I love bacon almost as much as I love sausage and my kids love bacon even more. We don’t usually cook it at home because we are trying to avoid the nitrites and other nasties in most commercially available bacon. I also haven’t been able to find a bacon we can afford that we also feel is healthy enough to feed our kids more regularly, until now – Applegate Naturals Uncured Sunday Bacon.
As much as I love bacon, I hate over cooked bacon. Here is our trick for making perfect bacon everytime.
Start with thick sliced bacon
We buy it in 3 packs and freeze it until we’re ready to use it. The thicker slices stay together better as you separate it and give that chewing and crispy magic when you bite into the bacon.
- Turn your oven to 375° F
- Remove the bacon from the packaging and place the whole thing on a metal baking sheet or glass baking dish.
- Bake for 2-4 minutes.
- Carefully separate the slices and spread out in the pan or dish. If it will not separate easily, flip over the slab and put it in for another 2-3 minutes.
Bake at 375°F for 10 minutes
- Preheat the oven to 375°F if you haven’t already done so while thawing the frozen bacon above.
- Separate each strips of bacon on the baking sheet or baking dish. It is fine for the bacon edges to touch as they will shrink when cooking, but the strips should not overlap.
- Put the bacon in the oven at 375°F for 10 minutes
- Check on the bacon. If it looks almost done, flip each piece over.
- Bake for an additional 2 minutes and check.
- Place bacon on paper towels or a cooling rack to remove excess grease. You can save the bacon drippings and use it for other things like scrambling eggs in your cast iron skillet.
Let it cool for just a minute and enjoy! Be sure to get a piece or two before your kids scarf it all down.
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