The bacon is evenly browned
The fat has turned translucent or crisp, depending on your preference
The slices are firm and no longer floppy
The edges are curled and crisp
There are no raw pink or translucent sections
The bacon sizzles less and the bubbling has mostly slowed
The bacon reaches an internal temperature of 145°F or 63°C if you are checking with a thermometer
The bacon is cooked to your preferred level of crispness
The bacon does not look shiny with uncooked fat
The bacon lifts easily from the pan without looking soft or undercooked