We hope you enjoy this sweet, lightly salty, subtly smoky treat from Chef Dave Martin, using our Wild Cherrywood Smoked Bacon.  When we make these, the whole batch disappears really quickly and people are amazed to learn that bacon is an ingredient.  Chef Dave served these for us at the 2012 Food Network New York Wine & Food Festival, where they were a big hit.  Happy baking!

Nueske's Wild Cherrywood Smoked Bacon & Dried Cherry Shortbread Cookies

Nueske’s Wild Cherrywood Smoked Bacon & Dried Cherry Shortbread Cookies. Recipe by Chef Dave Martin.

Recipe By: Chef Dave Martin of Top Chef

Yields about 4 dozen


12 oz. unsalted butter, room temperature

4 oz. Nueske’s Wild Cherrywood Smoked Bacon drippings, rendered from cooking the bacon

1 ¼ cups granulated sugar

1 ¼ tsp. vanilla extract

1 ½ cups chopped, cooked Nueske’s Wild Cherrywood Smoked Bacon pieces

1 ½ cups dried cherries

4 ¼ cups all-purpose flour, sifted

2 tsp. kosher salt


In a stand mixer, add butter, bacon drippings, and sugar, and blend using your paddle attachment or with electric beaters until mixture is light yellow in color.  Add vanilla and sift in the flour and salt.  Continue blending until everything is incorporated/blended well, and then add in the cherries and cooked bacon pieces. Remove the dough and then use a little bit of flour and work it into a roll (like a refrigerated grocery store cookie dough-sized roll). Then wrap the roll in plastic wrap and chill for about 30-45 minutes so that the butter in the dough sets.  If you bake right these away, without chilling the dough first, the cookies will flatten out too much during baking.

Pre-heat oven to 350 degrees.  Remove the dough roll from fridge and slice into ½ inch-thick circles and place the circles onto an ungreased baking sheet.  Bake for about 20 minutes or until slightly browned.  Remove from oven and allow them to cool; cookies will harden a bit more as they cool.





New Gifts: Nueske’s Wisconsin Cheese Samplers

Submitted by Megan

If you’ve ever stopped in at our Company Store in Wittenberg, Wisconsin, you’ve seen our large refrigerated case filled of some of Wisconsin’s tastiest cheeses and have likely had the opportunity to sample some of the finest cheeses that our state has to offer: aged cheddars, bricks, parmesans, and the new blues.  We decided to share the experience with our mail order customers and throughout the past year, we’ve taken our time carefully selecting cheeses from several local producers that really showcase the best of the best.  It was very hard to choose because of the bounty of excellent dairy goods that our home state has to offer – but we’ve made our selections.  We can ship anywhere in the U.S., so these are great gifts for displaced Wisconsinites and anyone who appreciates really good food.  These fine examples of cow’s milk cheese will make any cheese lover happy:

Widmer’s Traditional Trio
Joe Widmer is a third-generation (hey – just like us!) cheese-maker located in Theresa, Wisconsin.  At Widmer’s, they still use the same recipes and cheese forms that Joe’s grandfather, John Widmer, used when he began the business in the early 1900’s.  Joe is one of only eight Certified Wisconsin Master Cheesemakers and we are proud to feature three of his traditional cheeses in this sampler: Mild Brick, Colby, and Mild Cheddar.

Widmer's Traditional Cheese Trio

Widmer’s Mild Cheddar, Mild Brick, & Colby Cheeses from Nueske’s.

Read the rest of this entry »


Applewood Smoked Chicken Wins Gold sofi Award

Submitted by Megan

Thanks to everyone who judged this year’s N.A.S.F.T. (National Association for the Specialty Food Trade) sofi Awards.  We were very happy to receive a Gold sofi Award in the category of “Perishable Foodservice Product” for our Applewood Smoked Chicken.  The awards ceremony took place at the Summer Fancy Food Show in Washington, D.C., earlier this month, and was hosted by Chef José Andres.

Our chicken breast is created in the traditional Nueske’s manner; over glowing embers of genuine Wisconsin Applewood.  This chicken breast comes to you ready-to-eat, no cooking needed. It’s sweetly smoky, juicy, and completely boneless.  We don’t shape or form our chicken breasts, so they have a proper poultry texture and mouth-feel.  They slice nicely for sandwiches and salads and we hear that some people have been using them as a pizza topping, as of late.

Applewood Smoked Boneless Chicken Breasts

Nueske’s Applewood Smoked Boneless Chicken Breasts

Read the rest of this entry »


Our Applewood Smoked Pepper-Coated Bacon is a terrific bacon for cooking with, especially this time of year.  We create our “pepper bacon” just like our classic Applewood Smoked Bacon; with specially-selected, hand-trimmed bellies that get our signature long, slow smoke in the Nueske family’s smokehouses, over glowing embers of sweet Wisconsin applewood.

The step that makes this bacon even more special is that we take the time to hand-rub each belly with a blend of fresh-cracked Tellicherry Peppercorns before sending them into the smokehouse for the finishing touch.  This gives our rich, smoky bacon the extra kick of zingy black pepper and makes it a natural addition to some of our favorite summer recipes.

Read the rest of this entry »


Packing Up For Camp Bacon 2012

Submitted by Megan

Yeah, you heard us right. Camp Bacon.  It’s this weekend and we’re getting ready to head out and join up with all of the Bacon Campers over at Zingerman’s in Ann Arbor, Michigan.  If you didn’t get tickets, don’t fret.  There’s a Bacon Street Fair in Ann Arbor, on Sunday, June 3rd, 2012, with admission costing only what you would like to donate to the 4H Club of Washtenaw County.  They appreciate whatever you can give.

