From Yahoo.com, here are the most common bacon mistakes that home chefs make, according to experts:
1. Buying thin-cut bacon. Buy the thick-cut.
2. Not seasoning your bacon. You can use a barbecue spice rub on your bacon or make your own with paprika, cumin, coriander, and brown sugar.
3. Putting bacon in a too-hot pan. Start low and slow.
4. Cooking bacon at too high of heat in the pan. Too high of heat can result in rubbery bacon.
5. Not using the correct pan. A cast iron pan is the best for cooking bacon.
6. Putting too much bacon in the pan. (* Sorry, but you can NEVER put too much bacon in the pan.)
7. Creating a lot of smoke from cooking bacon in the oven. Line your pan with paper towels, it will soak up the grease and stop the smoke.
8. Keeping uncured bacon in the fridge too long. Cook those bad boys!
9. Frying it in a pan. (* Oh, come on!) Bake your bacon! Try laying out your bacon strips on a parchment-lined baking sheet and bake it.
10. Not listening. Turn down the heat to low once the bacon is browned, and listen to the sizzle. If it’s not sizzling, it’s getting closer to burning.
11. Cooking bacon directly from the fridge. Take your bacon out of the refrigerator 15 to 30 minutes before you start cooking it.
12. Tossing the bacon grease. Use old bacon grease to cook and fry things in. (* Also makes a great hair pomade.)
13. Draining the fat too late. Drain the fat part of the way through cooking.
14. Only buying pre-packaged bacon. Try some from the meat counter.
15. Not using a splatter screen. You’re allowed to use one.
16. Pouring bacon grease down the drain. Don’t – it contributes to a fatberg in your local sewage system. Pour the grease into an old can or jar and discard it.