Gentle Readers, the smoky haze is clearing, the fat has been rendered, and a winner has been declared. The Practical Cook can now resume purchasing and consuming bacon in rational rather than rasher quantities. So who won?
Let’s roll the tapes:
That’s right, out of all the fancy pants brands we tried, the victor is Wright Hickory Smoked Bacon, sold at a reasonable price at your local grocery store. The results are so shocking, I plan on doing a blind taste with some local food talents, just to confirm or deny. If you’re interested in running your own test, or participating, let me know.
You see, the favorite going in, by far, was Nueske’s. I thought it would win, easy. The fabulous Wonder Woman surprised me with a 3 pound sampler pack of the stuff, and having mowed through the two more unique varieties, I spared the standard hickory smoked for the Bacon Brackets. I couldn’t eat it.
That’s right, bacon I could not eat. It was so smoky, though I admittedly have a problem with high smoke, it was inedible to me. Improv Cook backed me up on this one, though she’s not as put off by smoke as me. I went and bought another sample, this time sliced to order. Better, but I loved the cherrywood smoked Nueske’s way more.
So the champion went down. I consolidated this final post, as the first place winner in the Mail-Order is hard enough to source, and not delicious enough to bother, in my opinion. So here’s the Final Four, ranked from last to first:
4. Applegate Sunday Bacon. This only won the Gourmet grocery store bracket by being the least unappealing. Not recommended if there are other options.
3. Niman’s Ranch. This was the barely named winner of the mail-order category. It was smoky, salty, and a bit chewy with some good fat, but neither Improv Cook nor I loved it enough to stake our bacon reps on it.
2. Bacon from Cliff’s Meat Market. Proving that butchers know what they’re talking about, the mysteriously labeled “Bacon” from Cliff’s in Carrboro, NC, was really good. I would eat this very versatile locally-obtained bacon any time.
1. Wright Hickory Smoked Bacon: Grand Champion. This bacon was flavorful, meaty, with some smoke, extremely versatile, and really just a pleasure to eat. And isn’t that what bacon is all about?
Thanks to everyone for joining us on this journey, and my comrade in tasting and the founder of this awesome quest, Improv Cook. Special thanks to Cliff’s Meat Market, Brinkley Farms, and John at Eco Farms for the great info and the bacon.
And another special thank you to Neal’s Deli, for hosting the Bacon Summit that led to the Bacon Brackets. I’m coming in soon for another one of those pastrami biscuits, or perhaps the egg and garlicky spinach. I need a little bacon break . . .
What a long salty trip it has been. So I challenge you to go try this bacon and post a comment! What do you think?
Send your fresh veggies, challenges, and actual cooking questions to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)
We will meet again on Sunday, with Weekly Menus and a Bonus Recipe!