Kansas City is known for many things – jazz, barbecue, the Chiefs. But one of its most delicious claims to fame is Kansas City bacon This smoky, peppery bacon has developed a cult following across the U.S. But what exactly sets it apart from regular bacon?
Overview of Kansas City Bacon
Kansas City bacon, also called KC bacon, gets its name from the largest city in Missouri and the barbecue capital of the world. It has a signature flavor profile thanks to how it is cured and seasoned:
- Made from pork shoulder rather than pork belly
- Dry rubbed with spices before smoking
- Hickory smoked for a stronger smoky flavor
- Leaner than regular bacon with a meatier texture
This seasoning and smoking process gives KC bacon a more robust, 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 as well
While you can find it across the U.S. now, it originated in the Kansas City area where it remains most popular. The local barbecue culture influenced its trademark spice blend and smoking method.
What Cut of Meat is Used for KC Bacon?
One of the biggest differences between KC bacon and regular bacon is the cut of meat. While most bacon comes from pork belly, Kansas City bacon comes from the 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 from the hog. This area gets more exercise, so the meat has more fat marbling and collagen.
The pork shoulder is well-suited for making bacon because:
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It’s nicely marbled with fat to keep the bacon tender and juicy after smoking.
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The high collagen content helps the bacon hold up to the smoking process.
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It has a robust pork flavor that takes on spices well.
So while belly bacon focuses on fat for flavor, KC bacon highlights the meaty flavors of the pork itself. The result is a leaner yet more savory end product.
The Signature Dry Rub
One of the signature steps that sets KC bacon apart is coating the pork shoulder in a flavorful dry rub before smoking. This dry rub permeates the meat deeply and gives it a big flavor punch.
While recipes vary, the rub usually contains salt, brown sugar or maple sugar, pepper, paprika, garlic powder, onion powder, cayenne, and other spices. Sweet paprika is essential for providing the trademark color as well as flavor.
Some versions use chili powder, cumin, mustard powder, coffee, or coriander. The sugar balances the saltiness while the array of spices adds a complexity you don’t get with just salt and smoke.
This seasoning blend infuses the bacon with the quintessential Kansas City barbecue flavor profile – sweet heat with a touch of smokiness.
The Smoking Process
Smoking is vital to Kansas City’s BBQ tradition, so it’s no surprise that KC bacon gets the same treatment. After the dry rub is applied, the pork shoulder is smoked low and slow to fully infuse it with flavor.
Authentic KC bacon uses hickory wood for smoking, which imparts a robust, hearty smoky taste. The meat smokes for hours until it reaches the proper internal temperature.
Compared to pork belly bacon which gets just a touch of applewood smoke, KC bacon makes smoke an integral part of its flavor. You get a pronounced smokiness in every bite.
Flavor Profile
When you combine the pork shoulder meat, signature dry rub, and hickory smoking, you get a bacon with a standout flavor profile:
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Smoky – Hickory smoke provides a bold, campfire-like smokiness.
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Savory – The umami pork flavors shine through.
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Peppery – Black pepper and other spices come through.
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Sweet – The brown sugar balances out the other flavors.
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Slight heat – Paprika, cayenne, or chili powder add a mild kick.
This balanced sweet and savory taste with a touch of heat is distinctly Kansas City. The pronounced smokiness alone makes it significantly different from regular bacon.
Appearance and Texture
In addition to its unique flavor, KC bacon looks and feels different than belly bacon:
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Darker red color from the spices and smoking.
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Thicker slices ranging from 1/4 to 1/2 inch.
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Meatier, chunkier texture than the thin, fatty belly cuts.
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Typically sold in slab form rather than thin, rashers style strips.
So Kansas City bacon provides heartier bites with more to chew on compared to the thin, brittle slices of regular bacon. This makes it perfect for dishes where you want the bacon flavor to hold its own.
Cooking Kansas City Bacon
While you can cook KC bacon the same as regular bacon, its thicker cut and meatier texture benefit from some special treatment:
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Cook over medium-low heat to render the fat fully without burning the meat.
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Bake in the oven between 375-400°F on a rack until crispy, 15-25 minutes.
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Grill or pan fry for breakfast tacos, burgers, etc. where you want bacon flavor infused into other foods.
Kansas City Steak Bacon Review
FAQ
How do you cook Kansas City bacon?
What is shoulder bacon?
What is thick bacon called?
What part of the pig does cottage bacon come from?
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.
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?
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.
Where can you find smoked bacon in Denver?
Hobbs’ Applewood Smoked Bacon is often spotted on the menus of fine dining restaurants in the state. Chef Thomas Keller, owner of the renowned French Laundry restaurant calls for Hobbs’ Bacon by name in his cookbooks. Tender Belly, Denver