The Thick, Crispy Bacon Thread

[Mister Moo]

Food Lion house brand can be good but you have to look close. Sometimes it's just too fatty. Sometimes it's the best thick cut bacon at the best price.

I almost always give passing marks to Plumrose Farm Thick Cut Bacon in the 20-oz (or larger) package. It invariably has more meat, less fat and no scabby pieces of "make weight" trimmings buried under the slab. When it is one special it is hard to beat. I'll buy 10-pounds and toss it in the freezer.

http://farm4.static.flickr.com/3009/2419587954_aff5c80897_o.jpg

I am very much a raised-rib griddle non-stick pan-fried guy, medium low heat right to crispy. I have never been good at heaps of bacon in a pan - I require linear bacon to be totally comfortable. My bacon may be drained once during frying (or maybe not) but it always goes on to paper towels and is patted down to remove excess grease before serving. I admire people who can pile of mounds of bacon in a pan, cook it to their satisfaction and dump it on a plate, shiney and hot, and commence to eat.

[replicant_argent]

I am a convection oven guy, 325 or 350, on parchment paper, even cooking, sometimes with some cracked pepper pressed in on assembly, and brown sugar at the finish.


Ahhh.. Bacon, one of the Foods of the Gods.

[croatan]

I am a convection oven guy, 325 or 350...
I've been doing that recently as well, but on something like a cookie drying rack over a cookie sheet so that the grease drips off the bacon and collects in the bottom cookie sheet.

[68TriShield]

We get it cut to order at Mount Airy Locker Company.Nothing even comes close :dr

[VirtualSmitty]

We get it cut to order at Mount Airy Locker Company.Nothing even comes close :dr

You haven't tried Raisin's homemade bacon. O-M-G :dr

[md4958]

mmmmm... bacon

http://www.talkingnfl.com/wp-content/uploads/2008/01/homer-drool-702026.gif

I like mine on the griddle, cause like Moo, im a bit of a linear bacon cooker. I hate "soft" spots on the bacon, and the big wide electric griddle has plenty of surface area.

Extra crispy please!!!

[ahc4353]

Alina can cook bacon perfect! She used to do the whole lay one strip out at a time thing. Now she can just put the whole package in the pan and it comes out crisp and perfect every time. PLUS it's "curly", don't know why it's better this way it just is. She also puts it on paper towels and "dabs" with a paper towel before it hits the table.

When I was a kid my dad went halves on a butchered pig. THAT was the BEST bacon ever!!

Why did you have to start this thread? Now I just HAVE to have some bacon! :D

I love it! It's like crack when done right!

[68TriShield]

You haven't tried Raisin's homemade bacon. O-M-G :dr

This is true Joe,someday maybe :D

[Gone Dave]

mmmmm... bacon

http://www.talkingnfl.com/wp-content/uploads/2008/01/homer-drool-702026.gif

I like mine on the griddle, cause like Moo, im a bit of a linear bacon cooker. I hate "soft" spots on the bacon, and the big wide electric griddle has plenty of surface area.

Extra crispy please!!!
:tpd::tpd:

[Volt]

As my favorite chef says - Pork fat rules (and all other items pork)!!! Emeril Live used to be the best. I too, am a thick cut bacon man. Especially if seasoned with the mill cracked black pepper. The "thin and crispy" bacon is a wasted cut.

[SonsofClubDeck]

Whole Foods carries some thick center cut bacon that I practically lived off of for a few months, but you have to fry bacon in a griddle: you have eggs, sausage, and pancakes to cook too. :D

[Mister Moo]

You haven't tried Raisin's homemade bacon. O-M-G :drRaisin is proving to be a regular renaissance man. Bacon too. Who knew?

http://i35.tinypic.com/hvs3gm.jpg

[SvilleKid]

I guess I'm just a poster child for poor eating habits! I prefer my bacon about 40-50% fat. Just love the crisp of the fat. But then again, I also fry the fat from fresh ham to a crispy state and eat it out of the frying pan.

Being from the south, and being my momma's boy, I use a large non-stick pan about half the time, simply to collect the grease for later cooking needs. When I have enough grease put back, I have a big griddle that takes the place of two burners on the Jenn-Aire that allows me to cook about a pound of bacon at a time. After cooking, I can de-glaze the griddle and it's ready to go again.

I don't usually eat the bacon straight from the pan, Dan, but I have been known to let it sit about long enough to just touch the paper drain towel:dr:dr

I used to love Hormel Black Label, but they started putting so much sugar in the process that it became almost impossible to fry to a crisp state without it burning the sugars black. I'm a bargain price hunter, but I check the inspection window on EVERY package I buy (yes, I'm the one mangling all those packages of bacon). If it's on sale, and it passes the test for lean to fat desires, and isn't all crooked and jacked up, I will buy a dozen packages at a time.

