As I type this, my mouth is already beginning to water. I must look something like my dog, Hitch, just before I put his dinner bowl down. He gazes up at me with wide, hopeful eyes… his teeth glisten with saliva, and he licks his lips incessantly to keep from drooling. But we can’t help it, Hitch and I… it’s just natural that when your body knows it’s about to get something so tasty, so meaty and delicious, that the juices just start flowing. You’ve heard the term mouth-watering before, haven’t you?
Of course you have.
But last night, Jake and I experienced a whole new level of mouth-watering deliciousness.
Last night, we baked bacon.
It’s a technique we had heard rumors about, but never tried ourselves. And now?
I may never fry bacon again…
Although we missed the sound of the sizzle we were used to, our mouths watered at first bite and we squealed with bursts of mini-excitement. Okay, so maybe I was the only one of us actually squealing.
- Thin-sliced bacon from a happy, pasture-fed pig (we like ours sliced at level 3 thickness from Bill the Butcher). As many as fit on the baking sheet. Or two :)
- Preheat oven to 400.
- Line a baking sheet with aluminum foil.
- Place 2 paper towels on a plate for afterwards.
- When the oven reaches 400, bake for 15+ minutes until desired “doneness” is reached.
- Using tongs, remove the bacon slices from the baking sheet and place them on the paper-towel covered plate to catch the extra grease (it’s a great fat to eat – I just recommend the blotting because it’s a finger-food).
- Fold your foil in half, and pour the leftover grease in a jar to save for cooking grease!
We baked our batch for a total of 20 minutes. Our centers were still slightly chewy, so I might even bake them a bit longer next time. Because there will be a next time. The ends of the bacon were so light and crispy and the texture so even, it actually felt like it dissolved on my tongue in the most. awesome. way.
So GO! Try it for yourself! Bake some bacon today!
Happy eating :) Joey