The BACON question continues....

[EagleDNY]

Ahhh yes, BACON.  As we consider this extremely important subject, I want to hear the following.

1.  Your favorite type of bacon.
2.  Your favorite thing to put bacon in. 

Any other pertinent or interesting bacon information should be added for the consideration of our connoisseurs afterwards.

1.  THICK CUT MAPLE BACON.  Forget that wimpy thin bacon, and jump right onto a thick slab of maple bacon. 
2.  POTATO SALAD.  I know this one will seem a bit strange, but my old mum had the perfect potato salad recipe - potatoes, hard boiled eggs, mayo to hold it together, and BACON.  Lots and lots of lovely bacon.  You could eat it for breakfast, lunch, or with dinner -- it worked everywhere. 

BACON FACTS:
In the UK, the style of bacon we get in the USA is called "fatty bacon" - the "english" bacon is a pork loin cut like bacon and cured.  It is delicious -- and if you read in a book about some WW2 spitfire pilot eating a "bacon sandwich" think of it more like a ham sandwich than a BLT style sandwich, just using a thick slab of the english style bacon. 

[Skuzzy]

Thick cut smoked bacon, broken up in Mac n Cheese.

[Randy1]

Wrights used to be a quality bacon but seems to be slipping of late.

An odd but wonderful combination, Toast with a thick coat of grape jelly then bacon to make a breakfast sandwich.  We make our own grape jelly from muscadines.

[eddiek]

Wrights used to be a quality bacon but seems to be slipping of late.

An odd but wonderful combination, Toast with a thick coat of grape jelly then bacon to make a breakfast sandwich.  We make our own grape jelly from muscadines.

Wrights got bought out by Tyson several years back.  That in itself started the downward trend in quality.  I have several friends who hung it up not long after Tyson took over. 
Wrights used to make good quality bacon and hams..........not much different than the competition nowadays.

[ghi]

[icepac]

My favorite bacon is the stuff you find at the officer's club at large military bases on sunday brunch.

Whoever does it for Ft. Myers in VA had it from soft and spongy to almost black crispy and every bit in between..........all in the same large tray at the buffet.

[Wiley]

I have never met a bacon I didn't like, but I think my favorite is pancetta.  It comes in discs, and it is somewhat spicy on top of the smoke, and it is delicious.

Strip bacon, thick cut smoked or maple, I'm not picky.

Wiley.

[BuckShot]

Bacon from the grain fed, free range, Prince Edward Island pigs my neighbor raised. They had a 100 x 100 yard pen with their own wallow/ stream in the back. In the summer they would be in it with just the tops of their heads and noses above the surface. They were happy and you can taste it.

I take it straight up off the pan!

[zack1234]

Bacon is awesome

[bustr]

Why not use pork belly and cut it into 3-4 inch slabs. Then slow roast it 250-275 until it's crispy on the outside. If you want some quick crisp, place it under the broiler at the end for a few minutes. One big mouth full is over whelming and it makes great sandwiches. You can dry brine it 1-4 days sitting on a screen uncovered in the fridge so your brine gets in deep. It doesn't take much salt, just time, and you can add anything else you do with a porkbutt or shoulder when you dry brine it for smoking or slow roasting. Chinese and Korean grocery stores carry this already cut into slabs, you just have to look around for it at regular grocery stores or find a butcher. In Asia they will simmer them in a sauce that is 1:1:1 similar in components to the Japanese soysauce:sake:merin. That is a whole other kind of pork goodness in your mouth, gets better if you sprinkle in some red pepper flakes.

One day I realized store bought bacon, even thick bacon, ended up too small for a long enjoyable eating session. My COSTCO had the pre cut belly slabs one day because of the local Asian customer base, and that was all she wrote. It was like bacon right out of the Flintstones.....

[icepac]

A strip of bacon a day reduces your chance of becoming an insurgent by 300%.

But, if the apocalypse comes upon us, there is hope.

[wil3ur]

There's a restaurant that does a pork belly bloody mary that's absolutely delicious.  When the hot dripping fat from the belly hits the cold glass and congeals along the lip, you know flavor is near!   

[bustr]

A strip of bacon a day reduces your chance of becoming an insurgent by 300%.

But, if the apocalypse comes upon us, there is hope.

When I was a kid in Pakistan we had canned things like that at the commissary because of issues with perishable food and the real logistics of delivering products like that into the interior during the early 60's. I drank powdered milk and ate powdered ice-cream from a box you added powdered milk to and put in the freezer for three years. On toward the last year there, a giant freezer unit was put in and real meat products were flown in and put there to be thawed for the commissary. Come to think of it, I don't remember eating anything pork during those three years. But, my father was friends with the mayor of Peshawar and they would trade Playboys for whiskey. Muslims can drink whiskey like a fish but, only when they were on the air station trading the whisky for Playboys and other things with their American friends. Well it is logical, our grounds keepers and construction workers were locals, they were Muslim, and would have gone ballistic smelling bacon in the morning. Must be why I like bacon so much, I spent three years bacon deprived as a child.   

[SPKmes]

There is no question.... BACON just is !!!!

[EagleDNY]

A strip of bacon a day reduces your chance of becoming an insurgent by 300%.

But, if the apocalypse comes upon us, there is hope.

Canned bacon?  Who would've thought?  From that video it seems that bacon survives canning pretty well.