Pre-cooked packaged bacon

I like to buy large packages of bacon and sausage. I find it is easier to cook it all up at the same time and freeze it for later. This is how I cook bacon and sausage in large batches in the oven. The bacon grease is used mostly for those dishes that call for "cook in the bacon grease". I use the cooked bacon in fried egg sandwiches, bacon cheeseburgers, in recipes and for snacking.

BACON & SAUSAGE PATTIES (Oven)
Line a rimmed baking sheet with foil or parchment paper to make cleaning the pan easier. Cut bacon pieces in half crosswise with kitchen shears. The half strips fit nicely on a cheese burger and other sandwiches. Shape your bulk breakfast sausage into patties. Lay the meat in a single layer onto the lined pan(s). Put the pans of meat into the cold oven and turn the oven on to 350F. This will allow more of the fat to cook out. Bake the bacon for about 20 to 25 minutes. With thick sliced bacon, you may need to flip pieces over about halfway thru cooking. Flip the sausage patties over halfway thru cooking. When the meat is done, remove from the pan and drain on paper towels. I prefer to wrap the bacon in foil packages (4 "halves" to a package) then I store the bacon packages in a gallon zip-lock freezer bag that has been labeled and dated. The sausage patties tend to go into a labeled and dated zip-lock freezer bag (4 patties per bag).

Let the grease in the pan cool a bit and strain it into 4 oz canning jars and let cool. Once cool, cover with a lid and label/date before storing in the refrigerator or freezer for use in cooking later.

Folded Snacking Bacon
Makes a chewy bacon that is good for low carb snacking as it fits into a ziplock baggie better.

Take regular thick strips of bacon and fold them horizontally into thirds like an envelope. Place the folded bacon on a parchment-lined rimmed baking sheet and bake it at 400°F for 40 minutes, flipping them at the halfway mark. The folded bacon can be arranged closely on the pan, so you can easily fit upwards of two pounds of bacon on one half sheet pan.

Let the grease in the pan cool a bit and strain it into 4 oz canning jars and let cool. Once cool, cover with a lid and label/date before storing in the refrigerator or freezer for use in cooking later.

I like a couple pieces of bacon on toast for breakfast, but not every day. I precook my own bacon and freeze it because I like the thick cut. I also like to keep the fatty end off the bacon slab to use with green beans or frijoles.

When the kids were younger I went through a phase of pre-cooked bacon from Costco on camping trips. But eventually the kids complained that it didn't taste anywhere near as good as fresh cooked bacon so I stopped.

Nowadays the kids are not at home and I would say I eat maybe a total of 4 strips of bacon a year when I splurge on a bacon cheeseburger somewhere.