Would you like to slice your own bacon OR braise your own pork belly?
Look no further than our Dry Cured Country Slab Bacon! Our Applewood Smoked Dry Cured Country Bacon slabs start from the most select pork belly before being cured with our simple mix of high quality cure ingredients.
It's then slow smoked over real natural applewood chips before being portioned into slabs & expertly packaged to be shipped to your door. As a reminder, our dry cured process means that we do not add any water during the cure process.
This means, an easier slab to handle when slicing and no water to cook out, leaving more bacon for eating! We believe the result is a sweet & smoky flavor profile combined with a traditional cut that guarantees a gourmet food eating experience.
Arrange slices in a cold skillet. Cook slowly over low heat. Turn bacon while frying until crisp and golden brown. Remove slices and drain onto a paper towel.
How to Microwave Bacon:
Place bacon strips between paper towels. Cook 4 slices on a high setting for 3 minutes. Then cook at 30 seconds intervals until desired crispness.
Microwave temperatures and personal preferences vary.
How To Broil Bacon:
Place strips of bacon on rack in the preheated broiler, three to five inches from heat. Turn slices once. Broil to desired crispness.
How to Grill Bacon Steak:
Heat gas or light charcoal grill. Bacon cooks best using indirect heat to reduce charring. Use a 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.
How to Oven Bake Bacon Steak:
Preheat oven to 375° F. Place bacon in a single layer in a shallow pan (foil lined for easy clean up). Place on middle rack and cook for approximately 10-15 minutes until desired crispness. Drain on paper towels.