My friend in Austin swears by air frying bacon, but I tried it three years ago and it was a mess.

I followed a popular recipe that said 400 degrees for 10 minutes, and it filled my kitchen with smoke and left a greasy film all over the fryer basket. I've stuck to the stovetop ever since, but I'm wondering if anyone has a specific method that actually works without the cleanup hassle.

2 comments

2 Comments

christophers271mo ago

What kind of bacon were you using? Thick cut releases a lot more grease and seems to smoke up way easier in my experience. Maybe a lower temp with thinner slices is the trick.

hill.david1mo ago

My thick cut always smoked until I saw @christophers27's point.