China Posted September 5, 2011 Share Posted September 5, 2011 Just got back from Tennessee tonight. We made a special stop at Benton's while we were there. The smokiness permeates you from the moment you enter. The place was hopping, so business is apparently good. We were there probably less than ten minutes and picked up some ham and bacon. The smoke clung to us and we smelled as if we had been smoked after getting back in the car, and the smoke from the ham flavored everything in our cooler, and later the fridge. As described the bacon is marvelous, although the smokiness was too strong for our kids, which was fine because that meant more for me and my wife. I'm thinking it will also make for a great spaghetti alla carbonara. The ham is almost too strong by itself so I'm trying to think up some good recipes for dishes to put it in. Link to comment Share on other sites More sharing options...
techboy Posted September 5, 2011 Share Posted September 5, 2011 The ham is almost too strong by itself so I'm trying to think up some good recipes for dishes to put it in. Along the lines of spaghetti alla carbonara, this is one of my favorites (actually love most of the recipes from there, especially also the simple red sauce), and we always use bacon instead of pancetta anyway, so that might be good. Link to comment Share on other sites More sharing options...
zoony Posted September 5, 2011 Author Share Posted September 5, 2011 I don't think you can beat country ham pan-fried on a fresh baked biscuit :hungry: China, was it a hole-in-the wall or what? Did you get to meet Mr. Benton? When we went (it was a Saturday) there was only one other person inside- but on our way out it was pretty crowded Link to comment Share on other sites More sharing options...
PCS Posted September 5, 2011 Share Posted September 5, 2011 I may have to treat myself with this stuff. Doesn't surprise me though. Best pulled pork and beef,(beans were great too),I've ever had were from one of those hole in the wall places in Tennessee. Just outside of Clarksville,(dad was stationed at Fort Campbell). It was an old house with a shack next to it. Barbecue pit was just that. Right in the floor of the shack. Okay. Back to drooling over the bacon and ham from this place. Link to comment Share on other sites More sharing options...
killerbee99 Posted September 5, 2011 Share Posted September 5, 2011 It was finally time. I was going to have this bacon. I put on some background music and carefully unsheathed the rasher. The pan was cold at first as I gently laid the strips down upon it. Soon the heat coursed through the meat, and things began to bubble. My heart began pumping faster as the aroma of the bacon slowly filled the air. I sliced the tomatoes while the bacon gurgled in the pan. My breathing became faster as the meaty strips became firmer from the heat. Soon the strips were stiff and shiny, ready to be plucked from the pan. I lifted them up and set them down on the bread, glistening with white pearls of mayonnaise. My breathing was ragged and shallow now, my heart thump thump thumping in anticipation of the sensual pleasure to come. The tomato slices were mounted atop the bacon, the tomato juice seeping over but not diminishing the meaty firmness of the strips. Cool lettuce blanketed the marriage of bacon and tomato, then another slice of bread completed the impressive package. As my lips parted a slight moan escaped as I brought the beautiful creation to my mouth. Yada yada yada. Then I washed dishes and took a shower. Dude, that sounds like a porno script (if there is such a thing) Link to comment Share on other sites More sharing options...
China Posted September 5, 2011 Share Posted September 5, 2011 I don't think you can beat country ham pan-fried on a fresh baked biscuit China, was it a hole-in-the wall or what? Did you get to meet Mr. Benton? When we went (it was a Saturday) there was only one other person inside- but on our way out it was pretty crowded Definitely a hole in the wall. We were there on Wednesday and the place was very busy (lots of workers cutting, packing, etc). I didn't get the name of the guy that helped me but he was an older gentleman. Link to comment Share on other sites More sharing options...
Dan T. Posted September 5, 2011 Share Posted September 5, 2011 Dude, that sounds like a porno script (if there is such a thing) It's THAT good. Almost. Link to comment Share on other sites More sharing options...
