Hey anon, I was checking out that CookingFor Engineers site and they recommended cooking bacon at 200 degrees for 3 hours. Which got me to scheming.
> Couple frozen strips of bacon
> On a frozen sheet pan
> Place in oven at midnight
> Oven auto-starts at 4:30am, 200 deg F
> Wake up 7:30am for delicious fresh bacon
Is this plan going to kill me with food poisoning?
Just throw a couple slabs outside on your window sill the night before, and when you wake up at 3 in the afternoon the next day they should be cooked.
>protip: check the weather forecast the day before
Being raw should make it more risky. Was hoping to mitigate some of the "danger zone" with the pre-freeze. However, bacon is supposed to be cured, right?
Photo is an artistic exaggeration of soon-to-be-true events. I don't think having it in my freezer should add hardly any additional water.
It's not really cured in the conventional sense. Just kind of flash-cured, so it has the cured flavour, but not the safe-at-room-temperature thing that comes from long curing processes.
OP here. It is done.
> Bacon smell was a nice surprise to wake up to, like Christmas morning with bacon ready to eat.
> Evenly cooked.
> No burning.
> Very good looking.
> The fat left over was very clear.
> Didn't need to cool for more than a minute or two.
> Not as crispy as I like; my thick cut bacon was straight and rigid but not crunchy.
> A bit scary to leave raw meat in the oven at room temp for 4-5 hours. We'll see how my gut feels.
> Gotta be up at midnight to load frozen bacon tray into oven.
I don't think I'd do it again due to the lack of crunchiness. But I'll definitely reuse the "auto start" feature on weekdays to start the oven at 350F before I wake up, so I can immediately wake up and put on the bacon.