Here are the steps I used to make this for Cyndi Curne, a member of Just A Pinch from my hometown. This is the bacon I bought in Arkansas on my last trip to C Briana is my daughter. I cooked the bacon in the oven, so the rind is still on it. I bought it @ C & B Market in Wabbaseka, Arkansas.
Arkansas is known for its high-quality cured and smoked bacons. You’re in for a real treat if you’ve never tried real Arkansas bacon before! This thick-cut, smoky bacon has a unique flavor and texture that makes it stand out from mass-produced bacon you can buy at the store.
In this guide, I’ll walk you through everything you need to know to cook perfect Arkansas bacon at home, including different cooking methods, tips for maximizing flavor, and some of my favorite recipe ideas. Let’s get cooking!
What Makes Arkansas Bacon Special
Arkansas bacon gets its distinctive characteristics from the way it’s processed
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It’s dry cured instead of wet cured or injected with brine like most commercial bacon. Dry curing concentrates flavor as the pork shoulders are rubbed with a mixture of salt, sugars, and spices.
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It’s smoked over natural hardwoods like hickory or applewood. This imparts a rich, smoky flavor you won’t find in liquid-smoked bacon
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It’s sliced extra thick, usually 1/4 inch or more. The thicker cut means you get more meaty bacon flavor in each slice.
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It has a high ratio of meat to fat. Arkansas bacon comes from the pork shoulder as opposed to the belly. This gives it a leaner, meatier texture.
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It’s minimally processed without artificial ingredients. You won’t find fillers, flavorings or preservatives.
When cooked properly, the result is bacon that’s both deliciously smoky and richly flavored from the dry rub cure. Let’s look at the best cooking methods to achieve crispy, mouthwatering Arkansas bacon.
Oven-Baked Arkansas Bacon
One of the easiest ways to cook Arkansas bacon is in the oven. Baking allows you to cook large batches evenly without having to watch the stove. Here’s how:
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Preheat your oven to 400°F. Line a large rimmed baking sheet with foil or parchment. The lining makes cleanup easy.
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Arrange the bacon slices in a single layer on the sheet, making sure they don’t overlap.
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Place the baking sheet on the center oven rack and bake for 15-20 minutes. Midway through, flip each slice over.
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Keep an eye on it, as oven temperatures vary. The bacon should release some grease and become evenly browned.
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Remove it once it’s as crispy as you like and drain on paper towels.
The bonus of oven-baked bacon is you get to keep all the rendered fat for cooking later!
Pan-Fried Crispy Bacon
For an extra-crispy texture, try frying your bacon in a skillet:
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Use a heavy skillet, ideally cast iron or carbon steel. Heat over medium-low.
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Add just enough slices to fit without crowding, making sure they don’t overlap.
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Fry for 2-3 minutes until the fat starts to render out, then flip and fry the other side.
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Continue flipping every minute or so until the bacon reaches your desired level of crispness.
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Drain on paper towels and keep warm while you fry the remaining slices.
Pan-frying requires more attention than baking, but worth it for ultra-crispy bacon. Pour the rendered fat into a heatproof jar for later use.
Grilled Bacon For Smoky Flavor
During the warmer months, try firing up the grill for deliciously smoky outdoor bacon:
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Heat your charcoal or gas grill on medium-high heat. Use a grill basket if you have one.
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Add the bacon and grill for about 5 minutes on the first side. Keep an eye on flare-ups.
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Flip over and grill for another 2-3 minutes until crispy.
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Transfer to a platter and let rest for a minute before serving.
The smoky grill flavor adds even more depth and is perfect for BLTs, burgers and hot dogs.
Microwave Bacon For Fast Cooking
If you’re in a real hurry, the microwave can cook bacon decently:
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Layer the slices between paper towels on a microwave-safe plate.
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Microwave on HIGH in 1 minute intervals until it reaches your desired crispness, up to about 5 minutes total.
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Drain on fresh paper towels.
