A few years ago we changed how we cook bacon forever!

It’s simple. Lay out the thawed bacon slice on a rimmed baking sheet. No need line it with anything. It also works if you use a broiler pan so the fat drips down or even some wire cookie cooler things (gosh I can’t remember what they are called!)

Bake at 325-350 until how you like it. It’s usually about 15 minutes but check it often until you figure out the perfect time for you.

This is the best way to cook good quality bacon from your local farm. it cooks evenly, no splattering and clean up is easy. Let it cool and wipe out the pan.

Baking bacon makes sure it doesn’t get to crisp or burn, well as long as you keep an eye on it and take it out of the oven early enough.

We do think you should save the bacon grease and cook with it later on. Keep it in the fridge or use that day.

Fat from well raised pastured pigs is actually a healthy fat and packed with flavor. A little goes a long long way. We like to cook pancakes with it or homefries or saute any vegetable.

If you have chickens they LOVE this especially in winter when they need some extra fat and protein.

If you buy a pack of bacon but know there is too much there for you to eat at once well….. cook it all but remove it before crisp and done. It’s still very pliable Then cool and freeze in ziploc type of bag. Then when you need a slice or two just pull it out and place in a pre-warmed cast iron pan or in the oven to finish cooking a minute or two.