Bacon Recipe
Make Bacon Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Cured Bacon Strips
Pan Frying / Oven Finish (tools & fats)
Method
Dry Cured Bacon Strips
- 1
Bring bacon to room temperature
Remove bacon from the refrigerator and separate slices. Let sit on the counter for 10–15 minutes to take off chill so it cooks evenly.
- 2
Season bacon
Lay bacon strips in a single layer on a cutting board or plate. Sprinkle freshly ground black pepper evenly over both sides of each slice. If using brown sugar, sprinkle it on one side of each slice and gently press so it adheres. If using maple syrup for a glaze, set it aside for later use in the finishing step.
Pan Frying / Oven Finish (tools & fats)
- 3
Pan-frying method
Heat a large skillet (preferably cast iron or stainless steel) over medium heat. Add 1 tsp neutral oil or a small knob of butter and swirl to coat. Once shimmering, add bacon in a single layer without overlapping. Cook 3–5 minutes on the first side until the edges begin to brown and the fat renders. Flip each slice and cook an additional 2–4 minutes for chewy bacon or 4–6 minutes for crispier bacon, adjusting heat as needed to prevent burning. If bacon is glazed with maple syrup, brush the syrup on the bacon in the last 1 minute of cooking and allow it to caramelize briefly. Transfer cooked bacon to a paper towel–lined plate to drain, blot excess fat with paper towels.
- 4
Oven-baking method (less splatter, hands-off)
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil for easier cleanup. Arrange bacon slices in a single layer on the sheet; they can be close but should not overlap. Pour 2 tablespoons of water into the pan (around the bacon, not over it) to help keep fat from smoking and reduce splatter. Bake 12–18 minutes depending on thickness and desired crispness: about 12–14 minutes for chewy, 15–18 minutes for crisp. If using brown sugar, sprinkle it on top of the bacon before baking so it melts and caramelizes. For a maple glaze, brush the maple syrup on in the last 2 minutes of baking and return to the oven. Remove when bacon reaches the desired color and texture. Transfer to a paper towel–lined plate to drain and blot excess fat.
- 5
Finishing and serving
Let the bacon rest for 1–2 minutes so any glaze sets slightly. If you want even crispier pieces, briefly press with paper towels to remove extra fat. Serve hot as part of breakfast, on sandwiches, crumbled on salads, or cooled and stored in the refrigerator for up to 4 days (reheat in a skillet or oven to refresh crispness). Discard or reserve bacon fat: strain into a jar for later cooking or discard once cooled; refrigerate bacon fat and use within 1–2 weeks.