Bacon Recipe

Oven method (even, hands-off)

Preheat the oven to 400°F (205°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top of the sheet. Arrange the bacon slices in a single layer on the rack without overlapping. Lightly sprinkle the black pepper evenly over the bacon. Bake for 14–18 minutes for thick-cut bacon, checking at 12 minutes for doneness; cook longer (up to 20–25 minutes) if you want very crisp bacon. Remove when edges are browned and fat has rendered to your liking.

Skillet method (quicker, more hands-on)

Place a large cold cast-iron or heavy skillet on the stove and lay bacon strips in a single layer without crowding; trim slices if needed to fit. Turn heat to medium. Cook 4–6 minutes on the first side until the edges begin to brown, then flip each slice and cook another 3–5 minutes, pressing gently with a spatula if necessary to keep contact. Adjust heat to medium-low if bacon is browning too fast. Continue flipping every 1–2 minutes until desired crispness is reached. Transfer to a plate lined with paper towels to drain.

Air-fryer method (small batches)

Preheat the air fryer to 375°F (190°C) if your model recommends preheating. Lay bacon in a single layer in the basket (work in batches if needed). Cook for 6–10 minutes, checking at 6 minutes and adjusting time for thickness and preferred crispness. Remove and drain on paper towels.

Let bacon rest for 1–2 minutes after cooking; it will crisp slightly as it cools. Transfer to a serving plate and sprinkle chopped parsley if using. Serve hot.

Make the glaze while bacon is cooking: in a small bowl, whisk together brown sugar, maple syrup, apple cider vinegar, and crushed red pepper flakes until combined.

Oven or skillet: brush glaze over bacon in the last 1–2 minutes of cooking. For oven method, remove sheet briefly, brush, and return to oven for 1–2 minutes to set the glaze (watch closely - sugar can burn). For skillet, reduce heat to medium-low and brush glaze, cooking an additional 30–90 seconds per side until caramelized. Transfer glazed bacon to parchment or foil to cool slightly (glaze will firm up).

Place cooked bacon on a plate lined with paper towels to absorb excess fat for about 30–60 seconds. If you used the glaze, allow an extra minute for the glaze to set. Sprinkle with freshly ground black pepper to taste if desired.

Discard rendered bacon fat or reserve it for cooking (store in a sealed container in the refrigerator up to 2 weeks).