Make ahead bacon?
I want to serve bacon as part of a salad.
How many days ahead can I make it? Will it get soggy in the fridge for a day or two?
Can it be rewarmed?
It's lamb bacon. It looks and cooks just like pork bacon, so I don't think that makes a difference.
The truth is, I haven't cooked bacon before. So I'm not sure if it can be made ahead.
Well-rendered cooked bacon keeps for many weeks in the refrigerator. I bake a pound at a time,
and the last of it is still perfect 6 weeks later when I finish it. I would advise the OP to slice the bacon into bite-sized pieces before frying or baking. Note that in case of frying, there is no need to separate the overlapped slices - the pieces will come apart while cooking. If baking, 375 is a little more forgiving than 400 degrees. Check at 15 minutes, since baking time depends on thickness of the slices. Remove the sheet pan from the oven when the bacon is just shy of the degree of crispness you want, since it will continue to cook for several minutes on the hot pan.
Baked rashers render evenly and are perfectly flat. Reheat in a low oven or frying pan - microwave reheating makes bacon leathery rather than crisp.
Personally, I'd cut it up before cooking, then fry it. It should stay fairly crisp, but you can alway put the pieces on a paper towel and throw it in the microwave for just a few seconds to recrisp if needed.
There's some info on this page that might be helpful.