I love stews. this is another one I put together. then went shopping. When I came home dinner was ready. A king-sized meal could be made from a pan of corn bread that was warmed up. I love a hearty meal in the winter. My table is by my patio doors, so I can watch the snow fall while I eat. SNOW and STEWS. They seem to go together! You won’t find a “Smoked Butt” anywhere in SPOKANE! I did find this package of smoked meat in the freezer by accident. So I decided to make this dish. It is the nearest I could find to a butt. Once cooked,I thought I died & went to heaven.
Kansas City is renowned for its jazz, barbecue culture, and the Chiefs. But one of its tastiest claims to fame is Kansas City bacon. This smoky, peppery bacon has developed a cult following across the U.S. But what exactly makes Kansas City or “KC” bacon special?
In this article we’ll explore how Kansas City bacon differs from regular bacon and what gives it its signature flavor.
Overview of Kansas City Bacon
Kansas City bacon gets its name from Kansas City, Missouri, which is considered the barbecue capital of the world. It has a distinct flavor thanks to its curing and smoking method:
- Made from pork shoulder rather than pork belly
- Dry rubbed with spices before smoking
- Hickory smoked for a robust smoky flavor
- Leaner than regular bacon with a meatier texture
This seasoning and extended smoking gives KC bacon a more pronounced savory taste compared to milder pork belly bacon. The dry rub permeates the meat deeply while smoking infuses rich smoky notes. It’s often sliced thicker than regular bacon too.
While now available nationwide, it originated in the Kansas City area where it remains most popular. The local barbecue culture influenced its trademark spice blend and smoking technique.
The Cut of Meat – Pork Shoulder
One major difference between KC bacon and regular bacon is the cut of meat used. Regular bacon comes from pork belly, while KC bacon uses pork shoulder.
Other names for this shoulder cut include Boston butt, pork butt, and pork shoulder blade roast. It’s the upper part of the front leg. This area gets more exercise, so the meat has more fat marbling and collagen.
The pork shoulder is ideal for making bacon because:
- It has good fat marbling to keep the bacon moist after smoking.
- The high collagen helps the bacon stay intact during smoking.
- It has a robust pork flavor that absorbs spices well.
So while regular bacon focuses on fat for flavor, KC bacon spotlights the deep, meaty taste of the pork itself. The result is a leaner yet more savory end product.
The Signature Dry Rub
One signature technique that differentiates KC bacon is coating the pork shoulder in a flavorful dry rub before smoking. This dry rub penetrates the meat deeply and gives it a big flavor impact.
While recipes vary, the rub typically contains salt, brown sugar or maple sugar, pepper, paprika, garlic powder, onion powder, cayenne, and other spices. Sweet paprika is key for imparting the characteristic color and taste.
Some versions use chili powder, cumin, mustard powder, coffee, or coriander. The sugar balances the salt while the array of spices adds complexity beyond just salt and smoke.
This blend infuses the bacon with that quintessential Kansas City barbecue essence – a sweet and savory taste with a subtle heat.
The Smoking Process
Smoking is vital to Kansas City’s barbecue tradition, so KC bacon gets the same treatment. After applying the dry rub, the pork shoulder is smoked slowly to fully permeate it with flavor.
Genuine KC bacon uses hickory wood for smoking, which provides a robust, hearty smoky essence. The meat smokes for hours until reaching the proper internal temperature.
Compared to pork belly bacon which gets just a bit of applewood smoke, KC bacon makes smoke integral to its flavor. You get pronounced smokiness in each bite.
Flavor Profile
When you combine the pork shoulder, signature dry rub, and hickory smoking, you get a standout flavor profile:
- Smoky – Bold, campfire-like smokiness from the hickory wood.
- Savory – The rich, umami pork flavors come through.
- Peppery – Black pepper and other spices add hits of heat.
- Sweet – Brown sugar balances out the other flavors.
- Slightly spicy – Paprika, cayenne, or chili powder create a mild kick.
This balanced sweet and savory taste with a subtle heat is quintessentially Kansas City. The robust smokiness alone makes it very different from regular bacon.
Appearance and Texture
In addition to its unique flavor, KC bacon looks and feels different than belly bacon:
- Darker red color from the spices and smoking.
