Here are three of our favorite ways to cook bacon: pan frying, baking, and grilling.

How to Pan Fry Bacon

Pan-frying is the most common and traditional way to cook bacon and also one of the very best ways to fry up a few strips for breakfast or a couple of summer-tomato BLTs. For best results, we start by placing the bacon in an unheated skillet. Then, we cook the bacon strips over Medium Low heat, turning frequently until the bacon is golden brown.

You’ll notice less shrinkage than with other brands because our bacon gets a nice, long smoke in our smokehouse, which means you get more bacon after cooking than you would with non-premium bacon.

How To Cook Bacon in the Oven

Baking bacon is a great way to cook a larger quantity of bacon all at once and with very little clean-up. Chefs cooking bacon in volume swear by this method. You start by preheating your oven to 350°F (a little lower or a little less time if you’re a convection oven user!). Place the slices of bacon close together, touching but not overlapping, on a rimmed baking sheet. The rim prevents grease from dripping on oven’s heating elements and is REQUIRED for cooking bacon in the oven. Do not cook bacon in the oven unless your sheet has a rim!

Bake for about 15-20 minutes. Cooking time depending on the thickness of your bacon – longer for thicker bacon slices, shorter time for thinner bacon slices and how well you like your bacon done. We go for a golden brown and not too crispy, so you can still taste every bit of the sweetness of our smoke. There’s no need to turn bacon during oven cooking. Once your bacon is done, grab your oven mitts and remove the pan from the oven, placing bacon on paper toweling to drain.

Note: For easiest cleanup, place parchment paper on your rimmed baking sheet prior to placing the bacon strips on the sheet. Make sure the parchment paper doesn’t hang over edges of baking sheet.

How to Grill Bacon

Grilling works really well on big, hearty, super-thick slices of bacon, like our Triple-Thick Butcher Cut Bacon. Grilling isn’t something that we suggest with thin-sliced bacon, but you can get good results with our classic thick-sliced bacon, just don’t leave it on the grill as long as we do for the triple-thick (below).

To grill our Triple-Thick Butcher Cut Bacon, preheat your grill to Medium heat. Once your grill is ready to go, use a tongs to place your slices of bacon on the grill. We suggest placing your bacon strips across the grill grates at an angle, so the slices don’t slip through.

Once your bacon is on the grill, close the cover and let the first side cook for 3-4 minutes, but do open it up to check for grill flare-ups during this time. Once the first side of the bacon has grilled for that time, use your tongs to flip the bacon and grill the other side until it’s golden brown and has nice grill marks, about 2-3 minutes. Remove your bacon from the grill and enjoy it with a knife and fork, diced and sprinkled over grilled romaine lettuce, or use it to take your BLT to the next level.

Watch Chef Chris Mangless of Green Bay’s Three Three Five show us how it’s done and suggest a fresh, easy recipe for grilled bacon.

To Microwave:
This is not our most recommended way to showcase the flavor and texture of our premium bacon, but some people really like the convenience of using the microwave, so we feel like we should share this cooking methods with you, in case it’s a handy way for you to prepare bacon.

On a microwave-safe plate, place slices of our classic thick-sliced bacon side by side between layers of paper toweling. Place the plate of bacon in the microwave and cook on HIGH for the following approximate times:

2 slices – 2 minute
4 slices – 4 minutes
6 slices – 6 minutes

Thin bacon slices require slightly less time.

To Store:
Refrigerate your bacon immediately. Our vacuum-packaged bacon will keep for 12 weeks in your refrigerator or up to 1 year in your freezer. Once opened, continue to keep refrigerated and use your bacon within one week.