Applewood Smoked Roasted Slab Bacon 12-14 lbs. (3 per case)
- Case of 3, 12-14 lbs. average weight each
- Made from premium, hand-trimmed bellies
- The Nueske family's Old World recipe, handed down for more than three generations
- Slowly smoked over glowing embers of applewood logs for signature Nueske's flavor in a process that takes up to 24 hours.
- Delivers maximum yield due to time-tested slow-smoking process
- Slab allows for flexibility in slicing and dicing in a foodservice kitchen or deli case
- Four-time winner of Specialty Food Association’s prestigious Gold sofi™ Award for superior taste and quality
Item Number: 2133
Product Weight: 12-14 lbs. Av. Wt.
Packaging: Vacuum Packaged
Case Pack: 3
Case Weight: 39 lbs. Av. Wt.
Case Size: 27 1/8" x 14 3/8" x 8 1/8", 1.48 Cubic Ft.
Cases per Pallet: 6 cs/row, 24 cs/pallet
Shelf Life: Refrigerated 90 Days/Frozen 365 Days
GTIN Number: 90024211213304
FRYING:
For best results, place bacon slices in an unheated skillet. Cook over medium-low heat, turning frequently until desired doneness is attained. You'll notice higher yield (less shrinkage) than with other brands. Remove bacon from pan, drain on paper towels, and serve.
OVEN BAKING:
Preheat oven to 350°F. Place bacon slices close together, but not overlapping, on a rimmed baking sheet. The baking sheet MUST be rimmed to prevent grease from dripping onto your oven's heating elements. Bake for twenty minutes or until desired doneness is achieved. There is no need to turn bacon during oven baking. For easy cleanup, place a sheet of parchment paper on the rimmed baking sheet before laying out the bacon slices and baking.
GRILLING:
Preheat grill to medium heat. Place thick-sliced bacon strips on the grill. Cook bacon 3-8 minutes or until browned as desired, turning bacon several times during cooking. Close grill lid while cooking for best results.
PORK CURED WITH: Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite.