Applewood Bacon Recipe

Preheat and prepare pan

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or aluminum foil to catch drips. Place an oven-safe wire rack on top of the lined baking sheet; the rack allows air to circulate and bacon to crisp evenly.

Arrange bacon

Lay the applewood-smoked bacon slices in a single layer on the wire rack, slightly overlapping allowed but not crowded. Leave a little space between slices so heat can circulate.

Bake bacon

Place the baking sheet on the middle oven rack. Bake for 15–22 minutes, depending on thickness and desired crispness: check at 12 minutes for thinner slices and at 15 minutes for thick-cut. Rotate the pan once about halfway through for even browning. Watch closely after 15 minutes to avoid burning.

Drain and rest

When bacon reaches desired crispness, remove the baking sheet from the oven. Using tongs, transfer slices to a plate lined with paper towels to drain excess fat. Let rest 2–3 minutes — bacon will firm up as it cools.

Make glaze

While bacon bakes, whisk together brown sugar, maple syrup, Dijon mustard, and black pepper in a small bowl until smooth and slightly thickened.

Glaze application

If glazing, brush a thin layer of the glaze on bacon slices during the last 2–3 minutes of baking, then return to oven and bake until glaze is bubbly and caramelized, about 2–4 more minutes. Keep a close eye to prevent burning.

Place drained bacon on a serving plate. If desired, sprinkle a small pinch of additional black pepper or a light dusting of coarse sea salt. Serve warm. Reserve bacon fat for cooking if desired; pour through a fine mesh strainer into a heatproof container once cooled slightly.