Best bacon recommendations needed...

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Robert.Fleming
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Best bacon recommendations needed...

#51 Post by Robert.Fleming » December 9th, 2016, 7:56 am

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

Nueske's is less salty, more generally accepted.
^^^ This ^^^

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Scott Butler
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#52 Post by Scott Butler » December 22nd, 2016, 7:56 pm

Big fan of Bentons, just ordered Nueske's applewood thick cut and Peter Luger to compare.
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#53 Post by Randy Bowman » December 22nd, 2016, 8:36 pm

After much thought, I realized my perception of bacon was what I was fed as a kid. Armour/Oscar Meyer packaged bacon. Any improvement was slight in flavor enhancements during processing. About twenty years ago, I won a pig at the annual fair. I took the pig to the local market that handles the butchering and preparation, ordering the usual loins, chops, hams, bacon and the rest sausage. Both the bacon and hams were the best I've ever had. The bacon was smokier and not as salty and the hams tasted more like bacon.
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#54 Post by Scott Butler » December 29th, 2016, 1:46 pm

Got both packs today. The Luger is 12 oz for 5 pieces, and the Nueske's is 12 oz for 6 pieces.

Looking forward to comparing them.
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#55 Post by dcornutt » December 29th, 2016, 4:27 pm

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

Nueske's is less salty, more generally accepted.
^^^ This ^^^
I like this. I do however like the Applewood bacon from Nodines too.
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Scott Butler
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#56 Post by Scott Butler » January 3rd, 2017, 5:23 pm

Ate some Nueske's Sunday, really good - like a bacon steak. Less salty that Benton's (a positive) and less smoke (a negative). So far the ideal bacon to me would be Benton's with 20% less sodium. Do any of the other suggestions in this thread meet that description?
Last edited by Scott Butler on January 4th, 2017, 5:10 am, edited 1 time in total.
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#57 Post by Siun o'Connell » January 3rd, 2017, 7:07 pm

Thanks for this discussion ... I was able to ship some amazing bacon to my brother and SIL for the holidays and they were so happy. I've been trying to find the equivalent of the bacon sold at the little store called Roy's in Peterborough NH. I used to live there - and almost lived on their bacon ... and always carried a few pounds down to CT when visiting my bro. I gather N Country came close!

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#58 Post by S Chapman » January 14th, 2017, 7:38 am

Bacon - none better than the bacon supplied in Upstate NY at Oscar's Adirondack Mountain Smoke House.
Family owned and run for 70 years!
Bacons - Applewood or Hickory smoked, and Canadian, Irish Style and Sliced Beef Bacon are available. They also have sliced English Bacon (please press 1)....
Smoked hams are the best I have ever had, and I have tried them all...
Lot's of other smoked products as well - meats and cheeses.
They now do a very good job of mail or internet orders!
They can be reached:
Oscar's Adirondack Smoke House
22 Raymond Lane
Warrensburg, New York 12885
800.627.3431
www.oscarsadksmokehouse.com

BTW - This is a Rachel Ray favorite!!
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#59 Post by Robert M yers » January 16th, 2017, 6:09 am

Our local grocery used to carry Fermin Iberico bacon and it was the best stuff I've ever had. They stopped about a year ago though as it was really pricey but worth it imo. Need to see if there is an easy online source and load up as it freezes well.

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#60 Post by Scott Butler » January 23rd, 2017, 12:46 pm

I had the Peter Luger bacon over the weekend. Excellent bacon! It is very similar to the Nueske's thick cut, except the Nueske's has a bit more of a smoked flavor - so I give the edge to Nueske's. The real winner though, is me...because I got to eat a lot of delicious bacon.

I ordered some Nueske's medium thickness applewood peppered bacon, and it came with a free sample pack of their new cherrywood smoked bacon, that they call "uncured" because they are curing it with celery salt instead of the normal nitrates. I'll be curious how it is. PS, their kielbasa is excellent.
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#61 Post by Jay Miller » January 23rd, 2017, 12:49 pm

David K o l i n wrote:Right now, Dreymiller and Kray applewood smoked from Hampshire IL for flavor.

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

I tried the Dreymiller and Kray Goose Island Matilda Beer Bacon last month. Really weird flavor, not a fan.
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#62 Post by David K o l i n » January 23rd, 2017, 12:50 pm

Jay Miller wrote:
David K o l i n wrote:Right now, Dreymiller and Kray applewood smoked from Hampshire IL for flavor.

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

I tried the Dreymiller and Kray Goose Island Matilda Beer Bacon last month. Really weird flavor, not a fan.
Never heard of it. Doesn't sound very good

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#63 Post by Robert Pollard-Smith » January 23rd, 2017, 1:15 pm

David K o l i n wrote:
Jay Miller wrote:
David K o l i n wrote:Right now, Dreymiller and Kray applewood smoked from Hampshire IL for flavor.

