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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (81g) Recipe makes 100 servings |
||
| Calories 374 | ||
| Calories from Fat 331 | (88%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.8g | 56% | |
| Saturated Fat 12.3g | 61% | |
| Monounsaturated Fat 16.4g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 680mg | 28% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 9.5g | 18% | |
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Baked Bacon (Oven Fried Bacon)
By: Charlotte J
Sep 26, 2006
Serves 100; allow 3 slices per serving. Reduce bacon by 6 lbs. for 2 slices per person. I used bacon I got over the meat counter in the store, so it was thicker. There were 12 slices per pound, so ask your butcher to weigh a pound and then count the slices. That way you'll have the correct amount. The bread is only here because I need more then one ingredient to post this. I like to fix ours this way when we have BLT's. Then all the bacon is still warm when we sit down to eat.
SERVES 100
Ingredients
Directions
1
Oil not needed, only for a second ingredient so it would post.2
Arrange slices in rows, across pans with fat edges slightly overlapping lean edges.3
Bake 375 degrees without turning 20-25 minutes until bacon is slightly crisp.4
I have been draining the grease and flipping the bacon, then back in the oven for 5 minutes or so.5
Watch closely.6
DO NOT OVERCOOK.7
Drain or skim off excess fat at needed.8
Drain thoroughly on paper towels.9
For those with a convection oven use 325 degrees 20-25 minutes.10
The longer you bake after 20 minutes the greater the risk of producing a dry, burnt piece of bacon.
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- Course > Main Dish
- Main Ingredient > Meat > Pork > Bacon
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Brunch
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Montana Heart Song
On Aug 27, 2008
Excellent! I can not have crisp bacon. I had a trac(a breathing tube in my throat, years ago) I have a ledge in my throat so crisp anything doesn't go down well. I cook until tender done and very limp. Then I freeze between wax paper and finish cooking as needed. Or chop and use in other recipes. I cook for 325* This is a good recipe and the bacon doesn't shrink and if you want to add lemon pepper to the slices, you can, it won't fall off and...when the bacon is almost cooked, you can brush on a little melted honey. Yummmm! Thanks for posting! This is super!
From: ms_bold
On Sep 27, 2006
I have been baking my bacon for some time. The proper time for my oven is about 15 minutes at 325. If I use 350 or higher, the bacon begins to burn. This is great for busy mornings, as it allows your attention to go to the rest of breakfast prep, or even a quick shower while the bacon cooks.
From: Toadi
On Jan 26, 2008
Loved the fact the stovetop was clear to make other things. This worked well for me. I baked one pound of bacon at 325 for 20 minutes, perfect! Thanks Charlotte J!
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