Bacon sweet sweet Bacon

I'm not talking about that oscar mayer yuck they sell in stores.

I'm talking about bacon from the local farmer

Made with care and freshly smoked, without nitrates.
From happy pigs fed naturally and that get fresh country air and ice cold water.
This bacon is not salty, it is sweet and meaty. It is thick and has just the right ratio of fat and meat.
This is seriously the best bacon in the world. Mmmm MMM mmmmm~!

Add some nice farm eggs with deep sunshine yellow yolks. The brown shell is hard, and the egg fries easily.
This my friends, is the best way to start off a Friday.
I wish everyone could have this kind of bacon and eggs. I know a lot of people have never tasted it like this, and that is sad.
I don't care what anyone says, this is how we were meant to eat.
Some say bacon and eggs are unhealthy, well I have many many centenarians in my family and they all ate exactly this way.

Ain't nothing better than some burnt bacon and farm fresh scrambled eggs in the morning....

Bacon makes everything better. I don't think there is a single food that doesn't taste better with bacon.

Bacon is why I think vegetarians/vegans have a mental disorder.

Thick cut... fatty.... crusted with pepper. OMG, I just had a food orgasm.

I'm with you here.

I like my eggshells covered in crap with feathers stuck to them. When they break I want it to be hard to crack and produce a solid lump with a golden yolk.

My bacon has to be 30% fat (EDIT: just seen your addition of a picture - let's go 80% fat then!). That fat must be yellow.

I may be on my own here but I like my bacon super thin.

a reply to: and14263

thin bacon, are you insane?

Do you like it like that because you like it extra crispy.

I don't know how they do it here (Wisconsin) but they are able to take very thick bacon and dry cook/bake it so that it is
very done, but still juicy and tender without greasiness

I'm eating some crispy bacon wrapped in swiss cheese right now .... delicious!!

a reply to: JAGStorm

I'm not into the crispy side of life, I like it flash fried quickly.

i guess I like it thin so it melts on my tongue!

a reply to: JAGStorm

nitrates give it a distinctive flavor that i like. Curing without nitrates just doesn't yield a result i am as happy with.

I cure my own bacon. Plan to smoke one tonight.

ETA: the image you used is a nitrate cured bacon. The color is pink, indicating nitrate curing.

Bacon is why I think vegetarians/vegans have a mental disorder.

I had a friend that went Vegan for her husband. Seriously, ten years of zero bacon!
The minute they divorced she got herself a bacon cheeseburger!

I feel kinda bad as a friend that, that was the first thing I asked her "are you still vegan?".

originally posted by: bigfatfurrytexan
a reply to: JAGStorm

nitrates give it a distinctive flavor that i like. Curing without nitrates just doesn't yield a result i am as happy with.

I cure my own bacon. Plan to smoke one tonight.

ETA: the image you used is a nitrate cured bacon. The color is pink, indicating nitrate curing.

You are right about the pic, I just copied one that was thick sliced.

Some of my family members prefer traditional nitrate cured bacon too,
I have a super high sense of smell/taste so salt is much more salty for me vs. regular people. I know they still put something on nitrate free bacon, but it is just more mild/sweeter to me. Same with ham, I can barely eat regular ham it is just too much for me, but the nitrate free one is amazing!

a reply to: JAGStorm

to fatty for mee - bacon has to be " best back " - oh and smoked

but otherwise - nom nom

a reply to: ignorant_ape

You must be British

Back bacon is the default here, i love it! but streaky bacon is the best for me, all that fat = so much more flavour!

originally posted by: JAGStorm
a reply to: and14263

thin bacon, are you insane?

Do you like it like that because you like it extra crispy.

I don't know how they do it here (Wisconsin) but they are able to take very thick bacon and dry cook/bake it so that it is
very done, but still juicy and tender without greasiness

Yep preheat oven to 400 and lay it on a grid with a drip pan and in 20 minutes you got flat well done but not burnt perfect bacon !!! No standing over the stove flipping it over, getting splattered with hot grease

originally posted by: ignorant_ape
a reply to: JAGStorm

to fatty for mee - bacon has to be " best back " - oh and smoked

but otherwise - nom nom

Here in the states we call that pork chop

a reply to: JAGStorm


A pork chop has to be at least an inch thick otherwise its bacon!!

a reply to: JAGStorm

It has this bitter taste that hides in the background.

I like salt/sugar cured pork just fine, too. In fact, i like pork cooked just about any way. Its absolutely my favorite meat.

Bacon should not be :

a/ Cremated
b/ Saltier than the dead sea
c/ Drowned in a diabetes inducing quantity of syrup

In the UK we have a corn based bacon flavour snack called
Frazzles which bears a remarkable similarity to most of the bacon resembling stuff that I have consumed Yankside.

My grandad is Texan, btw, so I would like to think that I can lay claim to a partially informed opinion

originally posted by: maxey
Bacon should not be :

a/ Cremated
b/ Saltier than the dead sea
c/ Drowned in a diabetes inducing quantity of syrup

In the UK we have a corn based bacon flavour snack called
Frazzles which bears a remarkable similarity to most of the bacon resembling stuff that I have consumed Yankside.

My grandad is Texan, btw, so I would like to think that I can lay claim to a partially informed opinion

I would lovvvvvvvvvve to see you give any Texan a piece of that corn snack and tell them it is bacon. I would actually pay to see that!!!

originally posted by: bigfatfurrytexan
a reply to: JAGStorm

It has this bitter taste that hides in the background.

I like salt/sugar cured pork just fine, too. In fact, i like pork cooked just about any way. Its absolutely my favorite meat.

But humans taste like pork!



(except not bacon)

a reply to: IgnoranceIsntBlisss

But humans taste like pork!