Loraine, wife, mother and grandmother shares favorite family recipes. Most are easy to make, 'cause she doesn't like to stay in the kitchen.
Do you hate the mess of frying bacon as much as I do? Are you searching for an easy, clean, and efficient way to oven bake bacon?
I've come up with a pretty mess-free way of making bacon. The real secret to making splatter-less bacon is to oven-fry the bacon between two jelly roll pans. Oven-fry bacon, and you'll never have to clean up fat-splatters from your stovetop again.
Place one pound of sliced bacon in the first jelly roll pan. Place the second jelly roll pan on top of the bacon. Bake the bacon in a 350-degree oven for about 45–55 minutes. (You'll need to decide how crisp you want your bacon to be; that will determine the length of time you bake the bacon.)
Reduce the baking time if you like your bacon less crisp. Store your bacon in an airtight container, in the refrigerator, and you'll save so much time when you want to make a quick breakfast or a BLT sandwich.
Buy the Bacon
Baking 2 or 3 packages at once will save time.
I usually buy two or three one-pound packages of bacon at a time (when they're on sale) and bake them on the same day so I only have to wash the jelly roll pans once. I do discard the grease between batches though and wipe the pans with paper towels.
After the bacon cools a bit, I drain the bacon on paper towels to soak away extra grease and then I stack the bacon in a glass container with paper towels between the layers. When you want to use the bacon, just warm as many slices as you want in the microwave oven.
You may already know exactly how to do this, but in case you'd like to see pictures of the different steps, I've added images.
- Place 1 pound of sliced bacon in one jellyroll pan.
- Place the second jellyroll pan over the bacon.
- Place bacon in a pre-heated 350-degree oven.
- Check on the bacon after 30 minutes. If it's not done enough, add 15 minutes and then check again.
Read More From Delishably
My Preference: A Bit Crispier
How to Store Bacon in the Refrigerator
I like to stack the drained bacon in a glass container that has a tight-fitting lid to store the bacon in the refrigerator. I layer the bacon with paper towels between the layers.
Use three or four sheets of paper towels to drain the bacon on. Use a couple more sheets and dab the top of the bacon to eliminate more grease.
Find the recipe and pictured tutorial at Betty Crocker. The photo above is also from that site. I've made these as appetizers for a number of get-to-gathers and although they can be kind of hot, many folks love them. I make sure I thoroughly remove the seeds and the white membrane from the jalapeño to make them not quite so hot.
- Fresh jalapeños (2 to 3 inches in size)
- Cream cheese room temp.
- Bacon slices, cut into three pieces
- Cut the jalapeños in half, lengthwise and clean out the seeds and the white membrane.
- Spoon cream cheese into each jalapeño half.
- Wrap a piece of bacon (1/3 slice) around the cheese stuffed jalapeño and secure with a toothpick.
- You can freeze them at this point, before baking, if you want to make them later.
- Bake in a 375 degree oven for 20 to 25 minutes.
© 2012 Loraine Brummer