Hickory Smoked Bacon – Choose Your Own 1 lb.

Start your day the Cooper’s way with hickory smoked bacon – thick-cut, richly flavored, and smoked low and slow for that unmistakable Texas taste. Choose between classic Original Hickory Smoked Bacon or kick it up a notch with bold Hickory Peppered Smoked Bacon.

Cooper’s first started smoking meat over an open mesquite BBQ pit in Texas’ Hill Country in 1962, and since then Cooper’s Old Time Pit Bar-B-Que has transformed from a simple dirt-floor BBQ joint into a statewide institution that’s renowned as one of America’s very best BBQ joints. Today, Cooper’s has five locations throughout Texas and now serves generations of BBQ fans from all over the world.

MORE DETAILS

This package serves 6-8 people and includes your choice of Hickory Smoked Bacon

• Each pack weighs approx. 1 lb.

INSTRUCTIONS / STORAGE

• Cooper’s Old Time Pit Bar-B-Que ships Monday-Friday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry, guys!

• BBQ ships frozen with ice packs, may thaw in transit.
• Upon arrival, place all meat in the freezer if not enjoying within 1 day.
• Meat may be stored in the freezer for up to 1 year.
• Once opened, store BBQ in refrigerator for up to 1 week in an air-tight container.

To Serve

Make sure meat is fully defrosted before cooking. Cooking while partially frozen will result in longer cook times and may reduce meat quality.

Smoked Bacon: Skillet (Traditional Method)

• Preheat a large skillet over medium heat.
• Place bacon slices in a single layer, ensuring they don’t overlap.
• Cook for 8-12 minutes, turning occasionally, until your desired crispness is reached. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Drain on paper towels before serving.
• Tip: For peppered bacon, cooking over medium heat allows the pepper crust to caramelize without burning.

Smoked Bacon: Oven Method (Best for Even Cooking & Larger Batches)

• Preheat oven to 400°F.
• Line a baking sheet with foil or parchment paper for easy cleanup.
• Arrange bacon in a single layer on a wire rack set over the baking sheet or directly on the foil.
• Bake for 15-20 minutes, rotating the pan halfway through for even cooking. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Remove when crisp and golden, and let rest for 2-3 minutes before serving.
• Note: For extra-crispy bacon, leave in for an additional 1-2 minutes while keeping a close eye.

Smoked Bacon: Oven Method (No Rack Version)

• Follow steps 1-3 above, laying bacon directly on foil or parchment.
• Bake for 15-20 minutes, flipping once halfway through. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Drain on paper towels before serving.

Smoked Bacon: Air Fryer Method (Quick & Convenient)

• Preheat air fryer to 375°F.
• Place bacon in a single layer, cutting slices in half if needed to fit.
• Cook for 8-10 minutes, checking at the 6-minute mark for desired crispness. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Drain on paper towels before serving.
• Caution: Air fryers cook fast-watch closely to prevent over-crisping.

Smoked Bacon: Microwave (Fastest Method)

• Place 2-4 slices between layers of paper towels on a microwave-safe plate.
• Microwave on high for 1 minute per slice.
• Check for doneness and cook in 20-second intervals if needed. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Let sit for 30 seconds before serving.
• Note: Microwaving results in less even texture compared to skillet or oven methods.

Ingredients

• Hickory Smoked Bacon – Water, Brown Sugar, Sodium Phosphate, Sodium Erythorbate, Flavorings, Sodium Nitrite
• Hickory Peppered Smoked Bacon – Water, Black Pepper, Brown Sugar, Sodium Phosphate, Sodium Erythorbate, Flavorings, Sodium Nitrite