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.

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.

On Sunday, December 22, 2019 at 12:04:59 PM UTC-5, 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.

Google "artisanal bacon Ontario Canada". Of course, Google might
assume Ontario for you.

Cindy Hamilton

On 2019-12-22 1:24 p.m., Cindy Hamilton wrote:
> On Sunday, December 22, 2019 at 12:04:59 PM UTC-5, 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.
>
> Google "artisanal bacon Ontario Canada". Of course, Google might
> assume Ontario for you.
>

Not much luck there. There is a place in Whitby but that is about a
2-1/2 hour drive for me, and their bacon is $9.95 a pound. Ouch.

I can see myself having to get used to a much lower quality bacon. Maybe
I can track down the son of the old Dutch butcher. I think he had
planned to get into the meat smoking business.

On Sunday, December 22, 2019 at 1:52:34 PM UTC-5, Dave Smith wrote:
> On 2019-12-22 1:24 p.m., Cindy Hamilton wrote:
> > On Sunday, December 22, 2019 at 12:04:59 PM UTC-5, 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.
> >
> > Google "artisanal bacon Ontario Canada". Of course, Google might
> > assume Ontario for you.
> >
>
> Not much luck there. There is a place in Whitby but that is about a
> 2-1/2 hour drive for me, and their bacon is $9.95 a pound. Ouch.

That's about what I pay, or maybe a little less.

OTOH, I don't eat bacon very often, so I'm willing to pay for what
I like.

Cindy Hamilton

Cindy Hamilton wrote:

> On Sunday, December 22, 2019 at 1:52:34 PM UTC-5, Dave Smith wrote:
> > On 2019-12-22 1:24 p.m., Cindy Hamilton wrote:
> > > On Sunday, December 22, 2019 at 12:04:59 PM UTC-5, 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.
> > >
> > > Google "artisanal bacon Ontario Canada". Of course, Google might
> > > assume Ontario for you.
> > >
> >
> > Not much luck there. There is a place in Whitby but that is about a
> > 2-1/2 hour drive for me, and their bacon is $9.95 a pound. Ouch.
>
> That's about what I pay, or maybe a little less.
>
> OTOH, I don't eat bacon very often, so I'm willing to pay for what
> I like.


Yup, "cheap bacon" is, well "cheap bacon"...if an occasional indulgence, then buy the best...

--
Best
Greg

Ed Pawlowski wrote:
> 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 wouldn't mind a mouthful of bacon right about now. yum.
I'm not picky either, any bacon is fine with me although some
is better than others...mostly some are saltier (better).

I have the Nodines now. It's good but honestly not all that
special. I've had the same before even though it's "Hickory
Juniper Bacon"....tastes just like good bacon to me.

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

On Sunday, December 22, 2019 at 9:30:38 AM UTC-10, 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

Dredge the bacon in flour and fry in pan with a good amount of oil at medium heat until golden brown. There's no smoking involved.

"dsi1" wrote in message
...

On Sunday, December 22, 2019 at 9:30:38 AM UTC-10, 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

Dredge the bacon in flour and fry in pan with a good amount of oil at medium
heat until golden brown. There's no smoking involved.

==

I've never cooked it like that, but I will give it a try))

On Sunday, December 22, 2019 at 10:13:39 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, December 22, 2019 at 9:30:38 AM UTC-10, 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
>
> Dredge the bacon in flour and fry in pan with a good amount of oil at medium
> heat until golden brown. There's no smoking involved.
>
> ==
>
> I've never cooked it like that, but I will give it a try))

Frying bacon this way will reduce cooking time by about half.

"dsi1" wrote in message
...

On Sunday, December 22, 2019 at 10:13:39 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, December 22, 2019 at 9:30:38 AM UTC-10, 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
>
> Dredge the bacon in flour and fry in pan with a good amount of oil at
> medium
> heat until golden brown. There's no smoking involved.
>
> ==
>
> I've never cooked it like that, but I will give it a try))

Frying bacon this way will reduce cooking time by about half.

==

Thanks, will let you know how it goes

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.

On Sunday, December 22, 2019 at 2:30:38 PM UTC-5, 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

How do you usually cook bacon? I'd use that method.

