Two words. Low and slow. The secret to cooking perfectly chewy bacon is mainly that you need to cook it longer on lower heat than most people think. This keeps the bacon flavorful and slightly crisped without burning or taking on a burnt taste. The other rule is to forget everything you thought you knew when people told you that you have to line up the bacon slices 3 or 4 slices across in the bottom of a pan and cook one side evenly, then flip and repeat. This is incredibly time consuming and unnecessary. With my method, you put all the bacon you want in the pan at once without worrying about having it flat in one layer. It’s so much easier and less fussy. It may change life as you know it. Because if you’re me, bacon is life.
The low and slow bacon cooking method:
Heat a shallow saute pan on low heat. Place all of the bacon you’d like to cook in the pan, and cook on low heat for about 10 minutes, stirring occasionally with a wooden spoon to rotate the bacon that is on the pan surface. After just a few minutes, you will find that the bacon begins to curl.
Continue stirring to rotate the layers of bacon. After about 5 minutes, a good amount of bacon grease will be produced. I pour this off during the cooking process. If you don’t, the bacon will likely start getting too hot and will become scorched, a burnt flavor beginning to overpower the best flavor of the bacon itself. After about 10 minutes of cooking, the bacon will approach doneness, with some pieces getting nice red-brown color before others.
I like to take out the pieces that have finished cooking with tongs, and slowly remove all the pieces to a paper-towel lined plate this way until all the bacon has finished cooking. That’s it! I’ve found this method to be fool-proof for great bacon every time.