The bacon is browned and no longer looks raw or translucent
The fat has turned mostly clear or golden
The slices are crisp or firm to your preferred texture
The bacon has stopped sizzling heavily
The edges are curled and slightly darkened
The bacon reaches an internal temperature of 145°F (63°C) if you are checking with a thermometer
The bacon is cooked evenly on both sides
There is no soft, jelly-like raw fat remaining
The meat is fully opaque throughout
The bacon lifts easily from the pan without looking undercooked