Phone: (800) 656-6734     Gift Certificates   { Check Availability }

Bakin’ Bacon, the secret to cooking large quantities of bacon

June 23rd, 2009 by Richard Grinnell

>We’ve had many guests ask us about our bacon and they are usually surprised when we say that we bake our bacon. I thought I’d tell you why we do it and how we do it.

First, I have to tell you that I wanted to call this article “425 degrees from Kevin Bacon”. I thought about it for a little while and decided that probably no one would know what I was referring to because I guess it doesn’t make a lot of sense. So, Bakin’ Bacon won.

Cooking bacon on the stove top takes up burner space and creates a lot of splatter from the grease. It also takes up time because cooking upwards of 50 pieces of bacon means you’d be cooking in batches.

The solution is to use sheet pans so all the bacon cooks at the same time with minimal time and effort required.

Preheat the oven to 425 degrees. Line the sheet pan with foil and spread the bacon out on the pan. If there’s room, just line them up next to each other. If you have lots of bacon you can twist the bacon which allows you to put more bacon in the pan. It’s alright to have them touching each other.

As for cooking times, it depends. Depends on the thickness and whether you have twisted the bacon or not. We use thick cut bacon and it takes about 30 minutes to cook a sheet pan full of bacon which are not twisted. Twisted bacon can take a little longer to cook, especially if the sheet pan is packed full. We also turn the bacon once after about 15 minutes. As an FYI, once in a while we don’t have time to turn the bacon and it still comes out just fine. If you use thin cut bacon watch very closely because it cooks fast.

If you have any questions about baking bacon just let us know.

P.S. I’m sure 5 Ojo Inn Bed and Breakfast could be linked to Kevin Bacon within 425 degrees. (Does anyone remember the Six Degrees of Kevin Bacon game?).

Richard
5 Ojo Inn Bed and Breakfast, Eureka Springs, AR

3 Responses to “Bakin’ Bacon, the secret to cooking large quantities of bacon” Comments are currently closed.

  1. Richard and Jan Grinnell says:

    >Ahhhh, yes, I've always felt that bacon can add something magical to almost any dish. Chocolate covered bacon, hummmmmm, now I haven't tried that…..yet….Richard

  2. bacon recipes fan says:

    >Baking bacon is better than frying – there is less of a chance that one will burn it. I have seen cooks do unconventional things with bacon, such as bacon dessert. I've seen chocolate-covered bacon (with sprinkles!), bacon atop pretty cup cakes and more. I guess it can be incorporated into any dish!

  3. Anne says:

    >Yes, I do remember that game (and I got the alternate title too! :))! Thanks for the info on baking bacon–I've heard you can do it this way, but have never looked up how.

»