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.

3 comments

3 Comments

christophers274mo 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.david4mo ago

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

dakota_murphy902mo ago

I actually read somewhere that the smoke point of bacon fat is around 400-425 degrees, which is way lower than most people's oven temps. So if you're cooking thick cut at 400, you're basically guaranteed to get smoke. I saw a test online where someone used 375 for thick cut and it worked way better, barely any smoke and the bacon still got crispy. I've tried it myself a few times now and it's a game changer. Plus you don't have to stand there watching it like you do with thin cut on the stove.