This is my favorite method for freezing bacon. I hardly ever cook up a whole package of bacon, and freezing it means I can cook just a couple pieces whenever I need it.

I cut the package open, then cut the bacon in half with kitchen scissors. I take two halves at a time and lay them on one sheet of Press and Seal wrap (tacky side up). When I have all the bacon placed, I put a second sheet of Press and Seal on top (tacky side down) and run my fingers along the edges and between the sets of bacon to seal.

I can fold up the sheet so the bacon freezes flat, but doesn’t take up as much room, then pop it in the freezer. When I need to cook a piece of bacon, I take it out of the Press and Seal and put it directly into a hot skillet. Because it is cut in half, it fits well, and when it is thawed enough, I can separate the two halves and finish cooking the bacon. I also use a cast iron bacon press which helps me get super crispy bacon!