Mastering the Art of Cooking Peter Luger’s Legendary Extra Thick Cut Bacon

Peter Luger Steak House in Brooklyn is renowned for its incredibly thick, smoky bacon. This appetizer has reached cult status, with devoted fans obsessing over the porky perfection of each meaty bite. Now available for home cooks, Peter Luger’s signature bacon requires some special techniques to crispy up the nearly half-inch thick slices. Follow this guide to sizzling success.

What Makes Peter Luger Bacon Special

For over 130 years, Peter Luger has sourced premium pork bellies to produce bacon far thicker than standard supermarket slices

Key attributes that set it apart

• Thickness – Around 3/8 inch, much thicker than regular bacon.

• Cure – Expertly seasoned and cured for concentrated pork flavor.

• Smoking – Applewood smoked for hours to develop rich, smoky essence.

• Marbling – Beautiful fat marbling means great taste and moisture.

• Tradition – Made with Peter Luger’s long-perfected recipe.

With its incredible width and perfection balance of meat, fat, and smoke, Peter Luger bacon offers an experience like no other.

The History Behind the Phenomenon

Originally an off-menu item for staff, customers caught whiffs of the incredible bacon and began requesting it in the 1980s. Peter Luger officially added it to the menu in 1997 after perfecting the signature recipe.

Only available at the Brooklyn restaurant initially, mail order and retail packages now allow bacon bliss at home. It quickly became a top seller, outpacing expectations.

Selecting the Right Package

Peter Luger thick cut bacon is sold at select retailers and online in a few different forms:

• 6-pack – 1 pound packages of approx. 18 pre-sliced strips

• 3-pack – 1/2 pound package of approx. 9 pre-sliced strips

• Whole slab – Unsliced 3 pound pork belly

The pre-sliced packs offer convenience while the whole slab allows you to cut extra thick custom slices. Examine packaging closely and avoid any with excessive water or signs of freezer burn.

Proper Handling and Storage

To safely handle and store your Peter Luger bacon:

• Refrigerate sealed packages promptly after purchasing.

• Keep refrigerated until ready to use, for up to 1 week.

• For longer storage, freeze up to 3 months. Thaw overnight in fridge before using.

• Pat slices dry thoroughly with paper towels before cooking.

• Cook frozen bacon directly from freezer, increasing cooking time.

Proper storage preserves freshness and prevents bacterial growth.

Key Considerations When Cooking

Due to the thickness, cooking Peter Luger bacon requires some special care:

• Low and slow – Cook over medium-low to prevent burning.

• Pan size – Use large pans to avoid crowding.

• Evan crispness – Flip frequently while cooking.

• Drainage – Drain on paper towel-lined plates.

• Portion control – The fat content can be high when eating multiple slices.

• ** cooked** – Look for crispy edges and golden brown color.

Patience and the right techniques ensure irresistibly crispy, chewy bacon.

Cooking Methods

Stovetop Pan Frying

The classic way to cook bacon. Use a large, heavy bottomed skillet for even heat distribution.

• Heat skillet over medium-low heat. Add just enough oil to coat the bottom.

• Arrange bacon slices in a single layer without overlapping.

• Cook approximately 5 minutes per side, flipping every 1-2 minutes.

• Remove when golden brown and slightly crisped at edges.

• Drain on paper towel-lined plate.

Oven Baking

For easy hands-off cooking with less splatter.

• Preheat oven to 400°F. Line rimmed baking sheet with foil.

• Arrange bacon slices in a single layer on sheet.

• Bake 15-20 minutes until browned and sizzling. Flip halfway through.

• Drain on paper towels and sprinkle with pepper or spices (optional).

Grill or Broiler

For added smoky char and flavor.

• Heat grill or broiler to medium-high.

• Place bacon on oiled grates or broiler pan. Avoid overlap.

• Cook 4-5 minutes per side until lightly charred.

• Move to indirect heat if flare-ups occur.

Microwave

For speed and convenience.

• Layer 3 paper towels on a microwave-safe plate. Top with bacon.

• Microwave in 30 second bursts until crispness is reached.

• Drain on new paper towels between batches.

• Let stand 1 minute before serving.

Cooking Tips

• Rotate bacon slices while pan frying for even crisping on all edges.

• Blot excess grease during and after cooking.

• Watch closely to prevent burning.

• Allow cooked bacon to rest 1-2 minutes before eating.

• Cook to 145°F internal temperature.

• Adjust cook times based on doneness preferences.

• Add spices like pepper, chili powder, or brown sugar for flavor.

With some trial and error, you’ll perfect the art of cooking this incredibly thick, decadently delicious bacon.

Serving Suggestions

Incorporate the smoky, porky richness of Peter Luger bacon into:

• Breakfast platters with eggs and hashbrowns

• Burgers, sandwiches, wraps, and BLTs

• Salads like wedge, Cobb, and spinach

• Baked potatoes, nachos, or tacos

• Beans, soups, pasta, or seafood for depth

• Brussels sprouts, broccoli, potatoes, and other veggies

• Sprinkle over pizza, flatbreads, baked Brie, etc.

• Eat strips solo as a snack or appetizer

This bacon truly takes any dish to the next level.

Storing and Freezing Leftovers

• Place cooled bacon in a sealed container and refrigerate up to 5 days.

• For longer storage, freeze bacon up to 2 months.

• Thaw frozen bacon in the refrigerator before reheating.

• Reheat gently in a skillet, oven, or microwave until hot and sizzling.

With its incredibly wide slices and irresistible meaty texture, Peter Luger bacon is in a class of its own. Savor every bite of these smoky, porky perfection slabs. Follow these tips for crispy, mouthwatering results. Just go slowly, resist overpacking the pan, and flip religiously. Then incorporate the bacon into your favorite dishes for ultimate flavor. This specialty bacon is worth the effort to cook it right.