I like to fry bacon and scramble eggs in the same pan. Several months ago, I
discovered Hoffy, a brand from LA, that was quite meaty, and a delight to fry.

But no more. Now it is sliced painfully thin, and basically burns in the middle
while the ends remain raw.

Has anyone experienced such a phenomenon? Has extra thin slicing evolved
to complement the 12 oz "pound"? I remember the mutant thin-sliced slice that
made up the "pound," but now all the slices seem to be super-thin.

On Sunday, March 2, 2014 12:42:39 PM UTC-6, wrote:
> I like to fry bacon and scramble eggs in the same pan. Several months ago, I
>
> discovered Hoffy, a brand from LA, that was quite meaty, and a delight to fry.
>
>
>
> But no more. Now it is sliced painfully thin, and basically burns in the middle
>
> while the ends remain raw.
>
>
>
> Has anyone experienced such a phenomenon? Has extra thin slicing evolved
>
> to complement the 12 oz "pound"? I remember the mutant thin-sliced slice that
>
> made up the "pound," but now all the slices seem to be super-thin.

Cut an inch off of each end. Fry up the middle pieces, then, when there
is accumulated grease, fry the fatty ends.

Have the strips with your eggs, and crumble the ends into green beans.

--B

On Sunday, March 2, 2014 1:42:39 PM UTC-5, wrote:
> I like to fry bacon and scramble eggs in the same pan. Several months ago, I
>
> discovered Hoffy, a brand from LA, that was quite meaty, and a delight to fry.
>
>
>
> But no more. Now it is sliced painfully thin, and basically burns in the middle
>
> while the ends remain raw.
>
>
>
> Has anyone experienced such a phenomenon? Has extra thin slicing evolved
>
> to complement the 12 oz "pound"? I remember the mutant thin-sliced slice that
>
> made up the "pound," but now all the slices seem to be super-thin.

Funny you should come up with this subject as I was thinking about starting a thread which was about 'the state of bacon'. I purchased store bought today. Maple Leaf brand. Not a pound. It came in a 375 gram package. It is so horribly thinly sliced and it boggles my mind that someone would purchase it twice. A little water came out during cooking. This was the first mass produced bacon that I have purchased in a very long time.(years) The bacon at my local farmer's market is of much better quality, although the price is between $4.99, and $5.99 per pound. It's sliced nice(someone could consider it thick sliced, and they would be correct when comparing that bacon with the store bought dreck.) I've never had a bacon from the farmer's market that I could complain about. Also, a deli down the street (closed Sundays) also has a very good breakfast bacon. Why buy from the supermarket when you can get better stuff elsewhere?

On 3/2/2014 1:42 PM, wrote:
> I like to fry bacon and scramble eggs in the same pan. Several months ago, I
> discovered Hoffy, a brand from LA, that was quite meaty, and a delight to fry.
>
> But no more. Now it is sliced painfully thin, and basically burns in the middle
> while the ends remain raw.
>
> Has anyone experienced such a phenomenon? Has extra thin slicing evolved
> to complement the 12 oz "pound"? I remember the mutant thin-sliced slice that
> made up the "pound," but now all the slices seem to be super-thin.
>

I've occasionally run into a thinner than usual sliced pack, but it is
maybe one out of 30. I'm still able to buy fill 16 ounce packages too.

You will get better results by turning the heat down a bit.

On 2-Mar-2014, wrote:

> I like to fry bacon and scramble eggs in the same pan. Several months ago,
> I
> discovered Hoffy, a brand from LA, that was quite meaty, and a delight to
> fry.
>
> But no more. Now it is sliced painfully thin, and basically burns in the
> middle
> while the ends remain raw.
>
> Has anyone experienced such a phenomenon? Has extra thin slicing evolved
> to complement the 12 oz "pound"? I remember the mutant thin-sliced slice
> that
> made up the "pound," but now all the slices seem to be super-thin.

