Hickory Smoked Bacon - Choose Your Own 1 lb.

• BBQ ships frozen with ice packs, may thaw in transit.
• Upon arrival, place all meat in the freezer if not enjoying within 1 day.
• Meat may be stored in the freezer for up to 1 year.
• Once opened, store BBQ in refrigerator for up to 1 week in an air-tight container.

To Serve

Make sure meat is fully defrosted before cooking. Cooking while partially frozen will result in longer cook times and may reduce meat quality.

Smoked Bacon: Skillet (Traditional Method)

• Preheat a large skillet over medium heat.
• Place bacon slices in a single layer, ensuring they don’t overlap.
• Cook for 8-12 minutes, turning occasionally, until your desired crispness is reached. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Drain on paper towels before serving.
• Tip: For peppered bacon, cooking over medium heat allows the pepper crust to caramelize without burning.

Smoked Bacon: Oven Method (Best for Even Cooking & Larger Batches)

• Preheat oven to 400°F.
• Line a baking sheet with foil or parchment paper for easy cleanup.
• Arrange bacon in a single layer on a wire rack set over the baking sheet or directly on the foil.
• Bake for 15-20 minutes, rotating the pan halfway through for even cooking. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Remove when crisp and golden, and let rest for 2-3 minutes before serving.
• Note: For extra-crispy bacon, leave in for an additional 1–2 minutes while keeping a close eye.

Smoked Bacon: Oven Method (No Rack Version)

• Follow steps 1–3 above, laying bacon directly on foil or parchment.
• Bake for 15-20 minutes, flipping once halfway through. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Drain on paper towels before serving.

Smoked Bacon: Air Fryer Method (Quick & Convenient)

• Preheat air fryer to 375°F.
• Place bacon in a single layer, cutting slices in half if needed to fit.
• Cook for 8-10 minutes, checking at the 6-minute mark for desired crispness. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Drain on paper towels before serving.
• Caution: Air fryers cook fast—watch closely to prevent over-crisping.

Smoked Bacon: Microwave (Fastest Method)

• Place 2-4 slices between layers of paper towels on a microwave-safe plate.
• Microwave on high for 1 minute per slice.
• Check for doneness and cook in 20-second intervals if needed. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Let sit for 30 seconds before serving.
• Note: Microwaving results in less even texture compared to skillet or oven methods.