Michael Art flips a slab of bacon to coat it in a brown sugar and salt rub before smoking at Benton’s Smoky Mountain Country Hams in Madisonville. The recipe is the same used by Allan Benton’s grandparents in their backyard smokehouse.
Michael Art flips a slab of bacon to coat it in a brown sugar and salt rub before smoking at Benton’s Smoky Mountain Country Hams in Madisonville. The recipe is the same used by Allan Benton’s grandparents in their backyard smokehouse.
Photo by Tim Barber /Chattanooga Times Free Press .
published Tuesday, January 29th, 2013
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MADISONVILLE, Tenn. — Smoke creeps out of the tiniest crevices as Allan Benton approaches the doors of the smokehouse, located in the rear of an unassuming building along Highway 411.

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