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The tried-and-true method to cooking bacon for breakfast is on the stove.

Your kitchen will still smell like bacon, but there won’t be that hazy post-bacon fog of smoke and grease particles hanging in the air.

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If you’re having people over for brunch, cooking bacon in the oven will free you up for any other last-minute preparations before your guests arrive. Cooking time is hands-off, so you aren’t stuck at the stove, constantly watching the skillet and flipping pieces of bacon.

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You don’t have to worry about sizzling bacon splatters burning your skin or staining your clothing.There’s next to no mess-no grease-covered stovetop, no pan of solidified bacon fat to deal with later, no skillet caked with scorched bacon grease.You can also alternate layers of paper towels and cooked bacon pieces on your “landing area” plate. To soak up extra grease from the cooked bacon, carefully pat each piece with additional paper towels.With medium- or thick-cut bacon, start checking at 15 minutes. If you are using thin-cut bacon, start checking at 12 minutes to make sure it doesn’t burn. Cook time can vary depending on the oven and the thickness of the bacon, but the strips should be crisp when done.an unrimmed cookie sheet) for catching and containing bacon grease. We can’t overstate the importance of using a rimmed baking sheet (vs.

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If you’re cooking a full pound of bacon, you may need to work in batches or divide pieces between two pans to avoid overcrowding. It’s okay if pieces of bacon touch (because they’ll shrink during the cooking process as fat drips off), but they shouldn’t overlap.

Fill your baking sheet, but don’t overload it.

You can get it in strips or cubes to fancy up your pizza or pasta.Įxpert Tips and Tricks of Cooking Bacon in the Oven It’s often spiced with pepper and various other seasonings. Pancetta is cured pork belly that is common in Italy. You may already be familiar with Canadian bacon though-it’s one of the key ingredients in classic Eggs Benedict and Hawaiian pizza.

Because it’s a different cut, Canadian bacon often resembles ham more than it does the smoked bacon you may be accustomed to eating at breakfast. Unlike side bacon, Canadian bacon is pork loin cut from the back of a pig. are smoked with hickory, applewood or mesquite and pan-fried to be served with eggs and toast at breakfast.

American-Style Baconīacon as we know it best in the United States is often cured pork belly, otherwise known as “side bacon.” It’s characterized by long thick strips with streaks of fat. Not sure what type of bacon you should buy? Here’s a short cheat sheet for the most popular types of bacon you can find at the grocery store. Bacon is meat that is cut from a pig, but depending on where on the pig it’s cut from and how it’s prepared, it can taste and look different.