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Member with solid, if unspectacular number of posts
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Post by cyberobb99 on Dec 23, 2012 18:51:18 GMT -5
There's all kinds of bacon out there....pork, beef, turkey....thin sliced or thick, cured or uncured, brown sugar, maple or what-have-you. What is the best bacon you've found?
For me, there are several Pennsylvania Dutch meat markets which sell air-dried, cob-smoked bacon which is unique and pretty tough to beat, although the hickory version is right there too. For me the issue of air-dried is crucial, inasmuch as most commercial brands have "water added" which changes the texture and waters down the final flavor. If you open up your favorite brand of bacon and water drips out....guess what? Yeah, you already know. I can also get a number of restaurant brands like Smithfield, Leidy's or Excel that aren't air-dried but don't have water added either. But, that cob-smoked stuff is just awesome!
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Woah, this is a default personal text! Edit your profile to change this to what you like!
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Post by AlaCowboy on Dec 23, 2012 19:35:33 GMT -5
There's all kinds of bacon out there....pork, beef, turkey....thin sliced or thick, cured or uncured, brown sugar, maple or what-have-you. What is the best bacon you've found? For me, there are several Pennsylvania Dutch meat markets which sell air-dried, cob-smoked bacon which is unique and pretty tough to beat, although the hickory version is right there too. For me the issue of air-dried is crucial, inasmuch as most commercial brands have "water added" which changes the texture and waters down the final flavor. If you open up your favorite brand of bacon and water drips out....guess what? Yeah, you already know. I can also get a number of restaurant brands like Smithfield, Leidy's or Excel that aren't air-dried but don't have water added either. But, that cob-smoked stuff is just awesome! I like hickory smoked bacon best. There are a few local farms around here that sell beef and pork and I will sometimes buy bacon from one of them. Costs about double the grocery store price, though. In the grocery, I buy the thick sliced bacon and cook it just crisp enough to be done, but not burned.
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