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.
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.
Use clean and sanitized kitchen shears to cut the bacon more quickly, especially if you find it too slippery to cut with a knife. Freeze the bacon for 10 minutes before dicing to make it easier to make clean, even cuts.