Undercooked, soggy bacon is indisputably brunch’s most serious offense. In fact, if your bacon isn’t served with perfectly crisp edges and a balanced grease to meat ratio, what is the point of making it in the first place?

We’ve seen many a failed bacon in our day, which is why we are here, on behalf of all the slaughtered pigs who died in vain, to teach you our favorite (and perhaps the most popular, thanks to restaurants) bacon cooking method: the oven.

No, this doesn’t just mean lining a cookie sheet with raw strips and reciting a Hail Mary. To kick things up a notch and ensure crunchy perfection, you’re going to need some aluminum foil and a wire rack.

To start, place the wire rack over an a aluminum-lined cookie sheet. There should be space between the rack and foil to allow for bacon drippings to fall through the rack’s holes. By having the pork elevated, it prevents the meat from releasing its oils and cooking within itself. Cooking in a puddle will keep things soft and mushy in an oven.

Once your strips are aligned, simply pop your bacon into the oven for 20 minutes at 400 degrees. The cooking time will vary depending on the thickness of the meat, so be sure to adjust accordingly.

And that’s it! Crispy bacon every time. Guaranteed.

Other reasons why the oven is a bacon cooking superstar:

  • You can make a lot of bacon at one time. It’s what the chefs do.
  • You will prevent pesky oil burns and cough-inducing smoke from frying it on a skillet.
  • You’ll have bacon fat to reserve and use for cooking other breakfast items like potatoes.
  • You can simply throw away the sheet of aluminum foil for mess-free baking.

Give it a shot and less us know how you fare. Aside from a delicious, salty side, we like to crumble our extra crispy bacon into a salad or use it to top an omelette. Texture is everything with food and nothing rivals the crunch of hot, greasy bacon.

Header image courtesy of Shutterstock.

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