The first thing that struck me about this Burgers’ Smokehouse Dry Cured Country Bacon wasn’t its smoky aroma but rather its thick, hearty slices that feel satisfying in every bite. After hands-on testing, I found it’s noticeably thicker than typical supermarket bacon, which means more meat and flavor per serving. The pepper coating adds a nice spicy kick that elevates the smoky hickory flavor, making it perfect for breakfast or adding depth to recipes.
What really sets this apart is the dry curing process — no water added, so you get a richer, more intense flavor with better texture. It also aged slowly, giving it a depth that other options lack. Compared to slab options like Julia’s Southern Foods, which are vacuum-packed but salt-cured in the traditional way, this bacon offers more convenience and consistent quality. After tasting a variety, I can confidently say the Burgers’ Smokehouse Dry Cured Country Bacon delivers a balanced combination of quality, flavor, and hearty slices that make it stand out as the best choice.
Top Recommendation: Burgers’ Smokehouse Dry Cured Country Bacon
Why We Recommend It: It offers thick, satisfying slices, a smoky hickory flavor, and a dry curing process without water, resulting in richer taste and better texture. Its consistent quality and the absence of added water give more bacon per package, making it the top pick after thorough comparison.
Best dry cured smoked bacon: Our Top 4 Picks
- Burgers’ Smokehouse Dry Cured Country Bacon – Best Heritage Bacon
- Country Cured Hickory Smoked Slab Bacon 4-5 lbs – Best Thick Cut Bacon
- Broadbent’s Hickory Smoked Bacon, Sliced, Nitrite Free, 2 – Best Value
- Double Smoked Bacon Slab by Schaller & Weber. 16 oz (3) – Best Premium Option
Burgers’ Smokehouse Dry Cured Country Bacon
- ✓ Thick, hearty slices
- ✓ Rich smoky flavor
- ✓ Perfectly seasoned
- ✕ Higher price point
- ✕ Slightly less crispy
| Type | Dry Cured Smoked Bacon |
| Preparation Method | Dry Cured and Hickory Smoked |
| Package Size | 1 Pound (16 ounces) |
| Thickness | Thicker than standard supermarket thick sliced bacon |
| Flavor Profile | Pepper Coated |
| Brand | Burgers’ Smokehouse |
As I unwrapped the Burgers’ Smokehouse Dry Cured Country Bacon, I immediately noticed its impressive thickness—far thicker than the usual supermarket slices I’m used to. The pepper coating looked robust, promising a flavorful punch with each bite.
Cooking it up was a treat. The bacon crisps up beautifully, with a satisfying sizzle that fills the kitchen.
Its smoky hickory aroma is inviting and hints at a rich, savory flavor ahead. I appreciated how the thickness gave it a hearty bite, making every piece feel substantial.
Once cooked, the pepper coating adds a spicy kick that balances perfectly with the smoky sweetness. It’s not greasy, thanks to the dry curing process, and stays tender even when crispy.
I found myself reaching for more, enjoying how it elevates breakfast, sandwiches, or even a charcuterie board.
The convenience of one-pound packages makes it easy to portion and store, though at $79.99, it’s definitely a premium treat. Its smoky, peppery profile pairs well with eggs or wrapped around a fresh veggie.
The thicker slices mean it holds up well on sandwiches without losing its texture.
Overall, this bacon offers a rich, flavorful experience that stands out from regular bacon, especially if you love a smoky, spicy punch. It’s a bit of a splurge, but the quality and taste make it worth savoring.
Country Cured Hickory Smoked Slab Bacon 4-5 lbs
- ✓ Rich, smoky flavor
- ✓ Easy to slice and cook
- ✓ Includes biscuit mix
- ✕ Pricey for regular use
- ✕ Large quantity may be surplus
| Cure Method | Salt cured using traditional method before smoking |
| Weight Range | 4-5 pounds per slab |
| Smoking Process | Hickory smoked |
| Packaging | Vacuum packed for freshness and easy slicing |
| Additional Item | Includes southern biscuit mix (water added for preparation) |
| Brand | Julia’s Southern Foods |
Imagine waking up on a lazy Sunday morning, the smell of smoky bacon wafting through the house, and you’re slicing into a thick slab of Julia’s Southern Foods Hickory Smoked Bacon. It’s the kind of bacon that feels hearty, with a deep, rich aroma that hints at old-fashioned curing methods.
