Bacon low and slow in oven. What works best?

Seems to me that low and slow will give you more of a Jerky than actual bacon. I prefer it baked (on a wire rack) at 45- degrees for 10-15 minutes-a bit longer if you want extra crispy.

It's probably tough because of how long you cooked it and may not have had enough oil in or around it to keep it "moister."

I bake my bacon all the time now...much less trouble, no babysitting and can fix the rest of breakfast/coffee while the bacon cooks, strips stay flat, easy to clean since I use aluminum foil on my rimmed baking pan, etc. The usual temp is 375 F for about 15 min but that can vary for thicker or thinner strips, how one likes bacon, and even the brand.

Bacon low is the best.

I'm with Nana Lamb, but although her breakfast menu sounds delicious, if I ate that way I'd resemble a baby hippo and die of atherosclerosis. Do you use a rack? If not, you're really frying the bacon in its own grease. As for the cooler temperature, it should prevent spattering and lessen the frequency of oven cleaning. The texture you speak of at cooler temperatures is the result of not baking long enough. Even in a cooler oven the bacon will get crisp if left long enough. I place the bacon on a rack and bake it at ~ 350 degrees. I'm not sure of the time. Just check it yourself and take it out when it suits you. The main reason I bake bacon is because I'm lazy. I can bake a whole pound without turning, it cooks evenly. the lower temperature lessens the formation of nitrosamines (carcinogens), and the product contains less fat if it's baked on a rack.....You might try this with "fried" potatoes too. I lightly coat diced potatoes (after rinsing in vinegar and partially cooking in a microwave) with fat, (bacon fat works well) and bake them on a cookie sheet. It's another lazy way of "frying" potatoes and they come out evenly browned, crisp, and not covered in fat.

the right way to cook bacon or anything else is how you like it! I don't worry about how others make things. But I do want hurry up I am starving breakfast! Will try your oven method soon, think it would work really well for Breakfast Pizzas!

pizza crust, cream gravy, scrambled eggs, bacon and saussage, cheese, stack and bake about 20 minutes at 450

I usually put regular thickness bacon in a preheated 400 degree oven and flip it after 14 minutes, then continue baking it for 5 to 10 minutes until it is crisp. I think it depends on whether you are making thick-cut or regular sliced bacon. Low and slow works better in a skillet with frequent flipping, not an oven.

Your method is fine. Anywhere from 350 to 450 works fine. Cold oven or pre-heated. Makes no difference.

Cheaper thin cut bacon doesn't need to be flipped. Thicker meaty bacon often needs a flip about five minutes before it's done.

Why on earth would anyone want to cook bacon low & slow like they would a pork butt? It makes no sense, and as you've discovered it doesn't improve quality, however it does waste time and electricity.

yes

I have had best luck (meaning no sizzling and splattering and greasing up the over with bacon fat) in a 350-365 F over for about 25-30 minutes turning it once at about the 12-15 minute mark. Cook longer (10-15 minutes) if you want melt in your mouth fall apart to the touch bacon.

About 350 degrees but I never time it, I cook it tell it looks done.