This works best if your bacon is coming straight out of the refrigerator, and from my experience, it is so much quicker and easier than trying to cut up the bacon after you’ve cooked it.
- Up to 2 pounds of bacon (maybe more, but that’s the most I’ve done at once)
- Place bacon on a cutting board. Using a very sharp knife, cut the bacon to the desired size. If you want “bits”, cut to width of about 1/4-inch. For a rough chop, cut to 1/2-inch.
- Transfer bacon to a skillet appropriate to the amount of bacon you’re using. For 1 pound of bacon, I would recommend a 12- to 14-inch non-stick skillet.
- Cook over medium heat. Using a non-stick-safe spatula, break up the bacon pieces as it’s cooking. Stir and flip every 1 to 2 minutes. Once the bacon grease starts to become foamy, cook for an additional 1 to 2 minutes. Drain on paper towels.