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My personal favorite was rated next to 1st!!!
 
Posts: 9878 | Location: sunny Orygun | Registered: September 27, 2009Reply With QuoteReport This Post
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Their winner, baking it in the oven on a parchment-lined baking sheet, is definitely the way to go. I was converted over after a friend showed me the difference a few years back.

You get consistently great results. Plus much easier cleanup, since there's no spatter like with a skillet. And it's simpler, with no babysitting or turning. Also makes for easy collection of the rendered bacon fat for later use.

The only downsides are that it takes a bit longer than doing it on the stovetop, and it requires parchment paper which not everyone has in their kitchen. (But I already have parchment paper on hand anyway, which I use for wrapping meat on the smoker.)
 
Posts: 33448 | Location: Northwest Arkansas | Registered: January 06, 2008Reply With QuoteReport This Post
quarter MOA visionary
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I always use iron skillet but the wife likes microwave or oven.
The think I haven't tried to put some water in and might try this today.
The Sous Vide Method seems a bit awkward to me.
Another plug for curing and smoking your own port belly into bacon.
I have bacon almost every day. Smile
 
Posts: 23410 | Location: Houston, TX | Registered: June 11, 2006Reply With QuoteReport This Post
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Baked Bacon Works For Me! Smile



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Posts: 4870 | Location: Sunnyside of Louisville | Registered: July 04, 2007Reply With QuoteReport This Post
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What do you know. My method was #1

But I didn't come up with it, a butcher told me about it.
 
Posts: 10626 | Location: Gilbert Arizona | Registered: March 21, 2013Reply With QuoteReport This Post
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Still using cast iron for bacon. Bacon first and when it's done, pat of butter in the bottom and scrape up the goodness. Eggs go in said goodness.
I've done the oven and it works well but I don't get the eggs the way I like them.


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Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013Reply With QuoteReport This Post
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If you want bacon done pretty quick and delicious. On a broiler pan under the broiler is delicious.

Gets you those crispy dark edges but not totally dry like in the oven. I highly recommend it.

But in the oven on racks over a cookie sheet is the houses preferred method. That way I can stack them up and knock out 1+ pound on tray easily.




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Posts: 8974 | Location: Woodstock, GA | Registered: August 04, 2005Reply With QuoteReport This Post
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Smoked and cooked on Traeger, all the grease drips down onto the tray, bacon comes out crisp, cooked and tasty, there is no better way...

 
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What difference does it make?!?!

All eight yield cooked bacon!!!





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Posts: 32371 | Location: Loudoun County, Virginia | Registered: May 17, 2006Reply With QuoteReport This Post
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quote:
Originally posted by myrottiety:
On a broiler pan under the broiler is delicious.

Gets you those crispy dark edges but not totally dry like in the oven.


I bake mine in the oven, and never have it come out dry.

That's the primary difference between baking it in its own fat ("frying" in its own grease on a parchment paper lined sheet) versus baking it on a rack above a sheet where all the fat drips off and just sits underneath the rack, leading to dry bacon.
 
Posts: 33448 | Location: Northwest Arkansas | Registered: January 06, 2008Reply With QuoteReport This Post
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I'm not sure if I need bacon...


Anyone got a flow chart to help me decide?

Wink


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Posts: 6393 | Location: Mogadishu on the Mississippi | Registered: February 26, 2009Reply With QuoteReport This Post
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Ask and ye shall receive.

 
Posts: 33448 | Location: Northwest Arkansas | Registered: January 06, 2008Reply With QuoteReport This Post
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I agree on the parchment paper/oven method. That’s the best way IMO.


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Posts: 750 | Location: Lutz, FL | Registered: March 14, 2009Reply With QuoteReport This Post
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36" Blackstone Griddle!

Cons: 1) yes, you need to keep an eye on it.
Pros: 1) Pieces of bacon that are cooking quickly can easily be moved to a cooler spot on the griddle (And then "sampled" while the rest cooks). 2) Doesn't make your house smell like bacon for the rest of the day (not sure if that's a pro or a con honestly). 3) Quantity. You can cook a shit ton of bacon all at once.
 
Posts: 263 | Registered: March 08, 2013Reply With QuoteReport This Post
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they forgot a method:

Convection oven. 370 for 18 min. comes out perfect.


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Posts: 11213 | Location: 45 miles from the Pacific Ocean | Registered: February 28, 2003Reply With QuoteReport This Post
quarter MOA visionary
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Tried the water in the iron skillet this morning.
Came out pretty good.
I usually fry my eggs in the bacon fat but not much there so I added some Ghee.

(sorry about the messy plate)
 
Posts: 23410 | Location: Houston, TX | Registered: June 11, 2006Reply With QuoteReport This Post
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I'm too old to change. Big Grin
Cast iron skillet for my bacon!



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Posts: 16611 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
Alienator
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I love doing it in cast iron but too time consuming, messy, and tedious. Mine go in pan and I use parchment paper that I throw away once the grease dries if I don't keep the drippings.


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Posts: 7204 | Location: NC | Registered: March 16, 2012Reply With QuoteReport This Post
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Slow render in saucepan. For the bacon as much as the fat.
 
Posts: 3663 | Registered: May 30, 2011Reply With QuoteReport This Post
Get my pies
outta the oven!

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I learned about baking the bacon in the oven as an Army cook when we would start off with about 12 full size sheet pans of the stuff and cook another 10-15 through the breakfast meal each day.

You have to periodically drain the grease off for best results otherwise it sort of just poaches in the grease.


 
Posts: 35154 | Location: Pennsylvania | Registered: November 12, 2007Reply With QuoteReport This Post
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