Bacon Recipe
Make Bacon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bacon
Method
Bacon
Prepare
Remove bacon from packaging and separate slices. Pat each slice dry with paper towels if they are very wet. Preheat oven to 200°C (400°F). Line two half-sheet baking trays with aluminum foil for easier cleanup and place a wire rack on each tray if you want crispier bacon with rendered fat dripping below. If you prefer softer, chewier bacon, cook directly on the foil without a rack.
Season (optional)
If using black pepper, sprinkle it evenly over both sides of the slices. For candied or glazed bacon, lightly brush one side of each slice with maple syrup and then sprinkle the brown sugar evenly over the syrup side so it adheres. Leave plain bacon unseasoned except for the pepper if chosen.
Arrange on trays
Lay bacon slices in a single layer on the wire racks or foil, with a little space between slices so air circulates and bacon cooks evenly. If using two trays, place half the bacon on each. If trays are full, bake in batches or rotate trays halfway through cooking.
Oven-cook
Place trays on the middle and upper racks of the preheated oven. Bake for 12–18 minutes depending on thickness and desired doneness: about 12–14 minutes for thinner bacon for a chewy to slightly crisp texture, 15–18 minutes for thick-cut or extra-crispy. If cooking two trays at once, swap their positions halfway through and rotate front to back for even browning.
Finish and rest
When bacon reaches desired crispness, carefully remove trays from oven. Using tongs, transfer slices to a plate lined with paper towels to absorb excess fat. If you made candied bacon, let it rest for 1–2 minutes on the tray so the sugar sets slightly before transferring to avoid tearing. For glazed bacon, brush any remaining maple syrup lightly over cooked slices for extra shine.
Serve
Serve warm on a brunch buffet platter. Keep spare cooked bacon warm in a low oven (90–100°C / 200–210°F) on a rack for up to 30 minutes. Discard accumulated fat on trays carefully once cooled, or reserve rendered bacon fat for other cooking (store in refrigerator up to 1 month).