Bacon

[deangold]

I am not sure of the cook's magazine method, but plopping your bacon down on parchment paper in a baking sheet pan is great.

[DanCole42]

I am not sure of the cook's magazine method, but plopping your bacon down on parchment paper in a baking sheet pan is great.

And cooking it at what for what?

[KMango]

And cooking it at what for what?

Not sure of the parchment paper method, but here's the Cook's Illustrated/America's Test Kitchen technique in summary. I've used it several times with success, but I have a ninja, evenly-cooking oven:

Adjust oven rack to middle position. Heat oven to 400 degrees. Arrange 12 bacon slices in a large, rimmed (3/4 inch or more) baking sheet such as a jelly-roll pan. Roast until fat begins to render, 5 to 6 minutes; rotate pan front-to-back. Continue roasting until bacon is crisp and brown, 5 to 6 minutes longer for thin-sliced, 8 to 10 minutes for thick-cut. Transfer to paper towel-lined plate (tongs work well), drain, and serve. If cooking more than one tray, exchange their oven positions when you do the front-to-back rotation.

[JuneBacon]

Didn't see it mentioned, but pink salt is used to prevent botulism. There is no reason to omit it.

If you are worried about nitrates and health problems, you should realize that you are eating bacon.