If any of you out there are still pan frying your bacon on a regular basis, we need to talk. Why smell up the back recesses of you hacienda, while at the same time laying down a layer of grease on the surrounding surfaces of your stove. Not to mention it takes forever if you only have one pan, and cooks unevenly to boot! Baking your bacon in the oven is an idea who’s time has come. You get beautiful, evenly cooked, nicely formed bacon. Plus, it frees up stove top space if you need to flip pancakes. It doesn’t cook while swimming in it’s own grease, and it gives you an opportunity to doozy-up your bacon with yummy things like maple syrup, or brown sugar.
1 pound thick-cut bacon–I really like an apple-wood smoked bacon
1/4–1/3 cup pure, good quality maple syrup
Pre-heat your oven to 375 degrees F.
Pan-prep: Take an 11x17 inch baking sheet and line it with aluminum foil. This will help with clean up.
Set a stainless steel baking rack into the pan.
Lay the bacon on the rack in single layer strips. This might take more than one pan, depending on the thickness of your bacon.
With a silicon pastry brush, brush the bacon with maple syrup. A light coat will give a hint of maple flavor. A more thorough coating will result in sweeter, more maple flavored bacon. Your choice.
Place the pan into a pre-heated 375 degree F. oven and bake for 15–25 minutes, depending on the thickness of your bacon.
Bacon is done when it has an evenly medium brown color. Don’t over cook.
After 10 minutes of baking, you can re-apply more maple syrup. This will give you an almost candied bacon which is great to use chopped up in other recipes.