Best bacon recommendations needed...

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Todd F r e n c h
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#1 Post by Todd F r e n c h » November 17th, 2016, 1:44 pm

Hey folks, I know many of you have had 'bacon tastings' over the years - isn't there one or two that happen annually? - and Jen's boss is a big bacon dude, so I wanted to get the recommendations (with as much supporting story as possible, i.e. if it was part of a bacon-off you held or attended) of what to order for him for Christmas.
Apparently I'm lazy, have a narrow agenda, and offer little in the way of content and substance (RMP) (and have a "penchant for gossip" -KBI)

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#2 Post by Chris.Martin » November 17th, 2016, 2:28 pm

Went to Peter Luger's Steak House a couple weeks ago and the Bacon on their appetizer menu was the star of the show for our table. They also sell it on their online store.

http://peterluger.com/butcher-shop.html

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#3 Post by NED VALOIS » November 17th, 2016, 2:59 pm

We love the applewood bacon from North Country Smokehouse & the sausage & the Hams !
https://ncsmokehouse.com/bacons.html

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#4 Post by David Whitworth » November 17th, 2016, 3:04 pm

My wife and I love Neuske's applewood smoked bacon. It is the only bacon that we eat, and I order it 5 pounds at a time.

https://www.nueskes.com/store/bacon/

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#5 Post by M.Kaplan » November 17th, 2016, 4:06 pm

Meadow Farms. On Hwy 395 outside of Bishop. http://www.smokedmeats.com/pork-bacon.html
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#6 Post by Thomas Bougetz » November 17th, 2016, 4:47 pm

M.Kaplan wrote:Meadow Farms. On Hwy 395 outside of Bishop. http://www.smokedmeats.com/pork-bacon.html
I must be hungry. I just ordered a couple of pounds of the applewood bacon. Thanks for the recommendation!

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#7 Post by Mike Cohen » November 17th, 2016, 6:41 pm

Whatever bacon you get him, make sure that you include the fact that bacon is a fruit that grows on pigs when you sign the card.

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#8 Post by Nolan E » November 17th, 2016, 7:00 pm

I'm surprised no one had said Benton's yet. I'm not a fan, though.

Nueske's Triple Thick was my favorite in the bacon sampler at Press in St Helena.
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#9 Post by David K o l i n » November 17th, 2016, 7:17 pm

Right now, Dreymiller and Kray applewood smoked from Hampshire IL for flavor.

http://www.dreymillerandkray.com/shop/category/bacon/

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#10 Post by Josh Kurek » November 17th, 2016, 7:18 pm

Neuskes for me. And while your at it get some of the smoked wieners and cheddar smoked brats!

FYI, current promotion from email today with any order:

PLUS I'm adding 12 oz. of Triple-Thick Bacon to your delivery FREE OF CHARGE. Just specify Promo Code WB022 to claim your bonus bacon.

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#11 Post by Drew Goin » November 17th, 2016, 7:24 pm

Benton's for plain eating, authentic country-style.

Nueske's is less salty, more generally accepted.

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#12 Post by Mike Stoneking » November 17th, 2016, 7:44 pm

M.Kaplan wrote:Meadow Farms. On Hwy 395 outside of Bishop. http://www.smokedmeats.com/pork-bacon.html
Mahogany Smoked Meats? Same email but not Meadow Farms. Either way, killer meats form here. YUM!!
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#13 Post by M.Kaplan » November 17th, 2016, 10:19 pm

Mike,
I'm old enough to remember when the store was named Meadow Farms.
http://www.smokedmeats.com/aboutus.html
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#14 Post by Chris Freemott » November 18th, 2016, 4:29 am

David
Nice call on the D&K. Local secret of ours and I concur it is the best bacon I've had.

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#15 Post by Joe B » November 18th, 2016, 6:12 am

David Whitworth wrote:My wife and I love Neuske's applewood smoked bacon. It is the only bacon that we eat, and I order it 5 pounds at a time.

https://www.nueskes.com/store/bacon/

David
I can give a +1 on Nueskes bacon. The stuff is legendary in these parts of the Midwest.
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#16 Post by Andrew Kotowski » November 18th, 2016, 6:49 am

Nolan E wrote:I'm surprised no one had said Benton's yet. I'm not a fan, though.
Benton's is a weird one for me - I've bought it a couple of times and it has been over-salted, imho. That said, the rendered fat is amazing to cook with (homemade BBQ sauce is off the charts with it). Only note is that it has taken 4-6 weeks to ship... which might screw your timing.

