Why December 30
National Bacon Day sizzles onto the calendar on December 30, giving the breakfast plate’s most beloved anchor its own moment just before the new year. Cured, smoked pork has been feeding people for a very long time across many cultures, but the crispy strips Americans picture became a breakfast fixture thanks to smart curing, reliable refrigeration, and a whole lot of clever marketing over the last century. Whatever its history, bacon needs no introduction; the smell alone can wake a house.
The difference between good bacon and great bacon is almost entirely in the cooking, and the best method is probably not the one you grew up with.
Bake it, do not fry it
The single best upgrade you can make is to stop frying bacon in a pan and start baking it in the oven. Lay the strips on a rimmed sheet pan, slide them into a cold oven, and then turn on the heat. Starting cold lets the fat render slowly and evenly as the oven warms, which produces flat, uniformly crisp bacon with no curling and no standing over spitting grease.
A wire rack set in the pan lets the fat drip away for even crisper results, though it means an extra thing to wash.
Save that liquid gold
Do not pour rendered bacon fat down the drain, both because it will clog your pipes and because it is a genuinely valuable ingredient. Strain the cooled fat into a jar and keep it in the fridge, where it lasts for weeks.
A spoonful of bacon fat is fantastic for frying eggs, roasting potatoes, popping popcorn, or starting a pan of greens. It carries that smoky savor into everything it touches.
Low and slow is the rule for bacon, because rushing it over high heat burns the edges before the fat renders.
Beyond the breakfast plate
Bacon earns its day at breakfast, but its reach goes much further. Crumble it over a salad or baked potato, weave it into a BLT with ripe tomato and good mayo, or take the sweet-savory route and make candied bacon by baking strips coated in brown sugar and a little black pepper.
Whether you keep it classic beside your eggs or turn it into the star of a sandwich, today is the day to render a batch properly and put every last drop to use.
How to celebrate
- 1Bake it in the oven
Skip the frying pan and lay bacon on a rimmed sheet pan, then start it in a cold oven and turn on the heat. Starting cold renders the fat slowly and evenly for flat, uniformly crisp strips. There is no curling and no standing over spitting grease.
- 2Use a rack
Set a wire rack in the sheet pan and lay the bacon on top for even crisper results. The fat drips away instead of pooling under the strips. It means one more thing to wash, but the texture is worth it.
- 3Save the fat
Never pour bacon grease down the drain; it clogs pipes and wastes a great ingredient. Strain the cooled fat into a jar and keep it in the fridge for weeks. A spoonful is fantastic for frying eggs, roasting potatoes, or popping popcorn.
- 4Go low and slow
High heat burns the edges before the fat renders, leaving you with chewy, unevenly cooked strips. Moderate heat and a little patience give you bacon that is crisp all the way through. Thick-cut especially rewards a gentler, slower cook.
- 5Take it further
Bacon is not just for the breakfast plate. Crumble it over salad or a baked potato, build a proper BLT, or make candied bacon by baking strips coated in brown sugar and black pepper. The sweet-savory version disappears fast at any gathering.