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Home Brew Forums > Food and Beverage > Cooking & Pairing > How Do You Like Your Bacon?
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Old 01-31-2014, 09:23 PM   #41
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Originally Posted by passedpawn View Post
Home run on this one cheeze
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Old 02-02-2014, 04:42 PM   #42
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I like it chewy with a lil crispness on or in just about anything! But mainly...IN MY BELLY!!

Everything works if ya let it-Roady(meatloaf)
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Old 02-03-2014, 11:22 AM   #43
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Any bacon is good bacon

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Old 02-03-2014, 11:46 AM   #44
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Crunchewy. I'd also like to add I prefer the cheaper or store brands John Morrell (Thanks Navy commissary) or America's Choice. I guess it's the higher sodium content. I have a recipe for BBQ beans that says to cook six slices of thick bacon. C'mon who can cook just six slices? Here, they all be eaten by "quality control". It's the whole package or nothing!


Reason: Punctuation. Thanks Catholic schools nuns...
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Old 02-03-2014, 01:25 PM   #45
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Originally Posted by Subsailor View Post
GF, When I was growing up and we butchered hogs, my Grandpa and Dad would turn the jowls into bacon. Jowl Bacon is awesome! I introduced it to my Wife and Kids and they were hooked.

Another Bacon Addiction for me is "Side Pork" which looks like bacon strips and usually has a thin strip of skin or 'rind' along one edge. It is not cured and often called Fresh Side Pork. There was a butcher back in Ohio, up by Toledo, that had the best side pork I can remember tasting.

In my mind; if Bacon is Meat Candy, Side Pork is Meat Ambrosia.
I haven't had jowl bacon since I was a kid in Indiana, but I remember it being nice & thick & tasty. Had it at a friend's house; it was quite a treat since my mom only bought the paper thin stuff.

Not sure if I ever had the fresh side pork or not, but I have had bacon with a rind on it, so maybe I did & didn't know the difference. I remember there used to be stores that had bacon (and ham) wrapped in paper & hanging on hooks from the rafters, unrefrigerated. Some was smoked, some was salt cured & had to be soaked in water before cooking/eating.

My uncle used to get the smoked slab bacon & cut pieces about 1/2 inch thick & fry 'em up in an old cast iron skillet. I remember it being so tasty, but also so smokey, it was about 3 or 4 times more smokey than todays store-bought smoked bacon & it was always hickory smoked. I only got to eat it at my uncle's house & then only when he felt like cooking breakfast, so that was quite a treat too.
Regards, GF.
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