The Thick, Crispy Bacon Thread

[FXAdam]

Seems like this might be a good place for this link.

http://bacontoday.com/


Mmm, bacon. The finest of the meats. I'd say the best I ever had was a random package of "Bacon Ends" I stumbled across at a meat market in the city I grew up in in. It was so good. Every time I would go back there I would look for more of it but they only ever had it the one time. It was very sad.

Now I'm in a land (South Korea) where the availability of bacon is pretty hit or miss. Some stores have stuff they call bacon but it really isn't the same. At the moment i have found a source of pretty good bacon but I will be moving from here at the end of the week so who knows what I'll be able to get next

It's too bad because they eat tons of pork here. Whole restaurants dedicated to pork consumption, especially the bits that in a logical world would become bacon. It's called Samgyeopsal and it's pretty good in it's own right but every time you eat a piece you can't help but think that it is really kind of a waste.

[Grumbles]

I am a serious bacon lover... I usually don't mind what kind I buy, because in my opinion it's all about how you cook it...

I don't like my bacon too crispy...firm would be a better word with a bit of stiffness to it, but I love chewy bacon!!! When I shop for bacon I probably piss off the poor meat aisle workers... feel free to ask ToddziLLa, who I cook for on occasion, I literally inspect the whole section looking for a good meat to fat ratio.... that's one key. The marble, if you will, can be great on some trips and others just so so.

Cooking it is the key, as I said earlier. I am a big fan of black pepper, so I put a lot of it on my bacon. The temperature of the stove is what counts most for bacon how I like it. On most stoves that means just under medium heat. I can fill up the pan and it still turns out ok now days... at first I didn't cook too much at once.

I drain mine on paper towels as most of you all do, but I don't remove it. As I take bacon off the stove I pile it in a mound over the existing. This helps keep the bottom dwellers from drying out too much and cooling down....

SO that's my bacon story... hopefully one day I can cook you guys a big mess of it at a herf.

Ben

[Mister Moo]

Originally Posted by Grumbles

I am a serious bacon lover... I literally inspect the whole section looking for a good meat to fat ratio... Ben

Don't we all?

Brilliant first post in a cigar and pipe forum. Welcome, Baconhead.

[Grumbles]

Originally Posted by Mister Moo

Don't we all?

Brilliant first post in a cigar and pipe forum. Welcome, Baconhead.

I guess that is pretty bad this was my first post.... I posted in the new inmate area, but I saw bacon and had to bite on this one too!!!

Cooking is my true first love, and I just recently jumped into the world of cigars. Once I learn more about them I will be posting up a ton... as for now it will be limited to reviews and b/s on here I am afraid!

Ben

[dadof3illinois]

Fresh side bacon smoked then fried in a cast iron skillet over an open fire is out of this world. Then take some thick sliced bread and fry it in the same skillet with the left over bacon fat unilt it's crisp.......

Anyone ever try this?

[muziq]

Originally Posted by Cigarmark

Anyone ever try this?

There's a candy store in Austin that sells this...came really close to trying it, but the GF was so aghast at the idea of choco-covered bacon that I resigned to return on my own sometime and try it. What's not to love? Chocolate = good. Bacon = GOOD!

[dunng]

Originally Posted by Cigarmark

Anyone ever try this?

Yes, at Vosges in NYC - it was amazingly good!

[muziq]

Originally Posted by Cigarmark

Anyone ever try this?

Actually went back to Big Top and tried a slice this weekend. Not bad, but I was mistaken in that it was milk, not dark, chocolate, sprinkled with just a little sea salt to balance out the sweetness. Also, it was clear that the bacon itself wasn't anything special, tasting rather like the average store-brand bacon and nothing sourced with care. The flavors were intriguing enough to make me want to try using some of my Coursey's smoked bacon and a really good dark chocolate, like Valhrona or something, as an experiment.