Wright's Bacon Recipe

Prep the oven and pan

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easier cleaning. Place a wire rack on top of the baking sheet so air can circulate under the bacon and it crisps evenly. If you don't have a rack, you can lay bacon directly on the foil but drain and crisping will be slightly different.

Make the glaze

In a small bowl combine the brown sugar, black pepper, smoked paprika, and dry mustard. Stir until the dry ingredients are evenly distributed. Add the maple syrup and apple cider vinegar and whisk to form a sticky, spreadable glaze. Taste and adjust: more syrup if you want sweeter, more pepper for heat.

Prepare the bacon

Lay the bacon slices in a single layer across the wire rack, slightly overlapping if necessary but avoid heavy stacking. Using a pastry brush or the back of a spoon, brush a thin, even layer of the glaze onto the top side of each bacon slice. Reserve any remaining glaze for a second brush halfway through baking.

Bake to crisp

Place the baking sheet on the middle rack of the preheated oven. Bake for 12 minutes, then remove the pan and brush the bacon once more with the reserved glaze. Return to the oven and bake for another 6–10 minutes, depending on desired crispness and thickness of the bacon (total 18–22 minutes). Watch closely in the last 3–5 minutes to prevent burning of the sugar.

Drain and cool

When bacon reaches desired color and crispness, remove from oven. Using tongs, transfer slices to a plate lined with paper towels to drain excess fat. Let rest 2–3 minutes — glaze will set slightly as it cools, forming a glossy, slightly sticky finish.

If using, sprinkle the chopped parsley and lemon zest over the warm bacon just before serving. The herb and zest add brightness to cut the richness.