Bacon Recipe

Bacon

1. 1

   Oven-baked bacon (recommended for even cooking and less splatter)

   Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack inside the sheet if you want crisper bacon and to let fat drip away; otherwise place bacon directly on the foil for chewier bacon. Arrange 8 slices of pork bacon (or turkey bacon if using) in a single layer without overlapping. If making candied bacon, lightly sprinkle each slice with about 1/4 teaspoon of brown sugar and a small drizzle (about 1/2 teaspoon) of maple syrup. Lightly grind black pepper over the slices if desired. Bake for 12–18 minutes depending on thickness and how crisp you like it: check at 12 minutes, then every 2 minutes until done. For turkey bacon, 10–14 minutes is typical. When bacon reaches the desired crispness, remove the pan and transfer slices to a plate lined with paper towels to drain and blot excess fat. Let rest 1–2 minutes and serve.

2. 2

   Skillet-fried bacon (quick, stovetop method)

   Use a large cold skillet (cast-iron preferred). Arrange 6–8 slices of pork bacon (or turkey bacon) in a single layer in the cold pan, overlapping slightly is okay. Turn heat to medium. As the pan heats, the fat will render; allow bacon to sizzle and cook undisturbed for 4–6 minutes, then flip with tongs and cook another 3–5 minutes until crisp to your liking. If pieces begin to char too quickly, lower heat to medium-low. If you prefer less splatter and some steaming to render fat faster, pour 1–2 tablespoons of water into the pan carefully once edges curl and reduce heat; continue cooking until fat renders and bacon is crisp. For candied bacon, during the last 1–2 minutes brush with a mixture of 2 tablespoons brown sugar and 1 tablespoon maple syrup (or sprinkle sugar directly) and flip once so it caramelizes but does not burn. Transfer to paper towels to drain and lightly season with black pepper while hot.

3. 3

   Microwave bacon (fast, single serving)

   Line a microwave-safe plate with 2 layers of paper towel. Place 2–4 slices of bacon in a single layer on the paper towel and cover with another paper towel. Microwave on high for 3–5 minutes depending on microwave power and desired crispness (check at 3 minutes and then in 30-second increments). Carefully remove plate (it will be hot) and transfer bacon to a fresh paper towel to drain. Season with pepper or a light sprinkle of brown sugar/maple if desired.

4. 4

   Serving and storage

   Serve bacon hot as a side for breakfast, in sandwiches, salads, or crumbled on dishes. To reheat, warm in a skillet over medium for 1–2 minutes, in a 350°F (175°C) oven for 3–5 minutes, or in the microwave for 20–30 seconds. Store cooked bacon in an airtight container in the refrigerator for up to 4 days. Freeze cooked bacon flat on a sheet tray, then transfer to a freezer bag for up to 1 month; reheat from frozen in a skillet or oven.