Bacon Classics

The photo was taken as I tried to have a little bacony sandwich while at the computer desk. Still out working someplace even more flat and cold than home.

I'm not sure there really is BAD bacon, but there is definitely GREAT bacon. One that is a favorite around here is Benton's Smoked Country Bacon. (And no, they don't ask me to endorse it, I just wanted to share, their bacon is awesome)

The family recipe? Salt, brown sugar, red and black pepper added to smoke from their local hickory and apple woods, combined with high quality Berkshire hogs and dry curing, slow and low.

The end result is sublime and the smell of hickory will fill up your kitchen as you cook it up over a low flame. Don't overcook it. "Shards of bacon" is not the best way to compliment the perfect ratio of pork and fat. As you bite into it, the flavors will hit you with smoke, sweet, salt, in that order. Mr. Benton says "it's not for everyone". Sure maybe unicorns and Marvin the Martian wouldn't like it, but I think my readers would.

It's also a perfect addition to a side dish that goes great with grilled meats. Corn with smoked bacon and miso butter. Frank James shares a big load of corn with his friends each year, so I am blessed to have a lot of fresh, prepped corn in sealed bags in the freezer, ready for thawing and use for recipes year round.

The miso butter adds a complexity you won't get from salt and pepper.

Picture from and recipe adapted from 2006 Gourmet Magazine, with a few HOTR touches.


1/4 lb thick-sliced bacon ( OK, maybe an extra slice)

1 tablespoon unsalted butter, softened (NOT margarine)
1 tablespoon white miso (fermented soy bean paste)

1 small Walla Walla sweet onion cut into bite sized slices (if the onion is huge, use half).

10 ears corn, kernels cut from cobs (6 to 7 cups)
1/2 teaspoon black pepper

Small pinch of Penzey's red pepper
1/8 teaspoon sugar

1/2 cup water
2 scallions, thinly sliced

In a small bowl mix the miso and the butter. The paste is thicker than the butter and it will take a little work to incorporate it. (Do NOT attempt to nuke it to soften; it's really easier on the arm and shoulder than an afternoon with the Mauser). The miso comes in a big tub. It keeps forever in the fridge and miso butter is excellent on Rib eyes, asparagus and Duck, so don't worry about waste.

Cut bacon into strips (about 2 inches by 1/4 inch). Cook in a medium sized (about 12 inches) cast iron skillet over medium heat, stirring occasionally, until browned but not TOO crispy (about 5-7 minutes). Use a slotted spoon to transfer the bacon to paper towels to drain, leaving the fat in the skillet.

Cook the onion in the bacon fat until softened and caramelized, keeping the heat in the upper moderate range so the sugar is released from the onion without it burning.

When the onion is soft and burnished gold in color, add corn, black and red pepper, sugar and increase heat to the high end of medium, then cook, stirring and flipping, until some of kernels are pale golden, 3 to 4 minutes, adding in the water the last minute.

Reduce heat to medium and add the miso butter, stirring, until corn is glossy and coated with the butter mixture, about 4 minutes. Stir in bacon and half of the chopped scallions, reserving remainder for topping.

It will be hard to share. Even if someone with big soft eyes is looking at you.