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Supermarket Standoff: Best Tasting Bacon
Bon Appetit via Yahoo ^ | SEPT 18, 2011 | Bon Appetit

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 ...


TOPICS: Business/Economy; Food; Health/Medicine
KEYWORDS: bacon; nitrates; nueskesbacon
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To: Daffynition

Wal-Mart brand thick sliced is my all time favorite.


61 posted on 09/18/2011 8:11:53 AM PDT by 30Moves
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To: JoeProBono

My tastebuds are going nuts. Sometimes you’re TOO good Joe.


62 posted on 09/18/2011 8:13:29 AM PDT by Sacajaweau
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To: Free Vulcan

I’ve always wondered about those, since the curing is what makes it bacon (instead of pork).


63 posted on 09/18/2011 8:23:54 AM PDT by Ellendra (God feeds the birds of the air, but he doesn't throw it in their nests.)
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To: Ellendra

It has all the spices but not the nitrates. I was skeptical too but it’s actually better than regular bacon IMO. Only downside is keep it frozen till use then use it up within a few days.


64 posted on 09/18/2011 8:29:13 AM PDT by Free Vulcan (Vote Republican! You can vote Democrat when you're dead.)
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To: traderrob6
Technically, the human body is designed to handle nitrates and nitrites, too. (As always, everything in moderation, including moderation.)

Both nitrates and nitrites are found in plants, with the highest concentration being in green, leafy vegetables. In fact, if you study the ingredients lists on those nitrate/nitrite free bacons, you'll probably find things like celery juice concentrate, or sometimes powdered spinach, both of which contain a high enough concentration of nitrates and nitrites that, if a chemical analysis were done, that bacon would be found to contain just as much of these chemicals as conventional bacon. The makers are allowed to label them as not having these chemicals only because they are using a natural instead of purified form.

There are exceptions, a few artisans make theirs with salt only, but they are extremely rare and generally very expensive.

65 posted on 09/18/2011 8:42:35 AM PDT by Ellendra (God feeds the birds of the air, but he doesn't throw it in their nests.)
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To: Free Vulcan

I guess I figure I get fewer nitrates from my bacon than I would spinach, so I’m not too woried about them. But I can understand how some people who are sensitive to them would want to avoid them. :)


66 posted on 09/18/2011 8:44:53 AM PDT by Ellendra (God feeds the birds of the air, but he doesn't throw it in their nests.)
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To: Valk Rider
Thanks, I'll keep an eye out for it when I'm out shopping.


67 posted on 09/18/2011 8:45:49 AM PDT by Daffynition (“There are no compacts between lions and men, and wolves and lambs have no concord.” ~ Homer)
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To: Daffynition

In a sense, this is a little ‘off track’ but...

If given a choice when ‘having’ to eat out, one might at least consider “Denny’s”.

Yes, the disdain is really there etc BUT if one has been paying attention to the BO admin ‘war on food’, there is one great standout.
“Denny’s”.
Couple of weeks ago ‘Denny’s’ had been featuring BACON as its main ‘course.
Recently it has been ‘Cheese’.

If this isn’t a subtle (well IMNSHO, not so subtle) slap at OB then nothing is.

During the ‘Bacon’ feature, I chowed down on a breakfast platter that featured (about) 10 pieces of assorted bacon, when I ordered potatoes, the waitress said “We have home fries with bacon bits”...my reaction naturally was “OF COURSE”.

I did draw the line at the Ice Cream Sundae with bacon bits though.

Probably shouldn’t have....

BTW I will be 72 in 2 weeks and am a picture of health without going through all the rituals...eat what I want, when I want and stay away from Doctors.

Guess that is my ‘secret’, am on ZERO Prescription drugs etc and virtually ZERO Doctor visits - must be a correlation there.


68 posted on 09/18/2011 8:55:37 AM PDT by xrmusn ((6/98) If govt involved, the more outlandish a scheme appears, the truer it probably is.)
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To: Daffynition

Best bacon I ever had came from a friend’s daughter’s 4-H project. I think its name was Kebab when it was ambulatory...


