Bacon Recipe

Oven Method (best for buffet / large batches)

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil for easier cleanup and place a wire rack on the sheet if you want very crisp bacon and the fat to drip away. Arrange bacon strips in a single layer on the rack or directly on the foil without overlapping. Sprinkle the freshly ground black pepper evenly over the strips. If using maple glaze, brush each strip lightly with maple syrup. Place the sheet on the middle rack and bake for 15–20 minutes, checking at 12 minutes for thin bacon; thick-cut will take closer to 18–22 minutes. Bake until bacon reaches desired crispness (golden-brown edges). Remove from oven and transfer bacon to a paper towel-lined tray to drain excess fat before serving. Keep warm in a low oven (200°F / 95°C) on a clean sheet pan if holding for the buffet.

Stovetop Skillet Method (small batches, faster finish)

Place a large cold skillet over medium heat. Add the bacon strips in a single layer (work in batches if necessary). Add 1–2 tablespoons water to the pan only if bacon is likely to splatter heavily—this helps render fat initially and prevent burning—then let the water evaporate while bacon renders. After the water evaporates, let bacon sizzle and cook, turning occasionally with tongs for even browning, about 8–12 minutes for thick-cut (less for thin). Sprinkle black pepper while the last minute of cooking. For crispier edges, add 1 teaspoon neutral oil at the start of cooking. If glazing, brush maple syrup during the last 60–90 seconds of cooking and flip once to set the glaze. Transfer cooked bacon to a paper towel-lined plate to drain before serving.

Air Fryer Method (quick and tidy)

Preheat air fryer to 360°F (180°C). Arrange bacon strips in a single layer in the basket, working in batches if needed. Sprinkle pepper and, if desired, brush a light amount of maple syrup on each strip. Air fry for 7–12 minutes depending on thickness and desired crispness, checking after 7 minutes and turning if your model recommends. Drain on paper towels before serving.

Holding and Serving for Brunch Buffet

To keep bacon warm and crisp for a buffet: place cooked bacon on a clean sheet pan in a single layer and hold in a preheated oven at 200°F (95°C) for up to 45–60 minutes. For longer holds, place bacon on heat-safe racks over a steam table with good airflow to avoid sogginess. Re-crisp briefly under a high oven or on a hot skillet for 30–60 seconds if it softens.