Perhaps it is a regional thing. Since the recent threads complaining of 12
ounce packages, I've looked closely at the two supermarkets I shop most
often (STL suburbs). Of a dozen or more brands, national, regional and
store, few packages are less than a pound - the ones that are tend to be the
more "upscale" brands/varieties which tend to be priced the same as 16 ounce
packages of run-of-the-mill bacon. Slice thickness hasn't changed either;
regular and thick cut still abound.

In addition to those, there is also the sliced-to-order bacon, that is
readily available at reasonably competitive prices, at least for the store
brand.

On 2014-03-02 1:42 PM, wrote:
> I like to fry bacon and scramble eggs in the same pan. Several months ago, I
> discovered Hoffy, a brand from LA, that was quite meaty, and a delight to fry.
>
> But no more. Now it is sliced painfully thin, and basically burns in the middle
> while the ends remain raw.
>
> Has anyone experienced such a phenomenon? Has extra thin slicing evolved
> to complement the 12 oz "pound"? I remember the mutant thin-sliced slice that
> made up the "pound," but now all the slices seem to be super-thin.
>


Consumers have some power to force producers to give them what they want
by not buying the product if it is not to their liking. In the days
when I occasionally crossed the border to shop in NY I noticed that
bacon was packaged bassackward so you could not determine how lean or
fatty the stuff was. No way I was going to by it like that. They tried
the same thing on this side of the border but it didn't fly. People
would not buy it.

You might consider getting your bacon from a butcher. I get all my bacon
from our local Dutch butcher. His bacon is quite a bit cheaper than the
packaged stuff at the grocery store and it is infinitely better. It does
not shrivel up when cooked. He cuts it the way I want it. There is
another local butcher/deli that sells bacon. It is not quite as good or
as cheap as my guy, but still better than supermarket. I don't mind
paying a bit more for bacon that is not so chuck full of injected liquid
that it shrivels to nothing when cooked.

On 2014-03-02 3:57 PM, l not -l wrote:

>
> In addition to those, there is also the sliced-to-order bacon, that is
> readily available at reasonably competitive prices, at least for the store
> brand.
>

That usually involves more time, and it is well worth it. You will get
that at places where they sell meat that was properly cured and smoked,
not the mass produced stuff that is injected with curing liquids and
chemicals.

On 3/2/2014 6:48 PM, Sqwertz wrote:
>
> How many slices are there in a pound/package of your bacon?
>
> -sw
>
Hmmm. I didn't count them. It was a full pound. I ate three slices.
Then Little Johnny ate three and I had five left. Then Lil' Johnny
threw apples at me and stole the rest of the bacon. How many apples did
Lil' Johnny throw?

Jill

On 3/2/14, 6:48 PM, Sqwertz wrote:

> Since I use thick cut most of the time (such as Wrights brand), when I
> do use the regular cut it seems awfully thin to me. Regular cut bacon
> is about 18 slices to the pound, thick cut about 12 slices to the
> pound....

On the US east coast, there have been more and more thick-sliced
variants available for the past five years.

The package I finished up yesterday had 17 slices to the 1.5 pound package.

-- Larry

"pltrgyst" > wrote in message
...
> On 3/2/14, 6:48 PM, Sqwertz wrote:
>
>> Since I use thick cut most of the time (such as Wrights brand), when I
>> do use the regular cut it seems awfully thin to me. Regular cut bacon
>> is about 18 slices to the pound, thick cut about 12 slices to the
>> pound....
>
> On the US east coast, there have been more and more thick-sliced variants
> available for the past five years.
>
> The package I finished up yesterday had 17 slices to the 1.5 pound
> package.
>
> -- Larry

I bought a two pound package of bacon ends last week for 7.00 which were
really nice slices for a change, and not really ends at all, though the
slices were cut in half. They were thick and nice. I don't usually find it
that good for that price.