While the microwave won’t give you crispy restaurant-style bacon, it’s great for quick weekmorning breakfasts.
Tips For Perfect Arkansas Bacon Every Time
Follow these tips for the very best results:
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Use a thermometer and cook to an internal temperature of 145°F. This prevents undercooking.
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Let it rest for a minute or two after cooking to allow the fat to re-absorb for maximum crispness.
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Add spices and seasonings like cracked pepper, chili powder, brown sugar or maple syrup to boost flavor. Apply a coating or dry rub before cooking.
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Chill unused bacon well wrapped in the fridge for up to 1 week or freeze for 1-2 months.
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Save the rendered bacon fat! It adds incredible flavor when used for sautéing or roasting vegetables.
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Cook a big batch on the weekend so you have pre-made bacon for easy weekday breakfast sandwiches.
Incorporating Arkansas Bacon Into Recipes
The smoky, savory flavor of Arkansas bacon makes it a perfect addition to all sorts of dishes:
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Pasta carbonara – Diced bacon, peas and Parmesan make the ultimate rich pasta dish. Fry the bacon first, then toss everything with hot pasta.
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Salads – Top your favorite greens with crumbled bacon and blue cheese for a hearty, satisfying salad.
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Burgers or hot dogs – A few slices of grilled or pan-fried bacon complement beefy entrees flawlessly.
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Brussels sprouts – Roast halved Brussels sprouts with chopped bacon for caramelized, crispy edges.
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Quiche or frittata – Sauteed onions, bacon and Swiss make a hearty filling for eggs.
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Chicken sandwiches – Bacon adds crunch and flavor contrast to fried chicken sandwiches.
Don’t limit yourself to breakfast! Arkansas bacon excels when incorporated into all types of savory dishes.
Discovering Your New Favorite Bacon
Ingredients For arkansas country rind on slab bacon
- 7-8 slice rind on slab bacon, sliced thick
How To Make arkansas country rind on slab bacon
- 1 Preheat oven to 400 degrees F. If you have one, you can use a wire rack for baking. Place the rack inside of a long pan. I didnt use one this time. When I visit Wabbaseka, I always bring back some of this delicious bacon in a cooler. I get it at the C I brought some of her thick-sliced Holly Bologna with me this time, too. It makes me think of my childhood. It too was very good. I buy a lot to freeze, and I don’t eat much of it.
- 2. Lay one slice of bacon at a time on a long, shallow pan. Once oven reaches 400 degrees F. add the pan to the oven.
- 3: Cook for 15 to 20 minutes, or until bacon is crispy. Check after 10 minutes. Since oven temperatures vary, please check ahead of time to make sure it won’t burn. Bacon should look like this. Remove and place slices on a paper towel to drain.
- 4. I’m sure you’ll agree that this bacon is one of the tastiest ones out there if you ever get the chance to try it. The rind is something that I don’t eat, but other people in my family do. I JUST LIKE THE BACON. This picture shows all the foods we made for brunch.
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .
Arkansas bacon
What is the best way to cook bacon?
The perfect way to cook bacon depends on who you’re serving. Food Network offers three methods (skillet, oven and microwave) to get it right every time.
Can one eat bacon with diverticulosis?
You can eat bacon with diverticulosis, but it is not the most recommended. In a person with diverticulosis, it is recommended to consume foods with soluble fiber such as vegetables, fruits, whole grains, and legumes.
How long do you cook a lot of bacon?
It’s the perfect way to cook a lot of bacon all at once — enough for a crowd! Learn what pan to use, how long to cook it, and more, plus a tip for extra-crispy bacon. Always cook bacon on foil or parchment paper at 400°F. Cook regular sliced bacon for 14 minutes; thick-cut bacon for 18 minutes.
How do you cook bacon if it’s too hot?
Go Low and Slow: Since bacon is such a thin piece of meat, cooking it in too hot temperatures will cause the outside to burn while the inside remains flabby, soggy, or underdone. Maintaining a low and slow cooking approach is the best way to produce fully crisped bacon.