According to the U.S. Department of Agriculture, consuming undercooked pork products can expose people to pathogens. Even bacon that appears burnt can be undercooked in the middle.

Since bacon is typically not thick, a good indicator of doneness is ensuring everything comes out crispy instead of floppy.

If you're still set on eating soft bacon, try to cook it sous vide. This will result in tender strips that are safe to eat and can be crisped in a skillet for a bit of crunch.

You can cook a pack overnight and have juicy strips in the morning. In an airtight container, cooked bacon should last in the fridge for five days and in the freezer for a month.

Boiling will also do the trick, but remember to pat down your bacon with a paper towel if you're crisping it up in a skillet to avoid splattering.