Yes, you can cook raw bacon in an air fryer; lay strips flat and cook to 145°F, turning once for crisp, even results.
Air fryers handle raw bacon well because hot air renders fat fast while the basket lets grease drip away. The trick is controlling splatter, spacing the strips, and knowing when the meat is cooked through. This guide walks you from package to plate with settings that work across popular air fryer sizes.
Fast Start Steps For Raw Bacon In The Air Fryer
If you want a clean, repeatable routine, follow this flow.
- Preheat the air fryer for 2–3 minutes if your model heats slowly.
- Line the basket with a perforated parchment liner or place bread under the rack if your air fryer design allows it.
- Lay bacon strips in a single layer with small gaps. Trim to fit; don’t stack.
- Cook at 350°F, check at the halfway point, then flip or rearrange.
- Finish when the thickest strip reads 145°F and the fat looks rendered.
- Rest 2 minutes, then drain on a rack or paper towel.
| Bacon Type | Starting Setting | Notes That Change Results |
|---|---|---|
| Standard sliced pork bacon | 350°F for 8–11 min | Flip at 5–6 min for even browning; start checking early in small baskets. |
| Thick-cut pork bacon | 350°F for 12–16 min | Give extra spacing; rotate strips so edges don’t curl and block airflow. |
| Center-cut bacon | 350°F for 7–10 min | Less fat means faster crisping; pull sooner if you like a tender bite. |
| Low-sugar or no-sugar bacon | 350°F for 8–12 min | Browns a bit slower; watch for dryness near the end. |
| Maple or brown-sugar bacon | 325°F for 10–14 min | Lower heat reduces burning; sugar darkens fast once it starts caramelizing. |
| Turkey bacon (raw) | 360°F for 7–10 min | Needs a touch more heat to crisp; spray the basket lightly if sticking happens. |
| Bacon ends and pieces | 350°F for 7–12 min | Spread into one layer; stir twice so small bits don’t scorch. |
| Precooked bacon (reheat) | 350°F for 2–4 min | Use as a reheat step only; it can go from crisp to bitter fast. |
Can You Put Raw Bacon In An Air Fryer? Safety Basics
Raw bacon is pork, so treat it like any raw meat. Keep it cold until you’re ready, avoid cross-contact with ready-to-eat foods, and wash hands, boards, and tongs after touching the raw strips.
For doneness, rely on temperature and texture, not color. Cured meat can stay pink after it’s cooked. The USDA’s Safe Temperature Chart lists 145°F plus a rest time for intact pork cuts. Bacon is thin, so it reaches temperature quickly, then keeps crisping as moisture leaves the fat.
If you’re cooking extra-thick pieces or rolled bacon, check the center with a quick-read thermometer. Aim for 145°F in the thickest spot, then give it a short rest so heat finishes the job.
Choose The Right Basket Setup
Bacon splatter is normal. You can keep it tidy with a few small moves.
- Use a liner that still lets air move. Perforated parchment works well. Solid foil blocks airflow and can lead to uneven cooking.
- Add a drip-catcher when your air fryer allows it. A slice of bread under the rack can catch drips and cut smoke, but only if it won’t touch the heater or block the fan path.
- Pick the right level. If your air fryer has a raised rack, bacon on the rack renders cleaner while grease drops below.
Skip cooking spray on pork bacon. It already carries plenty of fat, and extra oil can boost smoke.
Prep The Bacon So It Cooks Evenly
Most “air fryer bacon problems” come from uneven thickness or cramped strips.
Pat The Surface Dry
Blot the strips with a paper towel. This pulls off surface moisture so the fat starts rendering sooner and splatter stays lower.
Trim And Fold With Intention
If a strip is longer than your basket, cut it in half. If you fold bacon, use a loose “S” fold so air can reach both sides. Tight folds trap steam and leave pale spots.
Season Only If You Mean It
Bacon is already salty. If you want black pepper, add it after cooking. Pepper burns in hot air and can leave a sharp taste on the fat.
Cook Raw Bacon In The Air Fryer By Thickness
These settings are a starting point. Air fryer wattage, basket size, and how full the drawer is can shift timing by a few minutes.
Standard Sliced Bacon
- Set the air fryer to 350°F.
- Cook 5–6 minutes, then flip or rearrange.
- Cook 3–5 minutes more, then start checking every minute.
When it’s close, the fat will look glassy and the meat will feel firmer when you lift an edge with tongs.
Thick-Cut Bacon
- Set the air fryer to 350°F.
- Cook 7–8 minutes, then flip and separate any strips that touched as they shrank.
- Cook 5–8 minutes more. Check temperature in the thickest strip.
Thick slices can curl. If that happens, pause and press the strip flatter with tongs, then keep going.
Sweet Or Glazed Bacon
Anything with sugar needs a gentler approach.
- Set the air fryer to 325°F.
- Cook 6–7 minutes, then flip.
- Cook 4–7 minutes more, watching the edges closely near the end.
Sugar darkens fast once the surface dries. Pull it when it’s a shade lighter than you want; it darkens during the rest.
