How to Make Mess-Less Oven-Baked Bacon and a Jalapeno Poppers Recipe
Do you hate the mess of frying bacon as much as I do? Are you searching for an easy, clean and efficient way to oven bake bacon?
I've come up with a pretty mess free way of making bacon. The real secret to making splatter-less bacon is to oven fry the bacon between two jelly roll pans. Oven fry bacon and you'll never have to clean up fat- splatters from your stove top again.
Place one pound of sliced bacon in the first jelly roll pan. Place the second jelly roll pan on top of the bacon. Bake the bacon in a 350 degree oven for about 45-55 minutes. (You'll need to decide how crisp you want your bacon to be; that will determine the length of time you bake the bacon.)
Reduce the baking time if you like your bacon less crisp. Store your bacon in an airtight container, in the refrigerator, and you'll save so much time when you want to make a quick breakfast or a BLT sandwich.
Buy the Bacon
Baking 2 or 3 packages at once will save time.
I usually buy two or three one pound packages of bacon at a time (when they're on sale) and bake them on the same day so I only have to wash the jelly roll pans once. I do discard the grease between batches though and wipe the pans with paper towels.
After the bacon cools a bit, I drain the bacon on paper towels to soak away extra grease and then I stack the bacon in a glass container with paper towel between the layers. When you want to use the bacon, just warm as many slices as you want in the microwave oven.
We especially like the convenience of this in the summer when we make lots of BLT's with fresh tomatoes from the garden.
To Help You Understand
Here's my method:
You may already know exactly how to do this, but in case you'd like to see pictures of the different steps, I've added images.
Place one pound of sliced bacon in one jellyroll pan.
Place the second jellyroll pan over the bacon.
Place bacon in a pre-heated 350 degree oven.
Check on the bacon after 30 minutes. This picture shows the bacon isn't done enough. Add 15 minutes and then check again.
This is the way I like bacon. If you like the bacon crisper, add 5 or 10 minutes and then check it again.
I like to stack the drained bacon in a glass container that has a tight fitting lid to store the bacon in the refrigerator. I layer the bacon with paper towel between the layers.
Use three or four sheets of paper towels to drain the bacon on. Use a couple more sheets and dab the top of the bacon to eliminate more grease.
This little container is just right for one pound of bacon. Use a larger container for two or three packages of bacon.
Find the recipe and pictured tutorial at Betty Crocker. The photo above is also from that site. I've made these as appetizers for a number of get-to-gathers and although they can be kind of hot, many folks love them. I make sure I thoroughly remove the seeds and the white membrane from the jalapeno to make them not quite so hot.
- Fresh jalapenos (2 to 3 inches in size)
- Cream cheese room temp.
- Bacon slices, cut into three pieces
- Cut the jalapeños in half, lengthwise and clean out the seeds and the white membrane.
- Spoon cream cheese into each jalapeño half.
- Wrap a piece of bacon (1/3 slice) around the cheese stuffed jalapeño and secure with a toothpick.
- You can freeze them at this point, before baking, if you want to make them later.
- Bake in a 375 degree oven for 20 to 25 minutes.
© 2012 Loraine Brummer