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Bacon Thick Cut Recipe

Emily Parker
Plain oven-baked thick-cut bacon with crisp edges on a small plate.
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A small batch of thick-cut pork bacon baked on an oven-safe wire rack until crisp, with the rendered fat caught in a rimmed pan.
Estimated Recipe CostEstimated US $4.25 for the whole recipe (about $1.42 per side serving); ingredients only, excluding energy and serving accompaniments.
Prep Time 5 minutes
Cook Time 35 minutes
Draining 3 minutes
Total Time 43 minutes
Servings: 3 modest side servings (about 2 slices each)
Course: Breakfast
Cuisine: American
Calories: 110
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Bacon
  • 8 oz thick-cut smoked pork bacon 227 g, about 6 slices; choose ordinary raw, refrigerated bacon, not fully cooked bacon

Equipment

  • 1 Rimmed half-sheet pan approximately 13 × 18 inches
  • 1 Oven-safe uncoated wire rack fits securely inside the pan
  • Aluminum foil to line the pan
  • Oven mitts and tongs use clean tongs for the fully cooked bacon
  • 1 Plate and paper towels for draining

Instructions
 

Bake on a rack
  1. Line a 13 × 18-inch rimmed sheet pan with foil, covering the base and sides without loose overhang. Set an oven-safe, uncoated wire rack securely inside the pan.
  2. Position an oven rack in the middle and heat the oven to 375°F (190°C), using the conventional bake setting.
  3. Lay the refrigerated bacon strips on the wire rack in a single layer without overlapping. Leave a little space between them. Do not rinse the bacon or add oil. Wash hands and clean raw-contact surfaces and utensils after arranging the strips.
  4. Once the oven is fully heated, bake for 15 minutes. Wearing oven mitts, remove the pan carefully and keep it level. Use tongs to turn the strips, rotate the pan and return it to the oven.
  5. Continue baking for about 10–20 minutes, checking closely in the final minutes. Total roasting time is usually 25–35 minutes, but thickness and ovens vary. Cook completely until crisp with rendered fat and browned edges, without blackened patches. Remove individual fully cooked strips earlier if needed, using clean tongs. Do not save partially cooked bacon for later finishing.
  6. Transfer the fully cooked bacon to a paper-towel-lined plate with clean tongs. Drain for about 3 minutes, keeping the strips separate, then divide into three side portions and serve. Set the hot pan somewhere secure and allow the collected fat to cool before disposal; do not pour it into the sink.

Nutrition

Calories: 110kcalProtein: 7gFat: 9gSaturated Fat: 3.5gCholesterol: 25mgSodium: 460mgPotassium: 90mg

Video

Notes

Slice count varies with brand and thickness. This half-pound batch is divided into three side portions; about two strips each is an estimate, not a fixed cooked weight. Thick slices may take longer than the listed window: cook completely until crisp rather than serving a soft, fatty center.
Refrigerate cooked bacon within 2 hours, or 1 hour above 90°F (32°C), in a shallow covered container at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). Never refrigerate partially cooked bacon for later finishing.
Video by Jessica Gavin: the video shows both pan and oven-rack methods. Follow its rack demonstration; this recipe uses thick-cut bacon and allows a longer cooking window.
Nutrition is a representative label-based estimate for two cooked slices using Hormel's two-slice, 22 g label. Brand, thickness, portion size and rendered fat change the result. Cost uses the portion of a U.S. grocery package required for this recipe; prices vary.
The listed total uses the longer roasting estimate plus 3 minutes of draining; allow additional time for your oven to preheat.

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