Bacon Recipe

Prepare pan and bacon

Lay bacon slices in a single layer in a cold large skillet or frying pan. Do not overlap slices; they should fit snugly but not stacked.

Add water

Pour the cold water into the pan so it reaches roughly 2–3 mm up the sides of the bacon (about 120 ml for a large skillet). The water helps render fat gently and prevents the bacon from shrinking and curling too quickly.

Simmer then crisp

Place the pan over medium heat. Bring the water to a gentle simmer. As the water evaporates (5–8 minutes), the bacon will release fat. Once the pan is nearly dry and the bacon has started to sizzle in its own fat, reduce heat to medium-low and continue cooking, flipping occasionally, until bacon reaches desired crispness, about 3–6 more minutes depending on thickness.

Drain and rest

Transfer bacon to a plate lined with paper towels or a wire rack set over a sheet pan to drain and crisp for 1–2 minutes. If you want it extra crispy, return to the warm, dry pan for 30–60 seconds per side.

Brown sugar crust

If using brown sugar: sprinkle about 1/2 tsp brown sugar per slice evenly over the bacon in the last 60–90 seconds of cooking. Allow it to melt and caramelize, watching carefully to prevent burning.

Maple glaze

If using maple syrup: brush about 1/2 tsp maple syrup per slice on the bacon during the final 30–45 seconds of cooking. Flip and brush the other side for an additional 15–30 seconds so the glaze becomes tacky but not burnt.

Black pepper finish

For peppered bacon: grind or sprinkle black pepper over the bacon immediately after transferring to the rack so the pepper adheres to the hot surface.