[Mister Moo]

I guess I'm just a poster child for poor eating habits! You have come to the right place.

I used to love Hormel Black Label, but they started putting so much sugar in the process that it became almost impossible to fry to a crisp state without it burning the sugars black.Zakly. The sugar treated pork products have gone over the top. I gave up on them a long time back. I simply cannot risk burned bacon. It is too sad a thing to see.

[dunng]

I'm a big fan of this McArthur's Applewood Smoked Sliced Bacon (LINK (http://www.finefoodnow.com/finefood/sausages-bacon_19/Item_McArthurs-Applewood-Smoked-Sliced-Bacon_C77G.html))... it is YUMMY! :ss

[Mister Moo]

I'm a big fan of this McArthur's Applewood Smoked Sliced Bacon (LINK (http://www.finefoodnow.com/finefood/sausages-bacon_19/Item_McArthurs-Applewood-Smoked-Sliced-Bacon_C77G.html))... it is YUMMY! :ssWhoa Nellie! Over $9.00/pound. It HAS to be perfect.

[dunng]

Whoa Nellie! Over $9.00/pound. It HAS to be perfect.

It was part of a sampler I got as a Christmas gift one year... it was Free to me! :ss

[Prozac_Puros]

Got to love bacon, pork fat rules!

[livwire68]

When I was in colorado, we use to get applewood or cherry smoked bacon cut to the desired thickness from a meat market in wheatridge. we love the stuff! Now as far as thick goes I am stuck with the peppered from the deli at the store. I do love bar s thick cut, but its not really thick cut, just what I would say is normal cut, compred to the paper thin cut of their reg. I like it crispy but flexable and do the flat horizonal in formation thing also. If you like to read good western books try Louis L'amore (SP) did this in high school and always craved bacon, seems like thats what all the characters cooked. And I love to fry my eggs and hashbrowns with the drippings. Here is the link to edwards if near by:
http://www.edwards-meats.com/index.asp

[Mister Moo]

...crispy but flexable...[/url]That nails the lid down tight. Crisp, with some flex.

[Neuromancer]

OMFG...high-fat, high cholesterol, and nitrates...:pu...that's a heart attack waitin' to happen...:D

[Mister Moo]

OMFG...a heart attack waitin' to happen...:DHell of a thing to say in a Cigar & Pipe forum. Hell of a thing.

Sergeant at Arms! Please escort the reactionary anti-baconist criminal element Neuromancer from the premises. No bruises. This time.

[Genetic Defect]

nice

[livwire68]

OMFG...high-fat, high cholesterol, and nitrates...:pu...that's a heart attack waitin' to happen...:D

Hell of a thing to say in a Cigar & Pipe forum. Hell of a thing.

Sergeant at Arms! Please escort the reactionary anti-baconist criminal element Neuromancer from the premises. No bruises. This time.


lets strap a slab of bacon to him and release the hounds! Talkin trash about a bit of heaven on earth. ;)

[The Professor]

Hell of a thing to say in a Cigar & Pipe forum. Hell of a thing.

Sergeant at Arms! Please escort the reactionary anti-baconist criminal element Neuromancer from the premises. No bruises. This time.
But he *deserves* bruises for such blasphemy. :2

Went to the local meat market for the first time when some folks from the looney bin were coming to visit. T'was the good stuff. My first time cooking for so many folks, so I lined them up on baking pans. The first batch could have been a bit crispier. The second batch was pretty good, methinks. "Crisp with some flex" is damn nice.

On a related note, I have to lay them flat side-by-side. I usually cook on a ridged cast-iron skillet that (in my mind, at least) is made for bacon.

Damn ... now I'm hungry. :dr

[icehog3]

Raisin (Mike)'s bacon is the Shiznit! Nothing better. ;)

[Rockestone]

We stayed at a Bed and Breakfast in Sevierville, TN, The Von Bryan Mountain Top Inn and they had the absolute best bacon I have ever had in my life. Thick cut, what they called Honey Bacon. Unbelieveble!:dr

[markem]

OMFG...high-fat, high cholesterol, and nitrates...:pu...that's a heart attack waitin' to happen...:D

I got your back, buddy. Send your bacon to me, I'll eat it ! :D

[ucla695]

Bacon is one of my favorite food groups. I love to fry it up. The only time I've baked it is when I wrapped it around some shrimp and it came out great. I'll have to try putting it in the oven by itself. :tu

[Genetic Defect]

But he *deserves* bruises for such blasphemy. :2

Went to the local meat market for the first time when some folks from the looney bin were coming to visit. T'was the good stuff. My first time cooking for so many folks, so I lined them up on baking pans. The first batch could have been a bit crispier. The second batch was pretty good, methinks. "Crisp with some flex" is damn nice.

