I love legitimate bacon..That means the kind you have to work at to enjoy. I HATE THAT PRE-COOKED STUFF. It is so bad that it doesn’t even have to be refrigerated! Whomever came up with that idea should be shot!
I like a top quality medium sliced bacon, pan fried (not in the oven) and I like it just cooked enough to be slightly crispy. I do not like it overcooked or even too crispy. And, most importantly, I like at least 6-8 slices with my breakfast. Bacon is one of my favorite foods.
The only problem with bacon is the clean-up. So, you need someone to make it for you and clean up the stove , the pan and all the left over fat, too. That makes it a very expensive item.
Thick cut, applewood smoked, pan fried and SOFT! Just browned, chewy, and firm yet soft.
My Mom used to cook the holy bejeezez out of bacon until it was completely rendured and crisp and ever since then I can’t stand it that way. If it’s crisp, I have no desire to eat it.
If it’s regular supermarket bacon, um yes.
I like the thick cut bacon with the rind on it. I remove the rind and fry it along with the bacon to snack on. We like our bacon salty and just crisp enough for BLT’s.
Does anyone else search the entire shelf of bacon looking for that package that has the least amount of meat?[:I]
Now there is bacon, bacon, and BACON!
My own preference, very hard to find, is British or Irish Bacon (even though most comes from Denmark). Comes from the opposite side of the porker and is actually like a very thin porkloin with just a hint of fat around the edge. Consequently, you often have to add a little PAM or butter to the pan. The one great English contribution to culinary delight is a Bacon-Butty, IMHO.
Otherwise, I like slab bacon that I can cut myself extra thick. If a big group, I put it in a baking pan in a cold oven and hit the temp for 425. About the time my oven reaches that temp, the bacon is just about done.
Giants supermarket near me has some really good thick sliced bacon that is often buy 1 get 1 free. It’s actually very good. Better than the more well known brands and very lean.
If I pan-fry smaller amounts, I do it at very low heat, turning often. Folks in this house like a wide variety of "texture" from almost raw to extra-crispy. They just have to hope I don’t nibble too much as I"m cooking.
I’m intrigued by the flour/cornstarch ideas. Never tried it, but I definitely will. That’s why you gotta love this board!
Very good idea. Where is my mashed potato recipe? Hmmmmm.[:o)]
I am kinda like "Catracks" (above). We buy Costco’s maple-smoked thick-sliced Bacon. Two 2 lb pkgs (wrapped together) for about $10.00. It is plastic packaging so you can easily select the leanest available packages. We do take the time to select visually, as there is a significant variation between packages.
I prefer it to be a bit chewy but browned…not cooked thru-crispy. Janet is making a large Potato Salad this evening and the Bacon is frying that will be chopped up with the other ingredients. I love her Potato Salad, and the Bacon really adds to the flavor-mix.[:p][:p]
Bacon needs to be done- well done- crispy to almost but not quite burnt! My son, however, likes his bacon the same way he likes his beef- only with pork, it would be oinking instead of mooing! If it’s not wiggly he won’t eat it!
My husband and I always buy a locally produced bacon ( Kelly’s bacon from Elba,Alabama )…We get the thick-sliced kind…..I lightly dredge the slices in a mixture of cornstarch seasoned with black pepper,shaking off any excess…I put the slices on a broiler pan with a rack and bake in a pre-heated 400 degree oven , turning once , until the bacon is of the doneness that we prefer…Wonderful ,wonderful bacon !
I’ll eat bacon any way, but my favorite is thick and chewy medium. If I have to do a lot, I will stick them in the oven.
I do miss the bacon I got served in Indiana. It was called Mariah Platter Bacon and it was from Columbus, IN. Best ever.
Edwards of Surry, VA (www.virginiatraditions.com) sells half-slabs of bacon. You can slice them yourself to whatever thickness you like. Not cheap, but much better then the see-through slices you get in the supermarket.
I buy bacon ends and pieces from Smart and Final warehouse grocers. Very economical. Fry a whole mess of them up so some are crispy and some are medium, like bacon both ways.
And the fatback grease (or bacon grease or sausage grease) mixed into the grits. Heaven!
BTW, cracklins should be what’s left after rendering lard.
Pig fat rules!!!!.
Costco maple syrup flavored bacon. A staple on the boat, the camper and the house. Zman LOVES it! I have to admit, it is pretty good. [8D]
You must be logged in to reply to this topic.