Camp Bacon is an event that we’re proud to be part of.  Zingerman’s is famous for their deli and their use of the absolute best products that they can source in everything they do.  We’ve had a great relationship with the folks over at Zingerman’s for decades and they’ve invited us to join them, along with several other excellent bacon purveyors, some great cooks, and even a food historian or two, for this year’s Camp Bacon event.

Read the rest of this entry »


Nueske’s Company Store Cookouts

Submitted by Megan

It’s finally warm enough to start having cookouts at our Company Store here in Wittenberg, Wisconsin.  The first Nueske’s cookout of the year took place last Friday afternoon.  We served up grilled Angus ribeye sandwiches with fried onions and mushrooms (on the side, if you prefer).

Nueske's Cookout

Nueske’s Company Store Cookout, April 2012

Weather permitting, we’ll be hosting cookouts in front of our company store on Thursdays, Fridays, and Saturdays from 11:00 a.m. – 3:00 p.m. and, if it’s a really busy day, you might catch us serving a little later into the afternoon.  The menu will vary, but some of our favorite things to serve are the afore-mentioned Angus Ribeyes, our Applewood Smoked Wieners, our Applewood Smoked Bacon Cheddar Brats, and maybe even some pulled Applewood Smoked Chicken Sandwiches.  As long as it’s nice outside, we’ll be serving right out of the back of Bob Nueske’s log cabin camper.  We’ve also got picnic tables for you to sit at and enjoy your lunch.

Read the rest of this entry »


In Like A Lion And…Out With Grilled Brats?

Submitted by Megan

It’s unseasonably warm here in Wisconsin right now.   We’re looking at highs in the 70’s (80 today!) when we should still be expecting winter weather warnings and temperatures still in the 30s… not that you’ll catch us complaining.  All this warm weather makes us want to haul the grill out and cook as many meals on it as we can before an unexpected late-season blizzard decides to come rolling through The Northwoods.  So, let’s talk Nueske’s Applewood Smoked Bratwurst.

First and foremost, Wisconsinites require brats (that’s “bratwurst” to the rest of you) to complete a proper grilling or tailgating experience.  We’ve got several varieties of applewood smoked bratwurst, including applewood smoked cheddar bratwurst, and our newest creation, applewood smoked BACON cheddar bratwurst.  These new applewood smoked bacon cheddar brats contain chunks of our famous smoked bacon and, thus, are intensely smoky, very juicy, and have been fairly flying out the door here in Wittenberg.

Applewood Smoked Bratwurst

Nueske’s New Applewood Smoked Bacon Cheddar Bratwurst

Read the rest of this entry »


Isthmus Beer & Cheese Fest 2012 (+ Bacon)

Submitted by Megan

This past Saturday, Nueske’s had the pleasure of attending the Isthmus Beer & Cheese Festival in Madison, Wisconsin.  Let us assure you, there was no shortage of good brews, excellent cheeses, or Applewood Smoked Meats.

For $40.00 a ticket, thirsty (and hungry) festival-goers from Madison and beyond flocked to the Alliant Energy Center Exhibition Hall for a gathering of local brewers great and small and some of the best cheese-makers in the state.  For good measure, our friends at Isthmus threw in some well-placed fine foods that didn’t fall into the beer or cheese categories but were very much enjoyed, such as Gail Ambrosius Chocolates and Fromagination (OK, so they have cheese, but lots of other foods, too!). Read the rest of this entry »


Our most recent tasting dinner was at Bark Hot Dogs in Brooklyn, just last night, and Nueske’s smoky specialties were prepared as part of each course and each course was served with a special Sixpoint Craft Ale.  Bark Hot Dogs has been a great partner to us and we were very happy that they paired us with the talented folks over at Sixpoint for this get-together.  Here’s what the tasting menu from the Bark dinner looked like:

Pickled Hot Peppers
Sixpoint Smoked IPA

Smokey Bacon & Grafton Cheddar Sauce with Pickled Red Onions
Sixpoint Bark Red Ale

White Corn Grits, Dried Sweet Corn, & Grafton Cheddar
Sixpoint Mad Scientist *7

Hawthorne Valley Sauerkraut Braised with Apples, Bacon, Bratwurst, & Weisswurst, served with Young Potatoes and Grainy Mustard
Sixpoint Crisp Pilsner

Smoked Bacon Maple Sauce & Vanilla Rum Ice Cream
Sixpoint Diesel Stout Nanokeg
Read the rest of this entry »


We visit New York each October to attend the StarChefs International Chefs Congress, where new ideas and foods are introduced and discussed by the best in the food business.   Each year, talented chefs from all over the U.S. and around the world convene at the Park Avenue Armory for several days of cooking demonstrations, presentations, and sampling of new ingredients, flavor pairings, and perfectly executed dishes.

Nueske’s prepared four separate dishes for attendees to sample during the congress:

  • Chopped Cobb Salad with Creamy Dressing
  • Smoked Duck, Chicken, & Shrimp Gumbo
  • Smoked Duck Wontons with Duck Glacé and Spicy Mustard
  • Smoky Ham Muffaletta

In this post, we’ll share our recipe for our smoky ham muffaletta with you.  The muffaletta has its origins in New Orleans and we were proud to be serving a dish from a city with such a wonderful and rich culinary history.  In this recipe, some substitutions are OK, but it’s very important not omit or tamper with the olive salad – it’s an integral part of any muffaletta!

Read the rest of this entry »