Cheri

On Sunday, March 2, 2014 6:48:18 PM UTC-5, Sqwertz wrote:
> On Sun, 2 Mar 2014 10:42:39 -0800 (PST), wrote:
>
>
>
> > I like to fry bacon and scramble eggs in the same pan. Several months ago, I
>
> > discovered Hoffy, a brand from LA, that was quite meaty, and a delight to fry.
>
> >
>
> > But no more. Now it is sliced painfully thin, and basically burns in the middle
>
> > while the ends remain raw.
>
> >
>
> > Has anyone experienced such a phenomenon? Has extra thin slicing evolved
>
> > to complement the 12 oz "pound"? I remember the mutant thin-sliced slice that
>
> > made up the "pound," but now all the slices seem to be super-thin.
>
>
>
> Since I use thick cut most of the time (such as Wrights brand), when I
>
> do use the regular cut it seems awfully thin to me. Regular cut bacon
>
> is about 18 slices to the pound, thick cut about 12 slices to the
>
> pound. Fast food bacon is about 26-28 slices to the pound.
>
>
>
> How many slices are there in a pound/package of your bacon?
>
>
>
> -sw

I'll take that under advisement. Can't reply right now as I'm having sex with a white woman.

On Sun, 02 Mar 2014 17:19:43 -0500, Dave Smith
> wrote:

>On 2014-03-02 3:57 PM, l not -l wrote:
>
>>
>> In addition to those, there is also the sliced-to-order bacon, that is
>> readily available at reasonably competitive prices, at least for the store
>> brand.
>>
>
>That usually involves more time, and it is well worth it. You will get
>that at places where they sell meat that was properly cured and smoked,
>not the mass produced stuff that is injected with curing liquids and
>chemicals.

I like the "regular" bacon but the stuff that is fresh sliced is worth
it. I go to two different Polish stores that have bacon and a couple
of times a year I head out to Nodine's for the best I've ever had. Out
Easter ham will come from there also. http://www.nodinesmokehouse.com/

wrote in
:

> Several months ago, I
> discovered Hoffy, a brand from LA, that was quite meaty, and a
> delight to fry.

I go to the butcher and get thick cut hormone free bacon. I
probably pay less than you do.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On Mon, 03 Mar 2014 06:01:10 -0500, Ed Pawlowski > wrote:

> On Sun, 02 Mar 2014 17:19:43 -0500, Dave Smith
> > wrote:
>
> >On 2014-03-02 3:57 PM, l not -l wrote:
> >
> >>
> >> In addition to those, there is also the sliced-to-order bacon, that is
> >> readily available at reasonably competitive prices, at least for the store
> >> brand.
> >>
> >
> >That usually involves more time, and it is well worth it. You will get
> >that at places where they sell meat that was properly cured and smoked,
> >not the mass produced stuff that is injected with curing liquids and
> >chemicals.
>
> I like the "regular" bacon but the stuff that is fresh sliced is worth
> it. I go to two different Polish stores that have bacon and a couple
> of times a year I head out to Nodine's for the best I've ever had. Out
> Easter ham will come from there also. http://www.nodinesmokehouse.com/

Let me know when they have a store in San Francisco.


--

Good Food.
Good Friends.
Good Memories.

On Sun, 02 Mar 2014 21:31:13 -0800, The Other Guy
> wrote:

> On Sun, 2 Mar 2014 20:40:18 -0800, "Cheri" >
> wrote:
>
> >I bought a two pound package of bacon ends last week for 7.00 which were
> >really nice slices for a change, and not really ends at all, though the
> >slices were cut in half. They were thick and nice. I don't usually find it
> >that good for that price.
>
> I prefer the thick cut, though I seldom eat bacon any more.
>
> When I do, it's easy enough to get a slab of it,
> and cut it the way I want it.
>
I've cut slab bacon and it's not as easy as that. I'd rather buy it
precut.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 03 Mar 2014 08:56:56 -0600, Michel Boucher
> wrote:

> wrote in
> :
>
> > Several months ago, I
> > discovered Hoffy, a brand from LA, that was quite meaty, and a
> > delight to fry.
>
> I go to the butcher and get thick cut hormone free bacon. I
> probably pay less than you do.

