Before when I would make bacon in the oven, I would pick some temperature in the range of 360°-390°F and check on it every couple of minutes after the 20-minute mark.

Setting up will now be more intentional since I am collecting and comparing the results.

I figured 360°F would be a good starting point here since that would have been the lowest temperature I would have chosen before. And going forward I would either add time or increase the temp by 15°F and adjust the time accordingly.

But now that I am thinking about it, why not see what happens at lower temps but longer times? So, what I will most likely do is continue to go up — eventually up to 420°F or so — and only after then start experimenting with temps below 360°F.

Results

• Raw Weight: 1 lb
• Temperature: 360°F
• Bake Time: 30 minutes

When I first heard about baking bacon in the oven, the method that was used didn’t start the oven until the pan of bacon was already inside (i.e. a cold start). So the 30-minute bake time includes however long it took to preheat.

I don’t remember hearing much, if any, bacon grease splattering while baking this batch — something I will be more mindful of tracking going forward.

While it did look crispy from the top, it was slightly tough to chew. Great taste, though. And since it wasn’t crispy all the way around, it was still somewhat juicy. Almost like a cross between typical bacon and fajita meat.

Next batch, 3 minutes will be added to the bake time.