📝 About This Recipe
Transform your breakfast routine with the most consistent, mess-free method for achieving pork perfection. Using the air fryer ensures that every strip is rendered to a shatteringly crisp texture while maintaining a deep, smoky mahogany hue. This technique eliminates the splattering grease of the stovetop and the long wait of the oven, delivering high-end bistro quality bacon in a fraction of the time.
🥗 Ingredients
Main Ingredients
- 12 strips Thick-cut Smoked Bacon (high-quality applewood or hickory smoked)
The Gourmet Rub (Optional)
- 2 tablespoons Brown Sugar (packed)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Cayenne Pepper (for a subtle kick)
- 1 tablespoon Maple Syrup (for glazing)
For Serving & Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1/4 teaspoon Red Pepper Flakes (optional garnish)
- 1 pinch Flaky Sea Salt (to finish)
- 1 slice White Bread (placed under the rack to catch grease)
👨🍳 Instructions
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1
Remove the bacon from the refrigerator about 10 minutes before cooking to take the chill off; this helps the fat render more evenly.
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2
Preheat your air fryer to 350°F (175°C). While some recipes suggest 400°F, a slightly lower temperature prevents the fat from smoking and ensures the meat doesn't burn before the fat is crisp.
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3
In a small bowl, whisk together the brown sugar, smoked paprika, black pepper, and cayenne to create your signature rub.
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4
Lay the bacon strips on a clean cutting board and lightly brush one side with maple syrup, then sprinkle the dry rub over the top, pressing it gently into the meat.
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5
Pro Tip: Place a single slice of white bread in the bottom of the air fryer basket (underneath the rack). This acts as a sponge to soak up dripping grease and prevents the air fryer from smoking.
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6
Arrange the bacon strips in a single layer on the air fryer rack. It is okay if they touch slightly as they will shrink, but do not overlap them significantly.
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7
Slide the basket in and cook for 5 minutes. This initial phase starts the rendering process.
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8
Open the basket and use silicone-tipped tongs to flip each strip. This ensures both sides benefit from the high-velocity hot air.
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9
Cook for an additional 3-5 minutes. Check the progress frequently at this stage, as bacon can turn from perfect to burnt in 30 seconds.
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10
Look for a deep reddish-brown color and a bubbly surface on the fat. If you prefer 'extra-crispy' shatter-style bacon, add 1-2 more minutes.
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11
Carefully remove the strips and place them on a wire cooling rack set over paper towels. Resting on a rack rather than directly on paper towels prevents the bacon from steaming and becoming soggy.
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12
While warm, sprinkle with a tiny pinch of flaky sea salt and minced chives for a professional chef's finish.
💡 Chef's Tips
Avoid overcrowding the basket; cook in batches if necessary to ensure maximum airflow for crispiness. If your air fryer starts smoking, add a tablespoon of water to the bottom tray or use the bread slice trick mentioned in the instructions. Always use thick-cut bacon for this method; thin-cut bacon can fly around the basket and cook too unevenly. Adjust cooking time based on your specific air fryer model, as wattage varies significantly between brands. Save the rendered bacon fat from the bottom tray (if clean) for sautéing vegetables later!
🍽️ Serving Suggestions
Serve alongside classic soft-scrambled eggs and buttered sourdough toast. Crumble over a fresh Wedge Salad with blue cheese dressing and cherry tomatoes. Pair with a spicy Bloody Mary garnished with a celery stalk and a lime wedge. Layer into a gourmet BLT with heirloom tomatoes and avocado mash. Drizzle with a little extra maple syrup and serve with fluffy buttermilk pancakes.