Let us know when that butcher sets up shop near one of us.


--

Good Food.
Good Friends.
Good Memories.

On Monday, March 3, 2014 10:45:10 AM UTC-5, sf wrote:
> On Sun, 02 Mar 2014 21:31:13 -0800, The Other Guy
>
> > wrote:
>
>
>
> > On Sun, 2 Mar 2014 20:40:18 -0800, "Cheri" >
>
> > wrote:
> >
>
> > When I do, it's easy enough to get a slab of it,
>
> > and cut it the way I want it.
>
> >
>
> I've cut slab bacon and it's not as easy as that. I'd rather buy it
>
> precut.
>
I've never sliced slab bacon. I think an electric meat slicer would be handy. Also would it be easier if the slab was somewhat frozen?

On Mon, 3 Mar 2014 07:50:39 -0800 (PST), A Moose in Love
> wrote:

> On Monday, March 3, 2014 10:45:10 AM UTC-5, sf wrote:
> > On Sun, 02 Mar 2014 21:31:13 -0800, The Other Guy
> >
> > > wrote:
> >
> >
> >
> > > On Sun, 2 Mar 2014 20:40:18 -0800, "Cheri" >
> >
> > > wrote:
> > >
> >
> > > When I do, it's easy enough to get a slab of it,
> >
> > > and cut it the way I want it.
> >
> > >
> >
> > I've cut slab bacon and it's not as easy as that. I'd rather buy it
> >
> > precut.
> >
> I've never sliced slab bacon. I think an electric meat slicer would be handy.

It would, but why bother when you can buy it already sliced? They
have thick sliced bacon in the meat case. We have a choice between
pepper bacon and applewood smoked. I don't need any more variety than
that.

> Also would it be easier if the slab was somewhat frozen?

I don't think so. It's pretty firm straight from the refrigerator.
The challenge is slicing them uniformly, which is almost impossible
for someone who rarely does it - so a slicer is called for, but I'm
not willing to drag out my slicer and clean it up afterwards just for
breakfast - so I'll continue to buy my thick sliced bacon from the
meat case.

BTW: Anyone who is having problems frying their too thin bacon
obviously hasn't remembered to bake it in the oven. It browns evenly
and won't curl.


--

Good Food.
Good Friends.
Good Memories.

On 3/3/2014 11:16 AM, sf wrote:
> BTW: Anyone who is having problems frying their too thin bacon
> obviously hasn't remembered to bake it in the oven. It browns evenly
> and won't curl.

Yep. I always bake bacon.

Jill

On Mon, 03 Mar 2014 11:26:31 -0500, jmcquown >
wrote:

> On 3/3/2014 11:16 AM, sf wrote:
> > BTW: Anyone who is having problems frying their too thin bacon
> > obviously hasn't remembered to bake it in the oven. It browns evenly
> > and won't curl.
>
> Yep. I always bake bacon.
>
Maybe we should start spelling the thin, prepackaged variety "bakon".




--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sun, 02 Mar 2014 21:31:13 -0800, The Other Guy
> > wrote:
>
>> On Sun, 2 Mar 2014 20:40:18 -0800, "Cheri" >
>> wrote:
>>
>> >I bought a two pound package of bacon ends last week for 7.00 which were
>> >really nice slices for a change, and not really ends at all, though the
>> >slices were cut in half. They were thick and nice. I don't usually find
>> >it
>> >that good for that price.
>>
>> I prefer the thick cut, though I seldom eat bacon any more.
>>
>> When I do, it's easy enough to get a slab of it,
>> and cut it the way I want it.
>>
> I've cut slab bacon and it's not as easy as that. I'd rather buy it
> precut.

