Bacon
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Bacon Butcher Guide
Bacon can be made from side and back cuts of pork, separated into belly and loin. Typically, it's prepared from one of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is also called back bacon. The leaner loin is much more popular in the US; belly bacon is seen more commonly in the UK.
Bacon Cooking Guide
Bacon is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon. Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon are typically cooked before eating, often by frying. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.
| Method | Cooking Temp | Cook Time | Safe Temp |
|---|---|---|---|
| Bake | 400°F | 15 - 20 mins | 145°F |
| Sear | medium-high | 10 - 15 mins | 145°F |
| Grill | 400°F | 7 - 10 mins | 145°F |
Note: The above guidelines are only guardrails. Average time depends on size/amount of meat. The suggested times take into the account that you can cook more bacon at once in stoves and on grills, while pans have a smaller surface area.
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How to Cook Bacon in Oven
- Preheat oven to 400F
- Arrange bacon in a single layer on a foil-lined baking sheet
- Bake for 15-20 minutes
- Transfer bacon to plate lined with a paper towel
- Enjoy!
Bacon FAQ
Cook bacon until they reach an internal temperature of 145°F - then let rest for 3 minutes.
Due to ease of use, the amount of bacon you can cook at once and the crispy factor - in our opinion, the best way to cook bacon is in the oven.
Depending the thickness of the bacon - on average it will take about 2-3 minutes per side to cook bacon in a skillet.
