📝 About This Recipe
Unlock the secret to achieving the perfect balance of shatteringly crisp texture and melt-in-your-mouth fat with this elevated technique. By utilizing a cold-start oven method and a touch of maple-pepper seasoning, we transform standard cured pork into a culinary masterpiece. This recipe ensures even browning without the messy splatters of a stovetop, resulting in golden-hued ribbons of savory perfection.
🥗 Ingredients
Main Ingredients
- 12 slices Thick-cut Smoked Bacon (high-quality, applewood or hickory smoked)
- 2 tablespoons Water (to help render fat slowly)
The Chef's Finishing Rub
- 1 tablespoon Maple Syrup (Grade A dark preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
- 1 pinch Cayenne Pepper (optional, for a hint of heat)
For Serving & Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Flaky Sea Salt (Maldon or similar)
👨🍳 Instructions
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1
Begin with a cold oven; do not preheat. This allows the fat to render slowly as the temperature rises, ensuring maximum crispness.
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2
Line a large, rimmed baking sheet with heavy-duty aluminum foil for easy cleanup, then place a wire cooling rack on top of the foil.
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3
Lay the bacon slices across the wire rack in a single layer. It is okay if they are close together, but ensure they do not overlap significantly.
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4
Lightly flick the 2 tablespoons of water over the bacon slices; this small amount of moisture helps the fat render before the protein toughens.
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5
Place the baking sheet on the middle rack of the cold oven and turn the heat to 400°F (200°C).
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6
In a small ramekin, whisk together the maple syrup, black pepper, smoked paprika, and cayenne until well combined.
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7
After 12-15 minutes, check the bacon. Once it begins to look golden and the fat is bubbling, carefully remove the tray from the oven.
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8
Using a pastry brush, lightly glaze the top of each bacon slice with the maple-pepper mixture.
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9
Return the tray to the oven and bake for another 3-5 minutes. Watch closely during this stage as the sugar in the syrup can burn quickly.
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10
Remove the bacon when it reaches a deep mahogany color and looks slightly stiff on the rack.
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11
Let the bacon rest on the wire rack for 2-3 minutes. This is crucial as the bacon will continue to crisp up as it cools slightly.
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12
Transfer to a plate lined with paper towels for just 30 seconds to blot excess oil, then move to a serving platter.
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13
Sprinkle with a tiny pinch of flaky sea salt and minced chives for a professional, vibrant finish.
💡 Chef's Tips
Always start with a cold oven to prevent the bacon from curling and to ensure the fat renders fully. Use thick-cut bacon for this method; thin-cut bacon cooks too quickly and may burn before the fat renders. If you don't have a wire rack, you can bake directly on the foil, but flip the slices halfway through the process. Save the rendered bacon fat from the baking sheet! Filter it into a glass jar and keep it in the fridge for sautéing vegetables or frying eggs. Avoid 'crowding' the pan; if the slices are touching too much, they will steam rather than crisp.
🍽️ Serving Suggestions
Serve alongside classic Eggs Benedict with a rich Hollandaise sauce. Crumble over a wedge salad with blue cheese dressing and heirloom tomatoes. Pair with a spicy Bloody Mary garnished with celery and olives. Layer into a gourmet BLT with sourdough bread, avocado, and herb aioli. Serve as a side to fluffy buttermilk pancakes drizzled with warm maple syrup.