2. Arrange thin, rind-removed bacon slices closely together in a single layer in a fine-mesh wire broiler basket. Place the broiler basket over a dripping pan (a rimmed baking sheet works well) to catch the rendered fat.
3. Bake for 12–18 minutes, turning the bacon once at the halfway point, until the slices are crisp and deep golden-brown. Visual cue: the bacon will have shrunk noticeably and the surface will look dry and lacy rather than glossy.
4. Transfer the bacon to a plate lined with absorbent paper (paper towels) to drain briefly.
5. Carefully pour the collected drippings from the dripping pan into a heatproof jar or container. Reserve for frying liver, eggs, potatoes, or other pan-fried dishes.
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