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Bacon 101

Bacon 101

Now that you’ve brought home the bacon, put it to good use.

Is there any better sound (or smell) to wake up to than the crackling goodness of bacon? We don’t think so. People adore these strips so much that they add them to absolutely everything—burgers, mac and cheese, chocolate. You name it, someone has tried it!

Here at Alewel’s, we like to wrap our beef fillets and stuffed chicken breasts in bacon to add that extra dose of flavor. We also love to pile up our Cajun or Jalapeno bacon for delicious BLTs. Most bacon is cured, but the difference in Alewel’s bacon lies in how we cure our product. Our regular process does use water to cure, but when the bacon comes out of the smokehouse it’s back to it’s beginning weight, which means it’s not a water-added product like some bacon.

So let’s look at how to prepare and store these tasty strips!

How to prepare

Pan Frying:

  • Put cold bacon in a cold pan, then turn on low-medium heat to cook slowly.
  • You’ll want to turn the bacon often as this will reduce shrinking.
  • Tip: Prick with a fork to alleviate curling problems.



  • Special cookers are not necessary. You can place the strips on a plate with a paper towel on the bottom, in between layers, and on top.
  • Cook on high for 5 minutes for 6 slices. Add 1-minute intervals for crispier bacon.
  • Remember food continues to cook after the timer goes off, so let it rest for 3 to 5 minutes.



  • 70 percent of bacon sold in the U.S. is pre-cooked.
  • Try putting the strips on a baking sheet in an oven at 400 degrees for 10 to 15 minutes
  • We do not recommend broiling, it can splatter and make a mess.


What causes splattering?
Bacon that contains high amounts of water, which is used for curing, can splatter. This happens when you cook the bacon too fast and use a high heat. Avoid this by cooking on a lower heat for a longer time. Be patient with your bacon.

Storage Tips:

Cured bacon is not cooked, but will keep for 2 to 3 weeks in the refrigerator. If you freeze, it will last only 3 months because the salt in the cure doesn’t allow the bacon to freeze solid like fresh meats. When reheating bacon, be sure not to overcook because it will crisp up.

Bacon Per Pound
So you know how much bacon you’re going to get. A pound of bacon can result in different amounts based on how thick the slices are. Here’s our guide:

Thin-sliced bacon is approximately 20 to 23 slices per pound.
Medium-sliced bacon is approximately 16 to 18 slices per pound.
Thick-sliced bacon is approximately 12 to 14 slices per pound.

If you want to get creative with how you use your bacon, check out these 50 ideas for using bacon.  A bacon martini, why not? There really is no wrong way to enjoy these delicious strips.