I tried this method today with some pastured bacon, and I gotta say, it’s a game changer! Unless I’m cooking over a fire, I will never go back to frying!
It’s best to use some kind of cast iron cooking device that has sides at least one inch high, to prevent spilling the grease that is rendered.
Finding High Quality, Pasture Raised Meat
Looking for local pastured animal products in the U.S. and Canada? Try the EatWild site. On browsing, it looked like some entries were out of date on that site, but it’s a good starting point. Also, Local Harvest is a great resource.
What bacon magic tips do YOU have, Fermenters? Please share below!
Inspired by the Cook’s Illustrated concept (but I changed just about everything they did!)
- Pasture raised bacon (you'll need one 10" sized cast iron skillet for each ½ lb./225g)
- Cast iron pan, griddle or dutch oven (at least 8" is recommended)
- Preheat oven to 425F/220C.
- Lay thawed bacon strips in one layer in the skillet or dutch oven. No need to leave a lot of room between strips; they will shrink significantly.
- Bake in oven 15 (less crispy) to 18 (more crispy) minutes, turning pan once halfway through. Keep an eye on it those last few minutes, as some ovens vary in temperature.
- Remove bacon from pan and enjoy!
- Reserve bacon grease for another purpose. Let skillet cool slightly and then pour into a metal or glass container and seal tightly. Store grease in refrigerator up to a week, or freeze for longer.