- Thick slices ranging from 1⁄4 to 1⁄2 inch.
- Meatier, chunkier texture than the thin, fatty belly.
- Typically sold in slab form rather than thin strips.
So KC bacon provides hearty bites with more to chew compared to the thin, brittle slices of regular bacon. This makes it perfect for recipes where you want the bacon flavor to stand out.
Cooking Kansas City Bacon
While you can cook KC bacon like regular bacon, its thicker cut and meatier texture benefit from some special treatment:
- Cook over medium-low heat to render fat without burning.
- Bake at 375-400°F on a rack for crispiness.
- Grill or pan fry for burgers, tacos, etc. to infuse flavor.
Adjust cooking times and temperatures to achieve your preferred level of crispness. Be careful not to overcook or it can become very crisp and dry.
The Verdict on KC Bacon
With its robust smoky taste, peppery spices, and thick cut, Kansas City-style bacon offers a heartier, more flavorful alternative to regular pork belly bacon. Seek it out to bring that authentic KC barbecue essence to your kitchen.
How To Make kansas city bacon & cabbage ( a smoked butt clone)
- Open the meat package and put it in a crock pot with two to three cups of water. Cook on med-high for about3 hours. Strain meat. and pick thru. use only the meat that you would eat. Save the meat for later. Put cabbage, carrots, onions, potatoes, and broth in the crock pot. Cook till carrots and potatoes are done . firm not mushed! On high, about 2-1/2 to 3 hours. Half way thru add the meat, a little more water. if needed. It should begin to smell like a Polish farm kitchen in your house! YUM!! .
- 2 It will look like this when it is done. Lock your doors!. Your neighbors might decide to visit. LOL Heck . make some bisquits or corn bread. and invite them in! .
- 3. I ate a big bowl of food for dinner and froze three packages of food. for next week, next month, or whenever you’d like to go! This really took the spot of a Smoked Pork Butt Well dern close!. Happiness is. Nancy. 1/17/13 .
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .
Ingredients For kansas city bacon & cabbage ( a smoked butt clone)
- 1 pkg redneck kansas city bacon, cottage ends and pieces
- 4 lg carrots………scraped and cut into chunks
- 5 md potatoes……peeled & cut in quarters
- 2 md onions…….peeled & cut in quarters
- parsley, salt & pepper….to taste
- 1 md head of cabbage..quartered
Kansas City Steak Bacon Review
Where can I buy smoked bacon in San Tan Valley?
The Queen Creek and San Tan Valley areas have been enjoying smoked bacon from The Pork Shop since 1979. The varieties there include hickory smoked, spicy Tuscan with cayenne and paprika, Canadian bacon, and Kansas City bacon made from the leaner pork shoulder cut. You can even buy this bacon from a guy with a handlebar mustache.
What is a smoked bacon cut?
This cut is meatier than traditional bacon slices and has a rich, savory flavor that many people enjoy. The meat is cured and smoked like regular bacon, but it is made from pork shoulder, which is also known as pork butt or Boston butt.
Where does Indiana Kitchen Bacon come from?
The Indiana Kitchen brand is sourced from Indiana hog farms and all the bacon is produced in the state as well. For the past five years the town of Delphi has hosted the Indiana Bacon Festival to showcase this treasured bacon in cook-offs and bacon eating contests. Want to know some of the easiest bacon recipes?
Is bacon cured or smoked?
This variety is also known as “cottage bacon.” Though cured and smoked like regular bacon, it’s made from pork shoulder, a cut also known as pork butt or Boston butt. The resulting bacon is meatier than bacon made from pork belly. This is how to save bacon grease like a pro.
What is Canadian bacon?
Leaner than regular bacon, Canadian bacon is cured and smoked with a flavor closer to that of ham. It’s also the reigning champion of eggs Benedict. This type is also known as “English bacon.” It’s another type of back bacon similar to Canadian bacon, but with a layer of fat around the outer edge of the slices.
Who makes Arkansas peppered bacon?
The Peppered Bacon made by Petit Jean Meats is so revered that it’s a popular mail and online order item, often referred to as “Arkansas Peppered Bacon.” The company owned today by the Ruff family began as a tiny meat shop in the 1920s. It’s no wonder that their bacons have become synonymous with the best of Arkansas.