Yes, me too, slab was what we had when I was a kid since we butchered our
pigs , but as an adult I prefer it pre-cut.

Cheri

On Mon, 03 Mar 2014 07:44:14 -0800, sf > wrote:

>On Mon, 03 Mar 2014 06:01:10 -0500, Ed Pawlowski > wrote:
>
>> On Sun, 02 Mar 2014 17:19:43 -0500, Dave Smith
>> > wrote:
>>
>> >On 2014-03-02 3:57 PM, l not -l wrote:
>> >
>> >>
>> >> In addition to those, there is also the sliced-to-order bacon, that is
>> >> readily available at reasonably competitive prices, at least for the store
>> >> brand.
>> >>
>> >
>> >That usually involves more time, and it is well worth it. You will get
>> >that at places where they sell meat that was properly cured and smoked,
>> >not the mass produced stuff that is injected with curing liquids and
>> >chemicals.
>>
>> I like the "regular" bacon but the stuff that is fresh sliced is worth
>> it. I go to two different Polish stores that have bacon and a couple
>> of times a year I head out to Nodine's for the best I've ever had. Out
>> Easter ham will come from there also. http://www.nodinesmokehouse.com/
>
>Let me know when they have a store in San Francisco.

They do, order on line and they ship.

On Mon, 3 Mar 2014 07:50:39 -0800 (PST), A Moose in Love
> wrote:

>On Monday, March 3, 2014 10:45:10 AM UTC-5, sf wrote:
>> On Sun, 02 Mar 2014 21:31:13 -0800, The Other Guy
>>
>> > wrote:
>>
>>
>>
>> > On Sun, 2 Mar 2014 20:40:18 -0800, "Cheri" >
>>
>> > wrote:
>> >
>>
>> > When I do, it's easy enough to get a slab of it,
>>
>> > and cut it the way I want it.
>>
>> >
>>
>> I've cut slab bacon and it's not as easy as that. I'd rather buy it
>>
>> precut.
>>
>I've never sliced slab bacon. I think an electric meat slicer would be handy.
>Also would it be easier if the slab was somewhat frozen?

Very easy to slice frozen bacon by machine, that's what's done with
all the packaged bacon.

jmcquown wrote:
>
> On 3/3/2014 11:16 AM, sf wrote:
> > BTW: Anyone who is having problems frying their too thin bacon
> > obviously hasn't remembered to bake it in the oven. It browns evenly
> > and won't curl.
>
> Yep. I always bake bacon.
>
> Jill

I've never baked bacon but it would be easier. HOw long and at what
temp"

G.

On Mon, 03 Mar 2014 13:47:34 -0500, Gary > wrote:

> jmcquown wrote:
> >
> > On 3/3/2014 11:16 AM, sf wrote:
> > > BTW: Anyone who is having problems frying their too thin bacon
> > > obviously hasn't remembered to bake it in the oven. It browns evenly
> > > and won't curl.
> >
> > Yep. I always bake bacon.
> >
> > Jill
>
> I've never baked bacon but it would be easier. HOw long and at what
> temp"
>
How long to you fry bacon and at what temperature?



--

Good Food.
Good Friends.
Good Memories.

sf wrote:
>
> On Mon, 03 Mar 2014 13:47:34 -0500, Gary > wrote:
>
> > jmcquown wrote:
> > >
> > > On 3/3/2014 11:16 AM, sf wrote:
> > > > BTW: Anyone who is having problems frying their too thin bacon
> > > > obviously hasn't remembered to bake it in the oven. It browns evenly
> > > > and won't curl.
> > >
> > > Yep. I always bake bacon.
> > >
> > > Jill
> >
> > I've never baked bacon but it would be easier. HOw long and at what
> > temp"
> >
> How long to you fry bacon and at what temperature?
>

Way too long plus I have to flip it several times. A quick bake would
be nice.

G.

