Looking to add a little taste of New Orleans to your bacon? This Blackened Louisiana Bacon is the perfect amount of spice cured with salt, sugar, paprika, garlic, onion, black pepper, white pepper, cayenne pepper, oregano, and thyme. It seduces your taste buds with just the right amount of the South and still delivers that delectable gourmet bacon taste. For southern pork perfection, the Voodoo Swine Louisiana Blackened will have your taste buds thinking, "Do that voodoo that you do so well!"
*16 ounces per package
Availability:Usually ships the same business day
Ingredients: Cured with water,salt, sugar, paprika, garlic, onion, black pepper, white pepper, and cayenne pepper, oregano, thyme, and sodium nitrate.
Upon arrival put this bacon in the fridge or the freezer to keep it fresh longer.
This product does not use any gluten, monosodium glutamate, or any of the allergens: soy, wheat, fish, shellfish, peanuts, tree nuts, egg, or milk in any of our Smoked Bacon products. There are also no known allergens in the processing facility except gluten, which is used in one sausage product.
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.
Dawn H., Thousand Oaks, CA