Cracker Barrel is pretty well known for all the choices we offer on the menu, and breakfast all day is a fan favorite. And what would breakfast be without bacon?
First, we’ll cover a little bacon and ham history. Refrigerators, as we know and love them, weren’t widespread in America until after World War II, so curing meat with salt was a necessity… a necessity that’s happily led to one of the most beloved foods on earth.
Hams and bacon are staples of the American kitchen because they make just about everything better.
Fall was the season for butchering, and the northeast had the benefit of natural refrigeration for much of the year to follow. It’s no mistake that Country Ham is a staple of the south – with the warmer climate, curing and smokehouses reigned supreme.
Of course now we have all the refrigeration we need, and deep freezers on top of that, but we keep on curing because BACON! Hams and bacon are staples of the American kitchen because they make just about everything better.
Can’t have Sunday breakfast without Cracker Barrel bacon, at your house or ours!
I think the easiest way to cook bacon is in the oven. Spread the bacon on a sheet pan and place in a 400 degree F oven for around 15-20 minutes.
And when the occasion calls for salty AND sweet, line the sheet pan with tinfoil first (this will make clean up so much easier) and drizzle the bacon with maple syrup during the last 5 minutes of roasting. And then maybe take a country stroll…