Gourmet chefs can’t get enough of this versatile super-thick “bacon steak.”
We’ve learned many top chefs insist Nueske’s Triple-Thick Butcher Cut bacon is the secret ingredient in a variety of their lunch and dinner entrees (and of course, breakfast.) Some even refer to it as “bacon steak” and serve it with a fork and knife. But chefs aren’t the only ones enjoying our hefty Applewood and Wild Cherrywood smoked uncured bacon slices (1/4" average thickness). Families across the country are ordering packages to enjoy in many delicious ways.
Sliced thick in 12 oz. convenient vacuum-sealed packages
To Store: Refrigerate immediately.
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 rimmed baking sheet (rim prevents grease from dripping on oven's heating elements). For easiest cleanup, place parchment paper on sheet prior to placing bacon (make sure paper doesn't hang over edges of baking sheet). Bake 20 minutes or until desired crispness. There is no need to turn bacon during cooking. Place bacon on paper toweling to drain.
Triple Thick-Sliced bacon requires slightly more time.