I never cook bacon on higher than medium heat, and I turn the
heat down after the water comes out of it.

Too little fat is worse than too much. I have been forced to add reserved
bacon fat when I cook bacon because what's available in the store is just
too damned lean.

Cindy Hamilton

On 2019-12-22 4:38 p.m., Cindy Hamilton wrote:
> On Sunday, December 22, 2019 at 2:30:38 PM UTC-5, U.S. Janet B.

> How do you usually cook bacon? I'd use that method.
>
> I never cook bacon on higher than medium heat, and I turn the heat
> down after the water comes out of it.


Water?? Oh yeah. Water. That's why I get bacon from a butcher. I don't
get mystery liquids escaping from the good bacon I have been getting
from these Dutch butchers and from other properly cured and smoked bacon.


> Too little fat is worse than too much. I have been forced to add
> reserved bacon fat when I cook bacon because what's available in the
> store is just too damned lean.

I remember years ago cross border shopping and having trouble selecting
bacon. This was in Niagara Falls and Buffalo NY. They bacon was
packaged so that you could not see the fat-lean ratio. Despite
it being cheaper than our bacon I would not buy it. Bacon on this side
of the border was always packaged in a way that the last piece was
visible. A couple brands tries the American style packaging here but it
never caught on. I am not paying bacon prices for something that is all
fat, and I don't want bacon that is too lean.

On Sunday, December 22, 2019 at 1:30:38 PM UTC-6, U.S. Janet B. wrote:
>
> 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
>
Even though it's not mail order, thick sliced bacon is pretty much all I
buy and it's cooked in the oven. You can either put in a sheet pan or put
it on a baking rack sitting inside the sheet pan. A piece of aluminum foil
laid on top of that porky goodness, NOT crimped on the pan, will contain
any splatters and it shouldn't smoke.

On Sunday, December 22, 2019 at 12:31:23 PM UTC-10, wrote:
> On Sunday, December 22, 2019 at 1:30:38 PM UTC-6, U.S. Janet B. wrote:
> >
> > 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
> >
> Even though it's not mail order, thick sliced bacon is pretty much all I
> buy and it's cooked in the oven. You can either put in a sheet pan or put
> it on a baking rack sitting inside the sheet pan. A piece of aluminum foil
> laid on top of that porky goodness, NOT crimped on the pan, will contain
> any splatters and it shouldn't smoke.

I like to order fried pork belly these days. It's not bacon - it's just delectable. We had this with aged kim chee. Amazing fare.

https://www.amazon.com/photos/shared...JuZGBcZAzh8EnZ

https://www.amazon.com/photos/shared...2T8RmKhxgzGbM9

On 2019-12-22 2:04 p.m., 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.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.Â* I do buy Wrights bacon, thick sliced.Â* Best store
>>> bacon.Â* 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.Â* It reminds me of
>> pork belly.Â* The slices are overall huge.
>> How do I cook this bacon?Â* Big frying pan?Â* Sheet pan in the oven/Â* A
>> lot of fat -- I'm afraid that I will smoke up the oven and house if I
>> do it in the oven.Â* Help please.
>> Janet US
>>
> That's very thick.Â* I'd probably put that in the oven on a rack in a
> pan.Â* Normally I fry it but at that thickness could be touchy.

Although he loves bacon, my son hates the smell permeating throughout
the house. He therefore puts a pan on the gas BBQ grill and cooks it
outside.

On 2019-12-22 6:22 p.m., graham wrote:
> On 2019-12-22 2:04 p.m., Ed Pawlowski wrote:

>> That's very thick.Â* I'd probably put that in the oven on a rack in a
>> pan.Â* Normally I fry it but at that thickness could be touchy.
>
> Although he loves bacon, my son hates the smell permeating throughout
> the house. He therefore puts a pan on the gas BBQ grill and cooks it
> outside.


Oh boo... hiss. The smell of frying bacon is one of its greatest assets.

