Nueske's Bacon Flight Recipe

Prepare and cook applewood bacon (crispy, slightly chewy)

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 12 slices of Nueske's applewood smoked bacon in a single layer on the rack so air circulates and bacon cooks evenly. Bake for 15–20 minutes, checking at 12 minutes — remove when edges are golden and centers are slightly chewy for a good contrast. Transfer to a plate lined with paper towels to drain.

Prepare peppered bacon (crisp with pepper bite)

While applewood bacon cooks, heat a heavy skillet over medium heat and add 1/2 tsp neutral oil to prevent sticking. Add 6 slices of Nueske's peppered bacon in a single layer (work in two batches if necessary). Cook 3–5 minutes per side until crisp and peppered edges bloom. Transfer to paper towels. If you prefer oven method, place on rack and bake 12–15 minutes until crisp.

Prepare hickory smoked bacon (chewy, savory)

Arrange 6 slices of regular-cut Nueske's hickory smoked bacon on the same or a second wire rack. Roast in the 400°F oven for 12–16 minutes until fat renders and bacon is chewy with some brown edges. Drain on paper towels. Keep all bacon warm in a low oven (200°F/95°C) on a tray covered lightly with foil while you prepare accompaniments.

Make whole grain mustard

Spoon 1/4 cup whole grain mustard into a small serving bowl. Cover and set on the board. No cooking needed.

Make maple mustard

In a small bowl whisk together 2 tbsp pure maple syrup and 2 tbsp Dijon mustard (or use 1/4 cup prepared maple mustard if available). Taste and adjust — add a pinch of flaky sea salt if desired. Transfer to a small bowl for serving.

Brown sugar glaze (optional)

In a small sauté pan over low heat, warm 3 tablespoons brown sugar with 1 teaspoon water until the sugar dissolves and becomes syrupy (about 1–2 minutes). Remove from heat. Use this glaze to brush a few slices of bacon (preferably the hickory) for a candied bite. Brush the glaze on and return to the oven on a rack for 1–2 minutes to set, watching carefully to avoid burning. Let cool briefly.

Prepare pickles, breads and garnishes

Arrange 12 cornichons or pickled gherkins in a small dish. Slice or place 24 toasted baguette slices or pretzel bites onto the board. Scatter 6 fresh thyme sprigs and 1/2 cup microgreens or chopped parsley in small piles. Place toothpicks beside the bacon for easy picking.

On a large wooden board or platter, create three distinct piles or rows: applewood bacon, peppered bacon, and hickory bacon. Keep the candied brown-sugar-glazed pieces slightly separate as a highlighted taste.

Place the small bowls of whole grain mustard and maple mustard near the corresponding bacon types (maple mustard pairs well with applewood and candied hickory; whole grain works nicely with peppered and savory hickory).

Arrange toasted bread / pretzel bites and cornichons around the bacon. Garnish the board with thyme sprigs and microgreens. Sprinkle a light pinch (about 1/4–1/2 tsp) of flaky sea salt over the bacon if desired.

Label each bacon variety for guests (small cards or toothpick flags). Serve warm or at room temperature. Provide tongs or toothpicks for serving. Encourage tasting each bacon straight and with the different mustards and garnishes to experience the flight.