Bacon Recipe
Make Bacon Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main
Optional finishing
Tools & fats
Method
Preparation
Bring to room temperature
Remove bacon from refrigerator 10–15 minutes before cooking so it cooks evenly. Preheat oven to 400°F (204°C) if using the oven method. Line a baking sheet with foil and place a wire rack on top; or prepare a rimmed baking sheet without a rack.
Decide on method & optional finish
Choose one of the cooking methods below: oven-baked (even, hands-off), pan-fried (faster, crisp edges), or under broiler (quick, watch closely). If making candied bacon, mix brown sugar and a pinch of black pepper in a small bowl; for maple glaze, have maple syrup ready.
Oven-baked method (recommended for even cooking)
Arrange the bacon in a single layer on the wire rack or directly on the foil-lined tray, with slices not overlapping. If using a rack, place the tray on the middle oven rack.
For regular bacon: place the tray in the preheated 400°F (204°C) oven and bake 15–20 minutes, rotating the tray once halfway through for even browning. For extra-crisp bacon, bake 20–25 minutes. If using a rimmed sheet without a rack, pour 2 tbsp water into the tray before arranging bacon to help render fat and reduce splatter.
If candied bacon: after 10–12 minutes, remove the tray briefly, brush or sprinkle the brown sugar mixture evenly over each slice, then return to oven for remaining time until sugar is melted and bacon is crisp (watch carefully to avoid burning).
If maple-glazed: during the last 2–3 minutes of cooking, brush maple syrup evenly on slices and return to oven until glaze is bubbling and slightly sticky.
When bacon reaches desired crispness, remove from oven and transfer to a plate lined with paper towels to drain excess fat. Lightly season with black pepper to taste while still hot.
Pan-fried method (quicker, good for small batches)
Heat a large skillet over medium heat. Add 1 tsp neutral oil only if your bacon is very lean or if you want an initial nonstick layer; otherwise bacon will release its own fat.
Lay bacon slices in a single layer without overlapping. Cook 4–6 minutes per side, adjusting heat to keep a steady sizzle but prevent burning. Use tongs to flip when edges are golden and fat is rendering.
For candied or maple-finished bacon: in the last 1–2 minutes of cooking, sprinkle brown sugar over slices or brush with maple syrup and continue cooking until sugar melts or glaze thickens, flipping once to coat both sides.
Transfer bacon to paper towels to drain and season with black pepper to taste.
Broiler method (fastest, requires attention)
Set oven rack 6–8 inches from broiler element and preheat broiler to high. Line a rimmed baking sheet with foil and place bacon in a single layer.
Broil 3–6 minutes per side, watching constantly — broilers can burn sugar and thin slices quickly. Flip once when edges brown. Apply brown sugar or maple syrup in the final 1 minute if desired, and remove immediately when caramelized.
Drain on paper towels and season with black pepper to taste.
Serving & storage
Serve bacon hot as a side for breakfast, in sandwiches, salads, or crumbled over dishes. Leftover cooked bacon keeps refrigerated in an airtight container for up to 4 days; reheat in a 350°F (175°C) oven for 5–7 minutes or in a skillet for 1–2 minutes per side until warmed and crisp.