First street · 12 oz
First Street Hickory Smoked Bacon
What it is
This is a package of cured pork belly that has been smoked over hickory wood. The curing process uses salt and sometimes other preservatives to extend shelf life and enhance flavor. Smoking adds a distinct aroma and taste. The bacon is typically sold in thin slices, ready for cooking. It is a popular breakfast item and a versatile ingredient in many dishes.
How people cook with it
People cook with this bacon to add a savory, smoky flavor and crispy texture to meals. It is a staple in many kitchens for both simple and complex recipes.
- Breakfast side dish
- Sandwich topping
- Salad ingredient
- Flavoring for soups
To cook, place the bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until the desired level of crispness is achieved. As the fat renders, you can pour some off to prevent splattering. For a less messy method, you can bake the bacon on a rack set over a baking sheet in a preheated oven. This allows the fat to drip away. Once cooked, drain on paper towels to remove excess grease.
How it differs from similar foods
Hickory smoking imparts a specific, robust woodsy flavor that differs from other smoking woods like applewood or mesquite. The curing process can also vary, affecting the saltiness and texture. This bacon offers a classic, well-rounded smoky profile.
Who it is for
Home cooks and professional chefs use this bacon to enhance the flavor of a wide range of dishes.
How to keep the rest
After opening, store any unused bacon tightly wrapped in its original packaging or in an airtight container in the refrigerator. It should be used within a few days for optimal freshness. For longer storage, uncooked bacon can be frozen.