Smoked Bacon Sampler Recipe

Preheat and prep pan

Preheat oven to 400°F (205°C). Line a baking sheet with aluminum foil or parchment for easier cleanup. Set a wire rack on the baking sheet so bacon crisps evenly and excess fat drains.

Arrange the three types of bacon in separate sections on the wire rack so they do not overlap: applewood, peppered, and maple-glazed. Leave a little space between strips for even air circulation.

Thick-cut applewood-smoked bacon

Sprinkle half of the brown sugar evenly over the applewood bacon strips (about 1 1/2 tbs). This will create a lightly caramelized exterior. Place a sprig of thyme across the strip if desired for aroma.

Peppered smoked bacon

Lightly press the coarse black pepper into the peppered smoked bacon so the pepper adheres. Do not over-salt — these cuts often have seasoning already.

Hickory-smoked maple-glazed bacon

Brush the maple-glazed bacon lightly with 1 tablespoon of maple syrup (reserve remaining syrup for drizzling). If pieces are already glazed, brush only to refresh the glaze; then sprinkle the remaining 1 1/2 tbs brown sugar sparingly for added gloss and caramelization.

Place the baking sheet on the middle rack and bake for 12–18 minutes, rotating the pan halfway through. Timing: thick-cut applewood 16–20 minutes for crisp edges and tender center; peppered smoked 12–16 minutes for medium-crisp; maple-glazed 10–14 minutes (watch closely so sugars don't burn). Remove strips as each reaches desired doneness and transfer to a plate lined with paper towels to drain.

If you prefer, cook bacon in a skillet over medium heat in small batches using the same timing guidance, draining excess fat and finishing glazed bacon with a quick brush of remaining maple syrup in the pan to caramelize.

While bacon cooks, whisk together remaining maple syrup and Dijon mustard in a small bowl to make a quick dipping glaze. Taste and adjust — add a pinch of coarse black pepper if desired.

Arrange drained bacon strips on a serving platter in three clusters labeled or separated so guests can sample each style. Scatter pickled shallots and cornbread croutons or toasted sourdough pieces between clusters for contrast in texture and acidity.

Drizzle any extra maple syrup glaze lightly over the maple-glazed bacon only. Sprinkle microgreens or chopped parsley and place remaining thyme sprigs as garnish. Serve Dijon-maple dipping glaze on the side.

Serve warm. Leftover cooked bacon can be stored in an airtight container in the refrigerator for up to 4 days. Re-crisp by heating on a wire rack in a 375°F (190°C) oven for 5–8 minutes.