Our vanilla bourbon bacon brings you a little bit of Kentucky spirit. With this bacon you get a hint of Kentucky Bourbon and a dash of vanilla flavor to give it an exceptional, country flavor you won't find anywhere else. The vanilla perfectly complements the hickory smoke and gives it a hint of sweetness. You can be sure that this bourbon bacon will go down smooth! It's delicious on its own, served with pancakes and French toast, or as an addition to traditional dessert recipes. Or, add a strip as a garnish to your Bourbon on-the-rocks. There's no end to the many uses of this versatile bacon. 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: Salt, White Sugar, Brown Sugar, Sodium Nitrite. Coated With: Brown Sugar, Natural, and Artificial Flavors
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.
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**
Margaret and Harry Robinson, Pebble Beach, CA
Matthew L., Long Branch, NJ