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Old 02-26-2014, 11:54 AM   #15
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I like them all. I never met a bacon that I didn't like.

This discussion of bacon reminds me of a sign that was in a greasy spoon restaurant in downtown Miami many years ago. It read:

"Either you love bacon, or you're wrong"

Brian
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Old 02-26-2014, 12:15 PM   #16
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Does anyone eat "Fresh Side". It looks like bacon but it isn't. You fry it up like bacon and sprinkle on the salt.
Mom use to cook it for me as a kid. It is so good. This fall I found it again in northern Wisconsin. It's oh so artery clogging but oh so good. I smile and think, as long as I have my full-sugared Coke Classic with it, the acid in the Coke m-u-s-t be breaking down that plaque building stuff. LOL - being self deceiving works great for me on this issue and it's just fun to think this way, once in awhile. I say, Eat up! Bacon and/or Fresh Side!
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Old 02-26-2014, 12:32 PM   #17
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Quote:
Originally Posted by Mockinbrd View Post
It's oh so artery clogging but oh so good.
Cholesterol is good for you. When you get old and osteoporosis makes your bones too weak to hold you up, your hardened arteries will take over the task!
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Old 02-26-2014, 12:41 PM   #18
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Thanks
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Old 02-26-2014, 12:41 PM   #19
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Thielen meats in Pierz MN has some of the best bacon.They have been there for many years with the same recipe.



Thielen Meats of Pierz: Minnesota Meat Market
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Old 02-26-2014, 01:47 PM   #20
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Consumer Reports video on bacon (widely-distributed, commercial brands):

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Old 02-26-2014, 02:11 PM   #21
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Excellent video. I was laughing out loud. I want the bacon car freshener and the bacon band aids.
What a culture, you just HAVE to love it. For real.
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Old 02-26-2014, 02:15 PM   #22
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Ever had Rashers? (Irish bacon-ish)

A cross between Canadian bacon and our bacon. Yum.

Not as lean as one nor as fatty as the other. Makes a delicious bacon sandwich.


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Old 02-26-2014, 03:34 PM   #23
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Ever had Rashers? (Irish bacon-ish)





A cross between Canadian bacon and our bacon. Yum.





Not as lean as one nor as fatty as the other. Makes a delicious bacon sandwich.


No Maggie, never had a Rasher. I'm off to look them on google.
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Old 02-26-2014, 03:40 PM   #24
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Maggie,
Amazon sells Rashers

FYI


Name:   ImageUploadedByAirstream Forums1393454417.044818.jpg
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Here are photos of Rashers
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Old 02-26-2014, 05:11 PM   #25
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We have been using uncured bacon. It is available from most grocery stores. It doesn't have the chemicals that some bacon has and it tastes better. It also doesn't last as long in the fridge. You have to treat it like fresh meat.
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Old 02-26-2014, 05:26 PM   #26
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In order to get something loose and moving, one has to grease or oil it; and bacon works better than Valvoline.
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Old 02-26-2014, 05:31 PM   #27
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I make my own bacon.

Each fall, when the temperatures are just above zero, I buy a couple of pork bellies from the Mennonites, shared with friends. They, the bellies not the friends, get cut and cured in zip-lock bags for a week, then either dried pancetta style or smoked, either hot or cold.

Once you've tasted the kind of bacon resulting from this, you'll never buy from a store again. Sliced heaven.
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Old 02-26-2014, 06:05 PM   #28
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Another vote for Wright's although we have to agree that we also never met a pork product we didn't like.
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