Ahh, Jamaica. Is there anything better than your white sand beaches and turquoise waters? Why yes there is, and you've found it in this bacon! Eating this bacon is like vacationing in a tropical paradise. We took the traditional Jerk seasoning found in Jamaican cuisine and added it to this yummy bacon. It's got salt, thyme, crushed red pepper, onion, cinnamon, sugar, nutmeg, and cayenne pepper. It's all in there, blended together in a harmonious mixture that is as happy as reggae music. Add it to potatoes or pasta or wrap it around that green stuff people like to call veggies. Don't worry, be happy with Montego Bay bacon!
*16 ounces per package
Availability:Usually ships the same business day
Ingredients: Cured with water, salt, dextrose, sugar, thyme, crushed red pepper, onion, cinnamon, nutmeg, cayenne pepper, and sodium nitrate.
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.