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Jul 13, 2009 04:16 PM

Bacon, Lovely Real Bacon Microwaved

I love bacon, real bacon, smokehouse bacon, that will fill your home with its smoky goodness as it cooks. I do have my favorite smokehouses and in my wealthier days just had it shipped up here to River City. Supermarket bacon was never an is pretty horrid stuff. The precooked microwave bacon? Even worse. Well, this is just to tell you I did find a supermarket bacon the other day which intrigued me. I could smell it as soon as I entered the store. They were giving out samples in what passes as the butcher shop part of the store.

Anyway, I tried the stuff, couldn't resist and found it quite tasty, so I bought it. The brand is North Country Smokehouse out of New Hampshire and it is lovely real bacon, apple wood smoked and the most expensive bacon in the case per pound. I do not know if this brand represents a real smokehouse or not but it does have a lot of old fashioned qualities to it., so I declare it lovely real bacon.

On to the recipe:

I am a fan of microwaved bacon because I like it easy with no muss or big cleanup. Here is what I do., especially with supermarket bacon.

1 Use a paper plate designed for microwave cooking. Line plate with white paper towel and put as many strips of bacon as will fit or desired. Cover with another paper towel to avoid splatter.

2 Microwave on high for 1 minute per strip of bacon. Remove top cover. If it is not crisp enough for you repeat microwaving for 1 minute or so for 4 to 5 strips.

3 Remove to a second paper plate lined with towel and repeat as needed.

4 Pretty simple, but it is a good way to do real lovely bacon in the microwave with no muss or fuss or mess in the microwave.

Any brand of precooked microwave bacon? Forget about it. You can do good bacon juat as easily in the microwave and enjoy full bacon goodness.

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  1. Grey, you are right on concerning good bacon, and micro bacon.

    Funny thing is, if not sad, is that they have the general public fooled into believing there is Microwave Bacon, and regular types---that regular cant be micro'd its insane.

    I had this conversation with a friend who is otherwise intelligent. It was a real 'Duh; moment for him. I explained what I do, which is about 99% what you do. He almost didnt believe me, I sarn near had to do a live demo for him. Turns out it was hus wife that really was the fool, wasting the money and convincing him about the micro product.

    One note, I have a couple old, unmatched dinner plates that I will place one under the original paper plate--which will soak thru of course. But it prevents the re-do of paper plates and all, Its easy enough to quickly was and dry the dinner plate when it has cooled down.


    1. There's only two of us so I rarely make more than 4-6 pieces of bacon at a time. I typically almost always microwave it. Like mtomto, I use a dinner plate under the paper towels and just wash it when I'm done.

      My microwave seems to be pretty powerful as a minute per slice is too much in mine. I usually do 4 slices for 3 minutes.

      Making Bacon sandwiches for dinner tonight actually, so will be firing up the microwave shortly! This is one of the very few things I actually use the stupid thing for. :-)

      26 Replies
      1. re: ziggylu

        Ziggy--I use a paper plate, sometimes the thin kind sometimes the fancy kind whatever I have (always have something in the house), on top of the dinner plate because it helps in absobung the grease as opposed to the bacon sitting in a super greasy towel or making all the extra grease to begin with. Bacon between 2 or three towels top and bottom.

        Micros vary of course. I go 3 minutes at 80% for 5 pcs thick sliced quality product, then do a little more on high if I want it crisper.

        1. re: mtomto

          Huh. I have been microwaving my bacon for years and didn't know I was supposed to use a paper plate. Or, that their were "special" paper plates for microwaving. (Is that like the "special" bacon for microwaving?) A dinner plate and paper towels has always worked fine for me and my bacon gets crisp, too. But, I will try it. The only downside of microwave bacon is you don't have that lovely bacon grease to add to something else!

          1. re: MazDee

            Au contraire! I put the bacon on a plate and cover it with a piece of parchment or another plate, inverted, with a popsicle stick to keep the cover elevated just a bit.. It renders the grease and crisps up just fine, Once it cools down a little I save the grease into the refrigerator jar. Frugal as I am, I saved the round ceramic tray from my previous microwave when it died. There's a good lip on it, so I fill it with strips (halved so as to maximize room), which means about a half a package. I cover it with parchment and nuke. The cooked bacon keeps well in the fridge for a good week, indefinitely in the freezer.