On Sunday, December 22, 2019 at 4:40:49 PM UTC-6, dsi1 wrote:
>
> I like to order fried pork belly these days. It's not bacon - it's just delectable. We had this with aged kim chee. Amazing fare.
>
> https://www.amazon.com/photos/shared...JuZGBcZAzh8EnZ
>
I would happily sit down to a plate of that. †‘

On Sunday, December 22, 2019 at 5:22:14 PM UTC-6, graham wrote:
>
> Although he loves bacon, my son hates the smell permeating throughout
> the house. He therefore puts a pan on the gas BBQ grill and cooks it
> outside.
>
Yes, it can linger for a few days and if it's bacon from a boar hog it can
really be smelly.

On 12/22/2019 5:31 PM, wrote:
> On Sunday, December 22, 2019 at 1:30:38 PM UTC-6, U.S. Janet B. wrote:
>>
>> 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
>>
> Even though it's not mail order, thick sliced bacon is pretty much all I
> buy and it's cooked in the oven. You can either put in a sheet pan or put
> it on a baking rack sitting inside the sheet pan. A piece of aluminum foil
> laid on top of that porky goodness, NOT crimped on the pan, will contain
> any splatters and it shouldn't smoke.
>
Yes.
That is also my preferred method.

On Sunday, December 22, 2019 at 5:07:58 PM UTC-5, Dave Smith wrote:
> On 2019-12-22 4:38 p.m., Cindy Hamilton wrote:
> > On Sunday, December 22, 2019 at 2:30:38 PM UTC-5, U.S. Janet B.
>
> > How do you usually cook bacon? I'd use that method.
> >
> > I never cook bacon on higher than medium heat, and I turn the heat
> > down after the water comes out of it.
>
>
> Water?? Oh yeah. Water. That's why I get bacon from a butcher. I don't
> get mystery liquids escaping from the good bacon I have been getting
> from these Dutch butchers and from other properly cured and smoked bacon.

All animal tissues have water in them. It must be boiled off before the
temperature of the bacon can rise over 100 C and begin to render the
fat.

Same thing works for searing and grilling. The meat won't brown until
the surface water is gone.

Cindy Hamilton

On Sunday, December 22, 2019 at 6:28:18 PM UTC-5, Dave Smith wrote:
> On 2019-12-22 6:22 p.m., graham wrote:
> > On 2019-12-22 2:04 p.m., Ed Pawlowski wrote:
>
> >> That's very thick.Â* I'd probably put that in the oven on a rack in a
> >> pan.Â* Normally I fry it but at that thickness could be touchy.
> >
> > Although he loves bacon, my son hates the smell permeating throughout
> > the house. He therefore puts a pan on the gas BBQ grill and cooks it
> > outside.
>
>
> Oh boo... hiss. The smell of frying bacon is one of its greatest assets.

Yes, while it's frying and for a short time afterward. The next day,
not so much.

Cindy Hamilton

On 2019-12-23 6:02 a.m., Cindy Hamilton wrote:

>> Water?? Oh yeah. Water. That's why I get bacon from a butcher. I
>> don't get mystery liquids escaping from the good bacon I have been
>> getting from these Dutch butchers and from other properly cured and
>> smoked bacon.
>
> All animal tissues have water in them. It must be boiled off before
> the temperature of the bacon can rise over 100 C and begin to render
> the fat.
>
> Same thing works for searing and grilling. The meat won't brown
> until the surface water is gone.


True, but real smoked bacon has been dry rubbed and that sucks the water
out of the meat. You you cook it there is little shrinkage. Cheap
grocery store bacon is injected with brining solution. When it cooks you
get an liquid coming out into the pan and dancing around that you don't
get with the good bacon. You can also watch the stuff shrink as it
cooks and strips of fried bacon end up about half the size they were
when they went into the pan.