The Sisko Posted September 5, 2011 Share Posted September 5, 2011 I'll echo the comments of others that mentioned the strong smoke smell...even before opening the box. I didn't even have to look at the return address to know what it was. There, the similarity ends. I ordered bacon and ham. When I tried the bacon I found it to be very smoky, moderately thickly cut, excellent pork flavor....but alas, a bit too salty for our taste buds. I haven't tried the ham yet but the cooking directions on the package mention some ways of cutting the saltiness so I'm expecting it to be the same. I may be stepping into heretical territory here but is it OK to soak the bacon/ham in water before cooking to pull some of the salt out? I'm a bit scared to try it since it seems I might end up with a soggy piece of meat. BTW don't get me wrong, it was quite good. But then bacon is like sex that way. That is, good sex is great, but bad sex is good. Link to comment Share on other sites More sharing options...
chipwhich Posted September 5, 2011 Share Posted September 5, 2011 Coming from a farming family, that heavily smoked, heavily salted ham/pork is definitely not for everyone. My family loves it. I grew up with hams curing all around me. I never was into the country ham, country bacon. It's definitely not for everyone. I can take it in very small portions, but never choose to eat it personally. Link to comment Share on other sites More sharing options...
twa Posted September 6, 2011 Share Posted September 6, 2011 If ya don't want the salt,soak it in boiling water a couple minutes then drain and cook(might take twice if truly salty) you won't loose much flavor and it will not be soggy at all (my wife is a low sodium person) I might have to order a ham to compare,but I can get pretty good ones local (I'm partial to pecan smoked) Link to comment Share on other sites More sharing options...
Ancalagon the Black Posted September 6, 2011 Share Posted September 6, 2011 Has anyone tried Billionaire's Bacon? I gave it a go in Australia, but I'm almost scared to do it with the Tennessee bacon. However, it might cut the saltiness a fair bit. Link to comment Share on other sites More sharing options...
zoony Posted September 6, 2011 Author Share Posted September 6, 2011 I'll echo the comments of others that mentioned the strong smoke smell...even before opening the box. I didn't even have to look at the return address to know what it was. There, the similarity ends. I ordered bacon and ham. When I tried the bacon I found it to be very smoky, moderately thickly cut, excellent pork flavor....but alas, a bit too salty for our taste buds. It is an extremely rich flavor. I think it takes some getting used to... sort of like the first time you tried beer or coffee. ATB, there is a place here (The Tomato Head) that serves Benton's Bacon for brunch. It does go very well with eggs/omelets... however, only a piece or two. So, I would eat it with eggs. Not sure about brown sugar though, too much smokiness. I think that's the biggest difference, most of use are used to downing half a package of the supermarket bacon, which is loaded with water and nitrates. With the Bentons you really only need a few pieces it's so rich. At some point I am going to wrap a couple pieces around a chicken and put it on the rotisserie for a few hours. Interested to see how that turns out. Link to comment Share on other sites More sharing options...
The Brave Little Toaster Oven Posted September 19, 2011 Share Posted September 19, 2011 I must say....there was quite a difference between this bacon and regular bacon....my house smelled like smokey bacon for 3 whole days...and I loved that. I need to go buy some medium grade bourbon to go make the bacon old-fashioned with Link to comment Share on other sites More sharing options...
Monte51Coleman Posted September 19, 2011 Share Posted September 19, 2011 Benton's was listed in this months edition of Saveur magazine as the #1 choice for best mail-order bacon. The wait time for orders just got a lot longer. "Tennessee's Allan Benton produces the grand-daddy of dry-cured bacon. You smell the hickory before you open the box." Link to comment Share on other sites More sharing options...
HOF44 Posted September 26, 2011 Share Posted September 26, 2011 Finally broke out the Bentons and just had BLT's. To quote my wife, "This bacon is the BOMB!!!". I was kinda surprised she loved it that much. It is outstanding! Link to comment Share on other sites More sharing options...
China Posted September 26, 2011 Share Posted September 26, 2011 I've been using it sparingly to flavor some of my dishes, most recently in stuffing for a roast chicken. Link to comment Share on other sites More sharing options...
