TOP PICK OF THE WEEK: Schmacon Beef Bacon
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The producer calls Schmacon “beef’s answer to bacon.” It looks like bacon and smells bacon; it cooks like bacon–preferably in the oven for maximum crispness, although it can be cooked in a frying pan. The result, crisp strips of Schmacon, tastes of beef instead of pork, but with the smoky, sweet spirit of bacon. |
Crisp, delicious Schmacon. Use it wherever you’d use bacon. Photo courtesy Schmacon. |
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We think it’s terrific, and so does the trade: The National Restaurant Association gave Schmacon its Food and Beverage Innovations Award. THREE YEARS IN DEVELOPMENT This is not the first beef bacon on the market, but but it’s head and shoulders above the rest. Most other beef bacon is manufactured with the same technique as pork bacon, but that made no sense to CEO Howard Bender. He started from scratch, testing different cuts of beef, spice blends and cooking processes until, three years later, he was satisfied. The result, Schmacon Smoked & Glazed Beef Slices, is an achievement, a delicious alternative for those who do not eat pork products, and a boon to those who’d like “healthier bacon.” Why isn’t it called bacon? Today, the USDA limits the use of “bacon” to pork. “Turkey bacon” got grandfathered in. |
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TOP: Schmacon and eggs. BOTTOM: Look for this package at your grocer’s. Photos courtesy Schmacon. |
WAYS TO USE SCHMACON
Use it anywhere you’d use pork or turkey bacon, including to make: Over the last year, Schmacon has rolled out to restaurants and foodservice. It is now rolling out to retailer stores. Look for a retailer near you. If you can’t find one, you can purchase a ten-pound package from the manufacturer. Extra Schmacon can be frozen; but we bet you’ll run through the bulk package pretty quickly. |
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