About This Bacon Lobel's Applewood Smoked Bacon is made from hand-selected pork belly that is hand-trimmed, cured, and marinated in a dark maple syrup brine for 10 days before being smoked for hours over sweet real applewood embers for a rich flavor with a subtle cider finish.

MADE WITH 100% PORK: Thick-cut slices of real bacon slow cooked over hickory. Each piece is infused with that sweet, yet savory deliciousness that brings out the epitome of bacon flavor. GOOD SOURCE OF PROTEIN: With 11g of protein per serving, our Hickory Smoked Bacon Jerky is a great snack option.

Apple wood creates a fruity smoke flavor that melds with pork deliciously. The curing process and the method in which the pork is smoked determine the unique flavor of bacon.

John 'Jack' Link Jack Link's

Once a pork belly has been cured, it's typically smoked and heated to about 130 degrees. This process adds the distinctive smoky taste that we have all come to love. It also helps to hold the red, cured color, and sure makes it easier for the bacon to be cleanly sliced.

The term "applewood smoked" is used to describe any food -- meat or vegetable -- that's been cooked over an applewood-burning fire. Food is placed on a grill or smoker in which applewood chunks, splits, or logs are being used.

These reasons, in recent years, have been particularly focused on the health benefits of a high-protein, low-carbohydrate diet. Eating foods with few artificial ingredients and the convenience of on-the-go products like beef jerky have also been significant factors. Beef jerky is light and has a long shelf life.

What does beef jerky taste like? Beef jerky tastes like salty, dried beef (which is exactly what it is). There's really only one way to find out. Check out our range of all-natural, high protein, flavorful beef jerky.

The term "applewood smoked" is used to describe any food -- meat or vegetable -- that's been cooked over an applewood-burning fire. Food is placed on a grill or smoker in which applewood chunks, splits, or logs are being used.

The foundation for Jack Link's was set in the 1880s when Chris Link came to America from the old country and settled in the Northwoods of Wisconsin. He didn't bring much with him, but he did bring his family's sausage recipes. Talk about applaudable priorities. Soon his sausages and smoked meats became legend.

Humans have enjoyed versions of beef jerky for thousands of years. Early variations of dried meat can be traced back to the ancient Egyptians, but the closest version to modern day beef jerky started with the indigenous societies of the Andes mountains in modern day Peru.

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT)), or as a flavouring or accent (as in bacon bits in a salad).

Rich in protein: Bacon is a good source of high-quality protein, which is essential for muscle growth and repair. Provides essential vitamins and minerals: Bacon contains vitamins B1, B2, B3, B5, B6, and B12, as well as minerals like phosphorus, zinc, and selenium.

This makes applewood an excellent source of fuel for wood-burning fires, as it burns hot and stays lit for a long period of time. The same sweet flavor that you get when you bite into an apple can be absorbed into your food when you cook over an applewood fire.

However, it can overwhelm poultry if smoked for too long. Apple wood is one of the most popular woods to use on long smokes for a reason. Apple is a milder wood and It has a different tone than hickory and infuses well into meats. Apple wood is also easy to find throughout all seasons.

Pretty much anywhere you would use bacon, you can use jerky as a substitute. You can crumble up jerky over a salad to elevate your usual bacon bits to the next level. Jerky contains more protein and iron, less fat, and fewer calories than bacon, and it also comes in more flavors.