On 12/22/2019 2:30 PM, U.S. Janet B. wrote:
> On Sun, 22 Dec 2019 13:18:01 -0500, Ed Pawlowski > wrote:
>
>> On 12/22/2019 12:06 PM, Dave Smith wrote:
>>> I was spoiled when we had that Dutch butcher in town. He and his son
>>> made the best bacon around.Â* It was a little more than the grocery store
>>> stuff, but infinitely better.Â* He retired a few years back and died a
>>> year or two ago.Â* I did find a good bacon at the convenience store it
>>> town, though much more expensive. There were rumours that the store was
>>> going to stop carrying it because of the shipping charges.Â* It came from
>>> a town about 20 miles away, so my friend and I got into a routine of
>>> riding our motorcycles there and getting a few pounds at a time to stock
>>> up.
>>>
>>> I went made the trip yesterday and got 5 pounds, three for me and two
>>> for him.Â* I asked about peameal but they didn't have any. The woman
>>> waiting on my said they will have some Monday if wanted to come back. I
>>> said no and explained that it's too far to drive back, that I had been
>>> stocking up. She said that was a good idea because they are closing. For
>>> the holidays? I asked. No. They are closing for good at the end of the
>>> year.
>>>
>>> Damn it.Â* There goes my source for good bacon.Â* The only other places
>>> around that had good bacon were getting it from them.
>>>
>>
>> I feel your pain. I do buy Wrights bacon, thick sliced. Best store
>> bacon. Sometime after the holidays I will be ordering from Nodines.
>
> I got a couple of packages of bacon in my meat Christmas present. From
> a ranch in state, smoked and approx. 3/8 inch thick. It reminds me of
> pork belly. The slices are overall huge.
> How do I cook this bacon? Big frying pan? Sheet pan in the oven/ A
> lot of fat -- I'm afraid that I will smoke up the oven and house if I
> do it in the oven. Help please.
> Janet US
>
That's very thick. I'd probably put that in the oven on a rack in a
pan. Normally I fry it but at that thickness could be touchy.