            1. re: greygarious

              Exactly GG! Why let those paper towels soak up that lovely bacon grease? I use a bacon tray, similiar to this one:


              I've had it for more than a decade and we use it every weekend. Sat & Sun are bacon breakfasts!

              1. re: lynnlato

                this slant-top & reservoir design allows for easier collection and pour-off of the fat, though, if one is going to buy a new one....

                and covering with a paper towel just negates the splatter -- it doesn't soak up so much fat as to make the bacon dry like a strip of cardboard. ;-).

                1. re: alkapal

                  Mine is exactly like the one you linked to - I couldn't find it when I did a search. We've had it so long I thought maybe they didn't make it anymore. Thanks AP.

                  Yes, we cover our bacon w/ a paper towel too. I was referring to those who place a towel underneath the bacon, like the OP described. Which, to me, is a waste of that valuable rendered fat. Mmmmm.

                  1. re: lynnlato

                    lynnlato and alkapal -- bacon sisters! ;-)).

                    i love that rack, and never put towels underneath the bacon, either. no tending, no splatter, and quick and easy!

                    i guess there'll always be three bacon camps -- the oveners, the microers, and the skilleters.

                    1. re: alkapal

                      And regardless of which camp you belong to, you'll always end up with a wonderful result:

                      BACON BACON BACON!!!!!!!!!

                      1. re: alkapal

                        Wassup my bacon sista?! I just got back from the grocery store with bacon and eggs and bread. Hmmm, wonder what I had for breakfast. :)

                        I recently tried fresh, uncured bacon (is that redundant?) which I bought at market from a local organic pig farmer. I have to say I am not a fan of the uncured stuff. I love pork belly, don't get me wrong, but if it looks like bacon and its beside my eggs, I want it to taste like bacon. This did not.

                        The one pitfall to the rack is cleaning it. I do hate cleaning that GD thing. UGH. It's a bear.

                        1. re: lynnlato

                          ::::Sigh::::: I just got into work from 2 hours at the dentist - I'm SO hungry and bacon, eggs and toast sounds SO good! (This was the first post I read on CH <g>).

                          1. re: LindaWhit

                            Hey LW, look at it this way... bacon, eggs and toast is WAY better for your teeth than, say, candy! :-P I think you should reward yourself with breakfast for lunch!

                            1. re: lynnlato

                              Well, at work all I have is some Stouffer's lasagna. That'll have to do. It's soft and easily chewed.

                          2. re: lynnlato

                            bacon-sista-lynn, try pouring off the fat and wiping it down while it's warm. then i just use a soapy scrubbie or stainless wool, and scrub in the direction of, and "down", the ribs. then rinse. every now and then, i pop it into the lower rack of the dishwasher.
                            poor linda whit! hope your bacon days are looking up, gal. but you must be a glutton for punishment when -- after the dentist visit -- you click on the bacon thread when all you've got is stouffers lasagne. how is their lasagne, anyway? i'm a crazy fan of their spinach souffle.

                            1. re: alkapal

                              The Stouffer's with meat sauce isn't bad - for $2.50, it takes care of the "it's too damn hot to walk to the next building to the cafeteria for lunch" issues. It's crazy-high in sodium, but what frozen meal ISN'T high in sodium? LOL

                                1. re: Phurstluv

                                  Damn straight. Some BAAAACONNNNNN! will be going on my panino sandwich tonight, for sure. ;-)

                                  1. re: LindaWhit

                                    Fried up a whole lb. last night for BLT's for dinner - could one ever get tired of BLT's?

                                    1. re: lynnlato

                                      especially with wonderful, juicy, vine-ripened summer tomatoes and mayo.

                                      1. re: alkapal

                                        BLT&C - gotta have cheese for me.

                                        ::::Sigh::::: I want my panino NOW.

                  2. re: MazDee

                    Like you, I just use a regular dinner plate with several sheets of toweling underneath and one on top to prevent spatters. You can make it as crispy (or not) as you want in the microwave.

                    And now I'm craving something with bacon.

                  3. re: mtomto

                    well, i probably never use a paper plate since I never have them on hand. LOL I typically put two paper towels under and one over. Doesn't seem to be too bad.

