Cooked in the oven at 350 deg F for 15 minutes. Excellent bacon, but not for the salt or smoke adverse.
Ditto on everything Bill said (thanks , Bill!). I view this as bacon for gourmet accompaniment rather than food by itself (i.e. bacon & eggs, etc.).
I’ll bet it will be awesome in salads or the grease used to make a traditional spinach salad. Might try some of that this w/e.
BLT sandwiches last week were great! Just cut out any salting you would normally do with a dish.
Chris
I’ve grilled and served it as an app with dessert wine with great success. I have also wrapped quail with it and had no complaints. Great stuff.
Too bad I wasted 1 of their hams because I didn’t know how to serve it. 
That sucks. I got a nice insert with our bacon with instruction on how to prepare the ham correctly…at least according to Alan Benton himself.
I found a pound of Benton’s bacon in the freezer, stuck behind my freezer packs, not sure how it got there. I took it for our weekend get away with friends, damn…forgot how good this stuff is. Had to order 4 more pounds today. Smoky goodness!
I just don’t get Benton’s. It is all the rage here in Charleston. Way too smokey for what I cook. I have learned to cut way back when I use it, but I prefer a fat forward bacon. I like the hams much better. Guess I just prefer that perfect roasted crunch with an airy fatty texture over rubbery smoke.
I try to buy a country ham for my brother every Christmas from Benton’s.
He makes ham stock, jambalaya, and plenty of sandwiches or eggs w/ham. Yum!
Just a matter of preference, that smoke is my favorite part.
Not for the AFBE.
Way too salty for my taste.
Eight pounds just went into my freezer yesterday. Love the ton of smoke. Love the deep porky flavor of the fat in particular. And as for it being “not for the salt averse,” I would agree, but I would couple that with “not for those who want their bacon cooked toward crunchy,” because they dovetail. I like my bacon just barely crisp on the edges, but never anywhere near dark and crunchy. And if I happen to ruin benton’s and over cook it, then it’s certainly very very salty.
The old fashioned way that Benton’s hams and bacon are made is going to create a drier, smokier tasting pork product.
I guess most hams and bacon are wet-cured…?
I agree. Most bacon has a lot of leeway, under cook it and it is chewy and fine, over cook it and it is crunchy and fine - whatever your preference. Benton’s shouldn’t be overcooked. I do 400 degrees for 10 minutes, but 350 for 15 seems to also work.
Scott, do you flip the bacon at any point?
I did not Nolan, in a pan with foil and then parchment for 10 minutes at 400, watch it closely for the last 1-2 minutes to be safe. Was thinking of whether a rack would be useful to keep it above some grease but it was wonderful without the rack.
Is PRON some new thing, or are you all focused on the word Bacon to the point that PRON does not register as a typo? 
BTW, I have not yet tasted Benton’s, but if my homemade bacon comes out too smokey and salty, I cook it first in a bit of water which I pour off and save to add to beans.
I had to google PRON. it’s a way to say another word without getting caught by Internet filters and security. Switch the R and the O
Pron is p o r n without pictures I guess.
I just ate a burger in Asheville that was out of this world. Meat was a mixture of beef and Bentons bacon…oh my. Forgot to take a pic before diving in, egg was a major plus
