What’s your flavor?
BACON
Maple
$18 / lb
Kosher salt, turbinado sugar, and high quality maple syrup from Québec.
Maple & Black Pepper
$16 / lb
The Maple cure with some black pepper added. Meat is smoked with a crust of black pepper.
Caribbean Jerk
$18 / lb
Made with Joy’s Jerk Dry Rub, this bacon has a bit of heat and a ton of flavor that will have you craving more!
SAVORY
Herbes de Provence
(Available Upon Request)
$18 / lb
Made with Victoria’s Herbes de Provence, this bacon is perfect for culinary uses, such as cassoulets and other dishes!
(Note: Also available as trimmings – smaller pieces vs one large slab)
In October of 2020 I started learning how to cure and smoke my own bacon, tweaking the cure and smoking process until the result was everything I felt bacon should be –
succulent, versatile, and flavorful.
Hot-smoking to an internal temperature of 150F fully cooks the bacon, which removes the need for pink curing salts/nitrate salt in the cure and allows you to enjoy the bacon at any temperature, while keeping the meat in full slabs helps the meat last longer than if it were pre-sliced and opens up many culinary opportunities, such as:
- Extra-thick slices of bacon on a breakfast sandwich or BLT
- Enjoying cheese and crackers with thin, delicate slices of melt-in-your-mouth Maple or Maple Black Pepper bacon
- Making bacon bytes instead bacon bits
- Bacon burnt ends…’nuff said
Enjoy it however you like!
Food Safety Notice:
According to the USDA, you may safely store slab bacon, dry-cured without nitrates, for 3 weeks in the refrigerator or for 3-6 months in the freezer.
Vacuum-sealed meat is safe to store in the freezer for up to 2-3 years.
Always double-check any meat before consumption.
NEWS & UPDATES
Now Smoking Everything
I’m now offering my services to anyone who needs something smoked. Not limited to meat – whatever the food may be, I’ll smoke it! Some popular choices are smoked cream cheese, smoked salt,…
See PostWant to learn more?
Have questions? Want to place an order?
Reach out to me directly using the button below!
Tom Henry 