69 posted on 09/18/2011 9:33:52 AM PDT by mrs. a (It's a short life but a merry one...)
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To: traderrob6
Well then, eat away, Rob.

(But don't count on longevity.)

70 posted on 09/18/2011 10:39:46 AM PDT by Savage Beast ("That is the great eternal question: Are 'Liberals' evil or stupid?" ~Ann Coulter)
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To: Savage Beast

I never do, but it’s not because I eat Bacon.


71 posted on 09/18/2011 11:41:43 AM PDT by traderrob6
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To: xrmusn
To the good life! Long live BACON! [I wish there was a Denny's near me...boo hoo]


72 posted on 09/18/2011 11:43:03 AM PDT by Daffynition (“There are no compacts between lions and men, and wolves and lambs have no concord.” ~ Homer)
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To: redangus

“We get our bacon from Oberweis dairy with our milk delivery.”

Wow, you get your milk delivered? I’m envious! I haven’t seen a milk delivery truck in decades I suppose - long time anyway :)


73 posted on 09/18/2011 11:46:41 AM PDT by snoringbear (Government is the Pimp,)
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To: Free Vulcan

Bravo? Beelers is top of the heap as far as I’m concerned. Do you know the Beeler boys?


74 posted on 09/18/2011 11:50:53 AM PDT by cornfedcowboy (Trust in God, but empty the clip.)
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To: Daffynition

Hormel is a great bacon for the general bulk division. We have an old fashioned meat counter in our grocery and that is what is for sale.


75 posted on 09/18/2011 11:54:21 AM PDT by cornfedcowboy (Trust in God, but empty the clip.)
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To: mrs. a
LOL.


76 posted on 09/18/2011 11:56:45 AM PDT by Daffynition (“There are no compacts between lions and men, and wolves and lambs have no concord.” ~ Homer)
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To: Daffynition

Was trying to find the brand of Jalapeno bacon popular here in TX, and found this recipe at http://www.chaosinthekitchen.com

Home-Cured Jalapeño Bacon
makes 2 1/2 to 3lbs, prep 10 min, cure 7 days, roast 2+ hours

2.5-3lb skin-on pork belly
2.5 tbsp salt
1.5 tbsp sugar
1/4 cup maple syrup or dark brown sugar
3 jalapenos
2 cloves garlic
1/4 red onion
1/4 cup cilantro
3 fresh bay leaves

Trim pork belly to fit into a large zip-top bag.

Add remaining ingredients to the bowl of a food processor. Process until smooth.

Pour cure into zip top bag with the pork belly. Seal and refrigerate, turning daily, for seven days.

On the seventh day, remove the pork belly from the fridge and rinse well.

Pat dry with paper towels. Pre-heat oven to 200°F. Place pork belly fat side up on a rack on baking sheet (line with foil for easy clean-up).

Roast pork belly 2 or more hours until a thermometer reads 150°F in the center. Alternately, you can smoke or grill to this same internal temp.

Remove pork from the oven and slice off the skin while still hot. Seal pork in plastic and refrigerate up to 10 days or freeze.

To serve, slice thinly and pan-fry or chop and add to beans or stews. Freeze for about 30 minutes or until firm and slice with a sharp chef’s knife.


77 posted on 09/18/2011 12:48:15 PM PDT by sockmonkey (Freepers, please turn yourself in at attackwatch.com)
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To: Daffynition

I just found this recipe for pecan encrusted bacon.
There’s a pic, and it looks like candy bars..Yummy.

http://unsophisticook.com/maple-pecan-crusted-bacon-recipe/


78 posted on 09/18/2011 1:03:51 PM PDT by sockmonkey (Freepers, please turn yourself in at attackwatch.com)
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To: cornfedcowboy

Not personally but they sell it locally. Mom and sister caught on to it and had me try some. I was hooked.


79 posted on 09/18/2011 1:05:28 PM PDT by Free Vulcan (Vote Republican! You can vote Democrat when you're dead.)
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To: JoeProBono

80 posted on 09/18/2011 1:08:41 PM PDT by Revolting cat! (Let us prey!)
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