My go-to bacon, when I can get it, is Prime Smoked Meats, in Oakland. http://primesmoked.com/ Big fan, especially of the double-smoked version they do for RainShadow Meats in Seattle.
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#17 Post by Paul Jaouen » November 18th, 2016, 7:24 am

I hold an annual bacon party. Applewood smoked from North Country Smokehouse wins almost every year no matter what other bacons are thrown up against it. You can get it mail ordered.

Benton's is way too salty.
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#18 Post by John Davis » November 18th, 2016, 7:37 am

I would add Vande Rose farms to anget list. I sold it for a while when I was in the grocery business.

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#19 Post by Paul Jaouen » November 18th, 2016, 7:39 am

John Davis wrote:I would add Vande Rose farms to anget list. I sold it for a while when I was in the grocery business.

JD
I agree but are they still around. I haven't been able to find it the last couple years.
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#20 Post by Brian Tuite » November 18th, 2016, 7:41 am

Black Pig Bacon is the our treat. And it looks as though you can purchase it locally.
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#21 Post by Paul Jaouen » November 18th, 2016, 7:54 am

We had Black Pig one year and it lost miserably. I think it came in fourth or fifth out of five. But everyone has different tastes.
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#22 Post by Jay Miller » November 18th, 2016, 9:30 am

Paul Jaouen wrote:
John Davis wrote:I would add Vande Rose farms to anget list. I sold it for a while when I was in the grocery business.

JD
I agree but are they still around. I haven't been able to find it the last couple years.
We had it at Scott and Anne Marie's just a few months ago.

North Country, Vanderose, Soaring Swine (though I can't find it), and the Iberico bacon that deBragga sells are my favorites.
Ripe fruit isn't necessarily a flaw.

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#23 Post by Mike Stoneking » November 18th, 2016, 9:40 am

M.Kaplan wrote:Mike,
I'm old enough to remember when the store was named Meadow Farms.
http://www.smokedmeats.com/aboutus.html
Excellent. Glad you still follow them. Great place.
Rating: [snort.gif] [snort.gif] [snort.gif] [snort.gif] [snort.gif]
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#24 Post by NED VALOIS » November 18th, 2016, 9:43 am

Paul Jaouen wrote:I hold an annual bacon party. Applewood smoked from North Country Smokehouse wins almost every year no matter what other bacons are thrown up against it. You can get it mail ordered.

Benton's is way too salty.
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#25 Post by Brian Tuite » November 18th, 2016, 9:46 am

Paul Jaouen wrote:We had Black Pig one year and it lost miserably. I think it came in fourth or fifth out of five. But everyone has different tastes.
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#26 Post by Paul Jaouen » November 18th, 2016, 11:21 am

NED VALOIS wrote:
Paul Jaouen wrote:I hold an annual bacon party. Applewood smoked from North Country Smokehouse wins almost every year no matter what other bacons are thrown up against it. You can get it mail ordered.

Benton's is way too salty.
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#27 Post by Todd F r e n c h » November 18th, 2016, 11:25 am

These are great, folks, thank you!
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#28 Post by Robert Pollard-Smith » November 19th, 2016, 8:12 pm

A third vote for Dreymiller & Krey— I buy nothing else. The whole house smells so nice when it's sizzling.
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#29 Post by Frank Drew » November 20th, 2016, 7:14 am

A patient at work, a tall, fit mid-twenties black guy told me that his every-single-morning breakfast was a half dozen eggs, half a loaf of bread and an entire pound of bacon; he'd just dump the whole pound into the skillet, cook it while stirring it around enough to separate the strips and then pour the entire contents onto his plate on top of the eggs and use the bread to sop up the fat and all. I almost got acute cardiac syndrome just listening to him.

Does packaged bacon freeze well, those of you buying multiple pounds at a time?

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#30 Post by John Davis » November 20th, 2016, 11:58 am

Freezes pretty well.

