Burgers Smokehouse
Burgers Smokehouse Peppered Hickory Bacon
What it is
This is a package of cured pork belly, seasoned with black pepper and smoked over hickory wood. The curing process involves salt and sometimes sugar, which helps preserve the meat and develop its characteristic flavor and texture. The pepper adds a subtle spice, while the hickory smoke imparts a deep, woody aroma that is distinct from other smoking woods. It is typically sold in pre-sliced strips, ready for cooking.
How people cook with it
Bacon is a versatile ingredient, commonly used to add a savory, smoky flavor to a wide range of dishes.
- Breakfast side dish
- Sandwich topping
- Salad enhancer
- Flavoring for soups
To cook, place the bacon strips in a cold skillet. Cook over medium heat, turning occasionally, until the desired crispness is achieved. The fat will render out as it cooks, creating a flavorful cooking medium. For a less messy option, you can bake the bacon on a rack over a baking sheet in a preheated oven. Drain the cooked bacon on paper towels to remove excess grease before serving or adding to other dishes.
How it differs from similar foods
The peppered seasoning provides a noticeable peppery bite that complements the smoky hickory flavor. This differs from plain smoked bacon, which relies solely on the smoke for its primary flavor profile. The intensity of the hickory smoke can also vary, offering a more pronounced woodsy taste.
Who it is for
Home cooks and professional chefs often choose this bacon for its robust flavor profile.
How to keep the rest
Refrigerate the unopened package. Once opened, store any remaining bacon in an airtight container or re-sealable bag in the refrigerator. It is best to use the opened package within a few days for optimal freshness and flavor.