The 1 Simple Trick for the Best Bacon Ever
We cook bacon every weekend as part of our Sunday brunch tradition. My husband makes the eggs and toast while I make the bacon and cut the fruit. (Coffee is on a timer and prepped the night before.) Since we have little kids, it’s hard to stand next to the stove and make sure the bacon is prepared perfectly. Plus, I’m never a fan of the fat splattering everywhere and making a greasy mess!
During my days in a professional restaurant kitchen 20 years ago, we always cooked bacon on a sheet pan in the oven. By baking it in the oven, you can prep a lot more at a time and you can put it on a timer without having to be near the stove. But just recently, a friend told me about a trick that not only makes the best bacon but also slashes the cooking time in half.
Of course, I had to try it.
The Best Trick for Cooking Bacon Starts With a Cold Oven
The simple hack? She starts the bacon in a cold oven instead of preheating first. To see if it really was faster and produced delicious bacon, I did a side-by-side test. Using my new favorite Applewood Smoked Bacon from North Country Smokehouse, I cooked bacon two ways.
- Starting in a cold oven. I placed 4 ounces of bacon on an aluminum foil-lined rimmed baking sheet. Then I put it in the oven, punched in 425 degrees F, and set the timer for 15 minutes. After 15 minutes, my bacon was still a little softer than I liked so I let it bake for 5 minutes more. This method is detailed in Joseph’s Best Easy Bacon Recipe.
- Baking in a preheated oven. Following this recipe for Oven-Cooked Bacon, I preheated the oven to 350 degrees F. I placed 4 ounces of bacon on a parchment-lined rimmed baking sheet and baked for 15 minutes. I then flipped the bacon and continued cooking until it was my preferred crispiness, which took 5 minutes more.
In total, both tests actually cooked the bacon for 20 minutes. However, since method one started the bacon in a cold oven instead of a preheated oven, I saved 10 minutes to get the exact same result. I also found that both parchment and aluminum foil work equally well for cooking the bacon, though the fat solidified more on the foil, making it even easier to clean.
The Bottom Line
So next time you need to cook bacon, especially a large quantity, start it in a cold oven on an aluminum-foil lined pan. The magic happens without you having to lift a finger.
Read the full article here.
Men’s Health Names NCS Best Bacon ’24
The 2024 Men’s Health Food Awards
These 50 delicious foods will power your diet.
BY THE EDITORS OF MH AND LOOP BY TED CAVANAUGHPUBLISHED: MAR 5, 2024
DISCOVERING NEW PRODUCTS fights diet boredom. But how do you stick to a budget with so much deliciousness at play? We did the work for you.
So, what makes a winner? We’re looking for foods that are high in protein, healthy fats, and/or fiber while also containing a sensible amount of calories and added sugar. Organic and sustainable products—along with those that have short ingredient lists—are all valued. And this year, we asked: Is this worth the money?
Our food and nutrition-obsessed editors and writers set out to answer this question with each food product we encountered this year. We extensively researched and tested hundreds of foods—from pantry essentials, quality meats, and frozen meals to high-protein snacks and instant coffee that actually tastes like a fresh cup of joe. Our goal: To curate a list showcasing this year’s finest foods. Without further ado, we present the Men’s Health Food Awards 2024.
NCS Organic Thick Cut Applewood Smoked Bacon Named Best in Breakfast Category 24’.
These strips come from pigs raised without antibiotics or growth hormones. The bacon’s smoky-sweet balance tastes especially amazing worked into chowders, braised greens, and meat loaf.
Chefs Name NCS Best Store Bought Bacon
The Best Store Bought Bacon, According to Chefs
At any one point in time, I’m bugging dozens of chefs and bartenders all across the country to let me know what their favorite store-bought items are (like chicken nuggets, croissants, boxed mac and cheese, bourbon, and vodka). This is all in hopes that we, dear reader, can recreate that restaurant-level magic at home. And what better way to start the new year than by seeking out the chef’s favorite brand of arguably the greatest ingredient of all time?
Of course, I’m referring to bacon. Outside of just serving as a side to your weekend pancakes, bacon is a do-it-all ingredient: It transforms a can of beans, brings much-needed flair to fuss-free appetizers, and adds smoky, rich flavor to grits, rice, pasta, and much more. So it makes sense that these chefs have eagle-eyed a favorite after years of sampling the best of the bunch.
As it turns out, there is one brand, in particular, that really sizzles.
The Best Bacon to Buy, According to Chefs
As far as chefs are concerned, you can count yourself as especially lucky if you’re familiar with North Country Smokehouse’s bacon. If not, it’s time to get acquainted. “I’ve tried just about every variety and brand of bacon available to the general public,” says Chef Gavin Lambert of pop-up restaurant Bon Ami. “If I’m not making my own … I’m buying North Country.”
This is not your average slab, Lambert notes: The delicacy of smoke, and the general care and pride in its production, make North Country’s bacon one of the most versatile for using in stews, braises, and sauces. “Plus, in my house we save every single gram of rendered bacon fat to use for cooking in place of oil — liquid gold, as we call it.”