On a related note, I have to lay them flat side-by-side. I usually cook on a ridged cast-iron skillet that (in my mind, at least) is made for bacon.

Damn ... now I'm hungry. :dr

that was a great breakfast, Tom really missed out :dr

[livwire68]

Bacon is one of my favorite food groups. I love to fry it up. The only time I've baked it is when I wrapped it around some shrimp and it came out great. I'll have to try putting it in the oven by itself. :tu


Talkin bout' heart attack!!! I wrap em' around lil' smokies and bake them!!!!

[muziq]

Oh thank you, thank you for the bacon thread! There's a place I've been going to in St. Joe, Arkansas, called Coursey's, that mailorders its amazing slow-cured hickory smoked bacon for about $10/lb. Yes, $10/lb. Very thick cut, lightly peppered on the outside (not coated), and with nice big streaks of meat marbled in with the fat. Hillbilly God Food. I've taken to sending it to friends and family as a holiday present. The first time they get it, they usually wince a little or toss it into the fridge and move on to the next gift; but after they cook up one amazing batch of this bacon, I get what I've started to refer to as "the call": "where in the H3LL did you get that bacon?!"

The following October, I start gettting emails from said people: "so, you gonna send me some more bacon this year? Please?!"

As such, my annual holiday gift order is up to about 15 lbs these days.

Link to a review of the place: http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=127&RefID=127

[TripleF]

Me to self..................

WELCOME TO THE WORLD OF BACON


Yowzah, I had no idea....

[Mark C]

I'm onboard with the thick-cut, and I'm another 'mangler' in the grocery store going through every package looking for the one with more meat than fat. Haven't had much luck lately. On the other hand, all that fat makes for copious amounts of bacon grease to be saved for later use. Oh yeah, pan-fried too, laid out one straight strip at a time.

But I cook mine soft, just barely done. I used to work in the campus dining hall at VT cooking bacon. For 3 hrs every Sat/Sun morning I'd do nothing but cook bacon, ~125 lbs/day. I cooked it the way I liked, some of the chefs would come by and give me compliments, others would tell me to put it back in the oven. To each their own :)

[Mister Moo]

BACON SIDEBAR: Credit where credit is due

Although I have always been a flat, straight bacon cooker, I never heard the expression "linear bacon" until I was making BLT's at the first ever New Moo House All-BLT Herf last month. The term "linear bacon" was coined by lead kitchen prep-chef, BarneysFunGirl (better half of BarneyBandMan).

Thank you.

[Langod]

Some of the best bacon I've had is from North Country Smokehouse.
Their bacon is very smoky (your house will smell delicious). The black peppered bacon is the best, followed by the applewood smoked. The cob smoked is a little TOO smoky for my taste. (but that's probably just me.)
You can get it in a slab or sliced. About $9/lb http://ncsmokehouse.com

[SmokeyJoe]

BACON SIDEBAR: Credit where credit is due

Although I have always been a flat, straight bacon cooker, I never heard the expression "linear bacon" until I was making BLT's at the first ever New Moo House All-BLT Herf last month. The term "linear bacon" was coined by lead kitchen prep-chef, BarneysFunGirl (better half of BarneyBandMan).

Thank you.

And yet another talent realized in the amazing person that is Barney'sFunGirl... :D

[Stog-a-Boy]

I eat turkey bacon.

[ahc4353]

Raisin (Mike)'s bacon is the Shiznit! Nothing better. ;)


Why?

[Hardcz]

I'm getting some bacon from the pig we're having slaughtered this year

[cbsmokin]

---RANT---

I ordered a BLT for lunch recently and they asked me if I wanted salt on it.

WTF?

I said no, I think there is enough in the bacon, but some pepper would be divine. I did ask if many people put salt on their BLT and she told me yes.

Again I say WTF?

Salt on a BLT? Are you kidding me? As if mayo so thick it runs down your arms while you eat the bacon is not bad enough you want to add salt as well?

WTF?

---END OF RANT---BACK ON TOPIC---

Me likes bacon too.

[livwire68]

Had to cook some up for lunch, along with a grilled cheese w/peppers in it and a bowl of tomato soup!

[themoneycollector]

I buy the thick-cut Hormel from Sam's.

