Bacon Recipe

Preheat and arrange

Preheat your oven to 400°F (205°C). Place the wire rack on the baking sheet; the rack allows fat to drip away so the bacon crisps evenly. If you prefer skillet or stovetop bacon, skip the rack and use a large skillet instead.

Optional rinse

Place the bacon strips in a shallow dish and pour 2 cups of cold water over them. Let sit 5 minutes to help render fat more slowly for evenly cooked, less-splitting strips. Drain and pat dry thoroughly with paper towels before proceeding.

Add sugar and pepper (optional)

If making candied bacon, sprinkle both sides of each strip lightly with brown sugar and a grind of black pepper. Press the sugar gently into the meat so it sticks. Arrange strips in a single layer on the rack.

Oven method (recommended for even cooking)

Arrange bacon in a single layer on the wire rack over the sheet. Place the sheet on the middle oven rack. Bake for 12–18 minutes depending on thickness and desired crispness: start checking at 12 minutes. For thick-cut bacon, expect 16–18 minutes for crispy edges but still slightly chewy center. Candied bacon may caramelize more quickly—watch closely to avoid burning.

Stovetop method (alternative)

Heat a large skillet over medium heat. Lay bacon strips in a single layer without overlapping. Cook 4–6 minutes per side for regular thickness, turning with tongs, until browned and crisp to your liking. For thick-cut, cook 6–8 minutes per side. Drain excess fat into a heatproof container as needed to avoid splattering.

When bacon reaches desired doneness, transfer strips to a plate lined with paper towels to absorb excess grease. Let rest 1–2 minutes; if candied, allow an extra minute for the sugar to set. Serve warm.

Discard or store rendered bacon fat: let cool slightly, then strain into a jar and refrigerate for future cooking (use within 1 month).