Chef Brian Poe, of Tip Tap Room and Crane River Cheese Club in Boston, who heard about the brand from acclaimed Michelin-starred chef Thomas Keller, agrees wholeheartedly: “It’s got such a lovely thickness, viscosity, umami, and proper smoke to it,” says Poe. “It’s meant to be snacked upon, as well as an amuse, app, soup, salad, entrée, and dessert.”
Whether it’s at home or in his restaurant kitchen, North Country also has a fan in Chef Morgan Jarrett of STATE Grill and Bar, the flagship restaurant of the Empire State Building. “We use North Country at my restaurant for our “Clothesline Bacon,” Jarrett says of the popular dish, which involves slow-cooking bacon over rye bread (to catch all those majestic bacon drippings).
For many chefs, North Country’s bacon is an inspiration in itself (a painter has paints and a chef has bacon, amirite?). When asked what his favorite way to use North Country’s bacon is, Poe simply responded with, “Oh my sweet Jesus, everything I do revolves around this bacon,” adding that his baked Brie bacon jam recipe can be provided upon request.
Thankfully, North Country is now widely available even outside of New England (you can locate your nearest store here). But if you can’t track it down, chefs overwhelmingly agreed that seeking out the local bacon made in your area will also make that BEC or BLT really shine.
Read the full article here.
We (un)Cured the Bacon Crumble Problem
North Country Smokehouse (un)Cured the Bacon Crumble Problem
North Country Smokehouse has elevated the humble bacon crumble. Available in both uncured Certified Humane® and organic recipes, the product promises a savory experience and ethical sourcing.
“Our bacon has always been synonymous with premium quality and traditional craftsmanship,” says Alicia Baker, Director of Marketing.” The new crumbles are no exception.” The results of the company’s product development surveys were clear. Operators are tired of dry, flaky bits that sort of resemble bacon – but not really.
Let’s be honest, traditional bits a have been lacking for too long. NCS knew that in order to solve the problem for foodservice operators, they had to stay close to their roots of meat mastery. The product had to taste just as good as their signature smoked strips, be free from all the fake stuff and make-right on the bland flavor and unpleasant texture the category is known for.
They started by selecting the finest pork bellies from their very own farms and bathed them in a secret New England Made Maple syrup brine. Then, they tumble them until perfectly tender and crumble them into hearty, irregularly shaped pieces. “These crumbles actually solve industry challenges,” says Baker. “With food inflation and fluctuating markets, operators are looking for ways to lessen labor costs and increase menu efficiencies. Bacon crumbles are a fantastic way to do that, but a subpar product can diminish a dish. In that case, you have to ask yourself what the actual cost is? If you’re using a product at the expense of flavor, then the price is too high.” Bold statement and very on brand for the century old smokehouse.
For those craving a new culinary adventure, North Country Smokehouse is offering complimentary samples to end users in search of flavor and fortitude.
NCS Meets Demand for Prop 12 Compliant Bacon
Recent Enforcement Leaves Many in Search of Trusted Suppliers
CLAREMONT, NH – January 4, 2024. The enforcement of California’s Prop 12 took effect on January 1, 2024, leaving many retailers, wholesalers, and end users in search of program-compliant bacon and whole-muscle pork.
Growing concerns surrounding the availability of Prop 12 compliant products marked a years-long prelude to recent program enforcement. Today, many companies find themselves navigating shortages and fluctuating market prices, making it necessary to source new and trusted suppliers.
“We’ve spent the last several years making sure we are well positioned for program enforcement,” says Aaron Corbett, North Country Smokehouse CEO. “We’re hearing from new customers daily, many who believed they had secured the necessary pricing and fulfillment promises to support them in this transition. They’re now finding those same suppliers unable to meet the growing demand. Others simply waited too long.” Understandable, given the nature of the program’s roll-out, which had a few false starts.
North Country Smokehouse is a subsidiary of duBreton, a North American leader in the supply of Certified Humane and Organic pork. Among the first pork producers to receive Prop 12 Certification, the parent company has been raising crate-free pigs since 2003 and far exceeds Prop 12 standards thanks to their USDA Organic, Certified Humane Raised and Handled®, and Global Animal Partnership certifications.
“We’re fortunate in our connection to the source,” says Corbett. “Their early adoption and ongoing support of third-party certification processes has brought tremendous value to our customers and has been pivotal to their on-time adaptation.”
By offering a complete catalog of Prop 12 compliant bacon and the ability to provide fresh, whole pork programs through duBreton’s vertically integrated operations, North Country Smokehouse is ready to assist customers in meeting enforcement challenges head-on.
About duBreton & North Country Smokehouse
As one of America’s few remaining family-owned smokehouses, North Country’s mission is to handcraft premium, artisanal smoked meats through culinary excellence, exceptional animal care standards, and respect for the land. Located in the heart of New England, their authentic charcuterie features only the best hand-selected, natural ingredients and small batch smoking process over embers of local hardwoods.
The NCS product line features smoked bacon, ham, sausages, deli meats, and unique offerings like smoked chicken and Cajun Pork Tasso. Voted America’s Best Bacon by Men’s Journal, New England’s Best Meat by Yankee Magazine, and The Best Bacon in America by Food & Wine, North Country is noted for balancing taste with time-honored tradition and modern food trends.
