Bacon Recipe

Prepare bacon

Remove bacon from refrigerator and separate slices. If slices are stuck together, gently pry apart. For more even cooking, let sit at room temperature for 5–10 minutes.

Heat skillet

Place a heavy skillet (cast-iron or stainless steel) over medium-low heat. Allow the pan to warm for 1–2 minutes; starting on medium-low renders fat slowly and prevents burning.

Arrange bacon

Lay bacon slices flat in a single layer in the cold-ish skillet, slightly overlapping if necessary but not stacked. The bacon will shrink as it cooks.

Cook slowly

Cook bacon over medium-low to medium heat, turning occasionally with tongs so both sides brown evenly. For thin bacon, cook 6–8 minutes total; for thick-cut (1 lb used here), cook 10–14 minutes, adjusting by thickness and desired crispness.

Manage hot spots

If parts are browning too quickly, reduce heat slightly. If fat is popping, tilt the pan and spoon off excess fat into a heatproof container, or move bacon to a cooler part of the pan.

Finish and drain

When bacon reaches desired crispness, transfer slices to a plate lined with paper towels to drain and rest for 1–2 minutes. This lets fat solidify slightly and improves texture.

Optional seasoning / glazing

If using black pepper, sprinkle it over hot bacon now. For maple or brown sugar glaze: brush 1–2 tsp maple syrup or a pinch of brown sugar onto each slice in the last 1 minute of cooking, then remove and drain on paper towels so glaze sets.

Preheat oven

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on top if you want the bacon elevated for extra crisping.

Arrange bacon

Lay bacon slices in a single layer on the rack or directly on the foil-lined sheet, not overlapping. If using glaze or pepper, lightly brush or sprinkle now.

Bake

Bake 12–18 minutes depending on thickness and desired crispness: about 12–14 minutes for thin bacon, 16–18+ for thick-cut. Rotate the pan halfway through if your oven has hot spots.

Drain and rest

Remove from oven when bacon is golden and crisp to your liking. Transfer to a paper towel–lined plate to drain for 1–2 minutes.

Collect bacon fat (optional)

Let fat in the baking sheet cool slightly, then pour into a heatproof container through a fine mesh strainer to store for later cooking (refrigerate).

Serve bacon warm as a side, in sandwiches, salads, or crumbled over dishes. For crisp storage, keep loosely covered at room temperature for up to 1 hour, or refrigerated in an airtight container for up to 5 days. Reheat in a skillet or oven at 350°F (175°C) for a few minutes until crisp.