On Mon, 03 Mar 2014 13:47:34 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> On 3/3/2014 11:16 AM, sf wrote:
>> > BTW: Anyone who is having problems frying their too thin bacon
>> > obviously hasn't remembered to bake it in the oven. It browns evenly
>> > and won't curl.
>>
>> Yep. I always bake bacon.
>>
>> Jill
>
>I've never baked bacon but it would be easier. HOw long and at what
>temp"
>
>G.

For one or two portions the easiest method is to nuke it... place
between paper towels and nuke on high... how long depends on your
doneness preference and the wattage of your nuker.
For large quantities the easiest method is the deep fryer... lay the
rashers in the basket and place another basket over, and keep stacking
as needed... that's how a lot of restaurants partially fry bacon the
night before to get it ready for the morning rush. I don't think
cooking bacon in a sheet pan in a regular oven works very well, the
rashers curl and the spatter is awful... and if not watched carefully
they tend to burn. I stopped eating bacon years ago but at home I
could easily fry a whole pound in a 12" skillet. Place the entire
package in the pan without separating, use low heat and the rashers
will separate with tongs. As they cook they shrink so within like ten
minutes all will fit. Then just pull out the rashers as each cooks to
a doneness you prefer. With low heat they don't curl and spatter is
very minimal.

"Gary" > wrote in message ...

> I've never baked bacon but it would be easier. HOw long and at what
> temp"
>
> G.

I put the oven temp at 400 and put the bacon in while the oven is still
cold, it usually takes about 20-25 minutes before it's crisp but it depends
on the thickness. I also do it on Reynolds Release foil, and save the
grease, but others might not want to do that. Speaking of bacon, I was
watching Ina Garten yesterday and she made cocktail appetizers with bacon
slices covered in brown sugar, maple syrup, and pecans. It sounded good to
me, but I won't make it. :-)

http://www.foodnetwork.com/recipes/i...on-recipe.html


Cheri

On Mon, 03 Mar 2014 14:08:32 -0500, Gary > wrote:

> sf wrote:
> >
> > On Mon, 03 Mar 2014 13:47:34 -0500, Gary > wrote:
> >
> > > jmcquown wrote:
> > > >
> > > > On 3/3/2014 11:16 AM, sf wrote:
> > > > > BTW: Anyone who is having problems frying their too thin bacon
> > > > > obviously hasn't remembered to bake it in the oven. It browns evenly
> > > > > and won't curl.
> > > >
> > > > Yep. I always bake bacon.
> > > >
> > > > Jill
> > >
> > > I've never baked bacon but it would be easier. HOw long and at what
> > > temp"
> > >
> > How long to you fry bacon and at what temperature?
> >
>
> Way too long plus I have to flip it several times. A quick bake would
> be nice.
>

It's not quick to bake, but at least you don't have to babysit it.
http://culinaryarts.about.com/od/bre...y/ht/bacon.htm
http://www.marthastewart.com/264476/less-mess-bacon
My DD uses a lower temp, but it takes longer. Don't forget to start
with a cold oven.


--

Good Food.
Good Friends.
Good Memories.

On 2014-03-03 10:50 AM, A Moose in Love wrote:

>> I've cut slab bacon and it's not as easy as that. I'd rather buy
>> it
>>
>> precut.
>>
> I've never sliced slab bacon. I think an electric meat slicer would
> be handy. Also would it be easier if the slab was somewhat frozen?
>

That's pretty much what you need for slab bacon. It is not at all easy
to cut.

"Dave Smith" > wrote in message
...
> On 2014-03-03 10:50 AM, A Moose in Love wrote:
>
>>> I've cut slab bacon and it's not as easy as that. I'd rather buy
>>> it
>>>
>>> precut.
>>>
>> I've never sliced slab bacon. I think an electric meat slicer would
>> be handy. Also would it be easier if the slab was somewhat frozen?
>>
>
> That's pretty much what you need for slab bacon. It is not at all easy to
> cut.