If it's a breakfast meal, I love using a little bit of the bacon grease to cook my eggs. A heart-stopper, but you only live once :P

[shaggy]

need i say more?? (http://www.crispyontheoutside.com/category/this-week-in-bacon/)

[Rockestone]

need i say more?? (http://www.crispyontheoutside.com/category/this-week-in-bacon/)

http://www.cigarasylum.com/vb/picture.php?albumid=64&pictureid=415

:r LMAO :r

[BarneyBandMan]

BACON SIDEBAR: Credit where credit is due

Although I have always been a flat, straight bacon cooker, I never heard the expression "linear bacon" until I was making BLT's at the first ever New Moo House All-BLT Herf last month. The term "linear bacon" was coined by lead kitchen prep-chef, BarneysFunGirl (better half of BarneyBandMan).

Thank you.

And yet another talent realized in the amazing person that is Barney'sFunGirl... :D


Yeah--she grew up watching it all thrown together in the pan. I always cooked it straight and flat. She came over to my side, but had to give it a name (I say bent-in and bent-out, she says convex and concave). She's way smart like that ;)

[icehog3]

Why?

He cures the pork himself, from the loin, and cuts it very thin in "sheets". It cooks up in butter and makes the best BLT I have ever had bar none.

I am sure my description doesn't do it justice, ask the attendee's of the SHIII, I think we pretty much said it was the best we all had ever eaten unanimously .

[muziq]

Some of the best bacon I've had is from North Country Smokehouse.
Their bacon is very smoky (your house will smell delicious). The black peppered bacon is the best, followed by the applewood smoked. The cob smoked is a little TOO smoky for my taste. (but that's probably just me.)
You can get it in a slab or sliced. About $9/lb http://ncsmokehouse.com

The bacon sampler here looks *mighty* nice...might be my Christmas present to myself this year ;)

[Tio Gato]

Has anyone tried the bacon or hams sold by JR Cigars? They look pretty tasty.

[Neuromancer]

OMFG...high-fat, high cholesterol, and nitrates...:pu...that's a heart attack waitin' to happen...:D

Hell of a thing to say in a Cigar & Pipe forum. Hell of a thing.

Sergeant at Arms! Please escort the reactionary anti-baconist criminal element Neuromancer from the premises. No bruises. This time.

:r

PS - thanks for not bruisin'...

[Mister Moo]

:r

PS - thanks for not bruisin'...You are being monitored. The Great Bacon Powers didn't get great by letting reactionary anti-baconist factions run around saying whatever they please. Watch your six.

[Savor the Stick]

OK sooo....where is the Bacon p**n???
This thread is disappointing.

:(:(:(:(

[icehog3]

OK sooo....where is the Bacon p**n???
This thread is disappointing.

:(:(:(:(

http://i196.photobucket.com/albums/aa73/icehog3/ab.jpg
http://i196.photobucket.com/albums/aa73/icehog3/hognap.jpg
http://i196.photobucket.com/albums/aa73/icehog3/pp.jpg

[JaVeCa]

Something about bacon/pork and cigars...

Here's a pic of the makeshift grill at a herf last winter. This was after we had cooked all the bacon and moved on to the left-over Thanksgiving ham. MMMMM, good stuff.

http://gallery.me.com/jlcrumley/100016/IMG_1023/web.jpg

[DrDubzz]

Something about bacon/pork and cigars...

Here's a pic of the makeshift grill at a herf last winter. This was after we had cooked all the bacon and moved on to the left-over Thanksgiving ham. MMMMM, good stuff.

http://gallery.me.com/jlcrumley/100016/IMG_1023/web.jpg

that was a delicious night wasn't it?

[taltos]

Just about to put some bacon on the griddle to have with my steel cut oats which have been cooking all night in my crock pot.

[longknocker]

I like the "Hickory Smoked" from Fresh Market! Thick cuts with just the right Hickory Smoked Flavor! Wish I had some right now!:dr:dr:dr

[Mister Moo]

Something about bacon/pork and cigars...

Here's a pic of the makeshift grill at a herf last winter.
Western Diamondback coiled in the background? I hear they grill well, too.

[JaVeCa]

Western Diamondback coiled in the background? I hear they grill well, too.

They do :D. But that's a garden hose.

[JaVeCa]

that was a delicious night wasn't it?

When are we "grilling" again? It's been cold enough the last couple of nights.

[DrDubzz]

When are we "grilling" again? It's been cold enough the last couple of nights.


I dunno, but I found my lighter, so no more matches!