On Mon, 23 Dec 2019 03:02:47 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, December 22, 2019 at 5:07:58 PM UTC-5, Dave Smith wrote:
>> On 2019-12-22 4:38 p.m., Cindy Hamilton wrote:
>> > On Sunday, December 22, 2019 at 2:30:38 PM UTC-5, U.S. Janet B.
>>
>> > How do you usually cook bacon? I'd use that method.
>> >
>> > I never cook bacon on higher than medium heat, and I turn the heat
>> > down after the water comes out of it.
>>
>>
>> Water?? Oh yeah. Water. That's why I get bacon from a butcher. I don't
>> get mystery liquids escaping from the good bacon I have been getting
>> from these Dutch butchers and from other properly cured and smoked bacon.
>
>All animal tissues have water in them. It must be boiled off before the
>temperature of the bacon can rise over 100 C and begin to render the
>fat.
>
>Same thing works for searing and grilling. The meat won't brown until
>the surface water is gone.
>
>Cindy Hamilton

Fresh meat is about 80% water, cured like bacon is about 40% water.
I no longer eat bacon but I too would cook bacon at medium
temperature, gets rid of the water and rashers stay flatter, otherwise
at high temperature they curl, plus a high temperature causes the lean
to over cook before the fat renders so the bacon ends up limp with
over cooked lean. Also it's the rendered fat that crisps the bacon.
The easiest way to cook large quantites of bacon is in a deep fat
fryer, lay the rashers into the bottoms of like three-four fry baskets
and nest them.

On Mon, 23 Dec 2019 03:05:20 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, December 22, 2019 at 6:28:18 PM UTC-5, Dave Smith wrote:
>> On 2019-12-22 6:22 p.m., graham wrote:
>> > On 2019-12-22 2:04 p.m., Ed Pawlowski wrote:
>>
>> >> 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.
>> >
>> > Although he loves bacon, my son hates the smell permeating throughout
>> > the house. He therefore puts a pan on the gas BBQ grill and cooks it
>> > outside.
>>
>> Oh boo... hiss. The smell of frying bacon is one of its greatest assets.
>
>Yes, while it's frying and for a short time afterward. The next day,
>not so much.
>
>Cindy Hamilton

Yoose never had to fry bacon first thing in the morning every day for
hundreds of people... also had to slice all that bacon.

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

On 12/22/2019 2:30 PM, U.S. Janet B. wrote:
>
> 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
>
Do you have a broiler pan with a rack? Bake the bacon on that so the
fat drips into the pan rather than just pool around the bacon on a sheet
pan. (Line the broiler pan with foil, if you don't intend to save the
drippings, for easy cleanup.)

Jill

On Mon, 23 Dec 2019 17:58:29 -0500, jmcquown wrote:

> On 12/22/2019 2:30 PM, U.S. Janet B. wrote:
>>
>> 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
>>
> Do you have a broiler pan with a rack? Bake the bacon on that so the
> fat drips into the pan rather than just pool around the bacon on a sheet
> pan. (Line the broiler pan with foil, if you don't intend to save the
> drippings, for easy cleanup.)
>
> Jill

I have a rather unorthodox method of cooking bacon that works well if
if you don't care about the slices coming out flat. It also requires
minimal cleanup. I put the slices in a 3 qt. boiler and add a little
water. Bring the water to a boil and continue stirring as the volume
of water increases. This separates the slices. As the water boils off,
the amount of grease increases. You don't need to stand there and stir
continuously as it does take a fair amount of time, perhaps 30 to 40
minutes from start to finish depending on how high you have the heat.
At a certain point, the grease will begin to foam. This is a critical
point. If you like your bacon crispy, you have to watch it closely and
stir almost continuously to keep from burning it. When the foam covers
the bacon, it's done. I then lay it out on layers of paper towels and
smush it down with wads of more paper towels and put what I feel like
eating on buttered toast. I always cook at least a 12 oz. package and
don't do this very often. I realize this is a rather plebian way of
cooking bacon but it certainly is tasty!

On Tuesday, December 24, 2019 at 5:39:37 AM UTC-6, Nemo wrote:
>
> I have a rather unorthodox method of cooking bacon that works well if
> if you don't care about the slices coming out flat. it does take a fair
> amount of time, perhaps 30 to 40
> minutes from start to finish depending on how high you have the heat.
>
Is this a joke??? Really?? THIRTY (30) to FORTY (40) minutes to cook a
12 ounce package??

Damn.

