OMFG...high-fat, high cholesterol, and nitrates...:-)...that's a heart attack waitin' to happen...:-)
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Hell of a thing to say in a Cigar & Pipe forum. Hell of a thing.

Sergeant at Arms! Please escort the reactionary anti-baconist criminal element Neuromancer from the premises. No bruises. This time.
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nice
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lets strap a slab of bacon to him and release the hounds! Talkin trash about a bit of heaven on earth. :-)
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But he *deserves* bruises for such blasphemy. :-)

Went to the local meat market for the first time when some folks from the looney bin were coming to visit. T'was the good stuff. My first time cooking for so many folks, so I lined them up on baking pans. The first batch could have been a bit crispier. The second batch was pretty good, methinks. "Crisp with some flex" is damn nice.

On a related note, I have to lay them flat side-by-side. I usually cook on a ridged cast-iron skillet that (in my mind, at least) is made for bacon.

Damn ... now I'm hungry. :-)
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Raisin (Mike)'s bacon is the Shiznit! Nothing better. :-)
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We stayed at a Bed and Breakfast in Sevierville, TN, The Von Bryan Mountain Top Inn and they had the absolute best bacon I have ever had in my life. Thick cut, what they called Honey Bacon. Unbelieveble!:-)
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I got your back, buddy. Send your bacon to me, I'll eat it ! :-)
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Bacon is one of my favorite food groups. I love to fry it up. The only time I've baked it is when I wrapped it around some shrimp and it came out great. I'll have to try putting it in the oven by itself. :-)
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that was a great breakfast, Tom really missed out :-)
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Talkin bout' heart attack!!! I wrap em' around lil' smokies and bake them!!!!
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Oh thank you, thank you for the bacon thread! There's a place I've been going to in St. Joe, Arkansas, called Coursey's, that mailorders its amazing slow-cured hickory smoked bacon for about $10/lb. Yes, $10/lb. Very thick cut, lightly peppered on the outside (not coated), and with nice big streaks of meat marbled in with the fat. Hillbilly God Food. I've taken to sending it to friends and family as a holiday present. The first time they get it, they usually wince a little or toss it into the fridge and move on to the next gift; but after they cook up one amazing batch of this bacon, I get what I've started to refer to as "the call": "where in the H3LL did you get that bacon?!"

The following October, I start gettting emails from said people: "so, you gonna send me some more bacon this year? Please?!"

As such, my annual holiday gift order is up to about 15 lbs these days.

Link to a review of the place: http://www.roadfood.com/Reviews/Writ...=127&RefID=127
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Me to self..................

WELCOME TO THE WORLD OF BACON


Yowzah, I had no idea....
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I'm onboard with the thick-cut, and I'm another 'mangler' in the grocery store going through every package looking for the one with more meat than fat. Haven't had much luck lately. On the other hand, all that fat makes for copious amounts of bacon grease to be saved for later use. Oh yeah, pan-fried too, laid out one straight strip at a time.

But I cook mine soft, just barely done. I used to work in the campus dining hall at VT cooking bacon. For 3 hrs every Sat/Sun morning I'd do nothing but cook bacon, ~125 lbs/day. I cooked it the way I liked, some of the chefs would come by and give me compliments, others would tell me to put it back in the oven. To each their own :-)
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BACON SIDEBAR: Credit where credit is due

Although I have always been a flat, straight bacon cooker, I never heard the expression "linear bacon" until I was making BLT's at the first ever New Moo House All-BLT Herf last month. The term "linear bacon" was coined by lead kitchen prep-chef, BarneysFunGirl (better half of BarneyBandMan).

Thank you.
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Some of the best bacon I've had is from North Country Smokehouse.
Their bacon is very smoky (your house will smell delicious). The black peppered bacon is the best, followed by the applewood smoked. The cob smoked is a little TOO smoky for my taste. (but that's probably just me.)
You can get it in a slab or sliced. About $9/lb http://ncsmokehouse.com
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And yet another talent realized in the amazing person that is Barney'sFunGirl... :-)
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I eat turkey bacon.
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Why?
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I'm getting some bacon from the pig we're having slaughtered this year
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