Joseph's Best Easy Bacon Recipe

This was a simple way to fix bacon and frees up my skillet for another dish while it's baking. Starting with a cold oven means you don't have to wait and wait for it to get to temp. Mine took a bit longer to get it to the crispness I wanted, and bake time will vary according to how you like your bacon cooked. I used regular sliced bacon, not thick cut. I also used parchment paper since I was out of foil. I would not recommend placing it straight on the naked baking sheet as I've done that before, and the bacon sticks to the pan. Baking bacon in the oven means the pieces lay flat and cook more evenly and there's less mess to clean up after. Just let the pan cool and the grease will solidify, then wrap up that foil, and you're done. I usually save the bacon renderings to use in cooking, but I didn't need more at this time. Forget skillet bacon, this is the way to go from now on. It works whether I am cooking for one or cooking for 6. This is a good way to make that whole package of bacon all at once and then just keep it precooked in the fridge ready for use in a ziploc baggie. It's much less expensive to DIY than buying the microwave ready or precooked bacon at the store. I've used this method to even cook two baking sheets at once and it works. Surprisingly, it does not splatter grease all over the oven in the same manner it does on the stovetop when cooking.

He says that you can put these bacon things into an oven for 14 mins and it should reach 425 by the end. Maybe he has a rich persons oven but it doesn't work with mine. Undercooked and nasty. I hope it worked for other people. Maybe the usual way that makes sense is better than taking advice from a lazy man.

I have baking bacon for a couple years now but I use parchment paper and preheat oven to 400, baking for 20. What I liked about this was I could start with a cold oven! Summer is around the corner (hopefully 🤞) and you want to heat your kitchen as little and as short as possible. Followed to the letter except my baking sheet would not allow for 1/2” spacing with the lb bacon I used. I learned it takes exactly 14 min for my oven to come to 425 (as Joseph implies), but it took my oven/bacon almost 20 min to get the crisp texture we prefer……which is close to the same cook time as my other one! But again, I can start from cold oven….slight advantage over my other version. Plan to try this again with parchment next time and if that also works, I plan to replace mine with this. Thanks Joseph!

Five stars the recipe was amazing!

The bacon turned out just the way i like it??crispy but yet a little chewy as well. This will be the way i cook my bacon from now on it was the cleanest and fastest way to cook . Instead of spending time turning the bacon i can cook other things while it's cooking.

This (apparently foolproof) method yielded me a half-pound of absolutely gorgeous, mahogany-colored bacon! I was skeptical that it would actually be as easy as it sounded, so I initially set the timer for 10 minutes. When it went off, I looked in, and thought “HA! I just KNEW it wouldn’t work!” The bacon was pretty flabby and raw-looking still - looked like it would.take at least another 10 minutes - but what he says about the “magic” that takes place at 425 degrees is spot-on! - I let it go to the 14-minute mark, and voila’ - gorgeous, perfect bacon! I’ll never cook it any other way. THANK YOU!

Great recipe. It took 20mins to instead of the 14mins the recipe calls for. Will be cooking bacon in the oven from now on