Ok, I've discovered that I like my bacon oven cooked and I've been playing with different temperatures. Higher temperatures leads to a lot of grease splattering, which is never fun to clean up. So this last time I did it on 300 degrees. I didn't see any grease splatter at all, but it does take a long time to cook.

Method:

Take 2 pounds of bacon and separate it out as much as possible on a half-sized baking sheet. Cook at 300' until brown on one side (this took about 35-45 minutes). Use tongs and flip over to other side. Cook until brown (about another 35-45 minutes).

What I like in particular is that it comes out kind of caramelized. I usually stick it into a container and reheat in the microwave for 30-60 seconds. It is almost candy-like with the meat being rather caramelized.

Thanks for sharing that. I was at a wedding reception recently and they served "caramelized bacon". It was sugar coated but I wasn't sure how it was cooked. I think I'll try your method and sprinkle Splenda on it before popping in the oven. What a genius idea - bacon and sugar!

I don't think the splenda will caramelize, it doesn't have the necessary structure that sugar does. However, I think whatever sugars are already in the bacon were caramelizing a bit. The splenda would just give it some extra sweetness though.

I once had bacon wrapped dates... boy, they were awesome.

I bake mine in the oven, too, but I use a rack inside a pan and never flip them, just let them cook slowly at about 325.

I prefer cooking bacon in the oven on a broiling pan just cause I can set it up and not fuss.

I have always found that even in my largest frying pan, everything gets jumbled up and then the pieces are not all ooking at the same rate

hey, I love baked bacon. Toward the end, I brush it with a combo of 1 tbsp melted butter and 1 tsp maple extract.

The taste is to die for.

Why not cover with foil or even a piece of aluminum screen (like the splatter screen)? I like my bacon cooked, but not crisp. I feel the same about tripas too

Covering it would cause it to steam. I like the way it caramelizes, steaming would ruin that I think. And splatter screens... heee heee... I've done lots of cleaning of splattered grease from my range after using one. They don't work all that well, IMHO.

BTW: I've found I don't have to flip it. I just let it go the entire until nicely browned. I really need to not overlap the pieces so much though, I should use two pans for 2 pounds.

Overly overlapping is my downfall with this method too; the bacon turns out well, but it ends up being a giant rectangle....very tricky to separate into slices. I don't mind, but my hubster thinks it's weird.