How to roast bacon in the oven (Recipe)

written by

posted on

October 18, 2022

This week in the One Straw Ranch kitchen we celebrated this unseasonably LOONNGGG sunny spell with Bacon Lettuce and Tomato sandwiches, and I’m sharing my bacon cooking method to make cooking and cleanup a breeze!

With local farms still bringing in fresh, vine ripe heirloom tomatoes to local markets and farm stands, it seems like a meal that really takes advantage of this unexpected abundance.

In addition to being seasonally appropriate, BLTs are quick to put together and pack a load of flavor with just a few simple ingredients.

However, cooking the bacon can be messy and time consuming.

Now, when I need a couple of strips of bacon to go with our morning eggs, pan frying is the method I usually choose.

However, when I need to cook enough bacon to make it the protein centerpiece of a family meal, it’s time to use this oven roasting method I’m sharing today!

Bonuses of using this oven roasting method:

cook more bacon at one time, compared to in a frying pan
reduce hands-on effort and concentration, leaving you free to put the rest of the meal together
perfect bacon strips - evenly cooked and finished to your crispiness preference
no bacon grease splattered on the stovetop
pan cleanup is a breeze

So let’s get started with this simple bacon-cooking game changer.

Ingredients

One Straw Bacon – any quantity

Directions

Preheat oven to 350 deg.

Line a shallow rimmed baking sheet with parchment paper.

Lay strips of bacon out on the parchment paper lined pan. It’s OK if they touch because they’re going to shrink away from each other when they cook. If they stick together after cooking, they’re pretty easy to pull apart.

1 lb of One Straw bacon fits nicely on a 12" x 16" baking sheet, as pictured.

Bake in preheated oven for 20-30 minutes until desired doneness is reached. Start checking for doneness at 20 minutes (or at 15 minutes if you like your bacon very lightly cooked).

For regular eating bacon, I like mine a little less cooked, which will be somewhere in the 20-25 minute range. For more crispy bacon, like we prefer for BLTS, it’s going to be closer to 30 minutes.

Remove from oven when desired doneness is reached. Remove strips of bacon to a paper towel lined plate and serve immediately.

Cleanup: To save bacon drippings for future cooking purposes, allow them to cool down a bit in the pan, then carefully poor or ladle the oil into a glass jar or other lidded glass container. The fat is really hot when it comes out of the oven so if you don’t allow it to cool a bit it can crack your glass jar.

Now throw away the parchment paper and you pan is ready for a quick, easy wash!

Note about parchment paper: You don’t have to use parchment paper and can instead place the bacon directly on the pan. However, this is going to add considerably to your cleanup routine so I don’t recommend it.

Note about the bacon drippings: Don’t throw it away!!

Seriously. Animal fats are not a “waste” product.

They are a delicious, unprocessed, natural, nutritious food source!

The same fantastic flavor that you love in One Straw bacon is in the fat and can be used to impart its savory, rich flavor to so many dishes.

Our favorite uses for bacon drippings:

sautéed vegetables
eggs – fried or scrambled
hashbrowns
pan fried meats
grilled sandwiches – mmmm, grilled cheese with a hint of bacon…

They all get kicked up a notch on the flavor chart by using bacon drippings as the cooking oil!

Click Here To Order Bacon Now

Top 3 Secrets for Great Kabobs (Recipe)

