Step 1

Preheat the oven to 425 degrees F.

Step 2

If the bacon is frozen, thaw it about 2/3 of the way.

Step 3

If it isn’t frozen, pop it in the freezer for about 30 minutes. Either way, the bacon should be very cold and a little firmer than straight out of the refrigerator, but you don’t necessarily want it icy. This will make the bacon easier to cut.

Step 4

Stack the bacon strips directly on top of one another in piles that are thin enough that your knife can cut through.

Step 5

Slice the strips in half lengthwise so they are thinner. Then, cut horizontally into chunks (remember they will shrink down when they cook).

Step 6

Place the cut bits into a cast iron pan.

Step 7

Cook for just a couple of minutes over medium high heat on the stove to heat the pan and separate any chunks of bacon.

Step 8

Transfer the cast iron pan to the oven and bake at 425 degrees F for 25 – 30 minutes.

Step 9

Check every 5-7 minutes or so and give the pan a stir.

Step 10

Drain on paper towels.