The Ten Commandments of Homemade Pork Bacon: 7. Rest and Chill the Bacon

Let the bacon cool to room temperature on a wire rack over a baking sheet, then tightly wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight. (This sets the flavor and texture.) You can also press the bacon with 20 to 30 pounds (9 to 13.5 kg) of weight to ensure a perfectly intact, solid belly.