Temp for frying bacon

lkapigian

You can go Very Low and Slow in your oven or Dehydrator 

Bacon Jerky 

JRWhitee

I am an oven convert as well. Sheet pan with a wire rack, spray with pam and 375 until done. 

Dondgc

JRWhitee said:

I am an oven convert as well. Sheet pan with a wire rack, spray with pam and 375 until done. 

Ditto

Ozzie_Isaac

Looks like I will have to figure out how to turn my oven on and try that sometime.

OhioEgger

GATraveller said:

Just need to make a sheet pan that'll fit an entire pound at once. 

I buy bacon in a 1.5 pound package, so I use two pans, one on each rack in the oven. I look at it and when I think it's around halfway done I swap the pans to put the low one on the higher rack and vice versa. Works well for me.

Ike

Put in cool oven or preheated?

mEGG_My_Day

Another fan of baking on the oven.  Foil lined sheet pan, 375 in convection mode.  No rack, flip after about ten minutes.  Done in the 15 minute range, but it can vary depending on the bacon. 

SonVolt

Ike said:

Put in cool oven or preheated?

Doesn't matter, but I don't bother to preheat. 

gmanrva

Dammit, now I have to go cook some bacon.

kl8ton

Oven at 375 as well. 

Many times it's for breakfast.  With French toast and eggs being done on the stove top, bacon is out of the way, plus you can fit way more on a baking sheet! 

Ozzie_Isaac

Preheated griddle to 200, placed bacon.  See how this works.  Next time I will do it from cold and spread bacon a bit further.

I have decided bacon will be my Everest.

shtgunal3

I go 375 on the Traeger. We call it Traeger Bacon.

Legume

shtgunal3 said:

I go 375 on the Traeger. We call it Traeger Bacon.

So if you do that on the BGE, is it called egg bacon or green egg bacon?

shtgunal3

Legume said:

shtgunal3 said:

I go 375 on the Traeger. We call it Traeger Bacon.

So if you do that on the BGE, is it called egg bacon or green egg bacon?

Yes

johnnyp

caliking said:

johnnyp said:

buzd504 said:

U_tarded said:

I wrap a sheet pan in foil and into the oven about 400 for like 15 mins.  No fuss easy clean up. 

I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 

Lightly coat the slices in flour on both sides before you do this next time. Cool texture enhancer. 

Hold on a minit... This sounds like something I'll definitely like

Light dredging in AP, or dust with cornstarch?

Sorry for the delay, must have missed the comment a few days back.

Dredge in AP, but if you try cornstarch let me know how you like it.

pgprescott

I cook it on the grills all the time. Keep it down around 350 or even lower if patient and you get great results. Right on the grids or on a drying rack over a baking sheet. 

NPHuskerFL

I rarely "fry" bacon anymore. 
9x out of 10 I'll use convection baking 375F-420F (depending on thickness) on a wire baking rack elevated over a sheet pan lined with parchment or foil to catch the grease. I normally will go 15 minutes and then give each strip a quick flip and go another 15. Once I'm done I have also been capturing the rendered Bacon fat to use in recipes at a later time. I find that my bacon is consistently perfect doing it this way every time.

You can also do close to the same thing in the egg on a half sheet or quarter sheet wire rack over the grid indirect of course but in this instance I don't even worried about trying to catch the grease drippings.

Ozzie_Isaac

Been a few weeks since I cooked bacon!  Cannot believe I waited so long.  Tried straight from cold (measured start temp of top at 100).  Absolute gamechanger.  Bacon was perfectly flat, great for BLTs, but rendered perfect too.  Phenomenal way to cook.

Only issue was the presentation.  Just doesn't look as good as curly edged bacon, but worth it for taste and sandwich making.