Ingredients
Bacon strips (classic center-cut, ⅛-inch thick—not thick-cut or maple-glazed)
All-purpose flour (or rice flour for gluten-free; avoid whole wheat—it burns)
Parchment paper (essential—prevents sticking and simplifies cleanup)
Beeswax wrap or extra parchment (for covering)
Step-by-Step Instructions
Prep the night before:
Line a rimmed baking sheet with parchment.
Pour ¼ cup flour into a shallow bowl.
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
Storage & Make-Ahead Tips
Reheat: 5 minutes at 375°F—never microwave (soggy!).
Freeze cooked bacon: Layer cooled strips between parchment in airtight container. Thaw overnight, re-crisp as above.
Prep further ahead: Freeze raw flour-dusted bacon (unbaked) up to 1 month. Bake from frozen—add 2–3 minutes.
Frequently Asked Questions
Why flour? Won’t it taste starchy?
No—the thin coating toasts into a savory, almost nutty crust (like the edge of a good biscuit). It’s undetectable in flavor, transformative in texture.
Can I skip the overnight chill?
Short chill (1 hour) helps, but overnight yields maximum crisp and minimal curl.
Does this work with turkey bacon?
Not recommended—too lean; flour won’t adhere well, and it dries out.
Allergy Information
Contains: Pork.
Gluten-free option: Use certified GF flour (like King Arthur).
Dairy-free, nut-free, soy-free (check bacon label—some contain smoke flavoring with soy).
Nutrition Facts
(Per 2 strips, center-cut)
Calories: 180 | Protein: 10g | Fat: 14g (sat 5g) | Carbs: 2g | Fiber: 0g | Sugar: 0g | Sodium: 480mg
Final Thought
Great bacon isn’t rushed. It’s considered. It’s the quiet pride in a technique passed down—not from a celebrity chef, but from line cooks who know that patience, not power, creates perfection. As you hear that first crisp snap, and taste the deep, smoky richness unmarred by grease or chew—you’ll understand: some secrets aren’t kept to withhold. They’re kept to be shared, one perfect strip at a time.
