No splashing pan required
Buy some uncured bacon – no artificial nitrates and nitrites – in a health food store. Now bake it in the oven. This cooking method even allows you to cook (no half-burned, half-floppy slices), reduces clutter and cleaning, and consumes a few calories … so you can eat more.
This works great with pork and turkey ham. Yes, yes, I know that turkey bacon is just turkey pieces that are in the general form of real bacon. However, if you're craving for bacon-y flavor when you're cutting calories, that's not too shabby. Good source of protein.
Baked pork bacon
- Preheat oven to 400 degrees Fahrenheit.
- Lay out a tin pan with foil for easy cleaning.
- Place a wire cooling rack on the baking sheet and serve the bacon. This increases the bacon and allows cooking. It also lets the excess fat and water drip off. Add black pepper if desired.
- Bake for 15-20 minutes. The cooking time depends on your oven, the height and the thickness of your tin pan. Check it out after about 15 minutes. Cook longer if you like it crispy.
- Place boiled bacon on paper towels to squeeze out a few more calories and crispy.
Baked turkey bacon
There are two popular baking methods here. The first is to preheat the oven to 385 to 400 degrees Fahrenheit, and then perform the following steps:
The second is to first follow the steps below to place the bacon in a cold oven, then 385 or 400 to adjust the degree. The bacon cooks while the oven reaches the temp. This supposedly helps to make it crisper, which is more difficult with turkey ham. Both methods work for me, so you play with everyone.
- Bake a baking tray with parchment paper. The wire frame is not required as turkey's bacon is already low in fat, so there are not too many drops.
- Put your bacon on the pan. Make sure that the panes do not touch or stick together when cooking.
- Now place your bacon in the preheated oven or, if you use the second method, a cold oven and set the temp. Depending on the method used, it takes about 15-20 minutes. Just keep an eye on it and pull it out when it reaches the desired crispiness. You will find out the exact temperature and time after looking through it once or twice.
Note: Turkey ham is a bit difficult. If you take a look and it almost looks finished, it's probably done. Take it out and the residual heat (and evaporation) will continue to heat it up.
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