If you’re using aluminum foil, wrap it around the edges of the tray. That way, you have an easy cleanup because the foil traps the grease without getting it on the actual tray. Avoid using wax paper since it will leave a waxy residue on your bacon once it cooks.
If you want crispier bacon, put a wire rack on the tray and lay the strips on it. The heat will cook the bacon from all sides evenly and get a nice crispy texture. [4] X Research source
Keep the bacon a little on the softer side when you’re par-cooking it, especially if you’re using it to wrap around other ingredients. That way, it’ll still be flexible and juicy when you reheat it. If you have thick-cut bacon or want the strips extra-crispy, you may need to cook it for 25–30 minutes instead.
You can save and store bacon grease if you want to incorporate it into other dishes, like eggs, potatoes, or veggies. If you’re throwing out bacon grease in the pan, wait for it to cool before wiping it up with a paper towel. Avoid pouring it down the sink since it could harden and clog your pipes.
Keep a paper towel inside the bag or container to help absorb the grease so your bacon stays crispy.
You can keep bacon in your freezer for up to 3 months, though you may notice a slight change in flavor. [9] X Research source
Microwave: Put your bacon on a plate and cook it for 30–60 seconds on medium power. You can set the strips on paper towel to absorb any excess grease. Stove: Heat a skillet over medium heat and add your bacon. Let the strips warm up for 2–3 minutes until they’re sizzling. Oven: Set your oven to 350 °F (177 °C) and heat the bacon strips on a baking tray for 8–10 minutes.
