Good Smoky Bacon

What is the best/smokiest bacon that is easily available in Louisville?

I've tried Fathers and find it overly salty.

Creation Gardens sells what we call "Country Ham Bacon." I don't think that's the name, exactly. It's easily the most distinctively smoky bacon I've had in a long time. Makes a BLT like none other. . .

I've only seen it sold in several-pound slabs. We buy the slabs, portion them, and freeze. I now have a container of bacon grease on my stove thanks to this one.

[Robin Garr]

What is the best/smokiest bacon that is easily available in Louisville?

I've tried Fathers and find it overly salty.

We've gotten Broadbent's from Doll's Market now and then, and it's a very high quality bacon. I can't honestly say whether it's smokier than most, but it's good.

Quite a few places at the Bardstown Road and St. Matthews farmers markets sell locavore bacon. We're regular customers of Stan and Lelia Gentle (Dreamcatcher Farm, also Stan's Fish Sandwich), but I think Fiedler, Stone Cross and quite a few others also have decent bacon. I'm not sure this addresses your question about "smoky," but it takes a shot at "good."

The smoky factor is what I'm really after. I'm using it to fatwash bourbon.

The smoky factor is what I'm really after. I'm using it to fatwash bourbon.

To what? I thought I knew bourbon, but that's a new one to me...

Deb

Creation Gardens sells Allen Benton's bacon. It's very smoky but also a bit salty for some. There is a great section in David Changs Momofuku cookbook about Allen and his operation. That being said it's one of my favs.

The smoky factor is what I'm really after. I'm using it to fatwash bourbon.

Now you're talking! I have some Benton's bacon-washed bourbon. . .do you have a plan for yours?

The smoky factor is what I'm really after. I'm using it to fatwash bourbon.

Now you're talking! I have some Benton's bacon-washed bourbon. . .do you have a plan for yours?

Oh yes!

4oz Bacon bourbon, 1-2oz maple syrup, 4-6 dashes pecan-coffee infused bitters (homemade), Orange peel garnish =

Fantastic!

The smoky factor is what I'm really after. I'm using it to fatwash bourbon.

To what? I thought I knew bourbon, but that's a new one to me...

Deb

http://www.wisegeek.com/what-is-fat-washing.htm

Fat washing is a process that makes it possible to infuse various liquids with the flavor of melted fat. When performed properly, fat washing leaves behind the taste of the fat, but does not cause the liquid to retain a greasy taste or texture. The process is often used to create various types of infused beverages by marrying a fat with some type of alcohol.

One example of creating a drink with fat washing is combining filtered bacon grease with bourbon or rum. In order to begin the infusion process, the bacon grease is completely melted. The melted grease is then added to the rum or bourbon, which is at room temperature. This combined mixture is placed in the refrigerator, where it is allowed to cool long enough for the fat to rise and solidify at the top of the liquid. The solid fat is skimmed off the top of the liquid. What is left behind is alcohol that has the slight taste of bacon, but still has the smoothness of the rum or bourbon.

The same approach can also be employed with vegetable fats. For example, fat washing to create a buttered rum drink requires nothing more than melting a stick of margarine or butter. The melted butter is mixed into rum that is at room temperature. As with the bacon grease and bourbon, the rum and melted butter is placed into a refrigerator. Once the mass of the butter rises and solidifies, it is skimmed from the surface. The rum retains a slightly buttery taste without feeling greasy to the touch.

One key factor in producing a tasty drink with the use of fat washing is to always make sure the fat is filtered. This means that if bacon drippings are used, the grease must be strained to remove any small particles from the liquid grease. Filtered fat helps to maintain the smoothness of the finished product and eliminate the possibility of leaving behind a residue in the liquid that could result in a greasy texture.

Fat washing can be used with just about any type of animal or vegetable fat, and combined with any type of alcohol. Many fine restaurants offer specialty drinks that are built around the use of fat washing to create unique and desirable flavors. Because the infusion process is so easy to perform, it can also be used at home to create tasty drinks for parties or for a quiet evening at home.

Justin - what do you use to filter the fat? Cheese cloth?

Justin - what do you use to filter the fat? Cheese cloth?

I pour the bourbon in a large container before adding the fat. Don't add the fat to the bottle. When I'm ready to filter I put the mixture in the freezer overnight. The fat solidifies and I run it through a fine mesh strainer. I do not filter the fat before adding it to the bourbon and have no greasy tasting problems.

Might try the Black Forest Bacon from Whole Foods - it has a very noticeable sweet smoky flavor and is less salty (at least to my palate) than most other bacons.

Justin,

Sounds like you and Stephen D should get together and play "mad food scientist".

Don't know if this applies to your creation or not but why not double smoke your bacon ? Even if you don't own a smoker there are ways (oven or grill) to add that extra smokey kick.

Justin,

Sounds like you and Stephen D should get together and play "mad food scientist".

Don't know if this applies to your creation or not but why not double smoke your bacon ? Even if you don't own a smoker there are ways (oven or grill) to add that extra smokey kick.

I thought about that, but wondered if it would ruin eating the bacon.