For bacon lovers, Benton’s bacon is the holy grail – these meticulously crafted, hickory-smoked slices achieve bacon nirvana. But cooking this highly prized bacon requires some special care to bring out its best qualities.
In this guide, I’ll share my tips and techniques for cooking Benton’s bacon to absolute perfection every time. From choosing the right pan to managing heat and doneness, you’ll learn how to make the most of this exceptional artisanal bacon. Read on to become a Benton’s bacon cooking pro!
What Makes Benton’s Bacon So Special
Before we dive into cooking methods, it’s helpful to understand what distinguishes Benton’s from regular grocery store bacon. Here are some key qualities:
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Cured for a lengthy 14 days using just salt brown sugar and sodium nitrate (no artificial ingredients)
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Dry cured rather than injected for deeper flavor penetration
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Smoked for hours over hickory wood fires
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Made from heritage breed pigs like Berkshire Tamworth and Duroc
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Cut thicker than regular bacon at 1/8 inch per slice
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Manufactured in small batches by Allan Benton in Tennessee
This traditional process results in bacon with a deep smoky flavor, intense porkiness, delicate texture, and irresistible aroma. It’s easy to see why Benton’s is so highly coveted by bacon aficionados.
Choose the Right Pan for Even Cooking
A heavy, flat bottom pan like cast iron is ideal for cooking Benton’s bacon. Cast iron distributes heat evenly, preventing hot spots that lead to burnt bacon. The thickness of cast iron also helps moderate temperature so the bacon cooks gently.
Avoid flimsy pans that can cause the bacon to buckle and cook unevenly. Nonstick surfaces are not necessary given the high fat content of bacon.
Make sure to select a pan with tall enough sides to contain splatter but ample surface area so slices aren’t crowded. Give the bacon room to cook properly.
Start with a Cold Pan and Low Heat
To prevent burning or overcooking, I recommend starting Benton’s bacon in a cold pan on the stovetop over low heat. Let the pan gradually come up to temperature as the fat renders out.
Cooking over lower heat gives you more control. The bacon will sizzle and crisp gently without scorching or becoming rubbery, especially the thinner ends. Patience leads to bacon bliss!
Cook Low and Slow – Don’t Rush It!
One of the biggest mistakes people make with Benton’s bacon is cranking up the heat too high. Fight the urge! “Low and slow” is the way to go. This thick, heavily cured bacon needs gentler heat to reach crispy perfection.
I keep the heat at medium-low to low as it cooks. Be prepared for it to take a little longer than regular bacon. The patience pays off in tender, evenly cooked meaty bacon without burnt spots. Slow cooking also renders more luscious bacon fat.
Watch for Visual Cues When It’s Done
There’s no set cooking time for Benton’s bacon. The best way to test doneness is visual cues. Look for some key signs:
- Fat rendered out and bacon flatten
- Meat turned deep pinkish-red
- Slight crisping at the fatty edges
Once it’s about 1/3 to 1/2 cooked, I remove it briefly to a paper towel to soak up excess grease. Then back in the pan to finish.
Allow Proper Resting Time
Never underestimate the importance of resting Benton’s bacon after cooking! Give it a good 4-5 minutes resting on paper towels or a wire rack before eating.
Resting allows the bacon to gently finish cooking and firm up as it cools slightly. This helps it reach the perfect balance of crispy and chewy you expect from good bacon.
Cook Different Cuts Slightly Differently
Benton’s offers slices cut from 3 sections – belly, jowl, and neck. I tweak technique slightly for each:
- Belly – Most uniform in shape. Focus on low and slow.
- Jowl – Very fatty! Cook even slower over lower heat.
- Neck – Leaner than belly. Slightly higher heat works.
Get to know the characteristics of each cut and adjust accordingly. This achieves bacon excellence across the board!
Enjoy Benton’s Bacon at its Best!
Now that you’re armed with tips for cooking Benton’s to perfection, it’s time to enjoy! Here are some serving suggestions:
- Classic breakfast with eggs and toast
- BLT sandwiches with crisp lettuce, tomato, and mayo
- Bacon, blue cheese, and pear salad
- Baked potatoes or sweet potatoes topped with crumbled bacon
However you choose to serve this specialty bacon, I know you’ll be amazed at the deep smoky flavors achieved through careful cooking. Benton’s bacon is truly in a league of its own.
Handy Benton’s Bacon Cooking Checklist
To summarize the steps for success, print out this handy checklist:
- Select heavy, flat pan (cast iron ideal)
- Start bacon in a cold pan
- Cook over low to medium-low heat
- Frequently check doneness and color
- Remove periodically to drain grease
- Cook jowl slowest; neck fastest
- Let bacon rest 5 minutes before eating
- Enjoy with creative serving ideas
With the right techniques, you’ll be able to experience the full glory of Benton’s bacon. Smoke on!
Frequently Asked Questions about Cooking Benton’s Bacon
If you’re new to Benton’s bacon, here are answers to some common cooking questions:
What’s the best thickness for cooking?
Go with the regular sliced bacon at about 1/8 inch thick. The thicker slices take considerable time to cook through.
Should I microwave it instead?
Microwaving is not recommended. You miss out on rendering fat slowly and the fat can explode.
How do I get it super crisp?
Cook slowly over lower heat longer to crisp up. Going above medium heat risks burning.
Can I freeze leftover bacon?
Absolutely! Freeze slices in an airtight bag for up to 2 months. Defrost before cooking again.
How long does opened bacon last in the fridge?
It will stay fresh for about 1 week in the fridge in proper packaging.
What about baking it in the oven?
You can bake it, but it’s harder to control heat and doneness as closely. I prefer stovetop.
