Our dry cured bacon starts with the most select slabs of bacon. We first rub our sugar cure recipe on to the slabs, and then smoke the slabs slowly using hickory smoke.
Preparation Instructions
To pan fry:
Arrange slices in cold skillet. Cook slowly over low heat. Turn bacon while frying
until crisp and golden brown. Remove slices and drain onto a paper towel.
To Microwave:
Place bacon strips between paper towels. Cook 4 slices on high setting for 3
minutes. Then cook at 30 seconds intervals until desired crispness. Microwave
temperatures and personal preferences vary.
To Broil:
Place strips of bacon on rack in
preheated broiler, three to five inches
from heat. Turn slices once. Broil to
desired crispness.
To Grill Bacon Steak:
Heat gas or light charcoal grill. Bacon
cooks best using indirect heat to reduce
charring. Use spray bottle with water
to reduce flare-ups. Place bacon
perpendicular to cooking grates. Do
not leave bacon unattended. Turn
frequently and cook to desired crispness. Cooking time is approximately 20
minutes, but varies greatly due to heat variances. Drain on paper towels.
To Oven Bake Bacon Steak:
Preheat oven to 375° F. Place bacon in single layer in a shallow pan (foil line for
easy clean up). Place on middle rack and cook for approximately 10-15 minutes
until desired crispness. Drain on paper towels.
Nutritional Information
| Weight | 15 lbs |
|---|---|
| Dimensions | 18 × 14 × 12 in |
