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 incredible smoked and cured meats, especially bacon. Arkansas bacon has a distinctive smoky, savory flavor that keeps people coming back for more. If you’ve never experienced authentic Arkansas bacon before, you’re in for a treat!
Cooking Arkansas bacon so it turns out perfect can take a bit of finesse though. You want it cooked through but still tender and not burnt. With the right techniques, tools and timing, you can make this bacon at home with wonderful results.
In this guide, I’ll explain everything you need to know to cook authentic tasting Arkansas bacon from selecting the right type of bacon to frying or baking it for maximum flavor and texture Let’s get started!
What Makes Arkansas Bacon Special?
Arkansas bacon stands out for its intense smoky flavor and generous fat marbling This is thanks to old traditions of dry curing pork belly with a salt and sugar rub then cold smoking it over hickory or oak wood fires for hours,
Compared to mass produced supermarket bacon, Arkansas bacon has:
- Thicker slicing – usually 1/4 to 1/2 inches thick
- More fat streaking through the meat
- Smokier flavor that penetrates deep into the meat
- Tougher, chewier texture
- Signature rind left on
The smoky flavor really sets great Arkansas bacon apart. Locals say you can immediately tell good Arkansas bacon by the strong aroma when you open the pack.
Choosing the Right Arkansas Bacon
To get authentic Arkansas bacon flavor at home, choose a artisanal dry cured smoked slab bacon from a producer in Arkansas if you can. Look for keywords like “traditionally smoked” or “dry cured.” This gives you thick slices with rich fat marbling that fries up deliciously.
Mail order companies like Benton’s or Broadbent’s ship nationwide if you can’t find it local. Or choose an uncured smoked pork belly still with rind on.
Avoid pre-sliced skinny bacon from the supermarket. The thin slices overcook too quickly.
No matter what you pick, examine the bacon carefully before buying:
- Color – Should be deep red with visible smoke ring around edges
- Marbling – Generous fat streaking is ideal
- Aroma – Smell that smoky goodness!
- Feel – Meat should have some firmness but also feel supple
- Rind – Rind can be removed but most cook it for flavor
Proper Storage
Arkansas bacon needs more care than regular bacon because of the curing and smoking. Follow these storage tips:
- Leave original packaging on or wrap in butcher paper
- Store in coolest part of fridge 35-40°F
- Use within 1 week of opening for best quality
- Can freeze for 2-3 months wrapped in freezer paper
The smoky flavor dissipates over time so use it faster for maximum taste.
How to Cook Arkansas Bacon Perfectly
Cooking brings out the signature flavors of great Arkansas bacon. The keys are moderate heat, frequent flipping, and not overcrowding the pan.
You can pan-fry or bake it with great results. Choosing thick cut bacon makes both methods easier.
Pan Frying
Frying on the stovetop gives you sizzling hot crispy bacon fastest.
Supplies Needed:
- Cast iron or heavy skillet
- Bacon slicer or sharp knife
- Metal tongs
- Spatula for turning
- Paper towels
Instructions:
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Cut the slab into 1/4 to 1/2 inch slices. Leaving thicker cuts helps it stay tender.
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Heat a heavy skillet over medium heat. Cast iron is ideal.
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Add just enough bacon strips to fit in a single layer without crowding. Overcrowding causes steaming instead of frying.
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Cook for 2-3 minutes until bacon begins sizzling and edges turn golden brown. Flip each slice.
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Keep flipping the bacon every 2-3 minutes to cook evenly. Adjust heat if it browns too fast.
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Total cooking time is usually 8-12 minutes depending on thickness. It’s done when deep mahogany color and slightly stiff texture.
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Transfer bacon to a paper towel lined plate to drain. Repeat with remaining strips.
The bacon will crisp up even more as it cools. Eat it right away for the perfect crunch!
Baking
Baking gives you crisp cooked bacon too but without all the splattering grease. It can handle larger batches.
Supplies Needed:
- Rimmed baking sheet
- Aluminum foil or wire rack
- Bacon slicer or knife
- Tongs
- Paper towels
Instructions:
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Preheat oven to 400°F. Line a rimmed baking sheet with foil or a wire rack.
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Slice the slab bacon into 1/4 to 1/2 inch pieces.
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Arrange slices in a single layer on the pan without overlapping.
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Bake for 15 minutes then flip each slice. Bake 10 more minutes until deep reddish-brown.
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For crispier bacon, prop slices on their sides against each other for the last 2-3 minutes.
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Transfer cooked bacon to paper towels to soak up grease.
Baking gives you crispy bacon with less mess and splatter. The bake time may need adjusting based on your oven.
General Tips
- Save bacon grease in the fridge to use for cooking
- Make a big batch and freeze extras
- Add cooked crumbled bacon to anything – even chocolate!
- Use thicker slices for BLTs and burgers
- Crumble thinner pieces for topping baked potatoes, greens, etc.
Enjoy Your Crispy, Smoky Arkansas Bacon!
Once you taste real traditionally smoked Arkansas bacon, you’ll never go back to regular supermarket bacon again. The deep smoky flavor and pleasant chewiness is so satisfying.
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! .
Ingredients For arkansas country rind on slab bacon
- 7-8 slice rind on slab bacon, sliced thick
Arkansas bacon
How do you cook bacon?
From stovetop to oven to microwave, each with its own series of endless sub-permutations, there are about as many ways to cook bacon as there are, well, ways to eat it. (Forgive us if talking pork products makes us a little lyrical.) We put six popular methods to the test, because we had to know: Which way is better than all the others?
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 do you eat smoked bacon?
Here are some ideas to get you started: Soups and Stews: Add diced or sliced smoked slab bacon to your favorite soups and stews for a rich and smoky flavor. Pasta Dishes: Crumble or chop smoked slab bacon and sprinkle it over pasta dishes for an extra burst of flavor.
Can you slice smoked slab bacon?
Yes, you can easily slice smoked slab bacon at home. Using a sharp knife, cut the slab into your desired thickness. For thinner slices, use a slicer or mandoline for consistent results. How should smoked slab bacon be stored? Smoked slab bacon should be stored in the refrigerator, tightly wrapped in plastic wrap or placed in an airtight container.
What is smoked slab bacon?
Flavor: Smoked slab bacon has a more intense and smoky flavor compared to regular bacon. These differences make smoked slab bacon a popular choice for those who want more control over the thickness and flavor of their bacon. Smoked slab bacon is incredibly versatile and can be used in a variety of dishes. Here are some ideas to get you started:
What can you eat with smoked slab bacon?
Soups and Stews: Add diced or sliced smoked slab bacon to your favorite soups and stews for a rich and smoky flavor. Pasta Dishes: Crumble or chop smoked slab bacon and sprinkle it over pasta dishes for an extra burst of flavor. Sandwiches and Burgers: Thick-cut slices of smoked slab bacon make a delicious addition to sandwiches and burgers.