Better with Bacon

Black Label Bacon: Breakfast, Lunch & Dinner



June 2021 Issue
by Lindsay Gifford
Photography, Recipes and Information provided by Black Label

It’s rare to find a food that has more of a zealous, widespread following than bacon. From hilarious memes to “show me the bacon” and “just add bacon” tag lines and T-shirts galore. There must be something behind the bacon enthusiasm. News flash...there is! And, it’s juicy, succulent, savory crisp BACON. Let’s face it, everything is better with bacon!

Want to wake everyone up in the morning? Cook bacon. Looking for the perfect pairing for your juicy summer staple heirloom tomato? Add bacon, lots of it. Cooking up some shrimp and grits for dinner? Start with bacon. Want to add a savory note to dessert? Bring on the maple glazed bacon donut. Yes, there’s definitely something about bacon.

And at the forefront of the bacon movement is industry leader Black Label with a line of 24 flavors and types of bacon. Their pride and joy is “bacon done right”—naturally hardwood-smoked, fresh never frozen, hand-trimmed bellies, a proprietary brine and more center slices than every major competitor.

For more than 100 years, they have pushed bacon forward. Black Label was the first to smoke bacon with cherrywood. Then they smoked pecanwood, applewood… and the naysayers. In a world of automated machines, they actually use real hands to hand-rub their pork bellies with a proprietary brine and seasonings. Because in their words, “We don’t follow the bacon craze, we are just crazy enough to lead it. We’re Black Label® bacon.” And, they’re bringing hundreds of sensational sizzling recipes to you. Just log on to for feasts and feats.

Now, I have to leave you with a couple tips, because I’ve upped my bacon game in the last few years. First, did you know you can cook bacon in the oven? Yes, you can! For crisp, evenly-cooked, easy-clean-up bacon just preheat to 400°, lay it all out on an aluminum-lined sheet pan, and cook for 13-18 minutes. Second, and this was a game changer for me... you can freeze bacon! I love bacon, but rarely does it suit me to break out an entire pound and cook it within a few days. Start by cooking an entire batch, allow it to cool on a paper towel ,and place it in the freezer on an uncovered tray for 2-3 hours. Then remove the slices and put in a sealable freezer bag with wax paper between layers. When you’re ready to eat, pull out what you need and pop it in the microwave for 30 seconds. Voila, perfect bacon!

On that note, I’m going to go grab my Black Label Thick Cut Bacon from the fridge... Breakfast is always better with bacon.

Maple Black Pepper Bacon Peanut Butter Burger

Servings: 4Bacon0621 Burger

1 lb Ground beef
1 tsp Salt
1 tsp Pepper
4 oz Sharp cheddar cheese, sliced, if desired
¾ cup SKIPPY® creamy peanut butter
1 (12 oz) pack HORMEL® BLACK LABEL® Premium Maple Black Pepper Bacon
4 Whole wheat buns, toasted

Heat grill to medium-high heat. In large bowl, combine ground beef, salt and pepper. Form beef into 4 patties and grill to desired doneness. Top burger patties with 2 slices cheddar cheese, if desired. In microwave oven, warm peanut butter 30 seconds. Place burger patty on bun. Spread warmed peanut butter on top of patty generously. Top with 2 to 4 slices bacon and add burger bun.

Bacon Breakfast Street Tacos
Prep Time: 15 mins | Cook Time: 30 mins | Servings: 4
Bacon0621 Tacos
8 slices HORMEL® BLACK LABEL® Lower Sodium Bacon Made With Sea Salt
2 large Eggs, lightly beaten
1 cup Refried beans, warmed
½ cup shredded Monterey Jack cheese
1 cup Salsa
¼ cup fresh Cilantro, chopped
4 taco size flour Tortillas, warmed

Cook bacon according to package directions. Cool and crumble. In small bowl, whisk eggs until well blended. In small non-stick skillet, over medium heat, cook eggs, stirring constantly until set. Divide refried beans evenly among tortillas and spread down center of each. Spoon eggs over beans and top with bacon, cheese, salsa and cilantro.

Bacon Stuffed French Toast
Total Time: 45 mins | Servings: 4Bacon0621 FrenchToast

8 slices HORMEL® BLACK LABEL® Maple Bacon
4 oz Cream cheese, softened
¼ cup Light brown sugar, firmly packed
8 slices White bread
2 Eggs, lightly beaten
½ cup Milk
1 tsp Vanilla extract
2 Tbsps Butter
Maple syrup

Cook bacon according to package directions. In medium bowl, stir together cream cheese and brown sugar, until smooth. Spread one side of each bread slice with cream cheese mixture. Place 2 bacon slices on each of 4 bread slices. Top with remaining 4 bread slices. In large shallow dish whisk together eggs, milk and vanilla. Heat griddle to medium heat; add butter. Dip sandwiches in egg mixture, shaking to remove excess. Place on griddle and cook 2 minutes on each side or until golden. Serve with maple syrup.

