Pan-Frying Chopped Bacon

Do cookbook authors use timers? I have several recipes that I use frequently that tell me four (sometimes six) thick-cut slices of bacon, chopped, should crisp in a stainless steel skillet over medium heat in five minutes. I have never succeeded in getting this to happen in under 15. Am I doing it wrong? My bacon pieces are usually about 1/2 in x 1/2 in, before cooking


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