This hickory-smoked, dry-cured bacon is so good, it should be outlawed. This bacon is slow-smoked with real Applewood to give it a subtle sweet flavor on the tongue and a mildly smoky taste. We set out to make the perfect bacon and we believe this bacon is "arresting" enough to be it! It has an incredible balance of delicious pork flavors. Nothing beats waking up to the smell of bacon frying in a skillet. You'll never want to miss breakfast again. Only Smokey knows this secret recipe, but he isn't talkin'.
*14 ounces per package
Availability:Usually ships the same business day
||Cured with: Salt, Sugar, 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.
Larry Urman, Monticello KY
Belinda, Ponte Vedra Beach, FL