bacon thickness, fat-to-meat ratio, and moisture content, it may take an average of about 2 hours to achieve crisp bacon, less time for chewier bacon.

Bacon fat may be strained through a very fine steel mesh strainer and chilled for later use (bacon fat mayonnaise!)