[OLS]

I admire people who can pile of mounds of bacon in a pan, cook it to their satisfaction and dump it on a plate, shiney and hot, and commence to eat.
When I was camping last year, I got so pissed off at the frying pan and the bacon not coming out of the slab right, that I just dumped it out in a ball, and I WAS SURPRISED that by the end of the fry, it had all gotten done to a turn. It is a huge mess in the beginning, but it sorts itself out soon enough. BUT like the OP said, I AM more of a linear strip guy, sometimes it just gets out of hand, at least withthin bacon. Trying to peel it off sometimes it stretches all to hell and back. That's when I dump. :)

[Mister Moo]

When I was camping last year, I got so pissed off at the ... bacon ... sometimes it just gets out of hand ... with thin bacon. Thin bacon may have a place with non-smokers and, sometimes, on camping trips when grocery choices can be limited. I am happy your scrawney bacon-wad worked itself out but I take your saga to carry an explicit warning: thin bacon causes rage.

All my bacon-related threads, with and without nitrites, are fully committed to "thick" bacon. Lets all wish OLS a Happy Thanksgiving and, at this moment, take a few seconds of silence to think how his tragedy could have avoided or, worse yet how it could have been our own.

(tap tap tap tap tap)

So, that said, protect yourself and your loved ones this holiday season (and all the time, really). Let everybody with sense enough to be in this thread keep their eye on the ball. Stick with the thick cut stuff.

Happy Thanksgiving.

[OLS]

All my bacon-related threads, with and without nitrites, are fully committed to "thick" bacon. Lets all wish OLS a Happy Thanksgiving and, at this moment, take a few seconds of silence to think how his tragedy could have avoided or, worse yet how it could have been our own.
.
Oh take my word for it, I LOOOVVE me some thick bacon. In fact, there really is no other kind of "bacon" is there.

[muziq]

Visited my go-to place for bacon--Coursey's, in St. Joe, Arkansas. In the past, I've ordered over the phone, having received a gift parcel of 5 lbs from my grandmother some 5 or 6 years ago and loving it ever since. But before this last week, I'd not actually *been* to Coursey's, which is a fairly out-of-the-way place in North Central Arkansas. From my visit I learned that they not only do an *amazing* job of smoking their bacon, but they also make some of the best smoked cheddar and smoked swiss I've ever had. Period. In addition to what I picked up (photo below), I also snagged some of their smoked cheddar, seasoning meat for ham'n'beans, and a few road sandwiches featuring their smoked ham and turkey. Just amazing. If you find yourself on HWY 65 somewhere between Branson, MO and Little Rock, I highly recommend finding this place.

http://i142.photobucket.com/albums/r101/lazlopcoltrane/Courseys.jpg

That's the "new" sign out front...

http://i142.photobucket.com/albums/r101/lazlopcoltrane/Bacon.jpg

Five lbs of the best bacon I've ever had...

[Mister Moo]

Visited my go-to place for bacon--Coursey's, in St. Joe, Arkansas.

http://i142.photobucket.com/albums/r101/lazlopcoltrane/Bacon.jpg

Five lbs of the best bacon I've ever had...Wow. Just wow. Raw bacon pictures...

[muziq]

Wow. Just wow. Raw bacon pictures...

The smoke on this stuff is so pungent, cooking it fills the house for *days* with the sweet scent of fried bacon. It's cut real thick, too. We save the grease for doing up the green beans real nice...

[JaVeCa]

http://i142.photobucket.com/albums/r101/lazlopcoltrane/Bacon.jpg

Five lbs of the best bacon I've ever had...

That sir, is a beautiful sight...

[GTS21]

Raisin (Mike)'s bacon is the Shiznit! Nothing better. ;)

Yep yep! I'm a man who knows his bacon (as my incredible fatness will attest), and Mike's bacon is FANTASTIC :dr

[jonharky]

Bacon is very tasty between 2 pieces of toast that have been coated with extra crunchy peanut butter

[FXAdam]

Seems like this might be a good place for this link.

http://bacontoday.com/


Mmm, bacon. The finest of the meats. I'd say the best I ever had was a random package of "Bacon Ends" I stumbled across at a meat market in the city I grew up in in. It was so good. Every time I would go back there I would look for more of it but they only ever had it the one time. It was very sad.

Now I'm in a land (South Korea) where the availability of bacon is pretty hit or miss. Some stores have stuff they call bacon but it really isn't the same. At the moment i have found a source of pretty good bacon but I will be moving from here at the end of the week so who knows what I'll be able to get next :(

It's too bad because they eat tons of pork here. Whole restaurants dedicated to pork consumption, especially the bits that in a logical world would become bacon. It's called Samgyeopsal (http://en.wikipedia.org/wiki/Samgyeopsal) and it's pretty good in it's own right but every time you eat a piece you can't help but think that it is really kind of a waste.

