| | Hi Food Lover, Know what's the 2nd most popular item ofour Spring Sale?
Bacon. Specifically Nueske's Applewood Smoked Bacon, but pretty much all the bacons on sale. I wanted to share my bacon cooking methods so you can best utilize this porcine prize.
1-2 People, Sauté Pan
When I was a single man, this was my method. Fast, flavorful, moderate clean up. Use low-moderate heat (low and slow is best) and flip the bacon frequently to keep it from curling up. This method demands your attention, but since you're probably frying an egg on the next burner over, it's fine.
3+ People, Oven
This is how we do it in the restaurant world. You can make a lot of bacon all at once without any flipping and they all come out straight as an arrow. - Heat your oven to 425º
- Line a sheet pan with parchment paper and lay the strips of bacon on top
- Put it in the oven, check it 10 minutes later. Not crisp? Cook a few minutes more
- Remove from the oven, stack the bacon a plate, watch it disappear
I love the oven method because I can do all the other breakfast chores without having to hover over the stove flipping strips. | Was $18, Now $12
4 or more, $9 each
ships for flat rate Most bacon is made from the belly of the pig. This one is made from the jowl, or cheek. Its texture is delicate, its aroma almost floral. The jowl is pretty fatty, and it tastes a little richer than regular bacon.
It might not be for everybody, but if you're looking for a unique, delicious new way to eat bacon, you're in luck. It's a killer addition to a Sunday brunch spread. It makes for a top-shelf BLT. It's familiar, yet a bit different. And it's on sale. | | 
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