[masraum]

Originally Posted by brainz01

Thanks to this post I just baked a pound and a half of bacon. Love it. I had to cook mine longer, probably 25 minutes as I didn't wait for the oven to fully preheat.

I was worried the bacon would fuse to the foil, but no, it was very easy to remove.

Mine wasn't crispy, but it still had good texture. Baking the fat makes it much better/more consistent than pan frying (unless you like your bacon extra crispy).

Good post.

EDIT: I left a another tray in for longer, and yes indeed, it did crisp up (still without sticking). Good stuff. Less mess and doesn't require baby sitting a grease spitting skillet.

Yeah, it works well. The thickness of the bacon determines cook time to crispy.