Scott's Bacon - Country Bacon

Scott's Bacon - Country Bacon
$14.99
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Product Description

Leslie and June Scott make some great bacon. This is serious country bacon; cured and smoked so well that you can actually smell it through the plastic wrapping. It's smoked and cured like they did back when people didn't have refrigeration. Scott's Country Bacon is smoked over hickory for a pleasant, smoky flavor. Makes the best BLT's!

Because this is a dry-cured bacon, most of the water has been removed. So when you cook it there is very little shrinkage. Also, Scott's uses a lot of salt in their curing process, so those that like really salty foods will love this bacon. If you're the type of person that adds a lot of salt to your food, this bacon is for you. This bacon is ideal for cooking and for adding to soups, stews, or other recipes. Only true salt fans will want to eat this by itself.

This bacon is shelf-stable and doesn't require refrigeration, but should be refrigerated upon arrival.

16 ounces.

Availability:Usually ships the same business day

Nutritional Information

Cured with: Salt, Sugar, Sodium Nitrite.

Cooking Instructions

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.

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