I learned to bake bacon in the oven in an Army mess hall in 1967, so the idea has been around for a really long time. I line my baking sheets with aluminium fiol, put racks in the pans, lay the bacon out on the racks and stick it in a 375F oven for 18 to 20 minutes. I then remove the pans from the oven, remove the bacon to paper towles to drain, and pour the bacon squeezin's into a container for use when cooking something that will be served with bacon and for seasoning cast iron pans or my wok.When the bacon has cooled a bit I lay it out on the drained and stripped baking sheets and put the baking sheets in the freezer. Once the bacon is completely frozen, I put it into a zipper bag and keep it stored in the freezer, taking out as few or as many slices as I need at the time. 4 for breakfast eggs, 1 for a bacon cheeseburger, etc.

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