Pork 120%*, Salt, Black Treacle, Muscovado Light Brown Sugar, Sodium Nitrite, Antioxidant E301. Allergens in Bold

*Note: Pork declared as 120% as it is the pre cured meat weight

How to Cook Dry Cure Bacon: Grill, Fry, or BBQ

Dry cure bacon has a deeper, richer flavor compared to wet-cured varieties. The key to cooking it is to bring out its natural smokiness and ensure the perfect balance of crispiness and chew. Here’s a guide to preparing dry cure bacon using three popular methods: grilling, frying, or on the BBQ.

1. On the Grill

Grilling is a great way to cook dry cure bacon, giving it a smoky, slightly crispy texture.

Steps:

1. Preheat the Grill: Set your grill to medium heat (around 180°C).
2. Prepare the Bacon: Lay the bacon strips on a foil-lined grill tray or directly on the grill bars.
3. Cooking: Cook for 4–5 minutes on each side, depending on the thickness, turning once.
4. Check Doneness: The bacon should be golden brown and slightly crispy on the edges.

Tips:

• For extra flavor, brush the bacon with a light glaze of maple syrup or honey before grilling.
• Use a grill tray to catch any fat drips and avoid flare-ups.

2. Fried in a Pan

Frying dry cure bacon is quick and enhances its savory, smoky flavor while keeping it juicy.

Steps:

1. Choose the Right Pan: Use a non-stick or cast-iron frying pan.
2. Add Fat (Optional): Heat the pan over medium heat. If your bacon is lean, add a small amount of butter or oil. For fattier cuts, no additional fat is needed.
3. Cook Gently: Lay the bacon strips in the pan and fry for 2–4 minutes on each side, depending on how crispy you like it.
4. Drain and Serve: Once cooked, place the bacon on a paper towel to absorb excess fat.

Tips:

• For evenly crispy bacon, press it down gently with a spatula as it cooks.
• Add a sprig of rosemary or thyme to the pan for a subtle herb-infused flavor.

3. On the BBQ

Cooking dry cure bacon on a BBQ adds an irresistible charred, smoky flavor.

Steps:

1. Prepare the BBQ: Preheat to medium-high heat and oil the grates to prevent sticking.
2. Lay Out the Bacon: Place the strips directly on the grates or on a perforated BBQ tray.
3. Cook Quickly: Grill for 2–3 minutes per side, keeping an eye out to avoid overcooking.
4. Serve Immediately: Remove the bacon as soon as it’s done to your liking to prevent it from drying out.

Tips:

• Use indirect heat for thicker slices to ensure even cooking.
• Pair BBQ bacon with grilled tomatoes or eggs for a smoky breakfast twist.

Key Notes for All Methods:

• Dry cure bacon cooks faster than regular bacon due to its lower moisture content, so keep a close eye to avoid burning.
• Always start with room-temperature bacon for even cooking.
• Serve with crusty bread, poached eggs, or fresh salad for a perfect accompaniment.

Cooking dry cure bacon is simple, but the results are always stunning. Enjoy the rich, authentic flavor with every bite!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days