FYI.....

http://www.menshealth.com/guy-gourme...conChoices-dek
[Reply]

Mmmm, bacon... :-)
[Reply]

Ive had the Farmland brand and its very good. I found a local German deli that will slice cuts directly off of a belly to whatever thickness I want, they dont use pink salt (nitrate), and it tastes awesome - Ive been hooked ever since.
[Reply]

cant beat bacon! :-) :-)
[Reply]

X2
[Reply]

Thick Cut Smoked Maple/Pecan Crispy Bacon Mmmmm!
[Reply]

I'm thinking of six degrees of Kevin. :-)
[Reply]

Nueske's is about 25 west of me here. They have a great billboard about 10 miles from here. "Nueske's..making vegetarians jealous since 1943." :-)
[Reply]

As a jew I fully endorse this thread, hey it's ok if the bacon is xtra crispy....that makes it kosher :-)
[Reply]

I hate bacon and I am a liar.
[Reply]

I think i'd have to pass on the duck bacon, that sh!t quacks me up.
[Reply]

No can do. You've already been billed.
[Reply]

I started dry curing and cold smoking my own bacon last year. I've made about 55 lbs. of it so far. It's pretty damn good.
[Reply]

So, instead of bacon, you are enjoying pork belly? (Which is certainly delicious.)
Brined meat is delicious.

http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/

I have being curing and smoking my own bacon for over a year now, and other than psychotic cravings for pork on a regular basis, it hasn't seemed to affect me.
[Reply]

You can deal with my lawyer Perry Mallard.
[Reply]

I really want to try that duck bacon.
[Reply]

duck bacon... yep, that got me salivating a little.
[Reply]

If everyone in the world ate bacon, there would be no war. :-)

Bacon's good. :-)
[Reply]

I'm sorry but you should really try making your own once and see how that compares!
It isn't intensive at all, it's not hard at all, it takes about a week, and the results will have you making it again and again.
They did it in the article and it's kind of fun!
[Reply]

I love me some Pork Belly!!!!
[Reply]