Cracked pepper and garlic. Sounds delicious, doesn't it. Of course it does! This bacon was approved by the Big Pig himself, and Big Daddy likes his bacon smoky and full of captivating flavor. When you combine the robust flavors of garlic and pepper with thick, flavorful strips of meaty pork belly, you get a bacon so alluring that even Big Daddy can't resist its lure. *16 ounces per package.
Availability:Usually ships the same business day
Cured with: Water, Salt, Sugar, Black Pepper, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite.
Upon arrival 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.
Tiffany, Broken Arrow, Ok