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Baking Bacon

We love the cast iron skillet in the Test Kitchen and often use it if we are preparing a slice or two of bacon, but if we are cooking a pound or more, baking bacon is the more efficient and best way to drain away the fat and leave the delicious bacon.

Rubarama Dusted BaconWe use a rimmed baking sheet with a wire rack that sets in perfectly. Alternatively, you can use a broiler pan. Either way, line the bottom of the sheet with aluminum foil or a silicone sheet, place the rack inside. If your broiler tray has ridges or slats, lay the bacon perpendicular to them.  Sprinkle with Jack's Blend Rubarama.

Preheat the over to 400º F, place the pan on the center or lower rack of the oven and let bacon cook for 15-20 minutes. That's it.

We do suggest checking the bacon after 10 minutes to be sure that the bacon isn't burning. Oven temperatures vary and bacon thickness will affect total baking time.

What we used: Jack's Blend, Rimmed Half Sheet, and Silpat.

Remember to properly dispose of the fat or save it for later use.

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