Holiday Bacon – TouringPlans.com Blog

There are people who argue that if you’re cooking, it’s not a vacation. Others (like me) find that eating out three times a day with your offspring is stressful enough to destroy any holiday environment. It’s not so much that I love to cook, as it seems like such a small price to pay to get home with the same number of kids I left with.

Cooking in a timeshare kitchen can be a challenge, as hand tools are often more limited than what you’ll have at home, and one food that can be especially tricky and yet worthwhile is bacon. It’s a staple for breakfast, a crunchy salad topping and a mainstay of many fantastic sandwiches. I know I’m not alone here in my love for bacon, as a menu search with the Lines app returns 24 pages of dishes containing bacon from WDW restaurants. And did you know that Americans eat almost 18 pounds of bacon every year?

So how can you conquer making holiday bacon? We make an exhaustive summary.

Fully cooked bacon

Fully cooked overview
  • Stable on the shelf (depending on the brand)
  • Super fast cooking
  • There is not much cleaning
  • The slices are usually thin, not what you imagine for a standalone slice
  • If you’re a lover of chewy bacon, it’s not your strip
Best for: It makes great sandwiches and works well in salads

Pre-cooked bacon that only needs heating is available in many supermarkets. It may seem too expensive, but packages usually contain a similar number of slices to half a pound of raw bacon; they are smaller as a lot of fat has been removed during cooking. By slice, I find that precooked and raw ones usually have a comparable price.

Fully cooked bacon costs $ 3.99 for 9-11 slices; the same day, a pound of plain uncooked bacon cost $ 6.99 for 18 slices. This is a difference of about one cent per slice.

The most important advantage of fully cooked bacon is that if you buy the stable type (check the package) you don’t need to refrigerate until after you open it. If you’re working with a mini-fridge or half-size you won’t have to sacrifice space on your bacon, and if you buy it and don’t end up using it, you can throw it in your suitcase and carry it. is at home. Pre-cooked bacon also has the fastest cooking time at 30-40 seconds for two slices in the microwave; it’s no surprise since you’re just crunchy.


Microwave overview
  • It works when you only have one microwave
  • Easy to clean
  • Cooking quite fast
  • Low performance
  • Not everyone likes bacon
  • You can make a few attempts to make the right time
  • Lots of greaseproof paper towels if cooking more than one batch
Best for: Opinions vary on use as a side, but it makes a solid sandwich

Many studios only have microwaves. If it’s you, your best bet might be pre-cooked, but raw bacon can also be microwave-cooked. Opinions about the taste of bacon in the microwave vary widely, with some swearing by it and some swearing never to do it again. In my experience, crunchy lovers tend to be more satisfied than crunchy lovers.

Images from before and after microwave-cooked bacon
Left: 4 slices of bacon before cooking. Right: same slices, 4 minutes later.

The general method is to place 4 slices on top of folded paper towels on a plate, on top with another paper towel to prevent splashing, and then in the microwave for 4-5 minutes. Because this method is quick, it’s easy to overdo it, and you should be careful with continuous cooking – it will stay crispy as it cools.


Overview of the pan
  • Cooking quite fast
  • It can be made chewy and crunchy in the same batch
  • Low performance
  • Very handy
Best for: Make a few slices quickly, especially if you fry eggs or fat pancakes.

Pans are routinely made (see what I did there?) As a low-performance method, which fit a maximum of 6-8 slices in a 12-inch pan. You can add more slices as those in the pan are cooked and reduced, but that still won’t make it very efficient. It’s fast and hassle-free for a few slices, but enough for one family means several batches. Several batches means more splashes and smoke detectors will go out if you are not careful to catch the burned pieces. And then there’s the pan: in a shared time, the pan is usually cheap non-stick that may not heat up evenly or stainless steel that won’t be easy to clean.

Image of bacon cooked in a pan at different stages of cooking
From left to right: ready to cook, ready to turn in 5 minutes, with a touch of chewable left in 8 minutes. This is a 12-inch pan; the pan in a timeshare kitchen can be even smaller than 10 inches.

To cook the bacon in a frying pan, place flat, non-overlapping slices on the bottom of a cold frying pan and cook over medium heat. Turn at least once during cooking and more often if necessary so that it browns evenly. Drain on paper towels before serving.


Oven overview
  • Large batch size
  • It can be made chewy and crunchy in the same batch
  • Relatively hands-free
  • Suitable for a variety of baking utensils
  • It takes longer if you just want a few slices, much more if you have to lower the oven to 375
Best for: Cook the entire package at once, either for a full family meal or to use later

Oven is often the best way to make bacon for a crowd, and having five in my family is the method I resort to most often. Recipes generally advise using a half-leaf pan, but smaller sizes and roasting pans (even those of pyrex or EZ-foil) can also be used. This makes this method one of the most adaptable to any computer you have on hand.

Images of bacon cooked in the oven in different cooking states
A whole pound of bacon cooked in a 9 × 13 pyrex pan of the kind often found in timeshare kitchens. Cooked at 375, it’s probably as slow as it gets. Clockwise from top left: 18 slices ready to serve, after 20 minutes ready to separate, 1 minute later separated, after 45 minutes ready to rotate, then of 60 minutes fully cooked but quite chewy, crunchy after 75 minutes.

Place the bacon in the bottom of the pan. Since bacon doesn’t just depend on contact with the pan to cook it, it’s okay to overlay the slices. The bacon cooks more slowly in the oven, so you’ll have time to get in and separate them as the fat starts to cook and before they stick. Bake at 400º F for 20-40 minutes to the desired degree of cooking, then transfer to paper towels or a griddle to drain before serving.

You may notice that this is a fairly wide time interval, it depends on what the pan is made of and how much you have superimposed on the bacon, but there is nothing else. You can start in a cold oven if you prefer, and it’s safe to lower the heat to 375 or even a little lower if you’re worried about your unknown oven smoking. Lower temperatures will greatly increase the cooking time.


Grid overview
  • Easy to clean if you use foil
  • Nice smoky flavor in bacon
  • It can be made chewy and crunchy in the same batch
  • It can make normal pans soothing and difficult to clean
  • It can be tricky to anticipate cooking time unless you have experience with this method
Best for: Make bacon to accompany other grilled items: burgers with bacon cheese anyone?

Like the microwave, sometimes a grill is the only thing you have in vacation accommodations. What not to do: put bacon on the grills directly on the fire. I’ve been there, done this, I’ve had the adrenaline to prove it! Instead, use indirect heat or a grilled pan; you can even make a makeshift pan with foil, it just needs to be sturdy enough to prevent the fat from dripping directly into the fire and causing rashes. Cooking times and the need to turn will vary depending on the heat and setting of the grill.

For the Truly Committed

… or maybe the ones who should to be committed: bacon under glass. It may take a couple of attempts to master it, but once you have it under your belt, you would put it as a serious competitor, understanding that you are under glass at home, freeze it to carry it, and then do the frying final. on the spot. The obvious downside of bacon in the glass is that it takes a bit of overload before the holidays and you have to live close enough for transportation to be an option. The advantage is that the finish only takes about 2 minutes in a frying pan, which gives you a great batch performance as good or better than the one in the oven, and the bacon it makes is very, very delicious.

Cooking with holiday bacon? Do you have a favorite tip? Let us know in the comments.

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