Our Original Hickory Smoked Dry Cured Country Bacon starts with the most select bacon slabs before they are cured with high-quality ingredients and aged for flavor in that cure.
As with all our dry-cured bacon, no water is added during the curing process. This means no water added, is no water to cook out and MORE BACON to eat! After aging and curing, it's slow-smoked over Natural HIckory wood chips.
It's then checked for quality and expertly packaged to prepare for shipment to your door. It takes us several days to make this bacon! This bacon is our traditional slice (approx. 6-8 slices per inch or 1/8") thickness. Perfect to store in the freezer - so stock up today!
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.