Food Lion house brand can be good but you have to look close. Sometimes it's just too fatty. Sometimes it's the best thick cut bacon at the best price.

I almost always give passing marks to Plumrose Farm Thick Cut Bacon in the 20-oz (or larger) package. It invariably has more meat, less fat and no scabby pieces of "make weight" trimmings buried under the slab. When it is one special it is hard to beat. I'll buy 10-pounds and toss it in the freezer.

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I am very much a raised-rib griddle non-stick pan-fried guy, medium low heat right to crispy. I have never been good at heaps of bacon in a pan - I require linear bacon to be totally comfortable. My bacon may be drained once during frying (or maybe not) but it always goes on to paper towels and is patted down to remove excess grease before serving. I admire people who can pile of mounds of bacon in a pan, cook it to their satisfaction and dump it on a plate, shiney and hot, and commence to eat.
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I am a convection oven guy, 325 or 350, on parchment paper, even cooking, sometimes with some cracked pepper pressed in on assembly, and brown sugar at the finish.


Ahhh.. Bacon, one of the Foods of the Gods.
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I've been doing that recently as well, but on something like a cookie drying rack over a cookie sheet so that the grease drips off the bacon and collects in the bottom cookie sheet.
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We get it cut to order at Mount Airy Locker Company.Nothing even comes close :-)
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You haven't tried Raisin's homemade bacon. O-M-G :-)
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mmmmm... bacon

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I like mine on the griddle, cause like Moo, im a bit of a linear bacon cooker. I hate "soft" spots on the bacon, and the big wide electric griddle has plenty of surface area.

Extra crispy please!!!
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Alina can cook bacon perfect! She used to do the whole lay one strip out at a time thing. Now she can just put the whole package in the pan and it comes out crisp and perfect every time. PLUS it's "curly", don't know why it's better this way it just is. She also puts it on paper towels and "dabs" with a paper towel before it hits the table.

When I was a kid my dad went halves on a butchered pig. THAT was the BEST bacon ever!!

Why did you have to start this thread? Now I just HAVE to have some bacon! :-)

I love it! It's like crack when done right!
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This is true Joe,someday maybe :-)
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:-):-)
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As my favorite chef says - Pork fat rules (and all other items pork)!!! Emeril Live used to be the best. I too, am a thick cut bacon man. Especially if seasoned with the mill cracked black pepper. The "thin and crispy" bacon is a wasted cut.
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Whole Foods carries some thick center cut bacon that I practically lived off of for a few months, but you have to fry bacon in a griddle: you have eggs, sausage, and pancakes to cook too. :-)
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Raisin is proving to be a regular renaissance man. Bacon too. Who knew?

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I guess I'm just a poster child for poor eating habits! I prefer my bacon about 40-50% fat. Just love the crisp of the fat. But then again, I also fry the fat from fresh ham to a crispy state and eat it out of the frying pan.

Being from the south, and being my momma's boy, I use a large non-stick pan about half the time, simply to collect the grease for later cooking needs. When I have enough grease put back, I have a big griddle that takes the place of two burners on the Jenn-Aire that allows me to cook about a pound of bacon at a time. After cooking, I can de-glaze the griddle and it's ready to go again.

I don't usually eat the bacon straight from the pan, Dan, but I have been known to let it sit about long enough to just touch the paper drain towel:-):-)

I used to love Hormel Black Label, but they started putting so much sugar in the process that it became almost impossible to fry to a crisp state without it burning the sugars black. I'm a bargain price hunter, but I check the inspection window on EVERY package I buy (yes, I'm the one mangling all those packages of bacon). If it's on sale, and it passes the test for lean to fat desires, and isn't all crooked and jacked up, I will buy a dozen packages at a time.
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You have come to the right place.

Zakly. The sugar treated pork products have gone over the top. I gave up on them a long time back. I simply cannot risk burned bacon. It is too sad a thing to see.
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I'm a big fan of this McArthur's Applewood Smoked Sliced Bacon (LINK)... it is YUMMY! :-)
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Whoa Nellie! Over $9.00/pound. It HAS to be perfect.
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It was part of a sampler I got as a Christmas gift one year... it was Free to me! :-)
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Got to love bacon, pork fat rules!
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When I was in colorado, we use to get applewood or cherry smoked bacon cut to the desired thickness from a meat market in wheatridge. we love the stuff! Now as far as thick goes I am stuck with the peppered from the deli at the store. I do love bar s thick cut, but its not really thick cut, just what I would say is normal cut, compred to the paper thin cut of their reg. I like it crispy but flexable and do the flat horizonal in formation thing also. If you like to read good western books try Louis L'amore (SP) did this in high school and always craved bacon, seems like thats what all the characters cooked. And I love to fry my eggs and hashbrowns with the drippings. Here is the link to edwards if near by:
http://www.edwards-meats.com/index.asp
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That nails the lid down tight. Crisp, with some flex.
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