True, and I've never seen a slicer yet that was easy to clean, but maybe the
new ones are.

Cheri

On Mon, 3 Mar 2014 11:11:57 -0800, "Cheri" >
wrote:

> Speaking of bacon, I was
> watching Ina Garten yesterday and she made cocktail appetizers with bacon
> slices covered in brown sugar, maple syrup, and pecans. It sounded good to
> me, but I won't make it. :-)

Candied bacon? It's supposed to be delicious, but I wouldn't do it
either. However, I wouldn't turn it down if someone offered it to me.

I've wrapped pieces of chicken thigh about the same size as cocktail
wieners with bacon and foregone the surgery stuff. Use Trader Joe's
Sweet Chili Sauce as a dipper. Another delicious thing to wrap with
bacon is shrimp! My son includes a leaf of basil with each one. I
finally figured out that the trick to getting a really good "wrap" of
bacon on them is to cut the strip of bacon in half lengthwise.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Mon, 3 Mar 2014 11:11:57 -0800, "Cheri" >
> wrote:
>
>> Speaking of bacon, I was
>> watching Ina Garten yesterday and she made cocktail appetizers with bacon
>> slices covered in brown sugar, maple syrup, and pecans. It sounded good
>> to
>> me, but I won't make it. :-)
>
> Candied bacon? It's supposed to be delicious, but I wouldn't do it
> either. However, I wouldn't turn it down if someone offered it to me.
>
> I've wrapped pieces of chicken thigh about the same size as cocktail
> wieners with bacon and foregone the surgery stuff. Use Trader Joe's
> Sweet Chili Sauce as a dipper. Another delicious thing to wrap with
> bacon is shrimp! My son includes a leaf of basil with each one. I
> finally figured out that the trick to getting a really good "wrap" of
> bacon on them is to cut the strip of bacon in half lengthwise.

All of that sounds good, and I've never really thought to cut it in half
lengthwise, but that is a great idea, and If I was at Ina's or any party, I
wouldn't turn it down either.

Cheri

On 3/3/2014 1:32 PM, Cheri wrote:

> True, and I've never seen a slicer yet that was easy to clean, but maybe the
> new ones are.


I agree. We have a pretty good electric meat slicer, but cleaning it is
tedious enough that it precludes using it very often.

I give it a good workout when I run the smoker. We usually smoke about
30 to 40 pounds a meat at a time, let it cool overnight then slice and
portion the next day. It is a good time to slice any boneless ham that
we bought on sale, etc. I've never sliced slab bacon on it... and that
might be a good idea for next time.

The smoker is a PITA to clean also... so the whole process of smoking
and slicing usually only happens twice a year at the most. We do it big
so we don't have to do it often.

George L

"George Leppla" > wrote in message
...
> On 3/3/2014 1:32 PM, Cheri wrote:
>
>> True, and I've never seen a slicer yet that was easy to clean, but maybe
>> the
>> new ones are.
>
>
> I agree. We have a pretty good electric meat slicer, but cleaning it is
> tedious enough that it precludes using it very often.
>
> I give it a good workout when I run the smoker. We usually smoke about 30
> to 40 pounds a meat at a time, let it cool overnight then slice and
> portion the next day. It is a good time to slice any boneless ham that we
> bought on sale, etc. I've never sliced slab bacon on it... and that might
> be a good idea for next time.
>
> The smoker is a PITA to clean also... so the whole process of smoking and
> slicing usually only happens twice a year at the most. We do it big so we
> don't have to do it often.
>
> George L

Smart to do it big, and not often. I've never used a smoker and I imagine
there's an art to it to get it right.

