Before you cook
Background Recipe story & origin
Bacon has ancient origins; salt-cured pork belly appears in Chinese cooking from 1500 BCE. The English word derives from Old High German 'bacho' (buttock/ham). American bacon (streaky, from pork belly) differs from British back bacon and Canadian peameal bacon. The process involves curing pork belly in salt, sugar, and nitrates, then smoking over hardwood or air-drying. Mass production began in the 19th century with industrial meatpacking in Cincinnati and Chicago. Oscar Mayer introduced pre-sliced, packaged bacon in 1924. Good bacon balances meat to fat, achieves proper cure, and crisps without burning. Oven-baking produces more consistent results than pan-frying for large batches.
Before you start Equipment you'll need
- oven or skillet — Provides even heat for baking bacon strips until crispy and golden brown perfection
Ingredients
Instructions
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Bake until crispy
Arrange bacon on sheet pan. Bake at 400°F 15-20 minutes until crispy. Drain on paper towels.