[Grumbles]

I am a serious bacon lover... I usually don't mind what kind I buy, because in my opinion it's all about how you cook it...

I don't like my bacon too crispy...firm would be a better word with a bit of stiffness to it, but I love chewy bacon!!! When I shop for bacon I probably piss off the poor meat aisle workers... feel free to ask ToddziLLa, who I cook for on occasion, I literally inspect the whole section looking for a good meat to fat ratio.... that's one key. The marble, if you will, can be great on some trips and others just so so.

Cooking it is the key, as I said earlier. I am a big fan of black pepper, so I put a lot of it on my bacon. The temperature of the stove is what counts most for bacon how I like it. On most stoves that means just under medium heat. I can fill up the pan and it still turns out ok now days... at first I didn't cook too much at once.

I drain mine on paper towels as most of you all do, but I don't remove it. As I take bacon off the stove I pile it in a mound over the existing. This helps keep the bottom dwellers from drying out too much and cooling down....

SO that's my bacon story... hopefully one day I can cook you guys a big mess of it at a herf.

Ben

[Mister Moo]

I am a serious bacon lover... I literally inspect the whole section looking for a good meat to fat ratio... BenDon't we all?

Brilliant first post in a cigar and pipe forum. Welcome, Baconhead. :D

[Grumbles]

Don't we all?

Brilliant first post in a cigar and pipe forum. Welcome, Baconhead. :D

I guess that is pretty bad this was my first post.... I posted in the new inmate area, but I saw bacon and had to bite on this one too!!!

Cooking is my true first love, and I just recently jumped into the world of cigars. Once I learn more about them I will be posting up a ton... as for now it will be limited to reviews and b/s on here I am afraid!

Ben

[dadof3illinois]

Fresh side bacon smoked then fried in a cast iron skillet over an open fire is out of this world. Then take some thick sliced bread and fry it in the same skillet with the left over bacon fat unilt it's crisp.......:)

[Cigarmark]

Anyone ever try this?
http://i165.photobucket.com/albums/u51/Cigarmark/7720Its20Both20New20AND20Famous.jpg

[muziq]

Anyone ever try this?
http://i165.photobucket.com/albums/u51/Cigarmark/7720Its20Both20New20AND20Famous.jpg


There's a candy store in Austin that sells this...came really close to trying it, but the GF was so aghast at the idea of choco-covered bacon that I resigned to return on my own sometime and try it. What's not to love? Chocolate = good. Bacon = GOOD!

[Redbaron]

The best bacon comes from a gentleman in NJ. His screen name is that of a shriveled grape. :)

[Heliofire]

My wife's mother gave me the best gift I have ever gotten last Christmas, which was a membership to a bacon of the month club. What could be better than getting to try a new bacon that you have never heard of or tasted before. But now I have a problem, the best bacon that I tried during my membership was from Hudson Valley Smokehouse, but I can't find it anywhere on the net, their website worked back in march but not now. I know that they were in New York State, but I can't find any info on them, and I really what to get more of their bacon, It was so thick that you only got 8 slices per pound. So if anyone out there knows anything about The Hudson Valley Smokehouse I would greatly appreciate the info.

[taltos]

Here is what I have been able to find out about the Hudson Valley Smokehouse: Address Hudson Valley Smokehouse
Post Office Box 1345
Wappingers Falls, NY 12590

Phone 1-(800)324-3119

Site www.HudsonValleySmokehouse.com

I was not able to get through on their website and have not had the time to call them. Maybe this information will help you though. You might also be able to get more information from the following site:
www.farmfresh.dutchesstourism.com

Both sites are down today. Might be due to severe weather in the northeast that includes power outages. Hope that this info helps. Paul

[vicvitola]

The best bacon comes from a gentleman in NJ. His screen name is that of a shriveled grape. :)

I've managed to get a few cigars out of him but nay a slice of the coveted swine treat. Perhaps in time.

[Resipsa]

There's a candy store in Austin that sells this...came really close to trying it, but the GF was so aghast at the idea of choco-covered bacon that I resigned to return on my own sometime and try it. What's not to love? Chocolate = good. Bacon = GOOD!that, sir, is simply gross:(:(

[Heliofire]

Here is what I have been able to find out about the Hudson Valley Smokehouse: Address Hudson Valley Smokehouse
Post Office Box 1345
Wappingers Falls, NY 12590

Phone 1-(800)324-3119

Site www.HudsonValleySmokehouse.com

I was not able to get through on their website and have not had the time to call them. Maybe this information will help you though. You might also be able to get more information from the following site:
www.farmfresh.dutchesstourism.com

Both sites are down today. Might be due to severe weather in the northeast that includes power outages. Hope that this info helps. Paul

Thank you for the info, I tried that phone # but it was not write maybe they went out of business.:sad

[taltos]

I just emailed Dutchess County Tourism and asked if they are still in business. Their link is the second one that I gave you without farmfresh. The smokehouse is still listed on the Tourism site.

