Bourbon and Bacon have become a popular pairing in the Bacon World. And so we thought, "Why not create bourbon-flavored bacon?" And so we did. We've saved you from having to make your own bourbon-infused bacon. Oh, you are most welcome, but really, there's no need to thank us! We love bourbon and bacon as much as the next guy. Or gal. Let's all rejoice in our Bourbon Bacon Freakiness with this delicious Bourbon Bacon! Add this bacon to your favorite cocktails or enjoy it all on its own. One pound of delicious bacon to top off a big night sounds like a great way to party! Let's get our bacon on! *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, Sugar, Brown Sugar, and Sodium Nitrate.
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.
ian goodson, new carlisle, oh