The short answer is, no, please don't.

There are two reasons. The first reason is because Bakon Strips™ have a very long refrigerated shelf life due to the Old World authentic cure. Normally you will receive product with several months of refrigerated shelf life indicated by the Best By date on the package.

The second reason is that freezing damages the texture of Bakon Strips™ and makes it more difficult to handle.

If you are frying Bakon Strips™ in a skillet you should set the burner temperature to a low medium. It takes a little longer but that way you will get a golden brown crispy Bakon without any burning or over-browning. The time on each side in the skillet can be 5 to 7 minutes yielding from a chewy to a very crisp Bakon.

If you are baking your Bakon Strips™ in the oven you can set it at 350-375 degrees Fahrenheit (175 - 190 degrees Celsius) No flipping is necessary in the oven and the time can be from 10-15 minutes convection and 15-20 minutes in a standard oven.

All proteins including Bakon™ may stick even to a "non-stick" skillet for a time as they brown, shrink a bit and then release naturally. This is called the Maillard reaction when the natural sugars combine with proteins and brown. During this time before fats have been adequately released, your Bakon may stick - but have no fear, if your burner is on a low medium heat it will not burn and will self release in a minute or two. Fiddling with it, poking, or prodding only disturbs a good Maillard reaction browning and may cause your Bakon to break apart. Just wait and you will be rewarded with a self-releasing, beautifully browned strip.

Thrilling Foods Bakon Strips™ taste pretty darn close to traditional pork bacon. Some meat eaters have been unable to taste the difference. In fact, it's so close in both taste and smell that some longtime vegan customers have said it was uncomfortably close for them.

Bakon Strips™ have a deep umami flavor, are naturally hard-wood smoked and dry salt cured just like the old school product, and provide an authentic crunchy-chew that will have you coming back for more.

As of January 2024 we re-opened our web sales and have been surprised by the massive amount of orders we have received. Please add two weeks to the description below from 2023.

We ship Mon-Thu via UPS, either next-day or second-day air. Orders received by 9am Pacific time will be sent out the same day. Orders received later will go out on the next shipping day. (E.g., if you order at 3pm on a Thursday, your order will ship on the following Monday, and arrive Tuesday or Wednesday depending on your selected shipping speed.)

Bakon Strips are made from a specialized form of enriched tofu and cut to 5mm thick which can present a challenge the first few times you are bringing a slice out of the package. With time you can become a pro Bakon Wrangler. Here's how: Make sure your Bakon is still chilled from your refrigerator when separating slices (around 40 degrees F.) Use a dull instrument such as a table knife, butter knife or plastic pastry scraper to separate the slices along the precut surface. You may want to use the knife or pastry scraper to cradle the slice to the skillet or pan. If you have repeated trouble with your Bakon™ being so fragile that this method is not possible, it could be because the Bakon was frozen by you or someone after purchasing - we never freeze Bakon™. If this was not the case and you continue to experience problems please reach out to as at hello@thrillingfoods.com so we can help.

If your Bakon™ was damaged in transit or you had some other problem with it, just let us know and we'll make it right.

Drop us a line at hello@thrillingfoods.com - we'll get back to you as soon as we can!