Ancalagon the Black Posted September 26, 2011 Share Posted September 26, 2011 I have to say, I've been saving the fat that comes off as you cook it, and I've been cooking EVERYTHING in that bacon fat. Like, everything. Burritos made with refried beans cooked in Benton bacon fat. Spaghetti with fresh napolitano sauce, starting with onions sauteed in Benton bacon fat. Chili made with beef, onions and chilli peppers sauteed in Benton bacon fat. Scrambled eggs cooked in Benton bacon fat. There is no end to its use. Or my cholesterol levels. Link to comment Share on other sites More sharing options...
zoony Posted September 27, 2011 Author Share Posted September 27, 2011 My wife and I ate at Foothills Milling Co in Maryville TN for our anniversary on Saturday. Lots of menu items featuring bentons. We tried the BLT salad and the tart. Both were outstanding That smokiness is AMAZING. Even with flavors as strong as goat cheese, it permeates and adds so much dimension. Check out some of these descriptions, some good ideas here and nothing too complicated you probably couldn't do at home Vidalia Onion Goat Cheese Tart Vidalia onion, goat cheese, Benton’s bacon, cornmeal crust Baby Spinach & Warm Bacon Dijon Dressing Benton’s bacon, goat cheese, oven roasted tomatoes, onion, crispy black eyed peas BLT Salad Heirloom tomatoes, Benton’s bacon, shaved red onion, and arugula with basil buttermilk dressing, served over sourdough toast Shrimp & Grits Jumbo shrimp, Benton’s bacon, peppers, onions, mushrooms, Creole white wine cream sauce, served over creamy grits ---------- Post added September-26th-2011 at 08:09 PM ---------- I have to say, I've been saving the fat that comes off as you cook it, and I've been cooking EVERYTHING in that bacon fat. Like, everything.Burritos made with refried beans cooked in Benton bacon fat. Spaghetti with fresh napolitano sauce, starting with onions sauteed in Benton bacon fat. Chili made with beef, onions and chilli peppers sauteed in Benton bacon fat. Scrambled eggs cooked in Benton bacon fat. There is no end to its use. Or my cholesterol levels. how do you store it, out of curiosity? My grandma had the folgers can on the stove. I suggested something like this and my wife gave me the look. So it went in the fridge. Link to comment Share on other sites More sharing options...
Gracelander Posted September 27, 2011 Share Posted September 27, 2011 My box of bacon arrived the other day. Cooked some up and the entire house smells like smoke and bacon. Bless you Zoony Link to comment Share on other sites More sharing options...
Bubble Screen Posted September 27, 2011 Share Posted September 27, 2011 I gotta try the shrimp and grits. I've heard nothing but positive things about those. Link to comment Share on other sites More sharing options...
Disco Dave Posted September 27, 2011 Share Posted September 27, 2011 I went to a local restaurant and they had this bacon as an option on the salad. I am sold; I'm buying this bacon as soon as I can. It's truly the best!!! ---------- Post added September-27th-2011 at 01:30 AM ---------- ...That is it!! Benton grease on every thing!!! Link to comment Share on other sites More sharing options...
zoony Posted September 27, 2011 Author Share Posted September 27, 2011 There are 4 very distinct flavors that appear in order with every bite. First thing you get is the brightness of the salt. Then comes an intense bacon flavor, followed by a fatty-umami type flavor as you chew. Then,in the back of your mouth, the smokiness hits you and kind of wafts up thru your nostrils. You taste the smokiness for hours afterward. Link to comment Share on other sites More sharing options...
Ancalagon the Black Posted September 27, 2011 Share Posted September 27, 2011 how do you store it, out of curiosity? My grandma had the folgers can on the stove. I suggested something like this and my wife gave me the look. So it went in the fridge. Pyrex container, fridge. Appears to keep for weeks. I think hard-core food-safety types will say two weeks tops but it's not hard to tell when fat goes rancid. I strain it through a paper towel before storage. Link to comment Share on other sites More sharing options...
Disco Dave Posted May 24, 2012 Share Posted May 24, 2012 I got 4lbs of bacon and a pack of ham slices a few months ago. I was down to my last pound of bacon in the freezer and my mom gave me 4 more pounds of bacon and a pack of ham slices today. I'm making bacon and eggs now. It's been a great day. Link to comment Share on other sites More sharing options...
HOF44 Posted June 21, 2012 Share Posted June 21, 2012 This is a little bump if you haven't had Bentons Bacon before. Also the real purpose if this post is a doughnut I had this weekend. It was a maple frosted yeast doughnut with bacon crumble topping. That thing was off the hook!!! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.