The bacon is browned and slightly crisp at the edges
The surface looks opaque, not translucent
The slices have firmed up and are no longer soft or rubbery
The fat has rendered and the bacon is sizzling less
The internal temperature reaches 165°F
The bacon lifts easily from the pan without sticking
The color is evenly cooked with no raw-looking pink spots
The texture is cooked through but not burnt or brittle