Prep the Baking Station: If you have an oven-safe wire baking rack, place it inside a rimmed sheet pan. For easier clean-up, line the bottom of the sheet pan with aluminum foil first. Lay out the bacon strips in a single layer on the wire rack (or directly on the foil/parchment if not using a rack). Ensure the strips do not overlap to guarantee even airflow. Sprinkle with ground black pepper, if using.

The Cold Bake: Place the baking sheet with the bacon directly into a cold oven. Set the oven temperature to 375°F (190°C).

Bake and Monitor: Bake the bacon for 15-20 minutes total. If you are baking multiple pans, rotate them from the top rack to the bottom rack halfway through the cooking time. If you are baking directly on foil without a wire rack, use tongs to gently flip the strips halfway through to ensure even crisping.

Check for Doneness: Begin monitoring the bacon closely around the 18-minute mark. Cooking times will vary depending on the fat content and thickness of your specific brand. The bacon is done when it achieves a dark tan color and the fat is rendered. (Note: If using thick-cut bacon, plan to cook for an additional 5 to 10 minutes.)

Drain and Cool: Remember that bacon will continue to crisp up as it cools down. Once removed from the oven, immediately use tongs to transfer the hot strips to a plate lined with paper towels to drain excess grease.

Save the Grease: Allow the remaining bacon grease in the pan to cool slightly, then carefully pour it into a heat-proof jar to save for future cooking.