In the back, other employees moved wooden tiers of hams out of the smoker where they spent three days infusing in hickory smoke before moving the next lot into it. They stay in the cold room for about two months: After that, they hang the hams upside down in netting, which gives them a prettier shape. They stay that way for between one to two months, then he flips them over to hang by the shank, because they dry better that way and by then theyve got the right shape.. Smoky. Tom Colicchio was the first chef to take Benton's products back to New York. As Benton puts it, "We were a little bit like that old country-western song that Barbara Mandrell sang, country before it was cool. And I do have a sense of pride that my forefathers used it. Some 400 to 600 heritage hog hams are trucked in every week and rubbed down with salt, brown sugar and sodium nitrate. The first time I met him, I was visiting Blackberry Farm Brewery in Tennessee, and Allan just walked in the door. They came to visit me, says Benton, helping with pesky problems like spoilage. But when he saw the salary range, he decided owning his own business would provide more financial security. Allan Benton's products mean a lot to himas they should, considering the generations of family history and the thirty-nine years of labor invested in themand he wants you to enjoy them correctly. Now, according to the Momofuku cookbook, which has an in-his-own-words interview with Allan Benton, the man who originally started the business was named Albert Hicks. 865-974-5179 Benton was raised in the southwest corner of Virginia, in Scott County, just over the state line from Kingsport. One dish I remember he really liked [was] our wild sturgeon wrapped in his aged ham and seared.. $1 Million - $5 Million. The only disappointing news we heard out of Arthur was that Bentons doesnt get its hams locally. I guess we had visions of hogs running around outside in farmland close to the smokehouse. He uses only heritage pork, older breeds such as Berkshire, Duroc, and Red Wattle, which have more intramuscular fat, similar to European pigs such as Spains renowned black Ibrico. I walked away from Benton's Smoky Mountain Country Hams with bags full of bacon, ham, and Benton's excellent prosciutto. When I first tasted Bentons bacon, I thought, Wow! Id never had anything like it before, said Chris Shepherd, chef and owner of Georgia James in Houston, Texas. It aint fancy. We owe all our success to the incredible creative talents of the chefs who use my pork.. I learned a lot about life. A few months later, Benton was having too good a time to quit. We raised everything we ate. (Sara Wood/Southern Foodways Alliance) How does Allan Benton cook his famous hams at home? He was also the Assistant Editor, Food, for. As I walked toward the door, Benton called something after me. Barbi Benton net worth. Never heard of him? Allan Benton We found 16 records for Allan Benton in NY, CA and 11 other states. < Back to Oral History project: Cured South. Allan's reported annual income is about $20 - 29,999; with a net worth that tops $100,000 - $249,999. funk metal is a beautiful and populous city located in Rock, pop, R&B, soul, funk, funk rock, funk metal, dance United States of America.. Read Also: Birchmore Reid Wiki, Biography, Age, Net Worth, Family, Instagram, Twitter, Social . "Benton's is, like, the only country ham. Benton's Smoky Mountain Country Hams is a producer of cured meats in Madisonville, Tennessee, United States.The business was started in 1947 by the late Albert H. Hicks. Jarren Benton's net worth was calculated in 2021 and was determined to be $800 thousand. But the business was by no means an overnight success. Benton was born and raised in rural Scott County, Virginia. The day after the site launched, Bentons had seven orders. We kept our prices low$4 a pound versus $8 a pound at the grocery storesto help our customers, Benton said. They butchered their hogs on Thanksgiving and worked the weekend to put away the meat. We were introduced to the beauty of Bentons a smokehouse not 40 miles from our cabin in Tennessee by dining out in New York, particularly at Momofuku Ssam Bar and at PDT. To make his bacon, Benton coats slabs of pork belly with a rub of salt, pepper, and brown sugar by hand, then dry-cures them for an average of 30 days. Lewis Shuckmans grandfather, Isia, told him, Once you get started with something dont change it., Jay Denham says it began when while working as garde manger in restaurants, where he "took other stations' trash to. Even now, Bentons still has only around 20 employees. To make matters worse, packinghouses in the Midwest were closed, reducing his source for pork for months. Year. He released his debut album, Used Heart for Sale, in 1996, under the record label Decca Nashville. I called up Allan Benton and asked for samples. But as it turned out, I've been in it now most of my life. We didnt see the smokehouse, but we sure did smell it. I kicked it around in my mind for a few days, and I called him backit was the hardest thing Ive ever had to say, but I told him he needed to find another bacon supplier. Then came a 2003 trip to a country-ham tasting in Oxford, Mississippi, hosted by the Southern Foodways Alliance, where Allan and Sharon Benton served their ham to hundreds of foodies, including many chefs, who were ecstatic. William Benton Allen Jr. is the Sr. VP & . It gives a depth of flavor and smokiness thats unmatchedits the smokiest bacon youll ever eat.. Benton is estimated to have a net worth of approximately $8 million, according to various media publications. Finally, the cured pork belly and hams destined to be hickory-smoked are taken to the smokehouse behind the building for the final touch. 