Here is a take on sugar cured bacon that I love to make that I learned from Clinton Street Baking Company in NYC. Make sure that thick cut slices of bacon are used. It can with stand the baking and the addition of sugar. Also you can use regular sugar in place of the brown sugar. Just make sure the temp of the oven is about 400 deg F so the sugar melts. Pat the sugar on. You may have to play with the amount of sugar you use, for your own preference. I usually put enough to absorb the moisture of the bacon just before the sugar doesn’t soak into the bacon anymore. Have fun experimenting!….adtothebone: Adtothebone Bacon! Want the best bacon ever? Bake it.  Here’s what I tried for the first time today after reading and mixing together several variations I found online: Take a cookie pan. Get enough aluminum foil to cover the pan. Crinkle up the foil, then spread it back out and line the pan with it. Place your uncooked bacon strips in the pan, making sure to leave a bit of space between each strip with no overlaps. Sprinkle some brown sugar on the bacon. Throw the pan into the oven (cold, not preheated) and turn the oven on to 400°F. In around 15 minutes (give or take - check to make sure you get your desired level of crispiness), you’ll have some of the most delicious, almost-candied bacon of your life. Bonus: No stovetop mess! Warning: If you transfer the bacon to a plate with paper towels on it after you take them out of the oven, don’t wait too long or your glazed bacon will become one with the paper towels, Borg-style. I found that out the hard way. Also, if you go for a second round, drain the pan, use fresh foil and remember it’ll be ready faster than the first time because the oven’s already hot. Pictured: The last two pieces of a pound of bacon. Omnomnomnom!
Here is a take on sugar cured bacon that I love to make that I learned from Clinton Street Baking Company in NYC. Make sure that thick cut slices of bacon are used. It can with stand the baking and the addition of sugar. Also you can use regular sugar in place of the brown sugar. Just make sure the temp of the oven is about 400 deg F so the sugar melts. Pat the sugar on. You may have to play with the amount of sugar you use, for your own preference. I usually put enough to absorb the moisture of the bacon just before the sugar doesn’t soak into the bacon anymore. Have fun experimenting!….

adtothebone:

Adtothebone Bacon!

Want the best bacon ever? Bake it. 

Here’s what I tried for the first time today after reading and mixing together several variations I found online:

Take a cookie pan.

Get enough aluminum foil to cover the pan.

Crinkle up the foil, then spread it back out and line the pan with it.

Place your uncooked bacon strips in the pan, making sure to leave a bit of space between each strip with no overlaps.

Sprinkle some brown sugar on the bacon.

Throw the pan into the oven (cold, not preheated) and turn the oven on to 400°F.

In around 15 minutes (give or take - check to make sure you get your desired level of crispiness), you’ll have some of the most delicious, almost-candied bacon of your life.

Bonus: No stovetop mess!

Warning: If you transfer the bacon to a plate with paper towels on it after you take them out of the oven, don’t wait too long or your glazed bacon will become one with the paper towels, Borg-style. I found that out the hard way. Also, if you go for a second round, drain the pan, use fresh foil and remember it’ll be ready faster than the first time because the oven’s already hot.

Pictured: The last two pieces of a pound of bacon. Omnomnomnom!