- Joined
- Jan 27, 2020
That's a good tip, I prefer to use a broiling pan to collect the grease underneath. Then you use that to make sausage gravy.Also dredge the bacon in flour before you bake it. The flour keeps the grease from going everywhere. And it doesn't shrink up as much
edit so as to not shit the thread up with too many posts about cooking:
Preheat oven to 375° F. Line a cookie sheet with parchment paper.
Sprinkle both sides of your bacon with a mixture of 2 tbsp. tightly-packed brown sugar, 1/4 tsp. salt, and 1/2 tsp. ground pepper of choice (black, cayenne, chili powder, etc. depending on your tolerance for spice). Lay the bacon on the cookie sheet, and cover with another sheet of parchment paper. Place another cookie sheet on top of the first, and weigh down with a heavy pot (or other over-safe weight)
Bake 30 minutes. After removing from oven, remove weight from the cookie sheets and let rest at lest 5 minutes. Remove cookie sheet and top layer of parchment paper. Serve warm.
Sprinkle both sides of your bacon with a mixture of 2 tbsp. tightly-packed brown sugar, 1/4 tsp. salt, and 1/2 tsp. ground pepper of choice (black, cayenne, chili powder, etc. depending on your tolerance for spice). Lay the bacon on the cookie sheet, and cover with another sheet of parchment paper. Place another cookie sheet on top of the first, and weigh down with a heavy pot (or other over-safe weight)
Bake 30 minutes. After removing from oven, remove weight from the cookie sheets and let rest at lest 5 minutes. Remove cookie sheet and top layer of parchment paper. Serve warm.
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