ARKANSAS COUNTRY RIND ON SLAB BACON
I AM POSTING INSTRUCTIONS for how I made this for my home town girl Cyndi Curne who is a Just A Pinch Member here. This is the Bacon I bought in Arkansas on my last visit at C & B Market, & it is far superior in flavor to other bacon I have bought here where I live. My daughter Briana & I cooked Brunch together on Sunday, & the bacon is one of the items we made. The bacon has the rind on it, I cooked it in the oven, & it did not shrink, & my husband who prefers sausage to bacon was very impressed with the quality & flavor of this bacon. I bought it @ C & B Market in Wabbaseka, Arkansas.
Provided by Rose Mary Mogan @cookinginillinois
Categories Pork
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F. You can use a wire baking rack if you have one. Place the rack inside of a long pan. I didn't use one this time. I never go to Wabbaseka without bringing some of this great flavorful bacon back with me in a cooler, that I get at the C & B Market. This time I also brought back some of her Thick sliced Holly Bologna, that reminds me of my childhood. It too was very good. I buy enough to store in the freezer, and eat it sparingly.
- Place each slice of bacon on a long shallow pan, in a single layer. Once oven reaches 400 degrees F. add the pan to the oven.
- Cook for about 15 to 20 minutes until bacon becomes crisp. Check after 10 minutes. Ovens vary in temperature so please check in advance to make sure it doesn't burn. Bacon should look like this. Remove and place slices on a paper towel to drain.
- I am sure if you ever get to try this bacon you will agree that is one of the most flavorful bacons around. I confess I do not eat the rind, but other members of my family enjoy the rind too. I JUST LIKE THE BACON. This is a collage of all the foods we made for the brunch.
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