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

I tried the Dreymiller and Kray Goose Island Matilda Beer Bacon last month. Really weird flavor, not a fan.
Never heard of it. Doesn't sound very good
I've seen it at Treasure Island on occasion, and have always skipped it for the Applewood and Hickory smoked versions. Glad I did!
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Scott Butler
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#64 Post by Scott Butler » February 3rd, 2017, 12:59 pm

I've considered pulling the trigger on some bacon from North Country Smokehouse. However, their shipping charges are incredibly high. Order 1 pack of bacon and shipping is $40, order 6 packs and shipping is $60. it's too much. Nueske's shipping on 5 pounds of meat is $16 packed in ice, and it travels farther than North Country Smokehouse. Crazy.
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#65 Post by Marshall Gelb » February 3rd, 2017, 4:27 pm

Brad Kane wrote:
johngonzales wrote:
Brad Kane 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.[/quote]


Thanks for all the positive vibes! Really missed New York this year and plan to get back a couple of times in 2017!

Cheers!
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#66 Post by Marshall Gelb » February 15th, 2017, 9:37 am

If anyone travels to the California Gold Country for wine tasting, areas like Amador or El Dorado County, I suggest you try "Swingle Meats" in the town of Jackson. They are tri-tip specialists but also make excellent sausages, bacon, and assorted other goodies. I don't believe they ship but their products are excellent.

Cheers!
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#67 Post by r klose » February 16th, 2017, 6:21 am

Bacon isn't too hard to make and the results (after you make it a few times, there's a learning curve on it) will far exceed anything you can buy from Benton's, Nueske's or just about any commercial operation. I opt to cure mine for 3 full days (sometimes a wet "maple" cure, sometimes a dry cure that can also be modified) before smoking it with hickory and apple woods. It then needs to be wrapped and put in the fridge, to seize up, before slicing & frying. The curing produces a bacon more steak-like.
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3 day dry cure, Apple wood smoked bacon + chicken
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3 day dry cure, hickory smoked with bacon jam made from same bacon
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#68 Post by Leonard Maran » March 8th, 2017, 4:34 pm

My mom was Jewish so I consider myself a secular Jew. So many Jews can do without pork but they must have bacon!

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#69 Post by John Webber » March 9th, 2017, 1:23 pm

Another huge fan of North Country's hams and bacon. Bummed to hear their shipping costs are so comparatively high.

I also like Benton's, but North Country won that shoot-out.

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#70 Post by Brent C l a y t o n » March 10th, 2017, 6:06 am

Count me as another person who doesn't mind the over the top salty/smoky flavor of Benton's.

That said, I was really spoiled when I lived in Putnam county from 2007-2010. Our local grocery stores were Hannaford's, a Maine-based regional chain. They carried both packaged North Country and big slabs available at the deli counter. Plus, it was half the cost of getting it shipped from the farm. If you have to pick only one, North Country Applewood smoked it is.
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Scott Butler
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#71 Post by Scott Butler » April 4th, 2017, 11:07 am

John Webber wrote:Another huge fan of North Country's hams and bacon. Bummed to hear their shipping costs are so comparatively high.

I also like Benton's, but North Country won that shoot-out.
I took a different approach and solved the problem. If you go up beyond 5 pounds the shipping charges don't really grow (seemed like they grew last time I tried, maybe I am forgetting), so I ordered 6 pounds of bacon (3 different types) and 3 pounds of kielbasa, and now I feel less unhappy with the shipping cost per pound. So order in!

I also ordered more Benton's so I can also taste comparatively.
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#72 Post by Lee Short » April 4th, 2017, 6:19 pm

Another vote for homemade. Not that hard to do, and fantastic results.

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Re: Best bacon recommendations needed...

#73 Post by Anton D » January 29th, 2019, 5:31 pm

I have been perusing this thread. Thank you!
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Re: Best bacon recommendations needed...

#74 Post by Robert.Fleming » February 20th, 2019, 9:28 am

Glad to see this thread alive again, 'cause I have a new local favorite: Pine Street Market. https://www.pinestreetmarket.com/bacon

For a real treat, buy the chunks called "bacon ends" (a bargain at $8/lb), apply your favorite dry BBQ rub, and cook on the Big Green Egg or other covered grill. Eat 'em hot. Irresistible!
Or use them to make a bacon broth for cooking collards, turnip greens, etc.

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Re: pork belly burnt ends

#75 Post by dennis.coronado » February 20th, 2019, 3:00 pm

Robert.Fleming wrote:
February 20th, 2019, 9:28 am
Glad to see this thread alive again, 'cause I have a new local favorite: Pine Street Market. https://www.pinestreetmarket.com/bacon

For a real treat, buy the chunks called "bacon ends" (a bargain at $8/lb), apply your favorite dry BBQ rub, and cook on the Big Green Egg or other covered grill. Eat 'em hot. Irresistible!
Or use them to make a bacon broth for cooking collards, turnip greens, etc.
Sounds similar to pork belly burnt ends. Pork is not cured. Recipe that I have used from Jess Pryles.
https://jesspryles.com/recipe/bbq-pork- ... urnt-ends/

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