This dry-cured, hickory-smoked bacon is so delicious, it should be outlawed. We take our classic hickory-smoked bacon and hand rub it with savory, tasty herbs! With flavors like rosemary, tarragon, and thyme, this bacon is a great addition to any savory dinner dish or makes for a great accompaniment at breakfast time alongside scrambled eggs or in a breakfast quiche. Add it to vegetable, potato, chicken, pork and steak recipes and boost the flavor from ordinary to extraordinary! Because as you know, bacon makes everything better. And this bacon is the best! The top-secret recipe is known only by Smokey, but he's not talkin'. One 14 oz. package included.
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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.