Me personally I buy slab bacon from local butcher sliced thick. Salted and peppered too. No fancy syrup glazed garbage here. Which type/kind do you folks prefer?
Bacon: which kind do you prefer?
- Thread starter 53' Stude
- Start date
Can't say I have a brand preference, the thicker cut the better. Peppered is great, hickory smoked rocks, maple or any other perfectly good bacon that fell victim to a nasty flavor additive would go straight in the trash.
Costco
Regular old Applewood-smoked "thick cut" bacon from H-E-B does the trick here. This time of year, they have a hatch chile-seasoned variety that is quite nice, too.
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- Aug 3, 2024
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I make my own. I pick out the bellies I like from Sam's Club, mix up a relatively basic dry cure then bag up and refrigerate for up to 10 days.
Sometimes I sous vide then smoke for a few hours, other times I'll just do it all in the electric smoker (usually using maple wood) until I get about 140F internal. Overnight in the fridge then about a half hour in the freezer before slicing. Most get vacuum sealed and frozen, but I'll always cook up a batch for "quality control". I prefer the oven, and sometimes I'll brush a little maple syrup on a few rashers just for the Mrs.
I get to control the level of nitrires used in the cure as well as the quality of the meat, the end result is far superior to anything commercial and much cheaper. It's a bit of work but well worth it.
Sometimes I sous vide then smoke for a few hours, other times I'll just do it all in the electric smoker (usually using maple wood) until I get about 140F internal. Overnight in the fridge then about a half hour in the freezer before slicing. Most get vacuum sealed and frozen, but I'll always cook up a batch for "quality control". I prefer the oven, and sometimes I'll brush a little maple syrup on a few rashers just for the Mrs.
I get to control the level of nitrires used in the cure as well as the quality of the meat, the end result is far superior to anything commercial and much cheaper. It's a bit of work but well worth it.
That looks awesome. I’ll keep eye out for that.
I like Pure Berkshire Smoked and Cured thick cut bacon.
We prefer to buy from local butchers who make their own. https://burtsmeats.com/ in Bechtellesville makes a nice double smoked bacon. https://bloomingglencatering.com/ in Blooming Glen is our local go to store for bacon and sausage. https://www.henrysvermontmarket.com/ in Bennington, VT is a great source for bacon and smoked meats in general. That's where we get pepper bacon if we happen to be driving by.
Patman
Staff member
I’m not picky, I’ll take any kind of bacon. All I know is that most things need “more bacon” 
I make my own. The method is similar to Dborch41 method. I use a brine from a site called Hey Grill Hey. I buy a whole belly and smoke half of it on my Big Green Egg and the other half on my Yoder smoker. When I cook it I use a cast iron pan and smoke it on my Weber Genesis gas grill. I also slice it myself with an inexpensive slicer. It'a a great hobby buy not much of a money saver.
The only time I eat pork is on vacation. We were on a cruise last week and I had bacon for the first time in a while, and I didn’t enjoy it very much. It didn’t have much flavor. I finally came to the conclusion that I’m used to hickory smoked bacon and this was just plain crispy fried pork strips. I was missing the smoke flavor.
AutoMechanic
Site Donor 2025
Hickory or Applewood Smoked. In whatever brand is fine. I usually buy Wright or Jimmy Dean bacon.
Patman
Staff member
This is one time where I actually can’t say that it needs more bacon. That’s a good amount right there
Peameal by Longo's (thick sliced)
Best bacon I’ve had comes from butchers, but admittedly, I’ve never had bacon fresh from a farm. Best pre-packaged I’ve ever had is Kunzler bacon.
Canadian bacon from a local butcher shop.
Yeah, I know, technically not the type of bacon you guys are talking about here, but I love making sandwiches out of it.
Yeah, I know, technically not the type of bacon you guys are talking about here, but I love making sandwiches out of it.
Trader Joe’s bacon is good
The bacon from our pig was really really good but it didn’t freeze well - by the last package it was gamey
Fresher the better!
The bacon from our pig was really really good but it didn’t freeze well - by the last package it was gamey
Fresher the better!
I'm also in the "make my own" camp.
I dry brine. 14-21 days (I shoot for 14 minimum)
.25% cure #1
1.4% salt
.75% sugar
Cold smoke for 4-5 hours then hot smoke (225) for about 30-45 minutes to really set the color and flavor then finish to 150f-ish at 170f
I've yet to do a true 3 day cold smoke - but that's on the list for this winter.
I always slice up a few ridiculously thick slices and hoover them down on a cheeseburger or BLT
The last commercial bacon I bought was a bunch of Wright's on clearance. I just ate the last pack a couple of months ago. It had a best by date of Nov 2023 lol. It still tasted great but man was it salty. I'm spoiled by being able to eat less salty bacon.
Bellies are stupid expensive this year. I found this brand, and man is it good. Only about 50 cents a lb more than regular belly. It only comes in 1.5 lb packages, I would love to get a 5lb slab of it.
I dry brine. 14-21 days (I shoot for 14 minimum)
.25% cure #1
1.4% salt
.75% sugar
Cold smoke for 4-5 hours then hot smoke (225) for about 30-45 minutes to really set the color and flavor then finish to 150f-ish at 170f
I've yet to do a true 3 day cold smoke - but that's on the list for this winter.
I always slice up a few ridiculously thick slices and hoover them down on a cheeseburger or BLT
The last commercial bacon I bought was a bunch of Wright's on clearance. I just ate the last pack a couple of months ago. It had a best by date of Nov 2023 lol. It still tasted great but man was it salty. I'm spoiled by being able to eat less salty bacon.
Bellies are stupid expensive this year. I found this brand, and man is it good. Only about 50 cents a lb more than regular belly. It only comes in 1.5 lb packages, I would love to get a 5lb slab of it.