Cheri

"Cheri" wrote:
>"Dave Smith" wrote:
>>A Moose in Love wrote:
>>
>>>> I've cut slab bacon and it's not as easy as that. I'd rather buy
>>>> it precut.
>>>>
>>> I've never sliced slab bacon. I think an electric meat slicer would
>>> be handy. Also would it be easier if the slab was somewhat frozen?
>>
>> That's pretty much what you need for slab bacon. It is not at all easy to
>> cut.
>
>True, and I've never seen a slicer yet that was easy to clean, but maybe the
>new ones are.

Aboard ship all we had was slab bacon, or prefried canned (petrified).
I sliced tons of frozen bacon on a slicing machine, very easy. The
canned bacon was actually more labor intensive than slicing slab
bacon. The kind of slicers people buy for home use aren't much good,
but the commercial ones make easy work of slicing slab bacon, no more
difficult than slicing a ham. And yes, they are PIA to clean which is
why I don't want one at home, but aboard ship the galley was steam
cleaned. Slab bacon cold from the fridge slices easily with a large
chefs knife if first sliced in half so the rashers are half length. I
often slice a large left over roast cold from the fridge in half
longitudinally, it's much easier to make thin slices and there's a
flat to place on the board to keep it steady... does a cold roast beef
sandwhich really matter if made with half slices...

On 3/3/14, 4:19 PM, Sqwertz wrote:

>[Some nameless imbecile wrote:]
>> I don't think
>> cooking bacon in a sheet pan in a regular oven works very well, the
>> rashers curl and the spatter is awful...
>
> They never curl and I have no problems with splatter. I suspect this
> is the case for 99.9% of the other people here....

It works better if you lay the strips on a rack above a sheet pan for
baking. Much better than laying the strips in the sheet pan itself, IMO.

No foil-lining necessary, and the fat pours nicely though cheesecloth
into a small prep bowl.

And the bacon always stays flat. Never curls or blisters. And it never
splatters at any temperature between 300 and 400. (In my experience, you
get the most even results at 325, but I'm seldom that patient.)

-- Larry

On Mon, 3 Mar 2014 15:39:12 -0600, Sqwertz >
wrote:

>On Mon, 03 Mar 2014 13:41:50 -0500, Brooklyn1 wrote:
>
>> Very easy to slice frozen bacon by machine, that's what's done with
>> all the packaged bacon.
>
>More Shelly-style Bullshit. Packaged bacon is never frozen by the
>manufacturer. Otherwise it would have to say so on the package.

Bacon is NOT fresh meat, MORON!

On 3/3/2014 1:47 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 3/3/2014 11:16 AM, sf wrote:
>>> BTW: Anyone who is having problems frying their too thin bacon
>>> obviously hasn't remembered to bake it in the oven. It browns evenly
>>> and won't curl.
>>
>> Yep. I always bake bacon.
>>
>> Jill
>
> I've never baked bacon but it would be easier. HOw long and at what
> temp"
>
> G.
>
I bake the entire package on the rack of the broiler pan. I line the
pan with foil to make cleanup easier. 400F 10-20 minutes (depends on
your oven, keep an eye on it) to desired doneness. I eat a few slices
and freeze the remainder.

Jill

On 3/3/2014 2:08 PM, Gary wrote:
> sf wrote:
>>
>> On Mon, 03 Mar 2014 13:47:34 -0500, Gary > wrote:
>>
>>> jmcquown wrote:
>>>>
>>>> On 3/3/2014 11:16 AM, sf wrote:
>>>>> BTW: Anyone who is having problems frying their too thin bacon
>>>>> obviously hasn't remembered to bake it in the oven. It browns evenly
>>>>> and won't curl.
>>>>
>>>> Yep. I always bake bacon.
>>>>
>>>> Jill
>>>
>>> I've never baked bacon but it would be easier. HOw long and at what
>>> temp"
>>>
>> How long to you fry bacon and at what temperature?
>>
>
> Way too long plus I have to flip it several times. A quick bake would
> be nice.
>
> G.
>
No flipping is necessary if you bake it. It also doesn't curl up.
Don't ask me why, I just know it doesn't.

Jill