The bacon is browned to your preferred color
The fat has rendered and looks mostly translucent or crisp
The slices are firm and no longer floppy
The edges are curled and crisp
The sizzling has slowed down noticeably
There are no raw pink sections left
The bacon reaches an internal temperature of 145°F if using a thermometer
The bacon is cooked to the texture you want, whether chewy or crisp