There's a method to my madness, with taking the time to do this. For one, once I open a package of bacon, I'm risking that it will go "bad" if I don't use it all at once.
TIP #2: My preferred method for preparing bacon slices isn't in the microwave, or by frying it. (Though, I will use my cast-iron skillet to make crispy bacon for crumbling into a recipe.) I've been baking/roasting bacon slices, for several years. I like this method best, because the bacon doesn't become soggy, as it cooks in the fat that it has rendered. I use a baking sheet, coated with foil, and a wire cooling rack placed on top.
As an added flavor bonus, I make Candied Bacon (Brown sugar bacon) which has become a favorite breakfast treat, with my men. I simply dip bacon slices into brown sugar, and coat them on both sides, before placing them on the wire cooling rack. The only drawback, is that the rack can take a bit of elbow grease to clean.
The cleanup is easy!
Crunch, together, the foil (once the fat has cooled)...
...and toss. Done.
Here's the video, from America's Test Kitchen, though I've adapted the method by using heavy foil (which they don't mention) and adding brown sugar. (A printable recipe card is at the end of this post.)
Here's the recipe card:
Other than the smoke alarm going off, I had two happy men. I ate two slices, and they ate the rest. The brown sugar gives an addiction sweet and salty flavor that is irresistible.