This peppered bacon is my own secret recipe. As owner of the Bacon Freak "Bacon is Meat Candy™" Bacon Club, I often use time-honored formulas to make our bacon. But sometimes, I can experiment and just do what I want. This bacon is the result of my passion for pepper! This bacon is sugar-cured and smoked with a real hickory wood. We then dry cure the bacon so that it won't shrink during cooking. We also hand rub our bacon with coarse black pepper to give it that unique taste. This bacon is the perfect choice to spice up your cooking and baking.
*14 oz. per package
Availability:Usually ships the same business day
||Cured with: Salt, Sugar, Brown Sugar, pepper, and Sodium Nitrite.
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.
Bob Tracy, Lawrenceville, Il.
Belinda, Ponte Vedra Beach, FL