Storage & Make-Ahead Tips
Reheat: 5 minutes at 375°F—never microwave (soggy!).
Freeze cooked bacon: Layer cooled strips between parchment in airtight container. Thaw overnight, re-crisp as above.
Prep further ahead: Freeze raw flour-dusted bacon (unbaked) up to 1 month. Bake from frozen—add 2–3 minutes.
Frequently Asked Questions
Why flour? Won’t it taste starchy?
No—the thin coating toasts into a savory, almost nutty crust (like the edge of a good biscuit). It’s undetectable in flavor, transformative in texture.
Can I skip the overnight chill?
Short chill (1 hour) helps, but overnight yields maximum crisp and minimal curl.
Does this work with turkey bacon?
Not recommended—too lean; flour won’t adhere well, and it dries out.
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