Introduction
Ever wonder what makes some bacon so unforgettable—crispy yet tender, smoky but never overpowering? It turns out, the secret isn’t in a factory. It’s in the hands of local artisans who treat bacon-making like a craft, not just a process.
In this post, we sit down with Mike Jennings, a fourth-generation butcher from a small-town shop that’s been curing bacon the old-school way for over 50 years. You’ll learn what goes into truly great bacon, from pork selection to smoke time, and get tips you can use in your own kitchen.
Pull up a chair, pour a cup of coffee, and get ready to meet your new favorite bacon whisperer.
What You Need to Know
Meet the Bacon Master: Mike Jennings
Nestled in the heart of the Midwest, Mike’s butcher shop isn’t flashy. But walk through the door and you’re hit with the rich, smoky aroma of heritage bacon curing the way it has since 1969.
“I always say: good bacon starts with respect—for the animal, the ingredients, and the time it takes,” says Mike.
His process is simple on paper but meticulous in execution.
Step 1: Choosing the Right Pork
According to Mike, everything begins with high-quality pork belly—thick, meaty cuts with a good ratio of fat to muscle. He sources heritage breed pigs from local farms where animals are pasture-raised and free from hormones.
“You can’t make great bacon with mediocre pork. You’ve got to start with the best,” he says.
Step 2: The Cure
Mike uses a dry cure, blending kosher salt, brown sugar, cracked pepper, and his shop’s proprietary spice mix. He avoids nitrates and preservatives when he can, favoring a more natural approach.
“I massage the cure into each slab by hand. Then I let it rest for 7–10 days in the walk-in, flipping it every day. It’s labor-intensive, but worth it.”
This curing time allows the salt and sugar to penetrate deeply, enhancing both flavor and preservation.
Step 3: The Smoke
Once cured, the bacon heads into a small smokehouse behind the shop. Mike uses a mix of hickory and applewood, smoking the slabs low and slow for up to 12 hours.
“I want that balance—deep smokiness but not something that punches you in the face. I want it to invite you in.”
The result? Bacon with a subtle, complex flavor and a deep mahogany color that screams craftsmanship.
Step 4: Slicing and Packaging
Mike slices his bacon a bit thicker than store-bought varieties—just shy of 1/8-inch.
“You get a meatier bite that way, but it still crisps up beautifully,” he explains.
Everything is packaged in small batches, labeled by hand, and sold in his shop and at local farmers markets.
Pro Tips and Tricks
We asked Mike to spill a few secrets for home cooks looking to elevate their bacon game. Here’s what he shared:
✅ Do: Use a Cast Iron Skillet
“Cast iron holds heat evenly and gives you the best rendering of fat,” Mike says. “You want the fat to melt slowly, not fry right away.”
❌ Don’t: Cook on High Heat
“Too many people blast bacon on high. That scorches the sugars and gives you burnt edges with raw centers. Medium heat is your friend.”
✅ Do: Save Your Bacon Fat
“Don’t throw that liquid gold away! Use it to sauté greens, fry eggs, or even whip up cornbread. It’s got amazing flavor.”
❌ Don’t: Overcrowd the Pan
“Lay the strips flat with a little breathing room. If they’re piled up, they steam instead of crisp.”
✅ Bonus: Oven-Bake for Easy Batches
Mike’s go-to for large batches? A wire rack on a sheet pan, baked at 375°F for 15–20 minutes. “It cooks evenly, and cleanup is a breeze.”
Closing Thoughts
Mike Jennings may be a small-town butcher, but his bacon has the flavor and finesse of a five-star kitchen. From sourcing thoughtfully to curing patiently and smoking with care, his philosophy boils down to one simple principle: do it right, or don’t do it at all.
If you’re used to grabbing pre-packaged bacon off the supermarket shelf, consider treating yourself to the real deal—or even trying your hand at a homemade batch. With a little patience and the right techniques, your weekend breakfasts and BLTs will never be the same.
Got questions about curing, smoking, or cooking bacon at home? Drop them in the comments—we’d love to hear from you. And if you’re ever in Mike’s neck of the woods, be sure to stop by and taste the magic for yourself.
Happy sizzling!
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