2. Arrange the bacon strips, in a single layer, directly on a cooling rack or directly onto the oven rack: Place the bacon close together but not overlapping because the bacon may get stuck together in the baking process.
3. Bake the bacon for 10 – 15 minutes or until golden brown, the exact time will depend on the thickness of your bacon and how crispy you like it. If doing only one rack, put the rack in the middle of your oven. In this position the heat will be evenly distributed and you will get the best results. IMPORTANT – place a baking tray one or two rungs underneath the rack holding the bacon. The tray will catch the bacon fat which you can then store in a glass Mason jar and use for other recipes. Check after about 8 – 10 minutes.
NOTE: If doing two trays of bacon at the same time, place the top rack about a third of the way from top and the second tray a couple of rungs lower, with the baking tray catching grease below the two racks of bacon.
4. The bacon fat will sputter and bubble as the bacon cooks, but shouldn’t splatter the way it does on the stove top. Pour off the bacon grease as needed.
5. When done, remove the tray(s) of bacon from the oven, let sit for a minute or two so the bacon will finish crisping up, then using tongs transfer what you want to serve onto your plate. Let the rest cool. Store leftover bacon in a glass, airtight container. The bacon will keep well for a week in the refrigerator or you can also freeze the bacon for up to 3 months. To serve after refrigerating or freezing, warm the bacon in either the microwave, or a preheated oven, before serving.
6. Clean up: If you want to save the bacon grease, let it cool slightly, then pour it into a container and refrigerate. If you don’t want to save the grease, let it solidify on the baking sheet first for easier handling.
Then why cook bacon in the oven?