The Thick, Crispy Bacon Thread
 

Food Lion house brand can be good but you have to look close. Sometimes it's just too fatty. Sometimes it's the best thick cut bacon at the best price.

I almost always give passing marks to Plumrose Farm Thick Cut Bacon in the 20-oz (or larger) package. It invariably has more meat, less fat and no scabby pieces of "make weight" trimmings buried under the slab. When it is one special it is hard to beat. I'll buy 10-pounds and toss it in the freezer.

http://farm4.static.flickr.com/3009/...f5c80897_o.jpg

I am very much a raised-rib griddle non-stick pan-fried guy, medium low heat right to crispy. I have never been good at heaps of bacon in a pan - I require linear bacon to be totally comfortable. My bacon may be drained once during frying (or maybe not) but it always goes on to paper towels and is patted down to remove excess grease before serving. I admire people who can pile of mounds of bacon in a pan, cook it to their satisfaction and dump it on a plate, shiney and hot, and commence to eat.

Re: The Thick, Crispy Bacon Thread
 

I am a convection oven guy, 325 or 350, on parchment paper, even cooking, sometimes with some cracked pepper pressed in on assembly, and brown sugar at the finish.


Ahhh.. Bacon, one of the Foods of the Gods.

Re: The Thick, Crispy Bacon Thread
 

I've been doing that recently as well, but on something like a cookie drying rack over a cookie sheet so that the grease drips off the bacon and collects in the bottom cookie sheet.

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We get it cut to order at Mount Airy Locker Company.Nothing even comes close :dr

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You haven't tried Raisin's homemade bacon. O-M-G :dr

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mmmmm... bacon

http://www.talkingnfl.com/wp-content...ool-702026.gif

I like mine on the griddle, cause like Moo, im a bit of a linear bacon cooker. I hate "soft" spots on the bacon, and the big wide electric griddle has plenty of surface area.

Extra crispy please!!!

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Alina can cook bacon perfect! She used to do the whole lay one strip out at a time thing. Now she can just put the whole package in the pan and it comes out crisp and perfect every time. PLUS it's "curly", don't know why it's better this way it just is. She also puts it on paper towels and "dabs" with a paper towel before it hits the table.

When I was a kid my dad went halves on a butchered pig. THAT was the BEST bacon ever!!

Why did you have to start this thread? Now I just HAVE to have some bacon! :D

I love it! It's like crack when done right!

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This is true Joe,someday maybe :D

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:tpd::tpd:

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As my favorite chef says - Pork fat rules (and all other items pork)!!! Emeril Live used to be the best. I too, am a thick cut bacon man. Especially if seasoned with the mill cracked black pepper. The "thin and crispy" bacon is a wasted cut.

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Whole Foods carries some thick center cut bacon that I practically lived off of for a few months, but you have to fry bacon in a griddle: you have eggs, sausage, and pancakes to cook too. :D

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Raisin is proving to be a regular renaissance man. Bacon too. Who knew?

http://i35.tinypic.com/hvs3gm.jpg

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I guess I'm just a poster child for poor eating habits! I prefer my bacon about 40-50% fat. Just love the crisp of the fat. But then again, I also fry the fat from fresh ham to a crispy state and eat it out of the frying pan.

Being from the south, and being my momma's boy, I use a large non-stick pan about half the time, simply to collect the grease for later cooking needs. When I have enough grease put back, I have a big griddle that takes the place of two burners on the Jenn-Aire that allows me to cook about a pound of bacon at a time. After cooking, I can de-glaze the griddle and it's ready to go again.

I don't usually eat the bacon straight from the pan, Dan, but I have been known to let it sit about long enough to just touch the paper drain towel:dr:dr

I used to love Hormel Black Label, but they started putting so much sugar in the process that it became almost impossible to fry to a crisp state without it burning the sugars black. I'm a bargain price hunter, but I check the inspection window on EVERY package I buy (yes, I'm the one mangling all those packages of bacon). If it's on sale, and it passes the test for lean to fat desires, and isn't all crooked and jacked up, I will buy a dozen packages at a time.

