Bacon Recipe

Preparation

Remove bacon from the refrigerator and separate slices. If slices are stuck together, gently pull them apart. Pat slices dry with a paper towel if there is excess moisture — this helps achieve even browning. For best results, let bacon sit at room temperature 5–10 minutes before cooking.

Start cooking

Place a cold large skillet or frying pan (preferably cast-iron or stainless steel) on the stovetop. Arrange bacon slices in a single layer without overlapping. Do not preheat the pan; putting bacon into a cold pan helps render fat more evenly.

Pan temperature and rendering fat

Turn heat to medium-low. Cook the bacon slowly so the fat renders and the meat crisps without burning. After about 4–6 minutes, when the edges begin to brown, use tongs to flip each slice. Continue cooking and flipping every 2–3 minutes to promote even browning. Total cooking time will be about 10–15 minutes depending on thickness and desired crispness.

Adjusting doneness

For chewier bacon, remove when it has browned but still pliable (about 10 minutes). For crispier bacon, cook a few minutes longer until deep golden brown and crisp (up to 15 minutes). If pieces are browning too fast, reduce heat to medium-low or low.

Drain and season

When bacon reaches desired doneness, transfer slices to a paper towel–lined plate using tongs to drain excess fat. If using, lightly sprinkle black pepper and/or brush with maple syrup while bacon is hot so the syrup warms and glazes the surface.

Serve

Serve immediately while warm and crisp. Save rendered bacon fat if desired for cooking (strain into a heatproof container and refrigerate).

Preparation

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil for easier cleanup and place a wire rack on top if you want the bacon elevated for extra crispiness. Arrange bacon slices in a single layer on the rack or directly on the foil without overlapping.

Bake

Place the baking sheet on the middle oven rack. Bake for 12–20 minutes depending on slice thickness and desired crispness: about 12–15 minutes for thin slices, 16–20 minutes for thick-cut. Start checking at the shorter time to avoid overcooking.

Finish and serve

Remove bacon from oven, transfer to a paper towel–lined plate to drain. Optionally brush with maple syrup and sprinkle with black pepper while warm. Serve immediately or let cool for use in recipes.