Beeler's Hickory Smoked Bacon

Beeler's Hickory Smoked Bacon
Beeler's Hickory Smoked Bacon - Click to Enlarge

Thick Sliced Hickory Smoked Bacon.

$13.95
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Product Description

Beelers Bacon is THICK SLICED and hickory smoked! No Nitrates or preservatives added! You will love the pork flavor and the thickness of the slices!
*16 ounces
Availability:Usually ships the same business day

Nutritional Information

This bacon is Casein & Gluten Free!
This bacon has no Artificial ingredients and only minimally Processed. Prok** is from hogs raised without antibiotics or growth Promotants, and are vegetarian fed.



** Put this bacon in the Fridge upon arrival for freshest quality or Freezer to keep it around longer **

Cooking Instructions

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.

Reviews

Customer Reviews
 
Overall Rating:5
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Jean | DelightfulRepast.com, USA
 
Rating:5
I buy Beeler's thick cut hickory smoked uncured bacon because it is from humanely raised, vegetarian fed, antibiotic-free animals and has no nitrates, preservatives or artificial ingredients AND because it tastes so good. I'm trying a different cooking method right now and will likely blog about it if it turns out well.