Doneness Cues That Work Every Time
If you’ve ever asked, “can you put raw bacon in an air fryer?” you’ve likely also wondered how to tell when it’s done without drying it out. Use these cues together.
- Temperature: 145°F in the thickest strip is a solid target for raw pork bacon.
- Rendered fat: The white fat turns translucent and looks glossy.
- Sound: The loud sizzle fades as water leaves the meat and the pan surface dries.
- Flex test: Lift a strip with tongs. For chewy bacon, it should bend with some resistance. For crisp bacon, it should hold straighter.
Color is the least reliable cue. Curing salts can keep bacon pink even when it’s cooked, a point the USDA notes on its Bacon And Food Safety page.
Batch Cooking Without Turning The Basket Into A Mess
Cooking a whole package is easy once you treat it like two or three short rounds, not one overloaded basket.
Work In Layers The Right Way
Air fryers need air to move. If you stack bacon, the middle stays soft while the top over-browns. Cook in a single layer, then start the next round while the first batch rests on a rack.
Pour Off Grease Between Rounds
After each round, pull the basket and carefully tip grease into a heat-safe container. This cuts smoke and keeps bacon from tasting scorched. Let the grease cool before storing it.
Keep The Cooker Stable
If your unit starts to smoke, pause the cook, pour off grease, wipe the bottom tray, then continue. Smoke is usually hot grease, not the bacon itself.
Flavor Moves That Fit Bacon In An Air Fryer
You don’t need much to change the final plate. Keep add-ons light so air can still circulate.
- Cracked pepper finish: Grind pepper over hot bacon after it’s cooked.
- Chili flake dusting: Add after cooking so it stays bright and doesn’t burn.
- Browned butter brush: Brush lightly right after cooking for a richer bite.
- Maple drizzle: Drizzle after cooking, not before, to keep the basket cleaner.
Common Problems And Fixes
Small tweaks solve most bacon issues fast.
| What You See | Why It Happens | Fix For Next Time |
|---|---|---|
| Uneven browning, pale centers | Strips touching, blocked airflow, tight folds | Leave gaps, cut strips to fit, flip once and separate mid-cook. |
| Edges burnt, middle still soft | Heat too high for thick slices | Use 325–350°F, add time in short bursts, check temperature. |
| Too much smoke | Grease pooling and overheating | Pour off grease between rounds, wipe the tray, lower temp 25°F. |
| Bacon curls into tight waves | Fast shrink and uneven fat rendering | Start with flatter strips, press down with tongs at the halfway point. |
| Sticking to the basket | Lean cuts on a dry surface | Use perforated parchment, or warm the basket during preheat. |
| Grease splatter on the heater area | Basket overfilled or bacon too close to the top | Cook fewer strips per round or use a lower rack position. |
| Bitter taste | Old grease, sugar burned, or overcooked fat | Drain grease often, use lower temp for sweet bacon, pull earlier. |
Cleanup After Cooking Bacon
Cleaning right away keeps the next cook from tasting like yesterday’s grease. Let the unit cool until the basket is safe to touch, then empty the drip tray.
Wash The Parts That Touch Grease
Soak the basket and tray in hot, soapy water for 10 minutes, then use a soft brush to reach the grid. Skip metal scrubbers that can peel the nonstick layer.
Wipe The Drawer And Heater Area
Use a damp cloth to wipe the inside walls and the drawer base where grease can film up. If your air fryer has an exposed coil on top, wipe only when fully cool and avoid pushing crumbs into vents.
Cut The Bacon Smell
Run the air fryer empty at 350°F for 3 minutes, then leave the drawer cracked open for a few minutes. A quick wipe of the outer housing keeps fingerprints from turning sticky.
Food Storage And Reheat That Keeps Bacon Tasty
Bacon stays best when it cools fast and stays dry.
Cooling
Move cooked strips to a rack so air hits both sides. If bacon sits in a pile, steam softens it.
Refrigerating
Once cool, store in a sealed container with a paper towel layer to catch moisture. Use within 4 days.
Freezing
Freeze strips flat on a tray, then move to a freezer bag. This keeps pieces from freezing into one brick.
Reheating In The Air Fryer
Reheat at 325°F for 2–4 minutes. Start low and check early. The goal is warm and crisp, not dark and dry.
Smart Uses For Air Fryer Bacon Grease
That rendered fat is a flavor booster when you save it safely. Pour it through a fine strainer into a jar and chill. Use a spoonful to sauté onions, crisp potatoes, or fry an egg. If it smells off, toss it.
Quick Checklist Before You Start
- Keep raw bacon cold until cook time.
- Single layer, small gaps, no stacking.
- 350°F works for most; 325°F for sweet bacon.
- Flip once for even color.
- Cook to 145°F in the thickest strip, then rest a moment.
- Drain grease between rounds to cut smoke.
- Cool on a rack so it stays crisp.
If you were on the fence and typed “can you put raw bacon in an air fryer?” into search, the answer is yes. Start with the table settings, then adjust by one-minute checks until your bacon hits your favorite texture.