Applewood Bacon Recipe

Prepare bacon

Remove the 2 slices of applewood-smoked bacon from packaging and separate them. If the slices are long, fold them in half to fit your skillet or leave whole for a larger pan. Pat lightly with a paper towel if there is excess moisture from packaging.

Choose pan and preheat

Select a heavy skillet (cast-iron or stainless steel) about 8–10 inches so the two slices fit without heavy overlap. Place the skillet on the stove and set heat to medium-low. Allow the pan to warm for about 1–2 minutes; bacon should be cooked gently so fat renders and the meat crisps evenly.

Add bacon to cold pan

Lay the bacon slices flat in the cold skillet without overlapping. Starting in a cold pan helps render fat slowly and prevents curling. Turn heat to medium-low if you haven’t already.

Render and cook

Cook the bacon, undisturbed for the first 2–3 minutes so fat begins to render. Then flip every 1–2 minutes using tongs to promote even browning. Continue cooking for 8–12 minutes total, depending on thickness and desired doneness: about 8–9 minutes for slightly chewy but browned bacon, 10–12 minutes for crisp edges and firmer bite. Keep heat at medium-low to avoid burning; adjust slightly down if the fat is spattering heavily or up a touch if no sizzling occurs.

Drain and rest

When the bacon reaches your preferred crispness, transfer slices to a plate lined with paper towels to absorb excess fat. Blot the top lightly with an additional paper towel if desired. Let rest 1 minute; bacon will firm slightly as it cools.

Season and serve (optional)

If desired, sprinkle a light pinch (about 1/8–1/4 tsp) of freshly ground black pepper across the two slices for a subtle bite, or brush one side with about 1 teaspoon of maple syrup for a glossy, sweet finish. Serve warm.