                    I was surprised to find at work recently that one of my coworkers ahd no idea it was possible to do bacon in the microwave. She went home and tried it and reported back how well it worked. Like in my house she rarely makes more than a few pieces at a time and is now converted.

                    when I am making more than a few slices, I use a sheet pan and bake it in the oven on either a piece of parchment or a silpat.

                    1. re: ziggylu

                      I use the paper plate too, but once in a while, I cook it on the stove to get the good bacon grease in which to cook my boys delicious runny eggs. I am from the South after all..

                      1. re: suites

                        Same for me. Ran out of bacon grease; been cooking it in a skillet for a while now. The grease sticks to the paper towels and is useless for saving in the microwave.

                  4. re: ziggylu

                    I've found that the time it takes to microwave bacon is dependent on the thickness of the bacon. Regular supermarket thin-sliced bacon takes less than a minute-per-slice as you noted.

                    Thick sliced bacon can take from 1 -2 minutes. I usually start with one minute and then add 30 - 60 seconds as needed. And yes, I have occasionally burned the **** off a slice if I assume how long it will take.

                    Unless I'm making 4 or more slices in the MW, I rarely bother with a paper plate. Just several layers of paper towels underneath and one or two on top. It is worth noting that if I do use a paper plate, I make sure that it's one of those absorbent plates; not one that has been coated with a shiny lacquery finish.

                    I love the easy clean-up.

                  5. Hi,
                    I have a microwave bacon cooker, that was like $7 at walmart that keeps the bacon raised up out of the fat and I cover with a paper towel for splatters I've had it for about five years now, I bought my Dad one since he had no idea you could do bacon in the microwave either and it saves the fat so you can pour it into a jar to save.

                    4 Replies
                    1. re: tidecreek

                      ditto, ditto, ditto.
                      this design is the best. it allows good drainage into a collection tray, and it's easy to clean.

                      on the tray, once loaded up with the slices of bacon, i cover over -- not under -- the bacon with a paper towel to prevent splatter.

                      before i had the tray, i used paper towels on a plate, above and below the bacon. i think the technique of towels underneath takes away TOO much fat, making the bacon a little dry or "wooden." some people may need to do that, but it's just an observation.

                      even if you don't want to buy a tray, try making the bacon on a regular microwaveable plate, with no paper towel underneath the bacon, but just on top. it's like a cross between frying in its own fat and micro-convenience and speed.

                      (ps, someone actually makes bacon that is "especially for microwaving"? i've never seen it, but credit its inventor. i'm surprised (NOT) that people buy it. ;-)).

                      fyi, kunzler's bacon is the best one i'm finding at giant, it's thick-slice and you can get it with a pepper crust. i stock up when it's on sale -- which isn't too often. i'd like to find their franks and other meats. kunzler is good quality from amish country.

                      1. re: alkapal

                        now I want one of those!

                        Imho, best bacon you can buy is Nueske's

                        1. re: ChefJune

                          hi chef june, i reiterate, this tray is superb. plus, you get the benefit of having a neat reservoir of the bacon fat, which you can easily pour off into your bacon fat "jar."

                          1. re: ChefJune

                            I totally agree. Their slab bacon is nothing short of heavinly.

                      2. We get the bacon from Costco- I tried thick cut bacon from the grocery store and it tasted... odd.
                        If I make it in the microwave, I feel sad and empty all day- like I cheated, Plus, then I can't use my kick@ss iron piggy press to keep the slices nice and unfurled.
                        It's a nice trick to learn, though...My Mom taught me how- she did it with multiple paper toweling and pressed between 2 glass plates.

                        3 Replies
                        1. re: Boccone Dolce

                          Are you getting the Kirkland brand bacon??


                            1. re: Boccone Dolce

                              Up here in TO the blue package Kirkland brand is the less salt variety. Simply taking your word for it, I bought the red (regular) package and didn't bother to read the rest of the packaging. When I got home I saw those awful words. "Smoke flavour." As in, not smoked but with liquid smoke in the cure. It's okay but I won't be buying it again.

                              Don't know if it's the same down there.


                        2. Section of the Wall Street Journal , lined top and bottom w/ paper towel. No paper plate required. The layers of newspaper absorb the grease nicely.

                          I didn't know "microwave" specific bacon existed.