It is the gold standard for me. It's bake-on, after all. A pan is convenient if you're just doing a strip or two but the oven is so fucking consistent and does as much as you want with no real effort.

I don't like the way the fat soaks into the parchment, I feel like I'm throwing a ton out into the trash.

Oven bacon for the win. Some kinds of bacon don't work great though for some reason, I'm still trying to figure it out. Not necessarily thick or thin cuts, just different brands.

Looks good. Wish there wasn't a filter tho

did they had a warning at the counter - i suggest they used activated carbon?
i saw only one spot who warned their customer not to order it if they need prescripted drugs.

This is the way. 🤌

This is the way.

The dog….

I use parchment, the trick is to go longer than the baking sheet and fold a crease length wise. No stick, grease won’t flow over the paper, and you can use the crease to guide the grease into a mason jar. No mess.

This is the best way to cook all that bacon to the exact same consistency.

I cooked it once to this color, was actually really good

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Yes. But surprisingly very very sweet. Even for ice cream standards.

I think your dog wants some of your bacon

Teeth were fairly unaffected. Tongue was black.

Since there are a bunch of conflicting recommendations in this thread, here is a link to Kenji, who has tried the various oven methods and outlines the results, with the pros and cons of each.

That dog is outside his mind. Does he ever get anything you post?

I don't think it made a difference. It was great! I was afraid to go too heavy on the salt, so I think I actually could've used more, and would it make a difference if I had rubbed it in?

So, you butchered the pig, too?

My ideal bacon isn’t crispy. I prefer it to be fully rendered but have a little chew, and cooking in the fat is essential for that. Plus cleaning the rack sucks. But to each their own- not saying your way of doing it is wrong, I was just pointing out the juices vs fat difference.

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I've heard this called "Church Bacon". The idea was you'd put your bacon into the oven on a baking sheet at a lowish temp - 250 to 275 degrees. Go to church for an hour and when you come home, the bacon is cooked perfectly.

That looks so different is good tho ?

i love bacon this way

recipe please?