To prep a large batch of bacon before a busy service, use a conventional oven. For easy cleanup, line your sheet pan with foil.
ROASTING:
Preheat oven to 350°F.
Place slab on flat rack in roasting pan, fat side facing up.
Heat 60–75 minutes until browned and crispy, and foam begins to appear indicating fat is rendered and internal temperature reaches 160°F.
BAKING THICK SLICES:
Preheat oven to 350°F.
Slice slab into approximately 1-1 1/2-inch slices, lengthwise.
Place slices on medium high flat top, searing for 1-2 minutes on each side.
Place slices on lined baking sheet.
Bake for 20-25 minutes until browned and crispy, and foam begins to appear indicating fat is rendered and internal temperature reaches 160°F.
To cook a few slices of bacon to order, stick with a skillet. If possible, allow bacon to sit at room temperature for 15 minutes before placing into your skillet—the fat will render more quickly, preventing scorching.
BACON LARDONS:
Cut 1/2 of the bacon slab into 1-1 1/2-inch strips, set other half of slab aside for another use.
Cut strips into approximately 1-inch cubes.
Place Bacon cubes into large skillet or wok.
Cover approximately 1/3 of bacon with water.
Heat over medium high heat 20-25 minutes, stirring frequently.
Remove from heat, pour excess water and grease off of bacon cubes.
Place back over medium high heat, stirring constantly, cooking until browned and crisp.
To prep a steady stream of bacon during peak times (hello, brunch service), keep the flat top stocked.
Cook on medium heat (350°F). Heat 5–7 minutes turning halfway through cook time.