Tenderfoot Bacon Recipe

Preheat and prepare pan

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on the sheet. The rack elevates the bacon so it crisps evenly; if you don't have a rack you can cook directly on the foil but flip once halfway through.

Make the glaze

In a small bowl combine the brown sugar, maple syrup, Dijon mustard, black pepper, and smoked paprika. Stir until you have a thick paste. The mixture should be spreadable but not runny.

Glaze the bacon

Lay bacon slices in a single layer across the wire rack without overlapping. Using a small spoon or pastry brush, spread a thin layer of the brown sugar glaze on the top side of each bacon strip. Reserve any leftover glaze for basting after the first bake.

Bake the bacon (first stage)

Place the baking sheet on the middle rack and bake for 12 minutes. This initial bake renders fat and sets the glaze. Keep an eye so the sugar doesn't burn; oven times vary by bacon thickness.

Baste and finish baking

Remove the sheet from the oven. Using tongs, carefully flip each bacon slice so the glazed side is down, then brush the top side (previously underside) with remaining glaze. Return to oven and bake an additional 6–10 minutes until bacon reaches your desired crispness and the glaze is bubbly and caramelized. Thicker slices may need toward the longer time.

Caramelize under broiler (optional)

For extra shiny, sticky edges, switch oven to broil on low for 1–2 minutes after baking — watch constantly to avoid burning. Remove as soon as edges bubble and darken slightly.

De-grease and rest

Transfer bacon to a plate lined with paper towels to blot excess fat for 1–2 minutes. While bacon is still hot, sprinkle with the apple cider vinegar to brighten the flavor and help cut sweetness. If using crushed red pepper, sprinkle lightly now.

Serve

Arrange on a serving platter. If you like, scatter fresh thyme leaves over the bacon for aroma and color. Serve warm or at room temperature.