Ahh bacon, how I love to hear it sizzle and even better, I love the smell of it while it’s baking in the oven. Baking in the oven?? I must mean frying in the pan, right? Nope, baking in the oven. I’m telling you, once you bake it you won’t go back to frying. No more splattering or having hot fat splatter onto your hand as you try to turn over the pieces of bacon. Just check on it while it’s doing its thing in the oven and all the pieces come out the same – perfect!
- 2 lbs of bacon (I use DaBecca Old Fashioned Thick Slice Uncured Apple Wood Smoked Bacon that I buy at Costco). I love the flavor and the thickness.
- Maple Syrup (I buy mine at Costco, it’s 100% Pure Grade A Organic Kirkland Brand)
Lay out your strips of bacon on a cookie sheet. Then place sheet on the middle rack of a preheated 400 degree oven. After 10 minutes check on it and flip over the strips of bacon. I then put the timer on for another 10 minutes and keep checking. (We like our bacon very well done but that’s a preference thing so your bacon may be done after 20 minutes.) When you have only 10 minutes left brush on maple syrup to the tops of the bacon strips and put it back in the oven for the last time.
When the bacon is to my liking I let it cool on waxed paper. (A little tip here – don’t put your bacon on paper toweling like I did because that maple syrup will just cause it to stick to the paper towel and then you’ll be picking that stuff off for a while and that’s no fun). Once the bacon is cool I wrap about 4 long strips in waxed paper individually. Then I put all the individual packets in a large zippered plastic bag and toss it in the freezer. When we have our breakfast I take out one package, heat it on a plate for about 12-15 seconds and then yum, enjoy!