Good for your soul

I’ve been making my bacon in the oven for many years now. It really helps with the mess, and also, your ability to make the rest of breakfast without worrying about the bacon in the skillet on the cooktop.

I put the bacon on a large pan. The pan actually fills the rack in my oven. I bought it at Meijer- it is 21 inches long. I line it with aluminum foil and then I lie the bacon out in a single layer. You put the pan in a cold oven and set the temp to 400. By the time the oven preheats (depending on your oven) the bacon should be finished. My oven beeps when it reaches the temp, but I always set a timer for 15 minutes to check the bacon. It usually takes about 20 minutes in my oven.

We have an amazing meat market, Birds Meat Market, by us that sells the best thick bacon and thick pepper bacon. If you buy 5 pounds you get a price break, so I always buy the 5 pounds. When I get home I divide it up into smaller packages and put it in the freezer. I can fit 17 pieces on a pan, so I count out 17 pieces for each package I wrap for the freezer. When I am making bacon, I can decide how many trays I need and can pull out one pack or multiple packs when I have a larger group.

Recently, I heard that if you sprinkle flour on your bacon, it makes it super crispy because the flour absorbs the grease.

The bacon did taste amazing! It was perfect!! We did think it looked a little funny though. I would try it again, and use less flour. I think I would sprinkle it and not cover it. Let me know if you try it! Enjoy!