If you have never baked bacon in the oven, then you are in for a treat. You get all the taste without the mess. Cover a sheet pan with aluminum foil, and place a lightly greased rack, such as a cooling rack, into the pan. The bacon strips are then placed onto the rack and baked. This way, all the bacon grease drips off the rack and onto the foil. After the bacon has cooked and the grease has cooled a bit, you can carefully remove the foil off the pan and toss it in the trash – or pour some of the bacon grease into a jar for future use. Either way, you avoid the spills and hot splatters that often occur when you fry bacon on the stovetop. An added bonus to baking bacon in the oven? You can bake more strips on one pan than you can put in the skillet on the stovetop. Season the bacon a day ahead so it can absorb the rub. This recipe is ideal when you’re making breakfast or brunch for a crowd, and we don’t have to tell you about the endless ways you can use bacon outside of breakfast and brunch.
1/2 cup packed light brown sugar
2 teaspoons black pepper
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
24 ounces thick-cut bacon slices
How to Make It
Stir together light brown sugar, black pepper, kosher salt, and cayenne pepper in a small bowl.
Place a lightly greased wire rack in each of 2 aluminum foil-lined 18- x 13-inch sheet pans, and arrange bacon in a single layer on each rack. Sprinkle bacon evenly on both sides with spice mixture (about 1 teaspoon per side), and rub gently to coat. Cover baking sheets loosely with foil, and refrigerate 8 to 24 hours.
Preheat oven to 375°F. Uncover bacon, and bake in preheated oven, rotating pans halfway through baking time, until deep golden brown and crisp around the edges, about 40 minutes. Let cool on racks in pans about 5 minutes. Transfer to a serving platter.