Bacon: which kind do you prefer?

[Deamos]

Thick cut.

I sometimes wet cure and hot smoke my own, which comes out amazing. I use a simple cure solution and let it sit in the cure for 7-14 days in the fridge.

I also smoke it at a low temperature, which allows plenty of flavor to penetrate the meat. Smoked to 151F so effectively it's cooked through. Those first couple slices of cured, smoked pork belly, still warm from the smoker are magic.

I also figured out that leaving the smoked slabs in the fridge on a rack for 12-24 hours helps draw out a bit more moisture after smoking. This means when you fry the slices to warm/crisp them up, the fat renders out suuuuuper clear. Makes for great eggs or whatever else you want to fry in it, or for reserving for future use.

Some day I'll buy myself a meat slicer for nice even slices, but I've gotten pretty good with my hand slicing.

Otherwise, I buy from Fresh Thyme because I like their 'deli thick cut' bacon.

 

[MaximumMini]

Lots of heart disease and young disabled folks around here needing walkers by 50

The absolute BEST bacon on planet Earth (taste, texture and healthwise, is made by MorningStar !!

 

[Pablo]

Lots of heart disease and young disabled folks around here needing walkers by 50

The absolute BEST bacon on planet Earth (taste, texture and healthwise, is made by MorningStar !!

Common misconception

 

[k1xv]

I prefer bacon that is Kosher for Passover. But it seems to be always out of stock at the local market.

 

[Chris142]

A lot of brands have msg in them. My wife can't have msg as she will be sick a minimum of 3 days. I love bacon if cooked correctly but I don't know what brands I like the most.

Whatever the restaurant at the truck stop serves up is the best .

 

[4WD]

The smaller places avoid MSG

 

[Jango]

When I have been back in central Wisconsin, my in-laws would serve Nueske's bacon. Great stuff! https://www.nueskes.com/bacon

 

[Bud_One]

Cooked in the oven on parchment paper 15-20 mins ... deliciousness

 

[ARCOgraphite]

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!

He was pissed at you.

 

[ARCOgraphite]

Like thin sliced cured fatty - Maple or not.

I don't know what I am eating most of the time, just grab a slice or two off the paper towel walking buy after the wife fries it
She usually buys meats from local farms.

Canadians can keep your thick *%#$. If I want ham I will buy ham* - and slice it off the bone.
And yes, thin deli sliced ham is ^$$#, Blecch.

________________________________________________
* yep I know ham is from a different cut than a pork belly!

 

[Wylie6G72]

Wright bacon steak is abit thick for me.. but normal thickcut.. yum! (20oz pkg)
View attachment 293550
View attachment 293548

Wow, I've never seen that in my life. I bet I could find a way to use it. Not your typical breakfast bacon for sure.

 

[Wylie6G72]

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.

View attachment 293553

Thanks for that. My mouth just filled up with saliva.

 

[Rand]

Wow, I've never seen that in my life. I bet I could find a way to use it. Not your typical breakfast bacon for sure.

I googled it.. here is where they say to find it.. not very useful

Wright Brand Steak Cut Bacon can be found in the refrigerated meat section of most grocery stores, including retailers like Walmart, Giant Eagle, and Meijer.

In my experience its usually found in the nicer locations..
ie for giant eagle, A stores or market districts, vs tiny or run down locations.

For example my local Giant eagle carries applewood and hickory varieties.
Stow-Kent(nicer) location carries 6 varieties including the steak cut pictured earlier.