No sorcery, just science.
I do mine at 350F convection toaster oven or 325F convection oven for 30 minutes. For some reason the big oven runs a little hot, or cycles more quickly. Still tuning that one in. Even 30 minutes is an eternity to smell bacon cooking. I can't imagine 4 hours!
Do you flip them over 15 minutes?
Hey guys, I have Dave's Upgraded Chef book, and one of the recipes is a Beef and Bacon loaf.
Part of that recipe, is cooking the loaf for 35-40 minutes at 350 degrees F. This means, that the already cooked and chilled bacon, is being cooked at 350 degrees F. I assume that is bulletproof, because it's in his cook book which is supposed to be recipes for the bulletproof diet.
Which brings me to my point, are you guys cooking bacon at 200 degrees for hours unnecessarily?
I don't get why you can't fry it at a super low temp... Sticking it in the oven takes 20 to preheat alone. I would think that so long as it's cooked slowly it doesn't matter if you poach, bake, whatever the cooking method no?
Cooking in a pan slowly is good too. Slowly baking it yields tastier bacon though and a purer rendered fat if you put the bacon on a raised rack first.
Jason's recommendation sounds awesome. I've gotten away from cooking bacon recently because I've been on a bit of a tight budget, but I definitely need to get back to it.
Just reading this thread is killing me!
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