AustinIllini
macrumors G5
You can eat bacon without succumbing to heart failure. We eat so many things that are significantly worse.
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Bacon
- Thread starter pimentoLoaf
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impulse462
macrumors 68020
Worse than processed bacon? Lol, like what? You're right if you don't eat it everyday and have it as part of a balanced diet nothing will probably happen (there's the slight increase risk of something but it'd be pretty smal in this situation). But nobody in the USA is capable of that given the 70% overweight stat
AustinIllini
macrumors G5
Again spreading the falsehoods. You think it's bacon that makes 70% of the United States overweight? You think it's not the burgers and fries with their excessive carbohydrate intake? I'm sorry, but having a slice or two of bacon every day is not making this country fat.
impulse462
macrumors 68020
yes it is. amongst other things that you mentioned as well.
Mac'nCheese
Suspended
I love bacon so much that if I was one of the last men on Earth living with a handful of survivors and we were eating bugs and such since all the food went bad and I found a house that had solar panels and a freezer full of bacon that was still good, I would eat all the bacon myself and not share at all with the other people even if they chicks were hot and one sounds like that girl from Bob's Burgers.
determined09
macrumors 65816
No groans! Whoo!
Anyway, apart from the pigs flying, I've never heard of Wright bacon. I suspect it's region specific. In any case, you really ought to aim for thick cut bacon because it remains thick and meaty (if you picked your bacon instead of just grabbing a random package) when cooked. The only downside is the fat tends to remain and won't fully render. Which isn't necessarily bad if you enjoy said fat. Anyway, as the other posters said, you can bake your bacon and it'll come out crispy and the fat will render then for thick cut. My wife makes an awesome artichoke, heart of palm and kale dip that uses thick cut bacon cooked in that fashion because the fat will impart a nasty taste. The bacon does get soft, but it also releases its bacon flavor into the dip. Much like duck fat, I keep the bacon fat for up to 4 months at a time for frying other foods or whatever. Using something like unrefined coconut oil with ittends to lighten up the flavor and gives it a slight nutty richness. Plus that wonderful aroma.
Bacon-scented dryer sheets
This box of dryer sheets is fake. You can buy this package at Target stores for a few dollars, then put whatever you want inside the fake dryer sheet box, for example regular dryer sheets, and give it to someone as a prank.
Would you be disappointed if your dryer sheets weren't bacon scented?
This box of dryer sheets is fake. You can buy this package at Target stores for a few dollars, then put whatever you want inside the fake dryer sheet box, for example regular dryer sheets, and give it to someone as a prank.
Would you be disappointed if your dryer sheets weren't bacon scented?
I don't think I'd want the neighborhood dogs to follow me around and attack me.
I mean, more than they do now.
Gregg2
macrumors 604
Bacon Jam! Can you imagine that on pancakes?!
https://www.yahoo.com/makers/diy-bacon-jam-is-the-christmas-gift-youll-want-to-191938746.html
https://www.yahoo.com/makers/diy-bacon-jam-is-the-christmas-gift-youll-want-to-191938746.html
The oldest living human, Susannah Mushatt Jones, eats bacon regularly.
Writes columnist Cindy Adams:
Writes columnist Cindy Adams:
Up 9:30. Breakfast, 10:30, scrambled eggs with bacon. May dieticians shove all the warnings since “she’ll eat bacon all day long.” Lunch, fruit. Dinner, 5:30, “she feeds herself” a set plate of meat, veggies, potatoes, but “eats the meat first.”
JamesMike
macrumors 603
Gutwrench
Suspended
I made this a week ago. It's cured for five days and hickory smoked.
JamesMike
macrumors 603
Gutwrench
Suspended
The cure is kosher salt, Prague cure salt 1 (no nitrates, 6.2% nitrite), and seasoning. I rub the salt, curing salt, and seasoning onto the belly and refrigerate for five days flipping it each day.
I'll be happy to send you the complete recipe if you're interested. I've just started bacon only having smoked three bellies (~45-50 lbs). The process and finished product really has turned out to be much easier and better than expected. I'm curing a half belly right now and plan to smoke it Saturday.
I'm also curing my first loin for Canadian bacon. I'm not too sure how that will turn out though.
Here's bacon before slicing.
JamesMike
macrumors 603
Gutwrench
Suspended
I just sent the recipe, I think. I don't message people so I'm kinda lost. All I saw I could do is start a conversation. Is that the same as a message?
Anyway, if I screwed up and you don't get it let me know.
If you don't mind I will pass along the Canadian bacon after I give it a try. It cures for two weeks so it won't be ready to smoke until January 31.
Anyway, if I screwed up and you don't get it let me know.
If you don't mind I will pass along the Canadian bacon after I give it a try. It cures for two weeks so it won't be ready to smoke until January 31.
D.T.
macrumors G4
OMG.
We've been buying this natural (I know there will be some clucking from the organic super squad, hahahaha) bacon, there's a couple of brands, this one is (claims to be) from non-hormonal beef, no nitrites, "uncured", it's super lean and just fantastic tasting.
Sending my address in a PM. 😀
(BTW, a Conversation is the same as the old Private Message/PM, just with some expanded functionality)
Gutwrench
Suspended
Thank you D.T. I think I added you to the conversation. If you don't see an invite please let me know.
mscriv
macrumors 601
Hey @Gutwrench, what are you paying for the belly? I'm just wondering if making your own bacon is cost effective or more of a hobby? I know you can certainly save a lot of mony making homeade beef jerky, is bacon similar?