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Mmm...bacon...

 
 
Reply Wed 28 Apr, 2004 07:46 am
I bought some house-made bacon from my butcher the other day, and just ate a wicked sandwich made with some of it. So how do you like your bacon: Double-smoked, thick cut, thin cut, back, Irish cut, well, you get the idea.
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Type: Discussion • Score: 4 • Views: 3,321 • Replies: 35
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Phoenix32890
 
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Reply Wed 28 Apr, 2004 07:47 am
Plain old Oscar Meyer's thin cut.
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Montana
 
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Reply Wed 28 Apr, 2004 03:10 pm
I'm with phoenix, but I tend to avoid it because of it's so greasy. I do indulge once in a blue moon though.
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cavfancier
 
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Reply Wed 28 Apr, 2004 03:15 pm
Double smoked bacon is less fatty, and so is good-quality butcher made bacon. Back bacon is actually quite lean. I like it grilled. Back bacon is cut from the loin, a tender, non-fatty piece of meat. Regular bacon comes from the belly, which is much more fatty. I use double-smoked bacon, cut into thick lardons, to flavour a whole bunch of dishes. The scent of it is amazing.
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cjhsa
 
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Reply Wed 28 Apr, 2004 03:26 pm
I also like double smoked bacon from my local butcher. Not cheap, but there's so little waste/rendered fat it's worth it.
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cavfancier
 
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Reply Wed 28 Apr, 2004 03:30 pm
Yeah, cjhsa, when it's done right, you can even eat the rind. I like it most in Boeuf Carbonnade, and mashed potatoes with the rendered bacon, and deeply caramelized onions.
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cjhsa
 
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Reply Wed 28 Apr, 2004 03:33 pm
You can keep the rind. Wink
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cavfancier
 
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Reply Wed 28 Apr, 2004 03:36 pm
I generally cut it off. Wink However, I have eaten it occasionally, or fed it to the dog.
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cavfancier
 
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Reply Wed 28 Apr, 2004 03:37 pm
Now pork belly is a whole other kettle of porcine fish. Rind and all, double cooked Chinese style, cubed, deep-fried, then braised....that rind rocks for tenderness and flavour.
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Montana
 
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Reply Wed 28 Apr, 2004 03:40 pm
You're making me drool. I do love the smell of cooking bacon. I have had smoked bacon before and from what I remember, it was really good. Yummy!!!!
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cavfancier
 
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Reply Wed 28 Apr, 2004 03:44 pm
Pork belly has become a good friend to me in hard times...cheap, and a little goes a loooonnnng way. I suppose that's why it's always a good stock to buy.
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Montana
 
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Reply Wed 28 Apr, 2004 03:54 pm
I've never thought of it as cheap. Well, not where we live anyway.
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cavfancier
 
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Reply Wed 28 Apr, 2004 03:56 pm
I buy it wholesale. I think it was about eight bucks for three pounds last time...
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cjhsa
 
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Reply Wed 28 Apr, 2004 04:02 pm
I can get slabs of pork belly (uncured bacon) at the local Chinese market for about $1.99/lb, or less. I wouldn't know what to do with it, though I could probably figure something out.
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Montana
 
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Reply Wed 28 Apr, 2004 04:11 pm
You can make some homemade beans CJ. That's what I do and it's awesome. I also make what we call Poutin's. Good stuff.
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cavfancier
 
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Reply Wed 28 Apr, 2004 04:13 pm
Pork and beans, done proper, with LOTS of pork, is another fave of mine...
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Montana
 
  1  
Reply Wed 28 Apr, 2004 04:15 pm
I always add extra pork in my beans and it comes out awesome. The pork I get is salted, so I soak the pork overnight first to get rid of some of the salt.
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cavfancier
 
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Reply Wed 28 Apr, 2004 04:21 pm
Hmm...you could also just add the salted pork to the beans without soaking, and just don't add any extra salt.
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Montana
 
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Reply Wed 28 Apr, 2004 04:29 pm
I've tried that, but it still comes out too salty. Gotta watch the high blood pressure ;-)
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cavfancier
 
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Reply Wed 28 Apr, 2004 04:31 pm
Ahh...okay then. I understand.
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