Working one strip at a time, coat bacon lightly but evenly on all sides—like dusting a cake pan. Shake gently to remove excess (a thin veil is ideal; clumps = burnt spots).
Arrange strips in a single layer on the sheet—no overlap. For multiple layers, stack with parchment between.
Cover tightly with beeswax wrap or a second sheet of parchment (tented to avoid contact). Refrigerate 4+ hours—or overnight.
Bake to perfection:
Preheat oven to 400°F (200°C). No need to adjust rack—middle position is fine.
Remove bacon from fridge. Transfer to a fresh parchment-lined baking sheet (prevents sticking from overnight moisture).
Bake 5 minutes. Flip once with tongs. Bake 4–6 minutes more—until deeply golden, edges curl slightly, and fat is clear (not white). Watch closely—the last minute makes the crisp.
Drain on a wire rack over paper towels (keeps bottom crisp—paper alone steams it).
Tips for Perfect Gravy
(Note: Bacon needs no gravy—but for a bourbon-maple glaze, simmer 2 Tbsp bourbon, 2 Tbsp maple syrup, and 1 tsp Dijon 3 minutes. Brush on hot bacon; broil 1 minute.)
Serving Suggestions
Crumbled over loaded baked potatoes or deviled eggs
Wrapped around dates stuffed with goat cheese
Chopped into carbonara or clam chowder
Paired with fried eggs and sourdough—and a quiet moment to savor it all
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