[hotreds]

I've stopped getting any kind of bacon burger because the bacon is rarely- make that NEVER- crispy- it's mostly soft and fatty and disgusting!

[taltos]

Heliofire, got a response from Dutchess County, the Hudson Valley Smokehouse is out of business. Sorry to be the bearer of unfortunate news. Paul:(

[Heliofire]

Heliofire, got a response from Dutchess County, the Hudson Valley Smokehouse is out of business. Sorry to be the bearer of unfortunate news. Paul:(

Well thanks for all your help Paul, I guess I will have to move on to a new bacon. So now the search begins....:hm

Kipp

[Bobb]

This is probably the greatest thread on any forum EVER!!! Bacon is truly the food of the gods...screw ambrosia....it's BACON!!!

[taltos]

This is probably the greatest thread on any forum EVER!!! Bacon is truly the food of the gods...screw ambrosia....it's BACON!!!And it pleases the gods and it elevates bacon if it is eaten with a generous helping of steel cut oats!:ss

[UPHOTO]

I'm a HUGE fan of bacon but I'm about to piss most of you off......

I prefer it in the microwave.....

Just something about it. Cooks linear and get's just right. Not to burnt not undone. yummmmm

And if ever in Vegas do not order the bacon martini from the Double Down Saloon. DAMN NASTY!!!!! Try the Elf Piss instead, much better drink. ;)

[Mister Moo]

I'm a HUGE fan of bacon but I'm about to piss most of you off......Awwww, shoot. We're not that way. Some guy even started a "I Love Folgers" thread in the coffee forum. Different strokes, right? We're very open minded here and this is a totally "no snob" zone.

Cook and eat your bacon how you like it - as long as it's thick crispy bacon. But do yourself a big favor and don't wash it down with Folgers.

[dunng]

Anyone ever try this?
http://i165.photobucket.com/albums/u51/Cigarmark/7720Its20Both20New20AND20Famous.jpg

Yes, at Vosges (http://www.vosgeschocolate.com/category/bacon_and_chocolate)in NYC - it was amazingly good! :tu

[muziq]

Anyone ever try this?
http://i165.photobucket.com/albums/u51/Cigarmark/7720Its20Both20New20AND20Famous.jpg

Actually went back to Big Top and tried a slice this weekend. Not bad, but I was mistaken in that it was milk, not dark, chocolate, sprinkled with just a little sea salt to balance out the sweetness. Also, it was clear that the bacon itself wasn't anything special, tasting rather like the average store-brand bacon and nothing sourced with care. The flavors were intriguing enough to make me want to try using some of my Coursey's smoked bacon and a really good dark chocolate, like Valhrona or something, as an experiment.

[Mister Moo]

.. a really good dark chocolate, like Valhrona or something, as an experiment.I am a Scharffen Berger man myself but Valrhona bacon sounds good to me. Standing by for your experimental report.

Had a toasted sesame bagel for breakfast with a light spread of Philadelphia Cream Cheese and two slices of thick, crispy bacon.

[FXAdam]

Here's something you might find interesting. I know I did. Now if I only had an oven.

http://leenks.com/link138400.html

[Mister Moo]

Here's something you might find interesting. I know I did. Now if I only had an oven.

http://leenks.com/link138400.htmlDag! That is outrageous! I am thinking about some trying something like that with a mixture of cheese, mashed potatoes and chopped green onion. Yum. Loaded bacon weave. Excellent.

[FXAdam]

Dag! That is outrageous! I am thinking about some trying something like that with a mixture of cheese, mashed potatoes and chopped green onion. Yum. Loaded bacon weave. Excellent.

Yes, it's the implications of the bacon weave that really struck home for me. The possibilities are kind of mind blowing (and heart stopping, who are we kidding lol).

[Dooge]

oh man, that link looks awesome! Can't wait for my bacon sandwiches on christmas morning!

[Cigary]

Cook it like grandma used to,,dip the bacon in flour and then sprinkle pepper and other spices. mmmmm gooood!!

[Dooge]

Im trying cooking bacon in the oven for the first time.

[replicant_argent]

my buddy talked about breadless BLTs last summer done like this:

http://www.notmartha.org/archives/2008/02/27/bacon-cups/


I dig bacon. Would it be worth it to eat enough of it to make your heart explode?

