For our many customers who are gourmet restaurant chefs, bacon isn't just for breakfast anymore. Now, they serve their guests our Triple-Thick Butcher Cut Bacon as luncheon and dinner entrees, enjoyed using a knife and fork (some even call it "bacon steak").
But hey, these hefty Applewood- and Wild Cherrywood- smoked bacon slices (1/4" thick) are just as versatile and delicious at home. Thick-sliced bacon lovers can savor its unmatched flavor for breakfast....cook on the outdoor grill, right along with burgers...and enjoy one of the world's great smoked bacons in dozens of delectable ways. In 12 oz. vacuum-sealed packages.
To Store: Refrigerate immediately. Vacuum-packaged bacon will keep for 12 weeks in refrigerator, or up to 1 year in freezer. Once opened, use within 1 week.
To Fry: For best results, place bacon in unheated skillet. Cook over MEDIUM LOW heat. Turn frequently until desired crispness is attained. (You'll notice less shrinkage than with other brands.)
Oven-Baked: Preheat oven to 350° F. Place slices close together on a rimmed baking sheet (rim prevents grease from dripping on the oven’s heating element). For easiest clean up place parchment paper on sheet prior to placing bacon (make sure paper doesn’t hang over edges of baking sheet). Bake for 20 minutes or until desired doneness; no need to turn bacon during cooking. Place bacon on paper toweling to drain.
Thick-Sliced bacon requires slightly more time.