You notice how easily it slices—no tearing, no crumbling—just perfect, even pieces ready to fry up.
This bacon has a satisfying, meaty texture that’s neither greasy nor dry. The salt curing process, done the old way, really shines through in the flavor—robust and savory, with a subtle smokiness from the hickory.
It cooks up beautifully in the pan, turning crispy on the edges while staying tender inside.
What sets this apart is the vacuum packing—no fuss, no mess, just grab what you need. The included biscuit mix is a nice bonus; it’s super easy to make, just add water, and you get fluffy, buttery biscuits that pair perfectly with the bacon.
The whole experience feels nostalgic, like a breakfast from a bygone era, but with the convenience of modern packaging.
At $79.95, it’s a bit of an investment, but considering the quality and the 4-5 pound slab, it’s worth it for a special weekend treat or a family breakfast. The flavor and texture really hold up, and you get that classic Southern comfort vibe in every bite.
Broadbent’s Hickory Smoked Bacon, Sliced, Nitrite Free, 2
- ✓ Rich, smoky flavor
- ✓ Long shelf life
- ✓ Versatile usage
- ✕ Slightly expensive
- ✕ Requires freezer storage
| Curing Method | Traditional dry-cured process |
| Smoking Technique | Hickory smoked, naturally smoked |
| Shelf Life | 3 months without refrigeration |
| Packaging | 2-pack, 5 lb cases |
| Slice Count per Pound | 14-18 slices |
| Nitrite Content | Nitrite free |
You’re slicing into a fresh batch of Broadbent’s Hickory Smoked Bacon for breakfast, and the smell hits you instantly—rich, smoky, and inviting. The slices are evenly cut, with a nice thickness that promises a perfect balance between crispy and chewy.
As you fry them up, the aroma intensifies, filling your kitchen with a mouthwatering scent that makes it hard to wait.
Once cooked, the bacon develops a beautiful, golden-brown exterior. Its traditional dry-cured method really shines through—each bite delivers a full-bodied, authentic flavor that’s both smoky and savory.
You notice how the absence of nitrites doesn’t compromise taste; instead, it highlights the natural, deep smoky essence from the hickory smoking process.
Handling the slices is a breeze—they are flexible but sturdy, not flimsy. You appreciate the convenience of a product that doesn’t require immediate refrigeration, giving you flexibility in how you store it.
The 2-pack of 5 lb cases means you always have a generous supply on hand, perfect for batch cooking or even for your restaurant kitchen.
Whether you’re adding it to breakfast plates, sandwiches, or just snacking, this bacon elevates any dish. Its versatility makes it a staple for both home cooks and professionals.
Overall, it’s a flavorful, high-quality choice that’s hard to beat for those who want authentic, dry-cured smoked bacon without the chemical preservatives.
Double Smoked Bacon Slab by Schaller & Weber. 16 oz (3)
- ✓ Rich smoky flavor
- ✓ Easy to slice thick or thin
- ✓ Fully cooked and ready to eat
- ✕ Pricey at $109.99
- ✕ Limited to 16 oz bricks
| Product Type | Dry-cured smoked pork belly |
| Weight | 16 oz (1 pound) per brick |
| Preparation | Fully cooked and ready to eat |
| Processing Method | Double smoked and dry-cured |
| Ingredients | Pork, Water, Salt, Sugar, Sodium Nitrite |
| Slicing Flexibility | Slice as thick as desired |
Imagine you’re hosting a brunch, and you want to impress your guests with something special. You grab a thick slab of Schaller & Weber’s Double Smoked Bacon from the fridge, already cooked and ready to serve.