Have you grilled shish kabobs yet this summer? I have to say, they’re one of my favorites and something I look forward to making every year as soon as the sun starts to shine. Shish kabobs are simple, healthy and so perfectly suited to the fresh tastes of summer. Quick enough for a weeknight, they can also be prepped in advance for a sunny deck party. Their roots are in multiple culinary traditions. Sometimes they’re just called Skewers. In Greece they’re called Souvlaki, which is what I made this week for my family. So what are they? At the most basic level, shish kabobs are bits of meat and/or vegetables placed onto skewers and grilled. The combinations of ingredients and flavors are endless, so they easily suit dietary needs, flavor preferences, and whatever is fresh for the season. But there are a few ways kabobs can go wrong if you don’t have the right methods in place. To help you get it right and have the best eating experience, today I’m sharing my top 3 secrets for great kabobs. Follow these 3 top rules and I can nearly guarantee you’ll create a delicious outcome every time. 1. Remove any connective tissue from the meat before grilling. Skip this step and you’re going to be disappointed. Connective tissues, like the fascia and silver skin, add a nutritious element to stews - but are enemies to a quick cooking dish like kabobs. Leave them in the kabobs, and you’ll end up with a tough nightmare you can’t chew. So, depending on the cut you choose, make sure to carefully remove any connective tissue before cutting the meat into one inch cubes. Following this advice is especially imperative if choosing a more economical cut of beef, like London Broil, stew meat or Denver steaks. They are delicious and can make great kabobs, but the tradeoff is a bit of extra labor on your part. You don’t have to throw away the trimmed bits, either. Save them in the freezer to add extra flavor and nutrition to your next batch of bone broth. Or cut them up for your dog or cat – best friends for life! Now, don’t confuse undesirable connective tissue with intermuscular marbling. You can tell it’s connective tissue to be removed if the muscle pulls away on both sides (see photo). Marbling, on the other hand, is the thin white veins of fat that run through the muscle. Marbling is delicious and highly desirable in kabobs. Leave it in! For the easiest to prepare and most tender bite, choose a quality steak like the New York Strip, Rib Eye or Top Sirloin. These cuts have very little, if any, connective tissue, so you’ll save the trimming step. Plus the NY and Rib Eye especially have the perfect amount of marbling to make for a super tender bite. Since our steaks are cut at 1” thick, all you need to do is finish cutting them into 1” cubes. Click here to buy steak for kabobs now. If you’re looking for a pork options, pork chops and kabobs are your best bet. They’re both delicious, but make sure to follow the rule on removing connective tissue when opting for the kabob. 2. Place meat on separate skewers from the vegetables. This is important because the vegetables are going to take waaaayyy longer to cook than the meat. Put them on the same skewers like in the pretty magazine pictures and you’re either going to have shoe-leather meat or raw vegetables. Which leads to… 3. Don’t overcook the meat. Overcooked, dried out meat is tough meat. I probably sound like a broken record on this point, but it’s so easy to get this step wrong. And it's important because I want you to enjoy every bite of our premium grass-fed beef - every time. So first grill those vegetables (the ones you placed on separate skewers) until they’re lovely and crisp-tender. Set them aside and THEN throw on the meat skewers. Now, don’t blink. Definitely don’t walk away to fill your drink, set the table, or mediate a kid dispute… In a flash, those succulent meat skewers will reach an internal temperature of 140 degrees. You’ll just have time to turn them and get lovely grill marks on all sides. Take them off the heat and rest them on a plate for 5 minutes. The internal temp will raise another 5 degrees and the meat juices will reabsorb for the most tender, juicy bite. Use a medium (not high) flame, for best results. Bonus Tips Get the family into the action. Cut up all the vegetables, toss them in olive oil, and then let everyone make their own skewers with whatever ingredients they prefer. When we made kabobs this last week, the Farmhands each made their own skewers and had so much fun in the process. Farmhand Vera eschewed the mushrooms. For Farmhand Eli, no onion. Farmhand Grace put on everything because that’s most fun - especially the “vacchinnies” (translation: zucchini). And no one punctured their hand with the sharp skewers! At least after I showed them how to put the veggies on a cutting board instead of the palm of your hand :) Final flavor tip - Be sure to marinate the meat skewers for at least 30 minutes or up to 24 hours. My absolute favorite marinade is from my Greek Souvlaki Recipe, because it complements both One Straw beef and pork without covering up the inherently luscious flavor. And don’t forget to make the tzatziki dressing from the same recipe. Drizzle it over the meat and vegetables on your plate. Then dust with parsley, salt and fresh ground pepper for the perfect finish. Are you hungry yet? I just finished up the last of our kabob leftovers for lunch and I’m wishing I’d made more… Click here to order beef or pork for kabobs now.

A small win plus a new battle for small farms.

We weigh in on USDA’s “Product of the USA” Final Rule and Radio-Frequency Identification (RFID) Tags in cattle.

Seasoned Taco Meat (Recipe)

You’re gonna love this recipe for Seasoned Taco Meat. It’s a must-have if you're looking to put healthy, junk-free, delicious food on your table. It’s not just for tacos, either.