Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Preheat your Oven to 325°F.

In a large Dutch Oven over medium heat, cook the 6 oz thick-cut bacon cut into 1-inch pieces pieces until the fat has rendered and the 6 oz thick-cut bacon cut into 1-inch pieces is lightly browned but not fully crispy, about 5–6 minutes. Remove the 6 oz thick-cut bacon cut into 1-inch pieces with a Slotted Spoon and set aside, leaving the drippings in the pot.

Add the diced 1 yellow onion finely diced to the 6 oz thick-cut bacon cut into 1-inch pieces drippings in the Dutch Oven. Cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced 4 cloves garlic minced and cook for 1 more minute until fragrant.

In a Mixing Bowl or large Measuring Cups, whisk together the ½ cup ketchup, 3 tbsp molasses unsulfured, 2 tbsp brown sugar packed, 1 tbsp apple cider vinegar, 1 tbsp yellow mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, ½ tsp dry mustard powder, 1 tsp kosher salt plus more, ½ tsp black pepper freshly ground, and 3 cups of 3 cups water plus more for soaking and boiling until well combined.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.