Watch: How Benton’s Makes Its Perfectly Smoky Bacon | Eater
"Known as the go-to source for bacon and country hams, this Madisonville ham shop is celebrated for its hand-crafted, intensely smoky bacon—often referred to in restaurants as "the smokey stuff." Master curer Cory Webb walks through a traditional, all-by-hand process: each pork belly is thoroughly coated in a cure of just salt and brown sugar and left to sit for ten days, then washed and taken to the smoker after another ten days. The small-batch, manual methods contrast sharply with machine-driven commercial bacon production, making the shop an ideal place to see how bacon is truly made." - Eater Video
