Ingredients · Proteins
Bacon
Cured pork belly that renders and crisps overhead without a stove splatter zone.
In the air fryer. Lay flat on a rack or parchment; drain mid-cook if your basket pools grease.
Nutrition
Typical values per 100g cooked
468kcal
- Protein
- 34g
- Fat
- 35g
- Carbs
- 1g
- Sodium
- 1717mg
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
Curing traditions from Europe; American streaky bacon is belly, British back bacon is loin-forward.
Herbal & culinary notes
High in sodium and saturated fat. Use as flavor, not the whole plate. Nitrate-cured styles vary by brand.
How to store
Unopened packs follow the date; opened bacon lasts about 1 week refrigerated. Freeze up to 1 month for best quality. Cooked bacon: 4-5 days fridge.
Food safety
Cook until crisp and steaming hot throughout. Reheat leftovers to 165°F.
Food hazards
High sodium and cured nitrates/nitrites in many brands. Grease is a fire hazard in air fryers. Drain excess fat mid-cook if it pools.
Recipes using Bacon
American · 350°F · 12 min
Air Fryer Breakfast Eggs and Bacon
Bacon rendered in the basket, eggs set in ramekins in the leftover heat. A full breakfast without the oven.
American · 350°F · 9 min
Air Fryer Bacon
Flat, even strips with rendered fat in the drawer instead of on the stove. The breakfast search that is not an egg recipe.
American · 400°F · 40 min
Air Fryer Loaded Baked Potato
Crisp-skinned russets loaded with cheese, bacon, sour cream and chives: full meal from the basket.