Boss Hog No Nitrite Pepper Country Bacon

Boss Hog No Nitrite Pepper Country Bacon
Boss Hog No Nitrite Pepper Country Bacon - Click to EnlargeBoss Hog No Nitrite Pepper Country Bacon - Click to EnlargeBoss Hog No Nitrite Pepper Country Bacon - Click to Enlarge
$19.95, 2 for $32.96
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Product Description

Boss Hog Bacon is sugar cured, hickory smoked and coated with pepper. Our dry cured bacon will not shrink like packing house bacon because water isn't added nor used in the curing process. We use a time-honored secret formula and you can certainly tell the difference in taste. It's a peppery version of our hickory smoked bacon. The pairing of the hand rubbed peppers with the sweet and savory pork, makes this truly a delicious meat candy. Get a 14 ounce package of this delicious bacon to get your taste of pepper.
Availability:Usually ships the same business day

Nutritional Information

 Cured with: Salt and Sugar. Coated with Pepper.

Gluten Free.
This bacon is dry cured and will stay fresh up to 6 months in your pantry. Put this bacon in the fridge or the freezer to keep it fresh 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.

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