Bacon Wrapped Chili Butter Scallops
Total Time: 30 mins | Servings: 4-6Bacon0621 Scallops

20 large Scallops 1 Tbsp Olive oil
8 Tbsps Butter, divided 1 tsp Chili powder
1 tsp crushed Red pepper 1 tsp Honey
10 slices HORMEL® BLACK LABEL® Premium Cherrywood Bacon, halved

Remove small muscles from sides of scallops. Wrap bacon around top and bottom of scallops, not sides. Secure with toothpicks. In large skillet, heat oil and 1 Tbsp butter over medium-high heat. Cook bacon-wrapped scallops in batches for 4 minutes or until bacon is browned, turning occasionally. In small saucepan, melt remaining butter over medium heat. Add chili powder, crushed red peppers and honey. Heat and stir until well combined. Drizzle over scallops.


Bacon Bourbon Barbeque Chicken Kebabs
Servings: 8Bacon0621 Chicken

1 (16 oz) bottle Barbecue sauce ¼ cup Bourbon
1 tsp freshly ground Pepper 2 tsps Kosher salt
½ tsp Garlic powder ½ tsp Onion powder
3 Tbsps Dark brown sugar, packed 2 Tbsps Smoked paprika
1 (12 oz) pkg HORMEL® BLACK LABEL® Premium
Cherrywood Bacon, divided
2 lbs boneless skinless Chicken thighs, cut into 1-inch pieces

Heat grill to 400°F. In a small bowl, combine barbeque sauce and bourbon. Reserve 1/3 sauce mixture. Combine kosher salt, pepper, garlic powder, onion powder, brown sugar, paprika and 6 bacon slices in food processor; pulse until smooth. Place chicken in a bowl and rub with salt mixture. Cut remaining bacon slices into 11/2-inch pieces. Thread chicken pieces onto metal skewers alternately with remaining bacon pieces. Place skewers on grill. Cook 3 to 5 minutes on each side, or until cooked through. Brush with barbeque sauce mixture and cook an additional 1 minute on each side. Serve with reserved barbeque sauce mixture.

Bacon0621 Filet
Grilled Bacon-Wrapped Filet Mignon
Total Time: 1 hr | Servings: 4

4 (6- to 8-oz) filets mignons, cut 1½ to 2 inches thick
8 slices HORMEL® BLACK LABEL® Bacon-Original
Salt and coarsely ground black pepper
2 Tbsps oil

Prepare grill for medium-high heat. Put filets on a plate and let stand at room temperature 30 minutes before grilling. Wrap two strips of bacon around each filet, keeping the bacon even with the top and bottom of each filet. Secure the bacon with wooden picks. Sprinkle both sides of filets with salt and pepper. Lightly rub oil on both sides of filets. Place filets on grill. Grill 3 minutes. Turn filets. Grill 2 to 3 minutes longer or to desired doneness. To determine doneness, insert a meat thermometer into the thickest part of the filet. The meat thermometer will read 120°F for rare, 130°F for medium rare, 140°F for medium, 150°F for medium well and 165°F for well done. Remove filets from grill and let rest 5 minutes before serving.

Strawberry Bacon Salad
Total Time: 25 mins | Servings: 6Bacon0621 Salad

6 slices HORMEL® BLACK LABEL® Double Smoked Bacon
3 cups Mixed baby greens
3 cups Romaine lettuce leaves. chopped
1½ cups Strawberries, sliced
4 oz Bleu cheese crumbles
½ cup toasted Pecans, chopped
Balsamic vinaigrette

Cook bacon according to package directions. Cool and crumble. In large bowl, toss together mixed greens, bacon, and remaining ingredients. Drizzle with desired amount of Balsamic vinaigrette.

Smokey Bacon Onion Dip
Servings: 8Bacon0621 OnionDip

8 slices HORMEL® BLACK LABEL® Double Smoked Bacon
1 Tbsp Vegetable oil
1 large yellow Onion, chopped
1 (8 oz) pkg Cream cheese, softened
1 cup shredded Gruyere cheese
½ cup mayonnaise

Heat oven to 400°F. Cook bacon according to package directions; cool and crumble. In large skillet heat oil over medium-high heat. Cook onion in oil 20 minutes, stirring often until browned and softened. In medium bowl, stir together bacon, onions and remaining ingredients. Transfer mixture to 1-quart baking dish. Bake 20 minutes or until hot and bubbly.


Pecanwood Bacon Wrapped Jalapeño Poppers
Total Time: 45 mins | Servings: 10Bacon0621 Poppers

10 Jalapeño peppers
1 (8 oz) pkg Cream cheese
10 slices HORMEL® BLACK LABEL®Premium Pecanwood Bacon, cut in half

Heat oven to 425° F. Halve each pepper lengthwise. Remove seeds and veins from peppers. Stuff pepper with cream cheese and wrap with 1 slice of bacon. Bake on baking sheet for 15 to 20 minutes or until bacon is crisp.




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