On Sun, 22 Dec 2019 16:04:21 -0500, Ed Pawlowski > wrote:

>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.* It was a little more than the grocery store
>>>> stuff, but infinitely better.* He retired a few years back and died a
>>>> year or two ago.* 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.* 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.* 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.* There goes my source for good bacon.* 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.

I put it in my huge cast iron pan and set the burner on 2 (out of 10).
That worked, except the middle portion of the piece of bacon was done
before the ends. Next time I will put the bacon on a rack/tray
combination and bake in oven lower than I would normally. The middle
cooks fine then. I got some really good bacon fat from the cooking.
The bacon was really good. My husband said he had been looking for
bacon like that since he was a kid when they got bacon from the farm
Janet US