Hate bacon like this

(Dirty Lazy Keto'er, Sucralose freak ;)) #1

I was getting a little tired of the big 3 lb blocks of bacon ends and pieces, although granted, that is still the best value.
So I had switched to this really cheap, no name brand… $2.99 a lb. It is pretty thinly sliced and a LOT of fat :wink: Cooks up super tasty and crispy.
So I open up a pack this morning and it was like way more meat and less fat :frowning: Bummer. I doesn’t get crispy, instead, it gets tough if you don’t undercook it.

So I was daydreaming about it while I ate my breakfast… And I thought, wouldn’t it be funny if I shot the company a message and said, “Wow, this was some great bacon ! Like 80% meat ! Very little fat”
So they send me a reply, "We are glad you like our bacon, here’s a .50 cent coupon…
Then the manager goes straight to that worker and jumps his case, like "Bro ! That was the premium stuff ! You were putting that on the cheap garbage conveyor !
Bet he wouldn’t do that again :smile: lol

Please, please ! Give me the mostly fat stuff ? Cooks better ! Tastes better too ! Then sell it to me for cheaper as well :slightly_smiling_face:

#2

I found some pork jowl in the store last week. It has that 80/20 fat ratio. First time I had tried it and it’s great.

(squirrel-kissing paper tamer) #3

Chris, I got sick of ends and pieces too, simply because some of the chunks are too slippery for me to slice thin and sometimes there is too much actual skin which turns into a rubbery chew I have a hard time with.

I’ve been buying regular rashers, thin sliced, more expensive but I’ve had luck choosing the whitest looking packages and getting a decent ratio after cooking. Plus, my dripping jar is full again!

#4

Same. I stopped buying those end packs.

I also only buy ‘white bacon’. Every pack I sift thru and will never buy the dark meat bacon. It sucks. The ‘white fat’ bacon packs are superior LOL I hear ya!!

Try some pork belly. Great change from the old bacon also.

Fun post!

(Rebecca 🌸 Frankenfluffy) #5

I only buy streaky bacon, not back bacon. Those are the two commonly-available variations of sliced bacon here.

When I lived in Germany there would be white bacon (just the fat) or ‘schön durchwachsen’ which translates as ‘nicely grown through’. I remember being taken back to the butcher to be shown the ‘error’ of my ways when I accidentally bought the wrong (all fat) one!

:rofl:

#6

Yay, I always had problems because I didn’t know how to call that stuff. So that is white bacon, the all fat thing that was super popular in this country, folks ate it for breakfast and other meals? My Mom loved it. I only liked it when it was cooked and covered with red pepper but I prefer fat and meat, about 50/50, that sounds just right. But isn’t bacon some processed stuff, with added things? I don’t know what exactly bacon is, I bought something called that once out of curiosity and it was tasteless as almost all meat in the shop for me. It’s one reason I buy meat and eggs only from farms or even smaller places.
What is bacon for you, it’s smoked pork chuck for me, I can get it any time I go to the city (there’s a farmers’s market) and it’s among the best things ever (even the fat content is enough if I cut off some leaner parts for my SO who prefers leaner meat). All the smoked bacon(?) is inferior in my eyes, they are nice but pork chuck is just too perfect. Ham with the same amount of tender fat is my other fav. I see what I buy so I never get too lean meat. Except when I order some beef or mutton, that’s a surprise but I can deal with it.

I can’t get rendered fat from my fatty meat at all, I would need way more than 50% fat for that but I just would eat that too, nevermind. I fry my eggs in the tiny extra fat I get, sometimes I need to add lard to my chuck and lard is my new snack anyway. It is from the same guys I buy my pork from so they render it for me and sell the crispy skin and fat stuff for others (the result of frying out the fat from white and almost white bacon. I don’t know how you call that). I like crispy but that stuff is usually too fatty (more like too meatless) for me, the meatier type is better.

Nice topic in the middle of my forced almost-vegetarian (but completely meatless) days. I run out of everything, I looked in my mostly empty lard box and fried seitan in coconut oil for lunch. It actually sounds much more tragic than it is. It is not even for me, mostly.
Maybe someone appreciates their bacon more, reading this :smiley:

(Doug) #7

I agree - I’ve found it or similar as “slab bacon,” too. A thicker-than normal piece, when roasted, can give this fascinating crispy/juicy thing…