On 12/24/2019 11:16 AM, wrote:
> On Tuesday, December 24, 2019 at 5:39:37 AM UTC-6, Nemo wrote:
>>
>> I have a rather unorthodox method of cooking bacon that works well if
>> if you don't care about the slices coming out flat. it does take a fair
>> amount of time, perhaps 30 to 40
>> minutes from start to finish depending on how high you have the heat.
>>
> Is this a joke??? Really?? THIRTY (30) to FORTY (40) minutes to cook a
> 12 ounce package??
>
> Damn.
>
He's *boiling* the bacon. Unorthodox for sure!

Jill

On Tuesday, December 24, 2019 at 10:19:52 AM UTC-6, jmcquown wrote:
>
> On 12/24/2019 11:16 AM, wrote:
>
> > On Tuesday, December 24, 2019 at 5:39:37 AM UTC-6, Nemo wrote:
> >>
> >> I have a rather unorthodox method of cooking bacon that works well if
> >> if you don't care about the slices coming out flat. it does take a fair
> >> amount of time, perhaps 30 to 40
> >> minutes from start to finish depending on how high you have the heat.
> >>
> > Is this a joke??? Really?? THIRTY (30) to FORTY (40) minutes to cook a
> > 12 ounce package??
> >
> > Damn.
> >
> He's *boiling* the bacon. Unorthodox for sure!
>
> Jill
>
Yeah, doesn't that sound just lip smacking?? NOT.

He could have been through with that whole 12 ounce package in a matter
of mere minutes done in the oven or even in a frying pan.

Nemo wrote:
....
> eating on buttered toast. I always cook at least a 12 oz. package and
> don't do this very often. I realize this is a rather plebian way of
> cooking bacon but it certainly is tasty!

jebus i ain't got that kind of time these days. we
just use the precrumbled stuff and microwave for 20-30
seconds. no left over grease to deal with, no paper
towels, etc. just crispy bacon bits. good enough.

usually we use a coffee cup to cook it in. takes
about the same amount of time to wash up as it does
to cook.


songbird

On 12/24/2019 11:29 AM, wrote:
> On Tuesday, December 24, 2019 at 10:19:52 AM UTC-6, jmcquown wrote:
>>
>> On 12/24/2019 11:16 AM, wrote:
>>
>>> On Tuesday, December 24, 2019 at 5:39:37 AM UTC-6, Nemo wrote:
>>>>
>>>> I have a rather unorthodox method of cooking bacon that works well if
>>>> if you don't care about the slices coming out flat. it does take a fair
>>>> amount of time, perhaps 30 to 40
>>>> minutes from start to finish depending on how high you have the heat.
>>>>
>>> Is this a joke??? Really?? THIRTY (30) to FORTY (40) minutes to cook a
>>> 12 ounce package??
>>>
>>> Damn.
>>>
>> He's *boiling* the bacon. Unorthodox for sure!
>>
>> Jill
>>
> Yeah, doesn't that sound just lip smacking?? NOT.
>
> He could have been through with that whole 12 ounce package in a matter
> of mere minutes done in the oven or even in a frying pan.
>
Talk about making something simple difficult. I see no point in going
through all this rigamarole. And then you have to be very careful
because it will go from crisp to burnt in a matter of seconds? Hmmm.
We can check on the doneness of the bacon in the oven, just open the
door. We can see it in the frying pan. I'm certainly not going to be
stirring a pot of boiling in water with bacon and watching the foaming
fat carefully to figure out when it's done.

Jill

On 2019-12-24 11:19 a.m., jmcquown wrote:
> On 12/24/2019 11:16 AM, wrote:
>> On Tuesday, December 24, 2019 at 5:39:37 AM UTC-6, Nemo wrote:
>>>
>>> I have a rather unorthodox method of cooking bacon that works well if
>>> if you don't care about the slices coming out flat. it does take a fair
>>> amount of time, perhaps 30 to 40
>>> minutes from start to finish depending on how high you have the heat.
>>>
>> Is this a joke???Â* Really??Â* THIRTY (30) to FORTY (40) minutes to cook a
>> 12 ounce package??
>>
>> Damn.
>>
> He's *boiling* the bacon.Â* Unorthodox for sure!
>


Of course it is unorthodox. If he was Orthodox he would not be eating bacon.

On Tuesday, December 24, 2019 at 11:51:58 AM UTC-5, