Articles

Bacon	Maker	Location	Cure	Key Cure Ingredients	Cure Time	Smoke	Smoke Time	Tasting Notes
Allan Benton's	Allan Benton	Madisonville, Tennessee	Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.	Brown sugar, salt	4 weeks	Hickory	48 hours	Intense! Sweet, salty & smoky at once.
Arkansas Peppered	Schlosser Family	Morrilton, Arkansas	WetWet Cure – Pork that loiters in a brine solution, often with sugar and spices.	Salt, sugar, spices	4-5 days	Hickory	24 hours	Rich & meaty. Not very sweet but not overly spicy. Very complex.
Balinese Long Pepper	Schlosser Family	Morrilton, Arkansas	WetWet Cure – Pork that loiters in a brine solution, often with sugar and spices.	Salt, sugar, spices	4-5 days	Hickory	24 hours	Rich & meaty. Not very sweet but not overly spicy. Very complex.
Broadbent	Ronnie & Beth Drennan	Kuttawa, Kentucky	Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.	Salt, sugar	1 week	Hickory	72-96 hours	The most intense. Very smoky & rich.
Burgers' Jowl	Steven Burger	California, Missouri	Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.	Brown sugar, molasses, salt	7-10 days	Hickory	12 hours	From the cheek of the pig. Fatty, creamy, delicate.
Guanciale	La Quercia, Herb Eckhouse	Norwalk, Iowa	Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.	Black peppercorns, white peppercorns, rosemary, sea salt	60 days to 6 months	Smokeless	Zilch	Ideal ingredient for cooking. Lots of very flavorful fat.
Nueske's	Tanya Nueske	Wittenberg, Wisconsin	WetWet Cure – Pork that loiters in a brine solution, often with sugar and spices.	Salt, sugar, spices	24 hours	Applewood	24 hours	Most popular. Meaty. Pleasantly sweet & smoky.
Pancetta Americano	La Quercia, Herb Eckhouse	Norwalk, Iowa	Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.	Black peppercorns, white peppercorns, bay leaf, juniper, sea salt	60 days to 6 months	Smokeless	Zilch	Smooth & sweet. Nothing smoky here. Almost floral aroma.
Sam Edwards' Berkshire	Sam Edwards	Surry, Virginia	Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.	Salt, sugar	7-10 days	Hickory	18-24 hours	Rich, deep flavor. Sweet & smoky.
Spencer's Back Bacon	Nick Spencer	Chicago, IL	WetWet Cure – Pork that loiters in a brine solution, often with sugar and spices.	Salt, sugar	2 weeks	Smokeless	Zilch	Very lean, lightly smoky, subtly sweet.