How do you like your bacon cooked?

[Vannie]

Sounds like a lot of you have bacon addiction's.

The good news is you can all be cured.

*flees thread*

 

[NotHardUp1]

Fat chance.

 

[Rickrock]

4 or possibly 5.

 

[rareboy]

1 to 4 depending on the end use.

And yesterday, I did up a batch of Pancetta to perfection for snacking.

 

[LoveMyPeppermill]

And yesterday, I did up a batch of Pancetta to perfection for snacking.

And how did you bring it to perfection?

 

[Thula]

4 / 5

 

[pornoboy]

​

 

[Vannie]

What green and smells like bacon?

Kermit's finger.

I know it's an old joke. Sue me.

 

[PrinceCory]

4. I like the fat to be browned.

me too!

 

[NotHardUp1]

View attachment 1998012​

I just noticed that water is the 2nd ingredient listed.

Seriously?

That's been true of cheap hams for some time now, but bacon? I mean, what are they doing? Injecting the hog before they butcher?

And they have the nerve to imply the reader is stupid.

 

[rareboy]

Tonight...having locally smoked bacon grilled on a skillet over a turkey burger with a farmhouse Vermont cheddar.

 

[rareboy]

I just noticed that water is the 2nd ingredient listed.

Seriously?

That's been true of cheap hams for some time now, but bacon? I mean, what are they doing? Injecting the hog before they butcher?

And they have the nerve to imply the reader is stupid.

In fairness, there is 'wet cured' and 'dry cured'.

We like our hams and bacon dry cured, but actually prefer our smoked pork chops wet cured because they are juicier and more tender.

 

[NotHardUp1]

It's just hard to believe it is necessary to inject that much water into bacon that it is heavier than the sugar and the salt at the time of packaging. Different story with meat that is going to be served as cutlets and steaks.

 

[rareboy]

Well bacon should never be wet cured.