This sun-dried tomato bacon is my secret recipe. As owner of the Bacon Freak "Bacon is Meat Candy™" Club, I can use time-honored formulas to make our bacon or sometimes I experiment and do what I want. This bacon was a vision of mine after the tomato salmonella scare of 2008. I thought, why can't I make a BLT without the Tomato? So I developed the perfect recipe just for that. This uniquely sweet, tomato-flavored bacon is a delicious addition to BLT's, omelets, salads, wraps, chicken, or burgers. This bacon is smoked with real hickory wood and is perfect for any recipe calling for bacon!
*14 oz. per package
Availability:Usually ships the same business day
||Cured with: Salt, Sugar, Sodium Nitrite, and Tomato.
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.
ken B, San Rafael California
Deb Lowther, San Francisco, CA