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Nueske's from Wisconsin (see review at http://www.nytimes.com/2000/02/16/style/the-smoky-trail-to-a-great-bacon.html ) is the smokiest top-quality bacon I know, but I've never seen a slab locally. Either ask a store that carries sliced Nueske's (Surfas, for example) to order one for you, or buy a three- or six-pound slab from their Web site: www.nueskes.com . If you don't have experience cutting off the slab, get out your steadiest hand and sharpest knife, unless you like bacon that's thick/thin/really-thick, etc., leading to crisp/burned/raw, etc., slices on the plate. Alternatively, get Surfas to cut the beast to your spec. While you're there, you might want to pick up a cast-iron bacon press -- invaluable for keeping the bacon flat and producing fine-textured slices, in the manner of chicken-under-a-brick.
-Harry
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The European Sausage Factory, in a dismal industrial park on the southwest side of Saticoy and Coldwater, generally has at least two to as many as four types of slab bacon, as well as wonderful sausages and other smoked meats and fish. I would also recommend Benton's as a mail order source of very smoky bacon. I believe their site is www.bentonshams.com
