And the best bacon is....?

[Mockinbrd]

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.

[Lily&Me]

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.


Maggie

[Mockinbrd]

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.

[Mockinbrd]

Maggie,
Amazon sells Rashers

FYI



Here are photos of Rashers

[BeachHouse]

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.

[Airtandem]

In order to get something loose and moving, one has to grease or oil it; and bacon works better than Valvoline.

[andreasduess]

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.

[Eyrestream]

Another vote for Wright's although we have to agree that we also never met a pork product we didn't like.

[jcanavera]

I vote for Wrights here in the St. Louis market. Carried by WalMart and Sam's Club. Very thick sliced with your preference of hickory, applewood, maple, or peppered. I'm partial to the applewood. Fry up some of this in your Airstream and the aroma stays around all day. Good stuff.

One of the secrets in choosing what package to take at the store when you are buying thick sliced bacon is to choose the package which is softest (or bendable if it is entirely packaged in plastic). This usually means that the bacon contains less fat since fat gets much more solid when refrigerated.

Jack

[Lily&Me]

Originally Posted by Airtandem

In order to get something loose and moving, one has to grease or oil it; and bacon works better than Valvoline.

We know some folks in southern MS who catch, keep and butcher feral hogs for their pork.....they say the meat and bacon are better...more lean.

All sounds very labor-intensive to me. Some of we Yankees don't like to wrestle and manhandle our food before we eat it.


Maggie

[Lily&Me]

Originally Posted by Mockinbrd

Maggie,
Amazon sells Rashers

FYI

Attachment 206457Attachment 206458

Here are photos of Rashers

Hmmmm.

Might have to get me some of them.


Maggie

[pappy19]

I like the package of smoked ends and pieces. I grab a big handful and fry it slow in my cast iron Dutch Oven or Griswold skillet. All those little crunchy ends and big hunks of meat are the best IMHO. Cheaper too!!!

[Mockinbrd]

Originally Posted by pappy19

I like the package of smoked ends and pieces. I grab a big handful and fry it slow in my cast iron Dutch Oven or Griswold skillet. All those little crunchy ends and big hunks of meat are the best IMHO. Cheaper too!!!

Lucky you, you've got a Griswold skillet. And I agree the smoked ends and pieces are the most tasty.

[whitsend]

Originally Posted by Eyrestream

Another vote for Wright's although we have to agree that we also never met a pork product we didn't like.

Cooked over an open fire - Heaven. But like the kids say today, "It's all good".

[Mockinbrd]

Originally Posted by whitsend

[/B]

Cooked over an open fire - Heaven. But like the kids say today, "It's all good".

This Bacon Explosion Is So Bad, But Oh, So Good
The Huffington Post | by Julie R. Thomson

Posted: 04/18/2014 7:00 am EDT Updated: 04/18/2014 9:59 am EDT Print Article

Did you get a look at that GIF above you? Please, take a minute and let that crazy creation really sink in.

You're probably not able to distinguish what exactly you're looking at through all those layers of brownish-red hues. Let us fill you in. That, my friends, is what is affectionately referred to as the BACON EXPLOSION. (We also like to call it the heart-attack log, or the time bacon went too far.) This bacon monstrosity is made with crispy bacon (of course), ground pork sausage, a bacon weave and barbecue sauce. Sometimes it even has cheddar. This is not a joke, guys. But a very real, very serious recipe that people have made and eaten for dinner.

We've seen bacon used in some unusual ways, like in cupcakes, donuts and candy bars to name a few. But this concoction has upped the bacon ante. It was first created by the brave folks at BBQAddicts.com, but has since blown up. It's a pork game changer, no doubt.

We want to hate the bacon explosion because it represents everything that is wrong with the way we eat AND because we are so tired of the bacon hype. But, we can't. As much as our eyes shout NO, our stomachs grumble yes. Because it's bacon on top of bacon, guys. If you think you can handle the serious gut bomb that is the bacon explosion, see how it's done with the help of GIFs. Or for more instructions, go here.

First, you make the weave.



Then, add the ground pork sausage layer.




Here's the good part: sprinkle in the crispy bacon.




Roll it up in a blanket of ground pork.




Then wrap the pork log in snuggly in the bacon weave.




Grill it.




Baste it with BBQ sauce.




And done.



-----
For those who are adventurous with their appetites and maybe careless with their cholesterol levels.
Mockinbrd

[m.hony]

I still say Wright's.

[rodsterinfl]

Yum!

[rodsterinfl]

All sounds very labor-intensive to me. Some of we Yankees don't like to wrestle and manhandle our food before we eat it.

My grandparents used to chase their chickens and wring their necks- you brought back some memories!

I still say Wright's.

Never had it.

[m.hony]

You bettah git you some, ya hear!