Streaky Bacon Recipe

Preheat and prepare

Preheat the oven to 200°C (390°F). Line a large rimmed baking sheet with foil for easy cleanup. Place a wire rack on the baking sheet so the bacon cooks elevated and the fat drips away.

Arrange bacon

Lay the streaky bacon slices in a single layer across the wire rack. Do not overlap slices; they should be close but not touching to allow even air circulation.

Bake until crisp

Place the baking sheet in the preheated oven and bake for 12–18 minutes, depending on thickness and desired crispness. Start checking at 12 minutes: thinner slices may be done then; thicker or chewier preference may need up to 18 minutes. Rotate the pan once halfway through if your oven has hot spots.

Drain and rest

When bacon reaches your preferred doneness, use tongs to transfer slices to a plate lined with paper towels to absorb excess fat. Let rest 1–2 minutes so the bacon firms up slightly.

Peppered finish

For a simple finishing touch, sprinkle freshly cracked black pepper over the hot bacon immediately after transferring to the paper towels so the pepper adheres to the fat.

Sweet glaze (optional)

If you want candied bacon, while the bacon is still hot on the paper towels, brush one side lightly with maple syrup, then sprinkle the brown sugar evenly over the glazed side. Return to the oven (or under a hot broiler for 30–60 seconds) on the wire rack until the sugar melts and caramelizes—watch closely to avoid burning. Remove and let cool 1–2 minutes so the glaze sets.

Herb garnish

If using thyme, lightly scatter the leaves over the hot bacon right after glazing or peppering so the heat releases aroma and helps them stick.

Serve

Serve streaky bacon immediately while warm and crisp. Use extra paper towels to blot any remaining surface grease if desired.