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How to Make Perfectly Crispy Bacon Without Getting Bacon Grease All Over Your Shirt

Each and every time I want to make bacon, I Google “bacon in the oven” and find a post called “How to Make Perfect Bacon.” And then I make some bacon, and it is quite nearly perfect, and I don’t have grease splatters all over my person. I thought I might make things a little easier on myself by saving the link and my few alterations to the recipe here for posterity. And also because I’m making some bacon today for sandwiches later and so it seemed like a good day to take some pictures of bacon.

Step One

Put some bacon on a baking sheet. The instructions over yonder say to line it with aluminum foil to make cleanup easier. I have yet to be convinced that it does make cleanup easier, because there’s still quite a bit of bacon grease to deal with when all’s said and done. But I always use foil anyway, because I’m a rule follower.

Make sure the bacon doesn’t overlap. I learned this the hard way. If your bacon overlaps, it won’t achieve maximum crispocity.

Step Two

Set the oven to 400 degrees. Put the bacon in while the oven is still cold. I don’t understand why, exactly, but who am I to question the ways of the bacon?

Step Three

Walk away for 13 minutes. Enjoy the smells of bacon.

Step Four

Flip the bacon slices over. Put them back in the oven. Walk away for 13 more minutes.

Step Five

Put the bacon on some paper towels to drain away some of the grease. Dispose of the bacon grease. (Don’t pour it down the drain. I usually pour it into a big jar that I keep under the sink. When it’s full, I throw it away. Other people use it to season veggies and other foods.)

Step Six

Try not to eat all the bacon before dinner.

(I haven’t done a Works for Me Wednesday post in a long time, but this is a trick that’s been working for me a lot lately. So I thought I’d share it.)