Bacon Freak Bacon is our latest creation and is bound to become our most popular! This bacon proudly bears our "Bacon is Meat Candy™" motto. This country bacon is cured and smoked over smoldering hickory wood for hours to create a classic flavor that is bacony good! Yes indeed, "bacony" is an adjective straight out of the bacon dictionary. One bite of this bacon and you'll be coming up with your own clever adjectives to describe this amazing bacon. Unlike grocery store bacon, we never add water to "pork up" the weight, which is why when you cook a pound of Bacon Freak bacon, you get a pound of bacon! One 16 oz. package included.
Availability:Usually ships the same business day
Cured with: Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite.
Upon arrival put this bacon in the fridge or the freezer to keep it fresh longer.
There are many ways to cook bacon, but our favorite way is in the oven! It's easy to do and easy to clean. Here's how we do it:
Line a baking sheet with foil (crumpling the foil a bit will help the grease drain and keep the bacon from sticking to the foil). You can even place a cooling rack on top of your foil lined baking sheet to allow the grease from the cooking bacon to run off completely.
Lay your bacon strips on the foil lined baking sheet and place on the middle rack of the oven. (Or if you're using a cooling rack, lay the strip on the rack.)
Now that your bacon is in the oven, set your oven to 400F. Allowing the oven to heat up while the bacon is already inside ensures that the bacon will cook all the way through without getting too crispy.
Check on your strips in about 17-20 minutes. Some brands may take longer than others depending upon the thickness of the cut.
Remove the baking sheet from the oven and using tongs or a fork, transfer your strips to a paper towel lined pan to absorb the remaining fat and grease.
Larry Lindsay, Tuscumbia, Al
Nick Phelps, Cuyahoga Falls, Ohio