Twice-Cooked Bacon Recipe You’ll Crave Daily

🥓Bacon lovers unite! There really is such a thing as too much bacon, right? If you are anything like me, you have browned, crispy-chewy, floppy, sardine-contrussorily-half-burnt, and almost soggy kinds of bacon. But have you ever eaten twice-cooked bacon? If not, fasten your seatbelt-the ride is going to be exhilarating!

The Twice-Cooked Bacon Recipe revolutionized bacon-making. It’s the best of both worlds: the crispiest outer crust with juicy meat that will seduce your taste buds. And that’s the best part: it’s not so high falutin or fancy. Just be sure to follow a few easy steps and sprinkle a little love on your bacon.

🛒 Ingredients You Will Need

Let’s go back to basics. You only need a handful of ingredients to make this magic:

• 1 lb thick-cut bacon (go for good-quality stuff!)
• Water (yep, just water)
• Optional: black pepper, brown sugar, chili flakes, or maple syrup
• Pro Tip: Thick-cut bacon will hold up very well during both rounds of cooking and will not dry out.

👨‍🍳 Cooking Directions:

Just a note: this will not be your average frying session. Flavor and texture will be layered

during this two-phase cook. Ready? Here’s the breakdown.

Step 1: The Gentle Simmer (a.k.a. Poaching in Bacon Land)

Start by partially cooking the bacon in water. Weird? Trust the process.

Directions:

• Lay your strips of bacon in a cold non-stick skillet. Overlapping is fine for now.
• Pour in just enough water to cover the bacon.
• Turn the heat on medium and let it come to a slow simmer.
• Let the bacon simmer for about 8-10 minutes, turning it halfway.

What’s Actually Going On:
The water renders the fat out slowly, leaving the bacon tender. No scorching, no curling, just evenly pre-cooked.

Step 2: Let it Rest

Once most of the fat is rendered and the bacon is halfway cooked:

• In a paper towel-lined plate, place the bacon, letting it cool completely for about 10 to 15 minutes.
• Optional: Pop it into the fridge for about half an hour to get extra firm slices.
• Why the rest? The rest helps firm up the bacon so that the second fry creates a nice crust while keeping the inside from being overcooked.

Step 3: The Crisp Round

• Crunch time.
• Wipe out the skillet or get your clean one.
• Add more of the reserved bacon fat or go light with a touch of oil (optional).
• Medium-high heat for the pan.
• Let both sides sizzle for 2-3 mins till golden and crisp.
• And that’s it.

🧂 Optional Flavor Twists

Really, what more could you want from bacon? But if fancy is what you”re feeling, a few of the exciting options are:

• Maple glaze: Brush some syrup on it right before the second fry.
• Sweet and Spicy: Go on with some brown sugar and chili flakes.
• Black Pepper Crust: Coat with freshly cracked black pepper for some bite.
• Mix, match, or stick to the original; any way goes.

📋 Nutrition Table (Per Slice)

Note: The values are approximate and vary according to bacon thickness and brand.

💡 Why Twice-Cook Bacon, Anyway?

Here is what makes this method special:

• Better Texture: No more limp bacon or charred ends.
• Less Shrinkage: The simmering renders the fat chilfully.
• Even Cooking: No curling, no hotspots.
• Make-Ahead Friendly: Cook once, finish another time!

Plus, after pre-cooking your bacon, it can be stored in the fridge and crisped whenever needed. Hello, weekday bacon!

🧊Storage Tips

Any left? (Wait…really? 😅)

• Refrigerate: Place cooked bacon in an airtight container with paper towels. Keep for up to 5 days.
• Freeze: Wrap bacon slices in parchment, place in a zip-top bag. Freeze for up to 1 month. Reheat directly from frozen or thaw first for a crisper finish.

Reheat Like a Pro:

• Skillet: Medium heat, 1 to 2 minutes per side
• Oven: 375°F for 5 to 7 minutes
• Microwave: 30 seconds under a paper towel

🍳 How to Use Twice-Cooked Bacon (Other Than Eating It Straight Off the Plate)

Twice-cooked bacon can take on pretty much any form it wants, really. Let’s throw it into:

• BLTs (seriously out of this world)
• Breakfast sandwiches
• Cobb salads
• Mac and cheese
• Brussels sprouts
• Bacon-wrapped dates (OH YES)
• Tacos or burgers
• Need I say more?

🕰️ Time & Temperature Recap

🔥 Pro Tips for Perfect Bacon Every Time

• Don’t crowd the pan during the second fry—give bacon room to crisp.

• Use tongs to flip slices gently.

• Start cold, not hot. This ensures even fat rendering in the first step.

• Save that bacon grease! It’s liquid gold for eggs, veggies, and cornbread.

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❓ FAQs About Twice-Cooked Bacon

1. Can I use regular (thin-cut) bacon?

Sure! But be careful—it cooks faster and may become too crisp. Keep a close eye and reduce simmer time slightly.

2. Can I do the first cook ahead of time?

Absolutely. Cook, cool, and refrigerate for up to 3 days. When ready, just fry and serve.

3. Is this method healthier?

A bit! Since much of the fat is rendered in water first, it’s slightly leaner than traditional frying.

4. Can I bake it instead of frying for round two?

Yup. Place on a baking rack at 400°F for 8–10 mins for a hands-off crisp.

5. What’s the best bacon brand for this?

Look for uncured, thick-cut, center-cut bacon from a reputable butcher or market. The better the bacon, the better the results.

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📌 Final Thoughts: Is Twice-Cooked Bacon Worth It?

If you’ve ever battled between chewy vs. crispy bacon—this recipe ends that war. Twice-cooked bacon delivers crispy outside, tender inside, every single time. It’s easy, it’s impressive, and once you try it, you may never go back.

So the next time someone says bacon can’t get better… serve them this. You’ll blow their breakfast-loving minds.