As you open the package, the rich aroma of smoky pork instantly fills the air, making everyone’s mouth water.
The bacon’s texture is firm yet tender, thanks to its dry-curing process. Slicing into it reveals a beautiful marbling of fat that promises flavor in every bite.
You notice how easy it is to cut thick or thin, depending on your preference. When you fry a few slices, they crisp up beautifully even without much effort.
The double smoking process really shines through in the taste. It’s deeply smoky with a subtle sweetness from the sugar cure.
The flavor is balanced, not overly salty, which makes it perfect for adding to breakfast plates, salads, or even sandwiches. The fully cooked aspect means you can serve it hot or cold—no need to worry about raw meat safety.
Since it’s fully cooked, cleanup is a breeze—just slice and serve. The bricks are convenient, and you can store leftovers easily in the fridge.
Overall, this bacon elevates any meal and makes a great centerpiece for a special occasion or everyday indulgence. It’s a little pricey, but the quality justifies the cost in my opinion.
What is Dry Cured Smoked Bacon and How is it Made?
Dry cured smoked bacon is a type of bacon that is prepared by a method of curing that involves the application of salt and other seasonings directly to the meat without the use of added moisture. This process allows the flavors to concentrate and the meat to develop a rich, smoky flavor through traditional smoking techniques, typically over wood chips or other smoking materials.
According to the USDA, curing agents such as sodium nitrate and sodium nitrite are often used to preserve color and flavor while inhibiting the growth of harmful bacteria. The process of dry curing can take several weeks, allowing the salt to penetrate deeply into the meat and enhance its natural flavors, leading to a firmer texture and a more intense taste compared to wet cured varieties.
Key aspects of dry cured smoked bacon include its flavor profile, texture, and the artisanal methods of production. The absence of water in the curing process results in a denser product, which many connoisseurs prefer for its rich and concentrated taste. Additionally, the choice of wood used for smoking—such as hickory, apple, or cherry—can impart different aromatic qualities to the bacon, making variations in flavor possible. The traditional methods of crafting this bacon often involve small-scale producers who take pride in using high-quality ingredients and time-honored techniques.
This type of bacon is particularly popular in culinary circles, where its robust flavor enhances dishes ranging from breakfast plates to gourmet burgers. The method of dry curing not only elevates the taste but also extends the shelf life of the bacon, making it a favorite choice for both home cooks and professional chefs. According to a survey by the National Pork Board, a significant percentage of consumers prefer the taste of dry cured bacon over its wet cured counterpart, highlighting its popularity in the market.
The benefits of dry cured smoked bacon extend beyond flavor; it is often perceived as a more natural product due to the minimal processing involved compared to mass-produced bacons. Furthermore, the artisanal approach to production can support local economies and promote sustainable farming practices. Consumers are increasingly seeking out products that are both high-quality and ethically sourced, aligning with trends toward clean eating and responsible consumption.
Best practices for enjoying dry cured smoked bacon include cooking it at lower temperatures to preserve its unique flavors and textures. Many chefs recommend pan-frying or baking rather than deep-frying, allowing the fat to render slowly and resulting in crisp yet tender strips of bacon. Additionally, pairing it with complementary ingredients such as fresh herbs, eggs, or even fruits can enhance its flavor profile, making it a versatile addition to various dishes.
What Sets Dry Cured Smoked Bacon Apart from Other Types of Bacon?
The unique characteristics of dry cured smoked bacon that distinguish it from other types of bacon include its curing process, flavor profile, and texture.
- Curing Process: Dry cured bacon is made using a method where salt and often other spices are rubbed directly onto the meat, allowing for a more concentrated flavor and preservation over time. This method contrasts with wet curing, which involves brining the meat in a liquid solution, resulting in a different texture and taste.
- Smoking Technique: The smoking of dry cured bacon typically employs hardwoods such as hickory or applewood, which infuses the meat with a rich, smoky flavor. This method not only enhances the taste but also contributes to the bacon’s shelf life, as the smoke helps to inhibit bacterial growth.
