How to cook slab bacon?

How to slice slab bacon

Strips: Cut into thin strips

Steaks: Knife and fork thick cut strips

Lardons: Baton shaped bacon pieces

Diced Bacon: Homemade bacon bits

Cubed Bacon: Perfect for stews and burnt bacon ends

Entire Slab: Like a honey-baked ham, only better

Cutting slab bacon

Start by removing the rind of the slab with a sharp knife. Slice it as thinly as possible, cutting through the edge of the rind and pushing the blade of the knife while pulling out the ring.

Then cut the slab to your desired level of thickness and shape.

If you don’t use all of the slab in one cooking, wrap the remaining bacon with a cloth or piece of paper. We don’t recommend using plastic wrap, as this may sour the bacon. Tie it off with a string to make sure the bacon is securely wrapped, and put it in the fridge or freezer for future use.

How do you tell when the Bacon Burnt Ends are done?

Once the Bacon Burnt Ends have cooked for a few hours and that mahogany color has been reached it’s time to transfer them to a disposable aluminum pan.

Some individuals enjoy adding beer, butter, or some sort of mop sauce. I believe that nothing else needs to be added since the bacon has already been cured and smoked.

If I were to use anything, it would probably be a few pats of butter, but I’ll let you decide. The Burnt Ends should be covered and cooked until tender over indirect heat.

How do you tell when the Bacon Burnt Ends are done? My favorite tried and true method is to poke them with a toothpick or probe thermometer.

Cook the meat until it is tender if it seems anything less than buttery soft.

Like a pork shoulder, you want a temperature of around 200–205, but my preferred test is the toothpick test.

Making Slab Bacon at Home