In general, regular sliced bacon is about 1/16 inch thick, and a pound contains 16–20 strips. A pound of thick-sliced bacon is about 1/8 inch thick and contains 12–16 strips per pound. The recipes in this cookbook call for regular sliced bacon unless otherwise indicated.

Nitrate-free bacon is sometimes saltier than regular bacon due to processing. Adjust salt accordingly if using nitrate-free bacon for the recipes in this book.

Artisanal bacon is made from fresh pork bellies that are slowly cured and smoked over a wood fire. Due to its handmade nature, the strips may be more irregular in shape.

Dry-cured bacon has a more intense pork flavor; it also contains less water and tends to shrink less during cooking.

Flavored bacons contain additives like apple cider, maple syrup, brown sugar, and pepper. Sweet flavorings may decrease bacon’s cooking time and increase the risk of burning, so cook at a lower temperature and watch carefully.

Bacon smoked over hardwood develops a distinct flavor. Woods like apple, maple, and cherry give the bacon a slightly sweet flavor, while hickory and oak impart a strong, hearty taste.

To store bacon, first wrap it airtight in waxed paper or plastic wrap and then cover it tightly with aluminum foil. Keep it in the coolest part of the refrigerator.

For the best flavor, plan to use bacon within 7 days of opening the package.

Bacon can be frozen for up to 1 month. Thaw in the refrigerator overnight before using.

To fry bacon, arrange the strips in a heavy unheated frying pan and fry over moderate heat. Use a bacon press to cook it evenly and keep it from curling.

For easy, mess-proof cooking, bake bacon in a 350 degree oven. Arrange the strips on a broiler pan and cook 15–20 minutes to desired crispness.

To microwave, arrange bacon strips on 4 layers of paper towels, cover with 2 more paper towels, and cook at 70% power for about 1 minute per strip, watching carefully to avoid overcooking.

Bacon cooked at a lower temperature tends to curl less than when cooked at high temperatures.

For recipes that call for securing bacon with toothpicks during baking or grilling, soak the toothpicks in water for at least 1 hour to avoid charring.

To reuse leftover bacon grease, cool it to room temperature and pour it through a strainer into a heatproof container. Cover and store in the refrigerator.

Never pour bacon grease down the drain as it can solidify and cause clogs. Instead, pour it into an old can or other container before disposing.

Unless otherwise specified, these recipes were tested with large eggs, unsalted butter, and all-purpose flour.