Bacon Freak Bacon is our latest creation. We boldly go where no other bacon has gone before to create a bacon with one of America's favorite flavor combinations: maple and cinnamon. This bacon is cured with a combination of our secret spices and is slow smoked over real hickory! We also use real maple and real cinnamon, then slice this bacon thick and meaty! This hearty, mildly sweet bacon won't shrink in the pan like grocery store bacon. It's delicious all by itself, or served with favorite breakfast dishes like pancakes and waffles. One 16 oz. package included. *Due to the sugar content, we recommend that you cook this bacon in the oven. Instructions on how to cook bacon in the oven will be included. If you cook it in a skillet, cook over low heat and monitor closely to avoid burning.
Availability:Usually ships the same business day
Cured with: Water, Salt, Sugar, Maple, Sugar, Cinnamon, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite.
This bacon is dry cured and will stay fresh up to 60-90 days in your pantry. Put this bacon in the fridge or the freezer to keep it fresh longer.
This product does not use any gluten, monosodium glutamate, or any of the allergens: soy, wheat, fish, shellfish, peanuts, tree nuts, egg, or milk in any of our Smoked Bacon products. There are also no known allergens in the processing facility except gluten, which is used in one sausage product.
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.
**Tip: bacon that is Rubbed with sugar may tend to burn easier if not watched closely. *Keep an eye on your delicious bacon while it cooks**
Teresa Kittrell, Bolivar, MO
Stephanie, Pleasanton, KS