Our bacon gets fully cooked when we smoke it so there’s no reason to blast it with heat. Slow down, let it brown, the result is a crispy, juicy, decadent bacon that’s worth waiting for.
Crisping bacon on a stove top is simple. Put the bacon into a cold pan and set the heat between medium and low. Allow the fat to render off providing fat to cook in occasionally turn the bacon over so each side is crisped evenly. The cooking time will be around ten minutes depending on the thickness of the bacon, and how crisp you like your bacon, but most importantly the browning should come at the end so take your time.
Thick slabs of bacon can be grilled and with similar patience as pan cooking requires, grilled thick cut bacon can quickly become a house hold favorite. Crispy, succulent, and most definitely smokey, all that is required is some indirect heat to start, 400 F is a good temperature, and some hot grates to brand with grill marks at the finish. Twenty to twenty-five minutes usually gets the job done, no rushing.