First I would like to clarify a misconception about Canadians and bacon: people think we eat "Canadian Bacon", which is actually either "back bacon" or glorified ham. Sure we eat that...occasionally, like anybody else, BUT we DO know what bacon is, and that is what we eat when we refer to bacon - the long glorious strips of salty, greasy fried bacon just like you Americans. And we LOVE it! I don't know why back bacon has become known as "Canadian Bacon", because it's just not the bacon we cook most and love!
Now I would like to make 3 comments on my experience with this recipe:
1. Super easy, but depending on thickness of bacon, adjust time. My oven also has "hot spots" so i need to rotate the cookie sheets.
2. CAREFUL when taking out/moving cookie sheets, there may be a lot of grease. Once the grease spilled out and burst into flames in the bottom of the oven...made a huge mess that was hard to clean!
3. My oven takes WAY longer than the 14ish minutes it's supposed to take to heat up...just watch bacon, depending on thickness. Take out when a little under-done or 'just' done, don't over do it unless you like very crispy bacon.
Cheers from your neighbors to the North!
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First I would like to clarify a misconception about Canadians and bacon: people think we eat...