8 strips thick cut bacon

1 TBLSP. Maple syrup

I like my bacon crispy.

Whether it’s going in salad or onto my plate beside two over easy eggs, my opinion is that bacon is better when brown and crispy.

Oven baked bacon is easy.  Try to get thick cut.  It cooks much nicer.  Try the Presidents choice thick cut old fashion style naturally smoked.  It comes in a 1 KG package

Preheat oven to 400

You will need one sheet pan covered in parchment paper and one cooling rack

lay bacon very close together on cooling rack (it shrinks when it cooks)

place on bottom rack or in bottom third of oven

bake for 15 minutes remove from oven and turn each strip over

Bake another 10 minutes or until bacon looks brown

Remove from oven and drizzle with 1 TBLSP. (total) maple syrup.  Continue baking for another 10 minutes

****Please use your own discretion.  Different ovens heat differently.  If your bacon looks to be cooking faster than what I am telling you, please remove it from the oven.  You be the judge of how crispy you would like it to be.  If it appears to be cooking fast, add your maple syrup before it is very crispy.

remove from oven and cut into half inch pieces.  Wrap in paper towel until you are ready to use it.

***Contrary to popular thinking, it is just fine to leave your paper wrapped bacon on the counter for four or five hours.  It is smoked and well cooked.  You would not, of course, leave it in the sun or next to a window where the heat is coming through.  But trust me, I have been doing this for many years and you will be just fine eating bacon that is at room temperature.  It is much nicer and I dare say tastier in your salad if it is at room temperature.

Carefully fold the parchment paper and place it in a bag in your green bin.  Wash the pan with hot soapy water.