Cherrywood Smoked Slab Bacon

Dry Aged Cherrywood Smoked Bacon, Half Slab

Product Number

Available Sizes

#037115

Half Slab

Gluteen Free

If you’re looking for a great-tasting, versatile product to fit all of your bacon needs, you’ve found it. Naturally smoked over the glowing embers of real cherrywood, our uncooked bacon slabs are any bacon lover’s dream come true.

Made from high-quality, fresh—never frozen—lean pork bellies, you get better yield than other slabs on the market. Plus, they’re Certified Gluten-Free. After each slab is naturally smoked, we dry age them unlike anyone else. The process takes extra time, but the result—a purer bacon flavor—is worth it. 

Key Product Attributes
• Dry aged bacon
• Naturally cherrywood smoked
• Certified Gluten-Free
• No MSG

Nutritionals

Calories 240

Fat 24g

Saturated Fat 9g

Trans Fat 0g

Cholesterol 35mg

Sodium 500mg

Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 6g

Vitamin A 0%

Vitamin C 15%

Calcium 0%

Iron 0%

Ingredients

Cured with:
Water
Salt
Sugar
Sodium Phosphates
Sodium Ascorbate
Sodium Nitrite

Preparation

To prep a large batch of bacon before a busy service, use a conventional oven. For easy cleanup, line your sheet pan with foil.


ROASTING:

Preheat oven to 350°F.
Place slab on flat rack in roasting pan, fat side facing up. 

Heat 60–75 minutes until browned and crispy, and foam begins to appear indicating fat is rendered and internal temperature reaches 160°F. 

BAKING THICK SLICES:
Preheat oven to 350°F.
Slice slab into approximately 1-1 1/2-inch slices, lengthwise. 
Place slices on medium high flat top, searing for 1-2 minutes on each side. 
Place slices on lined baking sheet. 
Bake for 20-25 minutes until browned and crispy, and foam begins to appear indicating fat is rendered and internal temperature reaches 160°F.   

 

To cook a few slices of bacon to order, stick with a skillet. If possible, allow bacon to sit at room temperature for 15 minutes before placing into your skillet—the fat will render more quickly, preventing scorching.

BACON LARDONS:

Cut 1/2 of the bacon slab into 1-1 1/2-inch strips, set other half of slab aside for another use.
Cut strips into approximately 1-inch cubes.
Place Bacon cubes into large skillet or wok.
Cover approximately 1/3 of bacon with water.
Heat over medium high heat 20-25 minutes, stirring frequently.
Remove from heat, pour excess water and grease off of bacon cubes.
Place back over medium high heat, stirring constantly, cooking until browned and crisp.

 

To prep a steady stream of bacon during peak times (hello, brunch service), keep the flat top stocked.

Cook on medium heat (350°F). Heat 5–7 minutes turning halfway through cook time.


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