Add Applewood Smoked Bacon Recipe

Stovetop (recommended for quick crisp)

Separate bacon slices so they are not overlapping. Place a large skillet (preferably cast iron or heavy-bottomed) on the stove over medium heat. Lay bacon slices in a single layer. Cook undisturbed for 3–5 minutes until the edges begin to brown and the fat starts to render.

Flip each slice with tongs and continue cooking, adjusting heat to maintain a steady sizzle but avoid burning. Cook another 3–5 minutes for medium crispness, or 6–8 minutes for very crisp. Total cooking time will be 6–12 minutes depending on thickness and stove.

If bacon is sticking or rendering a lot of fat, carefully tilt the pan and spoon off excess fat into a heatproof container, leaving a thin layer to fry the bacon. Continue turning occasionally until desired crispness is reached.

Oven (recommended for evenly cooked batches)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if you want extra-crisp and drip-away fat. Arrange bacon slices in a single layer on the rack or directly on the foil without overlapping. Bake for 12–18 minutes, checking at 10 minutes for thin bacon and at 12 minutes for thicker slices. Remove when edges are browned and bacon reaches desired crispness.

For extra-chewy (less crisp) bacon, reduce oven time by 2–4 minutes; for extra-crispy, add 2–4 minutes but watch closely to prevent burning.

When bacon is done (from stove or oven), transfer slices to a plate lined with paper towels to absorb excess fat. Let rest 1–2 minutes.

If using maple syrup: very lightly brush warm bacon with 1 tablespoon maple syrup for a glossy sweet finish. The syrup will caramelize slightly—do this right before serving to avoid sogginess.

Season with freshly ground black pepper to taste (about 1 teaspoon recommended for 8 slices) immediately after transferring to the paper towels or after brushing with syrup.

Serve hot. Use paper towels to blot any remaining excess fat before plating.