Bacon Recipe

Prepare bacon

Remove bacon from the refrigerator and separate slices. If slices are very long, fold them in half to fit the pan. Pat any excess moisture from the surface with a paper towel.

Cold-pan start

Arrange bacon slices in a single layer in a cold heavy skillet (cast-iron or stainless steel recommended). Do not overlap. Starting from a cold pan helps render fat evenly and reduces curling.

Render fat over medium-low heat

Place the skillet over medium-low heat. Cook the bacon gently, turning occasionally with tongs so it browns evenly. Allow the fat to render slowly; this takes about 8–12 minutes depending on thickness and desired crispness. For chewier bacon, remove earlier; for crisper bacon, cook a bit longer.

Finish and drain

When bacon reaches desired doneness, transfer slices to a plate lined with paper towels to absorb excess fat. Sprinkle with black pepper to taste while still hot. If pan has excessive fat, carefully pour it off into a heatproof container (save for cooking later if desired).

Make glaze

In a small bowl, mix maple syrup and brown sugar until combined. Set aside.

Pan-glaze method

After the bacon has rendered most of its fat in the skillet (about 6–8 minutes), reduce heat to medium. Spoon 2 tablespoons water into the pan if the bacon and fat are smoking to reduce temperature. Brush or spoon the maple-brown sugar glaze onto each slice, flip and glaze the other side, and cook another 1–2 minutes per side until glaze is sticky and caramelized. Watch closely to avoid burning.

Oven-glaze method (recommended for even glaze)

Preheat oven to 400°F (200°C). Line a rimmed sheet pan with foil and place a wire rack on top. Arrange bacon in a single layer on the rack. Brush with the maple-brown sugar glaze. Bake 12–18 minutes, turning halfway and reapplying glaze if desired, until caramelized and crisp. Remove and drain on paper towels.

Allow leftover bacon to cool, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in a 350°F (175°C) oven for a few minutes. Bacon fat can be strained and stored in the refrigerator for up to 1 month for use in cooking.