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

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

Directions for use: Directions: 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 a 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 Instructions (Cook Bacon Slices to 165 degrees F Internally): Skillet: Place separated slices in a cold frying pan. Cook slowly over 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 a paper towel. Bake: Preheat oven to 400 degrees F. Lay separated slices 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 a glass baking dish or on a microwaveable 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 a minimum amount of time, check often, and cook to the crispness you prefer. Broil: Preheat broiler to 400 degrees F. Place separated slices on a broiler pan rack. Cook bacon about 4 inches below heat, turning only once. Remove when bacon is cooked to desired crispness. Keep refrigerated. Storage recommendation: Keep refrigerated.

Directions for use: Directions: 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 a 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 Instructions (Cook Bacon Slices to 165 degrees F Internally): Skillet: Place separated slices in a cold frying pan. Cook slowly over 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 a paper towel. Bake: Preheat oven to 400 degrees F. Lay separated slices 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 a glass baking dish or on a microwaveable 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 a minimum amount of time, check often, and cook to the crispness you prefer. Broil: Preheat broiler to 400 degrees F. Place separated slices on a broiler pan rack. Cook bacon about 4 inches below heat, turning only once. Remove when bacon is cooked to desired crispness. Keep refrigerated. Storage recommendation: Keep refrigerated.