Leslie and June Scott make some great bacon. This is serious country bacon; cured and smoked so that you can actually smell it through the plastic wrapping.
This bacon is actually all shelf-safe. It's smoked and cured like they did back in the day during times where people didn't have refrigeration.
It should also be noted that since this is a dry-cured bacon, which means that most, if not all, of the water has been removed. So when you cook it up there is almost no shrinkage at all. Therefore, for those that like really salty foods will love this bacon. If you're the type of person that adds a load of salt to all your meals, this bacon is for you.
For those who are salt sensitive should note that this bacon is great for cooking, adding to soups, stews, or other recipes. The saltiness of this bacon makes it so that you don't need to add any additional salt. However, it is not recommended to eat this bacon by itself. Dry-cured= salt-cured.
Availability:Usually ships the same business day
Cured with: Salt, Sugar, Sodium Nitrite.
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.