Small strips or cubes of bacon cook more quickly than whole slices. Serve them sprinkled on eggs or a salad, add them to a soup, or use them to add flavor and fat to vegetable, grain or meat dishes. The fat-marbled nature of bacon makes it shrink when it's cooked, so usually it's cut into 1/4-inch-wide slices that then shrink down to a more even dice after cooking. You can adjust the thickness of your dice or cube it completely before you cook, as needed for your dish.
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Stack three or four slices of bacon on top a cutting board. Thick-cut bacon works well for a thick dice, but you can also use thinner cuts.
Place your guide hand on top the bacon stack, curling your fingers under 1/4 inch from the tip of the bacon. Rest the point of a chef's knife on the cutting board so the side of the blade rests against the curled knuckles of your guide hand.
Slice downward, cutting off a 1/4-inch-wide strip from your bacon slices. Move your guide hand backward 1/4 inch and make a second cut. Continue to slice off 1/4-inch strips until all the bacon is diced.
Cut through the strips crosswise to make a smaller dice. When cutting crosswise, keep in mind that any section that is only fat with no meat attached will melt when the bacon is cooked.