Thread: Bacon

I'm talking the bacon strips/rashers you get at the grocery stores here. I had given up buying any unless the package said it was thick cut. I was tired of what one of the fellows at worked used to refer to as "window" bacon. If held up to the light you could see through it like it was glass.

I bought some Compliments store brand thick sliced bacon at Safeways the other day. Fried some up today and was pleasantly surprised that it was at least 3 mm thick. What a tasty treat those were with the scrambled eggs. Anyone else have issues with the regular cut grocery store bacon?

Bob

Originally Posted by BobH

I'm talking the bacon strips/rashers you get at the grocery stores here. I had given up buying any unless the package said it was thick cut. I was tired of what one of the fellows at worked used to refer to as "window" bacon. If held up to the light you could see through it like it was glass.

I bought some Compliments store brand thick sliced bacon at Safeways the other day. Fried some up today and was pleasantly surprised that it was at least 3 mm thick. What a tasty treat those were with the scrambled eggs. Anyone else have issues with the regular cut grocery store bacon?

Bob

I always get those Peameal bacon chubs so I can slice it myself.

I put it in the freezer for a few hours to semi freeze so it's easy to slice.

swmbo isn't fond of those packs of streaky bacon because she hates all the fat.

I hope that was "Canadian" Bacon.

Originally Posted by thebigspendur

I hope that was "Canadian" Bacon.

Yeah, what you call Canadian Bacon, we call Peameal Bacon.

Originally Posted by STF

I always get those Peameal bacon chubs so I can slice it myself.

I put it in the freezer for a few hours to semi freeze so it's easy to slice.

swmbo isn't fond of those packs of streaky bacon because she hates all the fat.

Ah yes, I'd forgotten the Brits call the normal bacon streaky bacon. That is the bacon you normally get with a bacon and egg breakfast here. Yes, the pea meal bacon is absolutely the best to get and we have our share of that too at times.

Bob

Originally Posted by BobH

Ah yes, I'd forgotten the Brits call the normal bacon streaky bacon. That is the bacon you normally get with a bacon and egg breakfast here. Yes, the pea meal bacon is absolutely the best to get and we have our share of that too at times.

Bob

Except if it's unsmoked, then it's called "Green Streaky"

I have a pork belly in the freezer waiting to be made into streaky bacon. Fun to do and then I can cut it to any thickness I want.

I have used a variation of the recipe that Cudarunner posted in the smoking thread that is the best I tried.

FINALLY, a thread I can get behind!


I buy whole or partial jowls then slice it as thick as I jolly well please. What you call "window bacon," is a crime against humanity and an afront to the pig. Jowl bacon fries up so crispy you run the risk of cracking a tooth. I love bacon that way.

Occasionally.if I am really looking into treat myself I'll get pork belly instead. That is a completely different dish than jowl bacon.

I have been contemplating curing and smoking part of the pork shoulder. I was thinking about using the area pork steaks come from. A section of the Boston butt.

I think the pig would prefer you got turkey bacon.

Yuk.