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#31 Post by lsmorris » November 20th, 2016, 12:40 pm

Drew Goin wrote:Benton's for plain eating, authentic country-style.

Nueske's is less salty, more generally accepted.
Benton's is too smoky and too salty for us for general bacon eating. It's better as an ingredient. Nueske's is perfect to our taste. We buy 20 lbs at a time, and it freezes brilliantly. I was not as thrilled as others are by Luger's bacon. It was thick, but otherwise unremarkable.
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#32 Post by Brad Kane » November 20th, 2016, 12:49 pm

Adding to the chorus for Vande Rose and North Country. Having been at Paul's Bacon Palooza for years, those always come in tops. I slightly prefer the Vande Rose, but both are stellar.

The Luger's is also very good and thick cut and you may want to look up Schaller & Weber online. They have great bacon, as well as a whole lineup of deli products.
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#33 Post by Scott G r u n e r » November 21st, 2016, 11:29 am

I use a lot of costco 4 pack blue label bacon- but mostly for cooking. When I want really good bacon I get Nueske's or Hemplers.
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#34 Post by Jay Selman » November 21st, 2016, 11:41 am

John Davis wrote:I would add Vande Rose farms to anget list. I sold it for a while when I was in the grocery business.

JD
+1

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#35 Post by awilliamson4 » November 21st, 2016, 8:00 pm

Kiolbasa Provision Company: http://kiolbassa.com/product-category/bacon/

Bacon is great. Sausage is great.

I'll jump on the North Country Train.
Mt Petit Jean out of arkansas is great
Broadbent is another good one
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#36 Post by awilliamson4 » November 21st, 2016, 8:01 pm

Also Vande Rose is fantastic.
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#37 Post by Thomas Bougetz » November 30th, 2016, 12:43 pm

Thomas Bougetz wrote:
M.Kaplan wrote:Meadow Farms. On Hwy 395 outside of Bishop. http://www.smokedmeats.com/pork-bacon.html
I must be hungry. I just ordered a couple of pounds of the applewood bacon. Thanks for the recommendation!
Got our order from Meadow Farms last week, and with guests in town, well, its long gone! Loved it, and will be ordering more soon...

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#38 Post by b. c@stner » December 1st, 2016, 6:33 pm

Neuske's fan as well. Matter of fact there are a couple of grocers in WI where it's available at pretty much normal deli pricing as opposed to gourmet pricing. Need to try the Dreymiller, I've seen it around.

Another Wisconsin place that does a nice job at very reasonable pricing is Stoneridge. They have a ton more product than is on the website.

https://www.stoneridgemarket.com/
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#39 Post by John Davis » December 2nd, 2016, 7:38 am

I think I would be remiss for not mentioning these guys.... http://www.smokinggoose.com/#smoking-goose. Some midwesterners might have seen them around. Top notch smoked and cured meats, sausages. I've toured their facility and sold their products and they are as good as it gets.

Nueske's is one of our favorites but I've done a couple of bacon taste tests (one at the Fancy food Show with a dozens of bacons) and when you compare it to others, blind, it can come across as too smokey for some. Again, one of our personal favorites (sold it too) but for those not in love with heavy smoke, it may not be for them.

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#40 Post by Kenny H » December 2nd, 2016, 10:12 am

I encourage trying SV for a prep method. Basically it pre-renders the fat and allows you to crisp it up in the pan very quickly, while having melt in your mouth fat immediately.
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#41 Post by Jay Miller » December 2nd, 2016, 10:40 am

Kenny H wrote:I encourage trying SV for a prep method. Basically it pre-renders the fat and allows you to crisp it up in the pan very quickly, while having melt in your mouth fat immediately.
Fascinating, I just looked it up on Food Lab. Will try and test it out this weekend.
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#42 Post by lsmorris » December 4th, 2016, 12:08 pm

Kenny H wrote:I encourage trying SV for a prep method. Basically it pre-renders the fat and allows you to crisp it up in the pan very quickly, while having melt in your mouth fat immediately.
I tried it and I like it just fine. The speed is the major plus, but I caution that it should only be used on thick or very thick slices. It worked very nicely on Luger's and the extra thick Nueskes.
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#43 Post by John Morris » December 4th, 2016, 4:38 pm

NED VALOIS wrote:We love the applewood bacon from North Country Smokehouse & the sausage & the Hams !
https://ncsmokehouse.com/bacons.html
I'm pretty sure that's the source of the bacon I've had at Six Depot, an awesome cafe in West Stockbridge, Mass. Awesome bacon, awesome coffees from beans they roast themselves.
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#44 Post by NED VALOIS » December 4th, 2016, 4:47 pm

Great stuff !
I just loaded up for T-Day with a 18 lb ham, many sausages and bacon (both thin & thick).