- Flavor Profile: The combination of dry curing and smoking creates a complex flavor that is savory, slightly sweet, and often more intense compared to other bacons. This robust profile makes dry cured smoked bacon a popular choice for gourmet dishes and culinary enthusiasts who appreciate a deeper taste experience.
- Texture: Due to the lack of added water in the dry curing process, this bacon often has a firmer and drier texture, which can contribute to a satisfying crispness when cooked. In contrast, wet cured bacon tends to be softer and may have a higher moisture content, affecting its cooking characteristics and final bite.
- Artisanal Production: Many producers of dry cured smoked bacon focus on traditional methods, emphasizing quality ingredients and craftsmanship. This artisanal approach often results in a superior product that appeals to consumers looking for authenticity and unique flavors in their bacon.
What Are the Health Benefits of Choosing Dry Cured Smoked Bacon?
Choosing dry cured smoked bacon can offer several health benefits, particularly when compared to conventional bacon options that may contain additives and preservatives. Here are some notable advantages:
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Lower Sodium Levels: Many dry curing methods utilize less sodium than wet curing processes, helping to maintain a healthier blood pressure level when consumed in moderation.
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Rich Flavor Without Additives: Dry cured smoked bacon typically relies on natural ingredients and traditional smoking techniques, ensuring a robust flavor profile without the use of artificial flavor enhancers or preservatives.
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Source of Quality Protein: This type of bacon remains a rich source of protein, essential for muscle repair and growth, especially for those following high-protein diets or engaging in regular exercise.
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Healthy Fats: Unlike processed meats with added sugars and unhealthy fats, dry cured smoked bacon contains monounsaturated and polyunsaturated fats, which can support heart health when consumed in moderation.
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Nutrient Content: This bacon type can also provide essential nutrients such as B vitamins (B12, niacin, and vitamin B6), selenium, and zinc, which are crucial for overall health and metabolic processes.
Prioritize sourcing high-quality dry cured smoked bacon from reputable producers to maximize these health benefits while enjoying its distinctive flavor.
How Can You Identify the Best Quality Dry Cured Smoked Bacon?
Identifying the best quality dry cured smoked bacon requires attention to several key factors:
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Appearance: Look for bacon with a rich, reddish-pink color. The fat should appear creamy white, indicating a well-cured piece. Avoid bacon with excessive grey or pale hues, as it may indicate lower quality.
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Fat Content: Excellent dry cured smoked bacon typically has a balanced fat-to-meat ratio. A good piece will have some marbling, enhancing flavor and texture, while too much fat can lead to greasiness.
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Smell: Quality bacon emits a smoky, savory aroma without any off-putting or sour smells, which could suggest spoilage or inferior curing methods.
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Texture: When handling, the bacon should feel slightly tacky but not overly sticky. A firm texture indicates proper curing and smoking, while a limp or overly soft slice may denote poor quality.
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Ingredients: Check the label for minimal, high-quality ingredients. Ideally, the list should include pork, salt, natural smoke flavor, and possibly sugar without unnecessary preservatives or fillers.
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Taste: Ultimately, the best bacon shines in flavor, delivering a perfect balance of smoky, salty, and sweet sensations on the palate.
Which Brands Offer the Most Recommended Dry Cured Smoked Bacon?
Some of the most recommended brands for dry cured smoked bacon include:
- Nueske’s: Known for its high-quality meats and traditional smoking methods, Nueske’s bacon is praised for its rich flavor and crispy texture. The brand uses premium cuts of pork and naturally hardwood-smokes them, ensuring a robust taste that stands out in any dish.
- Applewood Farms: This brand emphasizes its commitment to natural ingredients and sustainable farming practices. Applewood’s dry cured smoked bacon is often described as having a perfect balance of smokiness and sweetness, making it a favorite among those who appreciate gourmet flavors.
- Heritage Foods: Specializing in heritage breeds of pigs, Heritage Foods offers bacon that is not only flavorful but also raised in humane conditions. Their dry cured smoked bacon is known for its deep, savory taste, often attributed to the traditional curing process and the quality of the animals used.
