Add Bacon Recipe

Bacon Add-on

1. 1

   Prepare bacon

   Take 6 thick-cut bacon slices from the package and lay them on a cutting board. If using very long slices, trim to fit your skillet or oven tray so they cook evenly.

2. 2

   Choose cooking method

   Decide whether you want pan-fried, oven-baked, or candied/glazed bacon. The following steps cover both pan and oven methods plus optional glaze.

3. 3

   Pan-fry bacon (method A)

   Heat a large skillet over medium heat and add 1 tablespoon vegetable oil only if your bacon is very lean (most bacon has enough fat and does not require oil). Once shimmering, lay bacon strips in a single layer without overlapping. Cook 4–6 minutes per side for thick-cut bacon, adjusting time for desired crispness. Use tongs to flip. Reduce heat to medium-low if bacon is browning too quickly. Total cook time about 8–12 minutes.

4. 4

   Oven-bake bacon (method B)

   Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay bacon strips in a single layer on the rack or foil. Bake for 12–18 minutes depending on thickness and desired crispness. Check at 12 minutes and continue until done. Baking produces more even cooking and less splatter.

5. 5

   Optional candied or glazed bacon

   If making candied bacon, about 3–4 minutes before the end of cooking (pan or oven), sprinkle 1 tablespoon brown sugar evenly over the bacon. For a maple glaze, brush 1 tablespoon maple syrup over the bacon in the last 2 minutes of cooking. Continue cooking until sugar melts and glaze becomes sticky but not burnt. Watch carefully as sugar can burn fast.

6. 6

   Season and drain

   When bacon reaches desired crispness, transfer strips to a plate lined with paper towels to drain excess fat. Lightly sprinkle 1/4 teaspoon black pepper over the hot bacon for a finishing touch.

7. 7

   Serve

   Serve bacon hot as an add-on to your dish. If adding to a sandwich, burger, salad, or entrée, blot again if needed and arrange bacon as desired.