[FXAdam]

my buddy talked about breadless BLTs last summer done like this:

http://www.notmartha.org/archives/2008/02/27/bacon-cups/


I dig bacon. Would it be worth it to eat enough of it to make your heart explode?


I'll never need bread again.

[mikeyj23]

last night I watched a bacon war on Iron Chef America - everything looked so amazing
Posted via Mobile Device

[muziq]

my buddy talked about breadless BLTs last summer done like this:

http://www.notmartha.org/archives/2008/02/27/bacon-cups/


I dig bacon. Would it be worth it to eat enough of it to make your heart explode?


Oh man, that just made my day. Made my week, in fact. Not so sad it's Monday anymore :r

[lenguamor]

Extra-thick, extra-crisp, maple and brown-sugar-cured.

Truly, food of the gods. :D

[muziq]

my buddy talked about breadless BLTs last summer done like this:

http://www.notmartha.org/archives/2008/02/27/bacon-cups/


I dig bacon. Would it be worth it to eat enough of it to make your heart explode?


Actually, I'm going to go you one better: http://www.geekologie.com/2009/01/move_over_baconcheese_roll_the.php

(apologies if this has already been posted...)

[ahc4353]

http://img.photobucket.com/albums/v313/M477_void/av-1.gif

[dunng]

http://www.royalbaconsociety.com/blog/wp-content/uploads/2008/06/bacon-chonies.jpg
(I skip posting the bacon bra... )

[dunng]

http://www.mcphee.com/pixlarge/11476.jpg
http://www.mcphee.com/items/11476.html :r :r :r

[dunng]

Where's the Bacon? :dr

[OLS]

WOW, I thought this thread was in another forum. THIS IS a resurrection.

[mikethegoalie32]

http://givemebacon.com/wp-content/uploads/2010/02/baconturtles.jpg
saw these, bacon turtles, filled with whatever you want...

http://www.geekologie.com/2009/11/20/Bacon-Mug.jpg
for your boozing, or cheese pleasure... or more bacon?

mmmmmm

[Mister Moo]

yum. bacon's back.

[Bill86]

http://www.royalbaconsociety.com/blog/wp-content/uploads/2008/06/bacon-chonies.jpg
(I skip posting the bacon bra... )

:dr :dr That picture makes me hungry.

[Montano]

I got sum bacon !!

[captain53]

Visited my go-to place for bacon--Coursey's, in St. Joe, Arkansas. In the past, I've ordered over the phone, having received a gift parcel of 5 lbs from my grandmother some 5 or 6 years ago and loving it ever since. But before this last week, I'd not actually *been* to Coursey's, which is a fairly out-of-the-way place in North Central Arkansas. From my visit I learned that they not only do an *amazing* job of smoking their bacon, but they also make some of the best smoked cheddar and smoked swiss I've ever had. Period. In addition to what I picked up (photo below), I also snagged some of their smoked cheddar, seasoning meat for ham'n'beans, and a few road sandwiches featuring their smoked ham and turkey. Just amazing. If you find yourself on HWY 65 somewhere between Branson, MO and Little Rock, I highly recommend finding this place.

http://i142.photobucket.com/albums/r101/lazlopcoltrane/Courseys.jpg

That's the "new" sign out front...

http://i142.photobucket.com/albums/r101/lazlopcoltrane/Bacon.jpg

Five lbs of the best bacon I've ever had...

That is some beautiful stuff right there! I have driven by that place many times and never gave it a thought but will sure be stopping in for some bacon when I go to Shreveport in January. Glad to learn about it.:tu

[bigswol2]

Just tried Burgerss Smokehouse peppered steak cuts bacon from Harris Teeter....Incredible!

[BSB]

I went shopping for bacon today, at a local meat market. I found apple smoked, Big Buy (cheap) and beef bacon :dr I'm very interested to try the beef, smoked on their premises.

[68TriShield]

All of bacon and sausage are bought here in town.
Their other meats are excellent,most killed and all processed on site.

http://www.wagnersmeats.com/

[BSB]

Beef bacon tasted pretty good, but kinda chewy. Glad I tried it, won't buy it again. Unless I get some non-pork eaters, who want bacon :confused: :r

[replicant_argent]

Beef bacon tasted pretty good, but kinda chewy. Glad I tried it, won't buy it again. Unless I get some non-pork eaters, who want bacon :confused: :r

Never trust anyone that doesn't like Pork, Coffee, Bacon, or Dogs.


Not necessarily in that order.

[Parshooter]

Never trust anyone that doesn't like Pork, Coffee, Bacon, or Dogs.


Not necessarily in that order.

I like all of the above, cooked medium.