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You have come to the right place.

Zakly. The sugar treated pork products have gone over the top. I gave up on them a long time back. I simply cannot risk burned bacon. It is too sad a thing to see.

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I'm a big fan of this McArthur's Applewood Smoked Sliced Bacon (LINK)... it is YUMMY! :ss

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Whoa Nellie! Over $9.00/pound. It HAS to be perfect.

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It was part of a sampler I got as a Christmas gift one year... it was Free to me! :ss

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Got to love bacon, pork fat rules!

Re: The Thick, Crispy Bacon Thread
 

When I was in colorado, we use to get applewood or cherry smoked bacon cut to the desired thickness from a meat market in wheatridge. we love the stuff! Now as far as thick goes I am stuck with the peppered from the deli at the store. I do love bar s thick cut, but its not really thick cut, just what I would say is normal cut, compred to the paper thin cut of their reg. I like it crispy but flexable and do the flat horizonal in formation thing also. If you like to read good western books try Louis L'amore (SP) did this in high school and always craved bacon, seems like thats what all the characters cooked. And I love to fry my eggs and hashbrowns with the drippings. Here is the link to edwards if near by:
http://www.edwards-meats.com/index.asp

Re: The Thick, Crispy Bacon Thread
 

That nails the lid down tight. Crisp, with some flex.

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OMFG...high-fat, high cholesterol, and nitrates...:pu...that's a heart attack waitin' to happen...:D

Re: The Thick, Crispy Bacon Thread
 

Hell of a thing to say in a Cigar & Pipe forum. Hell of a thing.

Sergeant at Arms! Please escort the reactionary anti-baconist criminal element Neuromancer from the premises. No bruises. This time.

Re: The Thick, Crispy Bacon Thread
 

nice

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lets strap a slab of bacon to him and release the hounds! Talkin trash about a bit of heaven on earth. ;)

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But he *deserves* bruises for such blasphemy. :2

Went to the local meat market for the first time when some folks from the looney bin were coming to visit. T'was the good stuff. My first time cooking for so many folks, so I lined them up on baking pans. The first batch could have been a bit crispier. The second batch was pretty good, methinks. "Crisp with some flex" is damn nice.

On a related note, I have to lay them flat side-by-side. I usually cook on a ridged cast-iron skillet that (in my mind, at least) is made for bacon.

Damn ... now I'm hungry. :dr

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Raisin (Mike)'s bacon is the Shiznit! Nothing better. ;)

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We stayed at a Bed and Breakfast in Sevierville, TN, The Von Bryan Mountain Top Inn and they had the absolute best bacon I have ever had in my life. Thick cut, what they called Honey Bacon. Unbelieveble!:dr

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I got your back, buddy. Send your bacon to me, I'll eat it ! :D

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Bacon is one of my favorite food groups. I love to fry it up. The only time I've baked it is when I wrapped it around some shrimp and it came out great. I'll have to try putting it in the oven by itself. :tu

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that was a great breakfast, Tom really missed out :dr

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Talkin bout' heart attack!!! I wrap em' around lil' smokies and bake them!!!!

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Oh thank you, thank you for the bacon thread! There's a place I've been going to in St. Joe, Arkansas, called Coursey's, that mailorders its amazing slow-cured hickory smoked bacon for about $10/lb. Yes, $10/lb. Very thick cut, lightly peppered on the outside (not coated), and with nice big streaks of meat marbled in with the fat. Hillbilly God Food. I've taken to sending it to friends and family as a holiday present. The first time they get it, they usually wince a little or toss it into the fridge and move on to the next gift; but after they cook up one amazing batch of this bacon, I get what I've started to refer to as "the call": "where in the H3LL did you get that bacon?!"

The following October, I start gettting emails from said people: "so, you gonna send me some more bacon this year? Please?!"

