Broiled Bacon

A two-line method that assumes a gridiron over live coals. The technique translates directly to a heavy skillet or a broiler, with one adjustment for heat source.

• "Streaked bacon"This is ordinary side bacon with alternating bands of fat and lean — what a supermarket sells as regular sliced bacon. The term distinguished it from clear fat back or from lean gammon.
• Gridiron over the fireThe fat drips into the coals rather than pooling around the meat. Under a modern broiler set the rack a few inches from the element; in a skillet, start in a cold pan over medium and pour off fat as it renders.
• Thin slicesThree to four minutes only works for genuinely thin slices, of the kind a hand-sliced side would give. Thick-cut bacon takes considerably longer and is apt to burn at the edges under broiler heat before the center is done.
• Turn repeatedlySound advice and worth keeping. Frequent turning stops the strips curling and gives even color rather than a scorched center.
• Watch for smoke, not the clockRendering bacon fat begins smoking well before the meat is done if the heat is too high. Moderate heat and a longer render gives crisper bacon than a fast sear.
• YieldReckon 2 to 3 slices per person as a breakfast portion; a pound of thin-sliced bacon serves six to eight.