Also: baked bacon pro-tip. Do not use foil. Check it, here is how you bake the most succulent bacon.
Grease a metal pan with three to four tablespoons of bacon grease or lard. You can use oil but it will make your bacon drippings runny and you won’t be able to save any.
Place the bacon strips onto the greased pan, alternating directions with each strip. This is so that you can fit more bacon in the pan. It’s OK if they touch! Let the grease do its thing. Just don’t overlap the bacon, that will screw up your cook time.
Put the pan in a cold oven. The trick is to not pre-heat it.
Set the oven to 375 to 380, depending on the bacon thickness. Start your timer at ten minutes.
When the timer goes off, flip the pan around and continue baking for another eight minutes.
Now is when you start eye-balling the bacon. It might be done. It might need a few more minutes. Check back every minute or so.
If you like crispy bacon, at the 18-minute mark, turn your broiler on low.
Different ovens and cuts may take time and temperature tweaks to come out just the way you like it; you might have to play around with things to get your preferred style of bacon.
When you get all this dialed in, you can begin Phase II: bacon weaves.