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#45 Post by johngonzales » December 5th, 2016, 2:39 pm

Anyone who has ordered from North Country, thanks for the recco. I want to make an order of some bacons and maybe some sausages. Does anyone have specific Rocco's of types of each, or other product, that is their favorite from them? I like Benton's so don't mind salt and smoke.

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#46 Post by Brad Kane » December 5th, 2016, 2:43 pm

johngonzales wrote:Anyone who has ordered from North Country, thanks for the recco. I want to make an order of some bacons and maybe some sausages. Does anyone have specific Rocco's of types of each, or other product, that is their favorite from them? I like Benton's so don't mind salt and smoke.
Their applewood smoked and fruitwood smoked bacon is great. That said, if you're looking for heavy salt or smoke, you won't find that here.
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#47 Post by johngonzales » December 5th, 2016, 6:02 pm

Brad Kane wrote:
johngonzales wrote:Anyone who has ordered from North Country, thanks for the recco. I want to make an order of some bacons and maybe some sausages. Does anyone have specific Rocco's of types of each, or other product, that is their favorite from them? I like Benton's so don't mind salt and smoke.
Their applewood smoked and fruitwood smoked bacon is great. That said, if you're looking for heavy salt or smoke, you won't find that here.
Hey, Marshall and I were talking about you last night as we cracked a 97 Huet Moelleux Bourg with some creme brûlée. Flawed!

I don't mind the salt of Bentons, and like the smoke, but it isn't essential. Just looking to know if one of their products is more so along either line than their others.

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#48 Post by NED VALOIS » December 6th, 2016, 12:16 pm

johngonzales wrote:Anyone who has ordered from North Country, thanks for the recco. I want to make an order of some bacons and maybe some sausages. Does anyone have specific Rocco's of types of each, or other product, that is their favorite from them? I like Benton's so don't mind salt and smoke.


Dude,
PIGS know their bacon, EH ! [wow.gif]

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#49 Post by johngonzales » December 6th, 2016, 1:06 pm

NED VALOIS wrote:
johngonzales wrote:Anyone who has ordered from North Country, thanks for the recco. I want to make an order of some bacons and maybe some sausages. Does anyone have specific Rocco's of types of each, or other product, that is their favorite from them? I like Benton's so don't mind salt and smoke.


Dude,
PIGS know their bacon, EH ! [wow.gif]
From many of the posters here, apparently Jews know bacon too!

My porcine loving buddy Marshall introduced me to Benton's.
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#50 Post by Brad Kane » December 6th, 2016, 7:36 pm

johngonzales wrote:
Brad Kane wrote:
johngonzales wrote:Anyone who has ordered from North Country, thanks for the recco. I want to make an order of some bacons and maybe some sausages. Does anyone have specific Rocco's of types of each, or other product, that is their favorite from them? I like Benton's so don't mind salt and smoke.
Their applewood smoked and fruitwood smoked bacon is great. That said, if you're looking for heavy salt or smoke, you won't find that here.
Hey, Marshall and I were talking about you last night as we cracked a 97 Huet Moelleux Bourg with some creme brûlée. Flawed!

I don't mind the salt of Bentons, and like the smoke, but it isn't essential. Just looking to know if one of their products is more so along either line than their others.
Bummer about that '97 Huet, John. I was just texting with Marshall the other day and I'm disappointed that he and Diana won't be coming to NY this December/January like they usually do. It's always a good time when they come to town.

If you like smoky, you may want to try the Schaller & Weber double smoked bacon. Really good stuff, as are all their products. I'm lucky in that their main retail store, established in 1937, is a block away from me.
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