Meat candy.
We’ve been catching Plumrose on sale, 2 lb/$7.00.
Stocking up.
It is less fatty than what we usually buy. Tastes good too.
I don’t know that I’ve ever had bad bacon before. I take that back — I’ve had bacon on fast food hamburgers that was bad, usually because it was dripping with fake bacon flavoring. But the packaged bacon I’ve bought at the grocery store and cooked up at home...always tasty.
I love Beelers uncured bacon. Expensive, but worth it.
We get our bacon from Oberweis dairy with our milk delivery. Don’t know the name off the top of my head, but it is thick cut and very tasty.
Yes. Especially those who don't care much about longevity.
In Wisconsin there is nothing comparable Nueske’s.
Yom!
Now I have a serious craving for a BLT
Wright’s thick cliced ... Meijer’s store-brand thick sliced ... both passable
Ashland Gypsy bacon ... custom sliced at the deli counter ... awesome
Danish smoked bacon (can’t spell name but it starts with a “D”) ... custom sliced at the deli counter ... beyond awesome
I make my own bacon and it cannot be beat.
It’s very simple. A quick search will yield many recipes/methods.
Everybody has their own personal favorite Bacon. Some mentioned here, I haven’t seen at my local supermarket.
Wrights is VERY good. Not cheap, but not overly expensive.
There’s another brand, Blue Gold, I think, sold to children organizations and schools like World Finest chocolates. It too, is very good and their sausage is equally tasty. If you ever have the opportunity to try it, I recommend you do.
VR
Everybody has their own personal favorite Bacon. Some mentioned here, I haven’t seen at my local supermarket.
Wrights is VERY good. Not cheap, but not overly expensive.
There’s another brand, Blue Gold, I think, sold to children organizations and schools like World Finest chocolates. It too, is very good and their sausage is equally tasty. If you ever have the opportunity to try it, I recommend you do.
VR
Wal-Mart brand thick sliced is my all time favorite.
In a sense, this is a little ‘off track’ but...
If given a choice when ‘having’ to eat out, one might at least consider “Denny’s”.
Yes, the disdain is really there etc BUT if one has been paying attention to the BO admin ‘war on food’, there is one great standout.
“Denny’s”.
Couple of weeks ago ‘Denny’s’ had been featuring BACON as its main ‘course.
Recently it has been ‘Cheese’.
If this isn’t a subtle (well IMNSHO, not so subtle) slap at OB then nothing is.
During the ‘Bacon’ feature, I chowed down on a breakfast platter that featured (about) 10 pieces of assorted bacon, when I ordered potatoes, the waitress said “We have home fries with bacon bits”...my reaction naturally was “OF COURSE”.
I did draw the line at the Ice Cream Sundae with bacon bits though.
Probably shouldn’t have....
BTW I will be 72 in 2 weeks and am a picture of health without going through all the rituals...eat what I want, when I want and stay away from Doctors.
Guess that is my ‘secret’, am on ZERO Prescription drugs etc and virtually ZERO Doctor visits - must be a correlation there.
Best bacon I ever had came from a friend’s daughter’s 4-H project. I think its name was Kebab when it was ambulatory...
Was trying to find the brand of Jalapeno bacon popular here in TX, and found this recipe at http://www.chaosinthekitchen.com
Home-Cured Jalapeño Bacon
makes 2 1/2 to 3lbs, prep 10 min, cure 7 days, roast 2+ hours
2.5-3lb skin-on pork belly
2.5 tbsp salt
1.5 tbsp sugar
1/4 cup maple syrup or dark brown sugar
3 jalapenos
2 cloves garlic
1/4 red onion
1/4 cup cilantro
3 fresh bay leaves
Trim pork belly to fit into a large zip-top bag.
Add remaining ingredients to the bowl of a food processor. Process until smooth.
Pour cure into zip top bag with the pork belly. Seal and refrigerate, turning daily, for seven days.
On the seventh day, remove the pork belly from the fridge and rinse well.
Pat dry with paper towels. Pre-heat oven to 200°F. Place pork belly fat side up on a rack on baking sheet (line with foil for easy clean-up).
Roast pork belly 2 or more hours until a thermometer reads 150°F in the center. Alternately, you can smoke or grill to this same internal temp.
Remove pork from the oven and slice off the skin while still hot. Seal pork in plastic and refrigerate up to 10 days or freeze.
To serve, slice thinly and pan-fry or chop and add to beans or stews. Freeze for about 30 minutes or until firm and slice with a sharp chef’s knife.