Bacon Poll.. Limp vs crispy

food
(Lori Calhoun) #1

I have had this debate with my friends. I love my bacon limp. They think I am gross and they love crispy bacon. What say you??
Limp or Crispy???

Podcast on curing your own bacon
(Jay AM) #2

Soft bacon here please! Honestly, I used to eat it raw as a kid so…

(Empress of the Unexpected) #3

Crispy!

(Chris) #4

I’ll take either, as long as a dead pig is involved.

(Darlene Horsley) #5

Semi-crispy.

(Fred Buchanan) #6

Somewhere in between for straight eating.

Crispy for adding to Chicken, or even Tuna Salad, or to sprinkle on a greens salad.

(LeeAnn Brooks) #7

Crispy all the way.

(Edith) #8

I used to like it on the crispier side but since switching to keto, I like it softer. It is fattier. When it’s crispy, more of the fat has been rendered out.

(LeeAnn Brooks) #9

You just use that to fry your eggs in.

Problem solved.

(Edith) #10

Oh, I do that, too.:slightly_smiling_face:

(Allie) #11

Kinda in-between tbh… :bacon:

(Tovan Nhsh) #12

Crispy by far!

#13

Great… now I want some bacon… crispy please :bacon: :yum:

(Consensus is Politics) #14

I used to be a crispy only guy. Now I’m loving it on the rare side. I’m trying not to rend out too much fat. I do save what fat rends out. I’ll use it somewhere. I even tried it in coffee once. Just once.

(Steve) #15

+1 for crispy (I bake mine, then jar the bacon nectar for frying my eggs and other things after) :slight_smile:

Bacon nectar also makes maple vinaigrette salad dressing more savoury btw. :smiley: And the best before date is infinity…so it’ll always be there in the fridge waiting to make things more tasty!!!

Absolutely can’t stand uncooked or undercooked pork fat!! :nauseated_face:

#16

Crispy all the way baby

(Diane) #17

Crispy, crispy, crispy. Yes!

#18

Hi I’m new here. First post. This question excited me… Limp, limp, limp!!!

(LeeAnn Brooks) #19

Dont you limp people have a problem admitting you prefer limp meat. :rofl:

Sorry, just couldn’t resist.

(mags) #20

Crispy! I added bacon/porky fat to my mayo recipe this week… very tasty