Ingredients
Equipment
Method
- Preheat oven to 350, prepare 2 baking sheets lined with foil to catch drippings.
- Arrange the bacon strips evenly on the baking pans, either on a wire rack or on foil, ensuring they are not overlapping. If desired, you may cut each strip in half or leave them whole to break apart after cooking. For further explanation, see *Note.
- In a bowl mix together the rest of the ingredients. Toss together for a ‘rub’.
- Sprinkle rub over bacon, pressing to adhere.
- Cook the bacon for 12-20 minutes, closely monitoring it after the initial 12 minutes.
- Allow the bacon to cool on the wire rack (or parchment) for a minute until warm. Use tongs to transfer the bacon to a nonstick surface, arranging it in a single layer until it cools. Be cautious, as the hot glaze can cause burns.
- Store the bacon in an airtight container in the refrigerator or freezer until ready to use. To prevent sticking, place parchment paper between layers.
Notes
Note:
- Some recipes suggest using a wire rack to make bacon less oily on the underside. However, I prefer not to use one due to past sticking issues, which turned out to be a disaster. The bacon still tastes great, with minimal oiliness.
- You can choose either medium or thick-cut bacon but add more time and use more rub if you opt for a thicker cut.
- If you use maple-cured bacon it might make the recipe a little too sweet so you can cut some of the sugar from the recipe to balance out the flavors.