Recipe information
Make Bacon in just 20m. (6) af apple wood smoked
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Ingredients
Cured Applewood-Smoked Bacon
Pan-Seared Bacon (crispy edges, tender center)
1. Prep
Remove the 6 slices of applewood-smoked bacon from the refrigerator and lay them out on a plate. If using a glaze, mix the maple syrup and brown sugar in a small bowl and set aside. Have butter and pepper measured and ready.
2. Cold pan start
Place a large heavy skillet (cast iron recommended) on the stovetop. Arrange the bacon slices in a single layer in the cold skillet without overlapping. This allows the fat to render slowly and promotes even crisping.
3. Low-and-slow rendering
Turn the burner to medium-low. Let the bacon cook, undisturbed for 6–8 minutes, then use tongs to flip each slice. Continue cooking and flipping every 2–3 minutes so both sides brown evenly. Total cooking time will be about 12–16 minutes depending on thickness and desired crispness.
4. Finish and glaze (optional)
When bacon is nearly done (edges browned and some chew remains), add 1 tablespoon butter to the pan and tilt slightly so melted butter pools. Lightly brush the maple-brown sugar glaze onto the top of each slice with a spoon or pastry brush. Cook 30–60 seconds more, basting once, until glaze is tacky and bacon is glossy. Sprinkle 1/4 teaspoon freshly ground black pepper over the slices.
5. Drain and rest
Use tongs to transfer cooked bacon to a plate lined with paper towels to drain excess fat. Let rest 1–2 minutes — bacon will crisp a touch as it cools.
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