Posted on 09/18/2011 6:10:28 AM PDT by Daffynition
Carnivores, rejoice. This edition of Supermarket Standoff puts front and center the meat that claims unabashed adoration from food writers, chefs, and dudes 'round the world. Bacon has inspired large-scale festivals, questionable hygiene products, and now an international holiday. People love bacon.
(Excerpt) Read more at shopping.yahoo.com ...
Meat candy.
We’ve been catching Plumrose on sale, 2 lb/$7.00.
Stocking up.
It is less fatty than what we usually buy. Tastes good too.
Plumrose is pretty decent and it’s always reasonable.
Fieldstone Packing thick cut is probably the best tasting but it’s pricey.
I don’t know that I’ve ever had bad bacon before. I take that back — I’ve had bacon on fast food hamburgers that was bad, usually because it was dripping with fake bacon flavoring. But the packaged bacon I’ve bought at the grocery store and cooked up at home...always tasty.
I got some Hormel the other day. Too salty.
Just to steal the subject. Fatback, the salt meat we use to season beans and other things is now as pricey or more so than bacon. It’s scrap mostly ,and yet as high as bacon. Unreal. Now I can season with Hormel bacon since it’s almost as salty as the fatback.
We got some bacon at Costco that had a rind on it like leather. Couldn’t hardly bite through it.
That was a downer.
I love Beelers uncured bacon. Expensive, but worth it.
The rind is only left on for the flavor it imparts in the cooking process.
Unless your using it strictly for seasoning value you should trim it off prior to eating.
We get our bacon from Oberweis dairy with our milk delivery. Don’t know the name off the top of my head, but it is thick cut and very tasty.
Yes. Especially those who don't care much about longevity.
In Wisconsin there is nothing comparable Nueske’s.
In Wisconsin there is nothing comparable TO Nueske’s.
I’ve lived there. In terms of food, there is nothing comparable to Wisconsin.
Contains 5,000 calories and a mind-boggling 500 grams of fat. Uses 2 pounds thick cut bacon, 2 pounds Italian sausage meat, jar of fave BBQ sauce, jar your fave BBQ rub/seasoning.
Construction begins with a "5x5 bacon weave" of interlocking rashers. After coating with a generous helping of BBQ seasoning, the next step is to layer two pounds sausage meat on top of the bacon to create a patty. Next, cover the raw sausage meat with fried bacon - soft or crispy, depending on personal preference - chopped or crumbled into small pieces.
Note - it's okay, and encouraged, to snack on these pieces while you're chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you'll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.
Drizzle BBQ sauce over the top of cooked bacon, sprinkle with more BBQ seasoning and the roll into a giant, sausage-shaped monster. One final dusting of seasoning, and the construction is ready to be smoked on the BBQ. Cooking time varies but should take around one hour for each inch of thickness. Once cooked, the Bacon Bomb is basted with more BBQ sauce (sweet sauces are loaded with sugars, so they'll give your fatty a nice glossy finish.) Slice into rounds, sandwich on bun to serve.
BS.
That’s a good price! I used to buy Plumrose almost exclusively, and for some reason, it tastes very, very salty to me now. Must be my taste buds have changed.
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