On Monday, December 10, 2012 9:52:26 PM UTC-6, sf wrote:
> On Mon, 10 Dec 2012 17:13:46 -0800 (PST), Nancy2
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> > wrote:
>
>
>
> > On Dec 9, 9:49�pm, Sqwertz > wrote:
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> > > On Sat, 8 Dec 2012 06:26:40 -0800 (PST), Bryan wrote:
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> > > > When the package is opened, every piece gets cooked. �No more
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> > > > returning raw bacon to the fridge. �It goes off in days, and then gets
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> > > > wasted.
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> > >
>
> > > I just spotted this in the latest issue of "Meat & Poultry". �Just for
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> > > you, Bryan. �12 ounce packages of bacon in 6-ounce portion packs.
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> > >
>
> > > http://www.smithfield.com/articles/a...uch-pack-bacon
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> > >
>
> > > In other bacon news, U.S. refrigerated bacon sales are up 3.75% for a
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> > > total of $2.51 billion for the year ending June, as compared to the
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> > > prior year period. �It's not clear wether that was due to increase in
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> > > retail prices or volume, or both.
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> > >
>
> > > -sw
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> >
>
> > It's a result of the drought news scaring folks by saying pork would
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> > be in short supply and very expensive, all of which really did not
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> > turn out to be as dire as predicted. Of course, the media running
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> > rampant with the prediction didn't help any.
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> >
>
> Aha! Like those good ole toilet paper scares.
>
>
>
> The good news is that I bought "good" lean, but not too lean, thick
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> cut bacon from the butcher case for less than $5.99 a pound a couple
>
> of days ago. I learned the hard way that you don't want thick bacon
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> to be as lean as you dream about because it turns out to be hard when
>
> you cook it up "crispy".
>
I like it to have several thin lean stripes and several thin fat stripes.
"Well striated" is a good descriptor.

--Bryan