Bar S Thick Sliced Bacon

There’s no such thing as too much of a good thing — when it comes to bacon, that is. Add some extra magic to your meals and satisfy even the heartiest appetites at your table with the hickory-smoked goodness of our classic thick-cut bacon, generously sliced so there’s even more to love.

Keep refrigerated. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking Suggestions (cook sliced bacon to 165 degrees F). Skillet: Place separated slices in a cold frying pan. Cook slowly over a moderately low heat, turning slices occasionally. Allow 6 to 8 minutes cooking time. Pour off grease as it accumulates. When bacon is crisp, remove from pan and drain on paper towel. Bake - Preheat oven to 400 degrees F. Lay separated sliced on a rack in a shallow baking pan. Bake for 10 to 15 minutes until bacon is crisp. No turning is necessary. Microwave - Place separated slices on a double layer of paper towels in glass baking dish or on a microwave bacon dish. Cook on high for approximately 1 minute per slice. Cooking times may vary according to individual ovens. It is best to begin with the minimum amount of time, check often, and cook to the doneness you prefer. Broil - Preheat broiler to 400 degrees F. Place separated slices on broiler pan rack. Cook bacon about 4 inches below heat, turning only once. Remove when bacon is cooked to desired crispness.

Ingredients Cured with: Water, Salt, Sugar, Smoke Flavor, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite.