Thick-Cut Bacon Recipe
Thick-cut bacon has more fat and connective tissue per slice than regular bacon, so it needs a lower, longer bake to render evenly without burning the edges before the center crisps. Starting it in a cold-to-moderate oven and using a wire rack keeps the slices out of their own grease, which is what actually gets them crisp instead of steamed.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Servings
- 4
Ingredients
- 1 lb thick-cut bacon
- 1/2 tsp freshly cracked black pepper
Nutrition per serving
- Calories
- 613
- Protein
- 42g
- Carbs
- 2g
- Fat
- 48g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil for easy cleanup.
- 2Set a wire rack inside the baking sheet so the fat drips away from the bacon as it cooks.
- 3Arrange the bacon slices on the rack in a single layer, not overlapping, leaving a small gap between each strip so heat circulates evenly.
- 4Sprinkle with cracked black pepper if using.
- 5Bake for 20-25 minutes, rotating the pan front to back halfway through, until the fat has rendered and the edges are deeply browned. Thick-cut slices take noticeably longer than regular bacon, so start checking at the 18-minute mark.
- 6Watch closely in the last few minutes, thick-cut bacon can go from perfectly crisp to burnt in under 2 minutes once the fat has fully rendered.
- 7Transfer the slices to a paper-towel-lined plate to drain for 2-3 minutes before serving; they'll continue to crisp slightly as they cool.
Tips & variations
- No wire rack? Bake directly on the foil-lined sheet, but drain off the rendered fat halfway through cooking so the bacon isn't sitting in a pool of grease.
- For a sweet-savory glaze, brush the slices with maple syrup during the last 5 minutes of baking.
- Save the strained bacon fat in a sealed jar in the fridge; it keeps for about a month and is excellent for frying eggs or potatoes.
- If slices are curling badly, weigh them down with a second oven-safe rack or a heavy sheet pan set on top for the first 10 minutes.
Storage & reheating
Store cooked bacon in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F (175°C) oven for 5-8 minutes, or in a dry skillet over medium heat, to bring back the crisp texture; microwaving works but softens it.
Tips from the Tulo kitchen
- Letting the bacon sit at room temperature for 10 minutes before baking helps it cook more evenly, since it won't be starting from cold straight out of the fridge.
- Line the pan with foil before adding the rack, not just under loose bacon, since thick-cut slices render a surprising amount of fat that will otherwise bake onto the sheet.
FAQ
Why does thick-cut bacon need a different cook time than regular bacon?
Thick-cut slices are roughly 1.5 to 2 times the thickness of standard bacon, so there's more fat and connective tissue to render before the strip crisps. Cooking it at the same time as regular bacon usually leaves the center chewy and undercooked.
Can I cook thick-cut bacon at a higher temperature to speed things up?
It's not recommended. At 425°F or higher, the exterior of thick-cut slices browns and can scorch well before the interior fat fully renders, leaving unevenly cooked bacon. 400°F is the sweet spot for even rendering.
Can I cook thick-cut bacon in a skillet instead of the oven?
Yes. Use medium-low heat and expect it to take 10-14 minutes per side, longer than regular bacon, flipping occasionally so it renders evenly without burning on the outside.
How do I know thick-cut bacon is fully cooked?
Look for deep golden-brown color at the edges and a firm, slightly rippled texture rather than a limp, translucent one. If the center still looks pale or glossy, it needs more time.
