Bacon Recipe

Prep

Remove bacon from refrigerator 10–15 minutes before cooking so it loses extreme chill; this promotes even cooking. Preheat oven to 400°F (205°C) if baking, or prepare a large skillet (preferably cast iron) over medium heat if pan frying.

Oven method (recommended for even, flat bacon)

Line a rimmed baking sheet with foil for easy cleanup. Place a wire rack on the sheet and arrange bacon slices in a single layer without overlapping. If you want candied bacon, lightly sprinkle brown sugar on each slice before baking. Bake at 400°F (205°C) for 12–18 minutes depending on thickness and desired crispness: start checking at 12 minutes. For extra crisp, bake up to 18–20 minutes but watch carefully near the end to prevent burning.

Skillet method

Place bacon strips in a cold large skillet in a single layer, slightly overlapping is okay if necessary. Turn heat to medium. Cook 4–6 minutes per side for thick-cut (less for thinner), turning with tongs as the edges brown and fat renders. Adjust heat to maintain steady sizzle but avoid excessive spattering and burning — lower to medium-low if browning too fast.

Broiler/Alternate quicker oven finish

If you prefer crisper edges, after initial oven time, switch oven to broil and broil 30–90 seconds while watching closely until desired crispness is reached.

When bacon reaches desired crispness, use tongs to transfer strips to a plate lined with paper towels to absorb excess fat. If using maple syrup, brush lightly on top while hot for a sticky glaze. Grind or sprinkle black pepper to taste over warm bacon. Let rest 1–2 minutes so glaze sets slightly, then serve.

Discard or reserve rendered bacon fat: cool slightly, then pour into a heatproof container through a fine mesh strainer if you plan to save it for cooking later; refrigerate for up to 1 month.