Makin’ Bacon

Our household loves bacon. A lot.  Thankfully we have access to local bacon that we purchase regularly. I buy it in one pound increments and typically freeze it right away until I’m ready to use it.

The trouble is that when I thaw it, obviously I now have a whole pound of bacon at the ready.

We might love bacon but we won’t eat a pound of it in one sitting.

No worries though because I just cook it all and then freeze whatever doesn’t get used.

That’s right, you can precook your bacon and then freeze it so that it’s ready when you need some smoky goodness in your life.

I cook my bacon in the oven on top of a cooling rack.  This saves me from having to stand guard over a hot skillet with flying grease. Cooking it in the oven is so much easier! Plus you have the benefit of even cooking and taking that bacon as far as you want it to go.  I like my bacon extra super crispy pretty please.

How OHC Handles Makin’ The Bacon

What you need:

  • 1lb Fresh Bacon
  • 1 Large Baking Sheet
  • Foil
  • Metal Cooling Rack
  • Oven

Preheat your oven to 400 degrees.  Line the baking sheet with foil and place the metal rack on top.  Place bacon slices in a single layer, on top of the metal rack. The entire amount of bacon might not fit and you make have to do this twice. I always have to do two batches.

Place baking sheet in oven and cook until the bacon is as crisp as you like it.  Be careful it doesn’t burn or that the grease doesn’t smoke too much.

Once it’s at your desired crispness, remove from oven VERY CAREFULLY so that you don’t spill hot bacon grease.

Place cooked bacon on paper towel.

Repeat with the next batch.  If you have a lot of bacon grease, drain into a heat proof glass container and then proceed with making the next batch.

Use as much bacon as you need for whatever you’re using it for and just freeze the leftovers in a freezer bag.  The bacon takes no time to thaw and you can pull out as many slices as you need for your next meal or recipe.  The bacon will thaw as you prep ingredients.  If you want it warm, just heat in the microwave for about 10 seconds.

Ta-da! Easy! Not only do you now have a grease free stove-top, you have successfully made some bacon including leftovers for future uses.

Like for sandwiches or salads.

Or just eating. Whichever comes first.

8 thoughts on “Makin’ Bacon

  1. Heather says:

    I freeze it in small portions. Like 3 slices. I even use one freezer bag but keep the 3 slice portions separate from each other (and freeze the bag flat so they don’t all moosh into each other). Then I only need to take out each small portion as I need it.

  2. I’m a chronic bacon eater, and I always feel bad not cooking it all (silly me, thinking I need to only “make it as I need it” – I’m frying all the bacon I have tonight so it’s 10 seconds away from deliciousness at any time!

  3. wow – I’d never thought of cooking and then freezing it. That’s a great idea!

    We buy this amazing amish bacon from a market near Nick’s parents house and freeze it into 1/2 or 1/3 lb portions just because 1 lb is a LOT to have in the fridge at one time.

  4. I love the idea of using a cooling rack! That’s exactly why we keep spilling bacon grease in our oven. Ugh. A cooling rack and some foil would help so much!

  5. Pingback: Makin bacon | Zx12

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