Flipping the bottom rack upside down creates a single elevated rack. By simply opening the bacon package, peeling each piece off and quickly hanging them the time and mess savings is amazing. Dispatch I'm running on the air fry setting 400° for 10 minutes. I found the 8 minutes is much more juicy and somewhat chewy. If you go 11 or minutes, it turns out crispier bacon bits. Of course, this is really dependent on the thickness, length and quality of whatever bacon I'm hanging...
Total prep time is about 1 minute.
Protip: I have found hanging the bacon closer together keeps them more moist and tender. If you want extra crispy spread them out as much as you possibly can.
Most of the fat has rendered to the bottom of the pot and become liquid gold. I keep the bacon drippings in any recently emptied, and washed, empty jar. Then, into the fridge.
In the last couple minutes if the air fry, I melted some previous rendered bacon grease into a pan, dropped some eggs and began toasting a bagel.
Eggs fried in rendered bacon grease, semi-crispy bacon and an everything topped bagel.
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