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Can I cook bacon today for Sunday?

11 years ago

I know I CAN, but I don't know if I should.

I have 5 lbs. of gorgeous Nueske's bacon in my fridge for a brunch Sunday morning. I will be gone tomorrow from 9am until about 11pm. It sure would be easier if I could cook the bacon today, but I don't want to risk ruining it.

Whether I cook it today or Sunday, would baking in the oven work just as well as frying on the stovetop? If I cook it today, how would I go about reheating it? I want the bacon to be spectacular instead of ho-hum!

Comments (4)

anoriginal
11 years ago
Have never cooked that much bacon at one time, but would definitely do on a rack over a sheet pan in oven. Maybe cook about 2/3 of the way to where you want it. Don't see why you couldn't put in zip bag and into fridge till you need it and finish... on rack(s) in oven.
woodsy_1
Original Author
11 years ago
I had thought about cooking it part way and finishing it Sunday. I read online somewhere that it could be a bad idea re: food safety. I can't imagine why. I don't worry about that as much as some people, I suppose.

Thanks for your reply, Klseiverd!
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No such thing as leftover bacon around here. We don't eat much of it, but once it's cooked, I use it in several dishes. Crumbled into broccoli salad, quiche or scrambled eggs. Slices served as breakfast meat (sometimes for dinner). Raw draped over a meatloaf prior to baking or stuff inside a chicken for a smoky flavor (use the bacon later in a chicken salad with the leftovers). I have almost ZERO food waste here. I just can't stand to waste it. The rare item that is/becomes inedible gets composted (except meat) or fed to the chickens (which eventually STILL ends up in the compost pile...smile!). Deanna
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Like naughtykitty..I have baked mine for years in the oven. However-I have cookie sheet sized mesh cooling racks, so I place one of them on my silver baking tray then place the bacon on it. The grease drips into the tray, no need to flip the bacon. Once 2/3rds done, I remove & place on paper toweling. To reheat-I put whatever amount I need on a tray & place under the broiler for a minute. Hate the microwave & freezer for cooked bacon. Call me old fashioned-I'd rather make it fresh, when needed.
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Another yes here, wouldn't do it any other way. No flipping, no spatters. I usually put my oven on 310° unless I'm pressed for time because it stays more flat at the lower temp, which helps it cook more evenly. More fat renders out before the meat part gets too hard. If you like sweet meats, try baking brownsugar onto bacon. Sprinkle as evenly as possible, then pat it down so it all looks wet. Bake as usual. Candied bacon. MMMmmmm!
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User
11 years ago
Restaurants do precook bacon all the time at least the ones I worked at did. At camp we cooked bacon for 125 people and using cookie sheets and parchment paper. I can't remember how long for though.
woodsy_1
Original Author
11 years ago
Thanks, CLBlakey! You do have a point about restaurants. I hadn't thought of that.

DH is really afraid to cook it tonight and reheat. I did talk him into doing it in the oven. With that and the casseroles, I'm glad I have 2 convection ovens!

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