Tag: bacon

We try Nueske’s Premium Bacon

We try Nueske’s Premium Bacon

We recently received a catalog offering s number of Nueske’s premium pork products, starting with their 5 types of bacon, and going on to offer sausages, ham, smoke pork chops and other products.  The photos and descriptions were so beguiling, we had to try the bacon. We ordered their Gourmet Bacon Assortment, of Applewood Smoked Bacon, Applewood Smoked Peppered Bacon and Cherrywood Smoked Bacon, which is uncured.

AssortmentThe assortment cost $34.99 plus shipping, which made this bacon pretty expensive, probably twice what you pay for supermarket bacon, but this bacon itself was of superior quality and quite delicious. They also have a thick sliced version that you can cook on a grill. We’ll have to try that, too.

Nueske’s is located in Wittenberg, Wisconsin, west of Green Bay, where they have been making their smoked meats since 1933. However, the family has there since 1882, making smoked meats for themselves. Today, they use imported spices and still use the original Nueske recipes. They smoke their bacon for 24 hours over applewood embers, which gives is quite a distinctive, delicious taste. It also is much less fatty than mass-market bacons, although, of course, it does render some fat when you cook it.

Their Applewood Smoked Bacon is cured with water, salt, sugar, sodium phosphate, sodium erythorbate and sodium nitrite, while their Wild Cherrywood smoked bacon is uncured, but treated with sea salt, raw sugar and cultured celery juice (which provides the nitrite preservatives).

We tried all three types, and loved all of them.

The Applewood Smoked bacon has the strongest flavor, but it is in no way objectionable, and the bacon goes very well with traditional bacon and eggs breakfasts. While there is some fat rendered as you cook it, the bacon shrinks much less than commercial bacons, but there is enough fat to fry eggs in.

The Peppered Bacon, is the same type of bacon as the Applewood Smokes, but with coarse pepper along the edges. You might think this would overwhelm the bacon, but it really doesn’t. After cooking, the Peppered Bacon has a mild, peppery taste not unlike what you’d get if you added salt and pepper to your eggs.

Finally, the Wild Cherrywood Smoked Bacon is uncured, and you have to keep it refrigerated (or frozen). The smoky flavor is milder than in the applewood smoked bacon, but it has just as little shrinkage, and we cooked eggs in the fat from 5 slices and had plenty to work with. We really like this one the best.

Yes, it costs more, but this is really excellent bacon, and we’ll probably order some more and try out their smoked pork chops and hams, too.

 

 

Open faced sandwiches with fresh tomatoes

Open faced sandwiches with fresh tomatoes

Now is the time of year to make our favorite fresh tomato sandwich: open faced with tomatoes, bacon and cheese. But you don’t have to wait for the big main crop tomatoes to ripen (our first one will come in tomorrow). Instead, you will find that smaller tomatoes have a richer flavor.

Our smaller tomatoes this year include Fourth of July, which always comes in first (July 17 this year), Garden Gem (from Prof Harry Klee’s breeding lab in Florida), Indigo Rose, Mountain Magic, Garden Treasure and one early plum variety: Gladiator.

tomatoes

The main trick to making these sandwiches is to put the bacon over the tomatoes, but under the cheese, so it doesn’t burn when put under the broiler.

  • 6 slices bacon
  • 4 sliced bread
  • Butter
  • Sliced tomatoes
  • Sliced cheddar ( we use Cabot)
  1. Fry the bacon slices until rather crisp
  2. Toast the bread and butter it.
  3. Arrange the sliced tomatoes on each piece of toast
  4. Put 3 half slices of bacon over the tomatoes.
  5. Put the cheese slices over the bacon

Broil the sandwiches for 2-4 minutes, until the cheese begins to melt.

Serve at once.