Started By
Message
0
Posted on 6/4/20 at 9:54 am to VoxDawg
quote:
They're one of only two brands of dry-cured bacon that don't inject the pork belly with water in the curing process.
If anyone knows of others, I'm all for it.
quote:
This bacon is dry-cured by hand with salt, brown sugar, and black pepper. After about three weeks curing and drying in refrigeration, it is thoroughly smoked in our wood stove smokehouse for two to three days continuously. Finally, it is packed by hand, mere feet from the smokehouse, and boxed to ship.
How Benton's Makes Bacon - Video
This post was edited on 6/4/20 at 9:56 am
Page 2 of 2
Popular
Back to top
Follow SECRant for SEC Football News