@Christina, I've been making mine that way for years. But I start it in a cold oven and on a rack. This way it will render the fat more slowly and will produce flatter/straighter bacon. It takes a bit longer to bake but well worth the effort! Great for presentation. ;) If the bacon is very fatty it will have a few ripples like the ones you see in the images here but less. Otherwise, it will should come out very flat, straight and virtually greaseless because it's not cooking in the fat.

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