411 North, Madisonville, Tenn. Even today our goal is to create a world-class product. Every time Id hit a rough spot, those guys would hold my hand and walk me across it. In 2000, Bentons son, Darrell, now a physician in Knoxville, built his father a website while he was attending college. Nowadays, chefs and food writers are making celebrities of ginmakers and cattle farmers and small-town pitmasters all over the country. For nearly 44 years, Allan Benton has been perfecting the art of curing and smoking pork at Benton's Smoky Mountain Country Hams. That's not to say that he didn't waver once or twice. $42.9K - $134.1K. In 2023, Glen Benton's net worth was estimated to be $400 Thousand. Under Review. Ive played around with lots of recipes over the years, but Ive always come back to that original family recipe. Theres always going to be a market for quality. I ran my business in his back yard for five years.. Overcooking the ham can result in a tougher, saltier slice., Our aged hams, more than 14 months old, are best served thinly sliced on a charcuterie plate with bread or crackers., As for bacon, Benton prefers to cook it in a 350-degree oven for around 16 minutes. Chefs and home cooks alike rave about the results. We have estimated Glen Benton's net worth, money, salary, income, and assets. The business has been featured in foodways exhibits at the Tennessee State Museum in Nashville and the Southern Food and Beverage Museum in New Orleans, and Benton was inducted into the James Beard Foundations Whos Who of Food and Beverage in America in 2015. Through his various sources of income, we believe that Dan has been able to accumulate a good net worth but prefers to keep it private. March was previously married to chef and television personality Bobby Flay. Born and raised in Scott County, Virginia in Southern Appalachia, his family had little money and raised everything they ate, including their Heritage breed hogs. The potent, provocative smell of hickory smoke draws in any visitorand anyone who tries the finished product. I decided to sell to fine dining restaurants. Ron Turner's father, Garnett, started by curing 25 hams for his customers. If they want something, they find a way to get it. For my grandparents, pork was sustenance. A high school teacher turned smoked meat master, Benton has dedicated his life to the pursuit of making the perfect pork. A chef in Hong Kong called me two or three times a year begging me to sell him my product., Still, says Benton, I am more proud of restaurants in Nashville, Knoxville, Chattanooga and Memphis that I am of those in New York City because people in my home state know what good country ham is supposed to taste like. It is an approximate forecast of how rich is Layton Benton and could vary in the range between $565.2K - $1.5M. A poke around at some of the press clippings, photos and other knick knacks: While we were deciding what we wanted, Arthur told us hed been working at Bentons since before Allan Benton took over. November 2019. It is an approximate forecast of how rich is Lucky Benton and could vary in the range between $753.7K - $1.7M. Copyright 2000 - 2023 The Epoch Times Association Inc. All Rights Reserved. In 1973, he approached Albert H. Hicks, a dairy farmer who had been curing and selling country hams out of a small building since 1947. Customers were used to buying mass-produced pork products, not heritage meats, but Benton stayed true to his mission focusing on quality products and his family recipe. By the early 1970s, though, Allan Benton was a high school guidance counselor working in one of the lowest-paying school districts in Tennessee, a state that was then second-to-last in the country for teacher pay. I count my blessings every day that these chefs like what I do, he says. Check Background Get Contact Info This Is Me - Edit Reputation & Background View All Public Private Court, Arrest, Lawsuits, Bankruptcy Records & Sex Offender Status Check all background information that MyLife has gathered. Friends tell me they see my products on menus in Paris. Net Worth: $113 Billion Salary: $1 Million Date of Birth: Oct 28, 1955 (67 years old) Place of Birth: Seattle Gender: Male Height: 5 ft 10 in (1.78 m) Profession: Entrepreneur, Programmer,. ourtennessee@tennessee.edu. Before the pandemic, Bentons cured between 17,000 and 18,000 hams a year in its 18,000-square-foot building. "I wrote universities all over the country trying to learn more about what I was going to do," says Benton. "Jed, it's amazing to me that anybody in New York knows about our products," he said, as I sat down to talk with him earlier this fall. He's still a good friend of mine. As grocery stores experienced shortages of meat on their shelves, we saw an increase in local foot traffic and e-commerce. His whole operationsmokehouse, coolers, aging rooms, and allis in a building only a little bit larger than your typical ranch house, tucked discreetly on the side of the highway with Benton's famous slogan, "We Cure 'Em," emblazoned on its side. I had been at Blackberry Farm for a short time in 1993 and was searching for locally crafted food products. He couldnt figure it out, says Benton. This includes personalizing content and advertising. It recounts significant historical events, from the time of the Founding Fathers through today, including average Americans who want to give back to their communities and country. She has long brown hair and blue eyes, is 5ft 3ins (1.6m) tall, and weighs around 112lbs (51kgs). Allan Benton has owned the business since 1973, but says he only started turning a profit about 5 or 6 years ago. Hicks, nearing retirement, agreed to lease his space to Benton, who started curing his own hams using the recipe he learned from his grandparents. What am I smelling?'" Hicks who had just spoiled $25,000 worth of hams and didnt know what had happened was ready to sell the business. In 1978, Benton moved to his current location in Madisonville, off Highway 411 North. It would just take us about a week, and our cooler would smell like smoke for days afterwards. But instead, as you can see here, see the smokehouse is just off a rural highway. 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