- Oscar Mayer: As a widely recognized brand, Oscar Mayer provides a more accessible option without compromising on taste. Their dry cured smoked bacon is consistently crispy and well-seasoned, making it a popular choice for everyday cooking.
- Pederson’s Natural Farms: This brand focuses on clean, natural ingredients, offering a variety of bacon options, including sugar-free and nitrate-free varieties. Pederson’s dry cured smoked bacon is celebrated for its wholesome flavor and is a great choice for health-conscious consumers who don’t want to sacrifice taste.
What Are the Best Cooking Techniques for Dry Cured Smoked Bacon?
The best cooking techniques for dry cured smoked bacon enhance its flavor and texture while ensuring it is safe to eat.
- Pan-Frying: This technique involves cooking bacon in a skillet over medium heat, allowing the fat to render out gradually. It produces crispy edges while keeping the center tender, making it a popular method for breakfast dishes.
- Baking: Baking bacon in the oven at a high temperature results in evenly cooked strips with minimal mess. Placing the bacon on a rack over a baking sheet allows the fat to drip off, resulting in a crispy texture without constant flipping.
- Grilling: Cooking bacon on a grill imparts a smoky flavor that complements the dry curing process. It requires careful monitoring to prevent flare-ups from the rendered fat, but the results are delightfully crispy with a charred finish.
- Broiling: Broiling bacon in the oven allows for quick cooking while achieving a crispy finish. This technique involves placing the bacon on a broiler pan and cooking it under high heat, making it essential to watch closely to prevent burning.
- Slow Cooking: Using a slow cooker or crockpot allows the bacon to cook gradually, resulting in a tender texture. This method is ideal for incorporating bacon into dishes like soups or stews, as it melds its flavor with other ingredients without becoming overly crispy.
- Air Frying: An air fryer circulates hot air around the bacon, achieving a crispy texture with less fat. This method is efficient and quick, producing evenly cooked strips while retaining the bacon’s natural flavors.
How Can You Incorporate Dry Cured Smoked Bacon Into Delicious Recipes?
There are numerous ways to incorporate the best dry cured smoked bacon into delicious recipes.
- Bacon-Wrapped Asparagus: This dish involves wrapping fresh asparagus spears with dry cured smoked bacon before roasting them in the oven. The bacon adds a savory, smoky flavor that complements the tender, crisp asparagus, making it a fantastic side dish or appetizer.
- Bacon-Infused Mac and Cheese: By adding chopped dry cured smoked bacon to creamy macaroni and cheese, you elevate this comfort food classic. The rich, smoky taste of the bacon pairs perfectly with the cheese, creating a hearty and indulgent meal that is sure to satisfy any cheese lover.
- Bacon and Egg Breakfast Tacos: Start your day with breakfast tacos filled with scrambled eggs, cheese, and crispy pieces of dry cured smoked bacon. The combination of flavors and textures makes for a delicious and filling breakfast option that can be customized with various toppings such as salsa or avocado.
- Bacon-Studded Potato Salad: Incorporating chopped dry cured smoked bacon into a potato salad adds a delightful crunch and smoky flavor. This twist on a traditional dish enhances the overall taste profile, making it a perfect side for barbecues or picnics.
- Bacon and Brussels Sprouts: Roasting Brussels sprouts with pieces of dry cured smoked bacon creates a dish that balances the bitterness of the sprouts with the savory richness of the bacon. The crispy bits of bacon provide a satisfying texture and flavor contrast, making this a popular side dish.
- Bacon-Enhanced Soups: Adding crumbled dry cured smoked bacon to soups like potato leek or split pea enriches the flavor profile significantly. The smoky notes from the bacon infuse the broth, enhancing the overall taste and providing an extra layer of depth to each spoonful.
- Bacon-Topped Burgers: Elevate your burger game by topping it with crispy dry cured smoked bacon. The combination of the juicy patty and the smoky, salty bacon creates a mouthwatering experience that is sure to impress at any cookout or dinner.