As such, my annual holiday gift order is up to about 15 lbs these days.

Link to a review of the place: http://www.roadfood.com/Reviews/Writ...=127&RefID=127

Re: The Thick, Crispy Bacon Thread
 

Me to self..................

WELCOME TO THE WORLD OF BACON


Yowzah, I had no idea....

Re: The Thick, Crispy Bacon Thread
 

I'm onboard with the thick-cut, and I'm another 'mangler' in the grocery store going through every package looking for the one with more meat than fat. Haven't had much luck lately. On the other hand, all that fat makes for copious amounts of bacon grease to be saved for later use. Oh yeah, pan-fried too, laid out one straight strip at a time.

But I cook mine soft, just barely done. I used to work in the campus dining hall at VT cooking bacon. For 3 hrs every Sat/Sun morning I'd do nothing but cook bacon, ~125 lbs/day. I cooked it the way I liked, some of the chefs would come by and give me compliments, others would tell me to put it back in the oven. To each their own :)

Re: The Thick, Crispy Bacon Thread
 

BACON SIDEBAR: Credit where credit is due

Although I have always been a flat, straight bacon cooker, I never heard the expression "linear bacon" until I was making BLT's at the first ever New Moo House All-BLT Herf last month. The term "linear bacon" was coined by lead kitchen prep-chef, BarneysFunGirl (better half of BarneyBandMan).

Thank you.

Re: The Thick, Crispy Bacon Thread
 

Some of the best bacon I've had is from North Country Smokehouse.
Their bacon is very smoky (your house will smell delicious). The black peppered bacon is the best, followed by the applewood smoked. The cob smoked is a little TOO smoky for my taste. (but that's probably just me.)
You can get it in a slab or sliced. About $9/lb http://ncsmokehouse.com

Re: The Thick, Crispy Bacon Thread
 

And yet another talent realized in the amazing person that is Barney'sFunGirl... :D

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I eat turkey bacon.

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Why?

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I'm getting some bacon from the pig we're having slaughtered this year

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---RANT---

I ordered a BLT for lunch recently and they asked me if I wanted salt on it.

WTF?

I said no, I think there is enough in the bacon, but some pepper would be divine. I did ask if many people put salt on their BLT and she told me yes.

Again I say WTF?

Salt on a BLT? Are you kidding me? As if mayo so thick it runs down your arms while you eat the bacon is not bad enough you want to add salt as well?

WTF?

---END OF RANT---BACK ON TOPIC---

Me likes bacon too.

Re: The Thick, Crispy Bacon Thread
 

Had to cook some up for lunch, along with a grilled cheese w/peppers in it and a bowl of tomato soup!

Re: The Thick, Crispy Bacon Thread
 

I buy the thick-cut Hormel from Sam's.

If it's a breakfast meal, I love using a little bit of the bacon grease to cook my eggs. A heart-stopper, but you only live once :P

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http://www.cigarasylum.com/vb/pictur...&pictureid=415

:r LMAO :r

Re: The Thick, Crispy Bacon Thread
 

Yeah--she grew up watching it all thrown together in the pan. I always cooked it straight and flat. She came over to my side, but had to give it a name (I say bent-in and bent-out, she says convex and concave). She's way smart like that ;)

Re: The Thick, Crispy Bacon Thread
 

He cures the pork himself, from the loin, and cuts it very thin in "sheets". It cooks up in butter and makes the best BLT I have ever had bar none.

I am sure my description doesn't do it justice, ask the attendee's of the SHIII, I think we pretty much said it was the best we all had ever eaten unanimously .

Re: The Thick, Crispy Bacon Thread
 

The bacon sampler here looks *mighty* nice...might be my Christmas present to myself this year ;)

Re: The Thick, Crispy Bacon Thread
 

Has anyone tried the bacon or hams sold by JR Cigars? They look pretty tasty.

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:r

PS - thanks for not bruisin'...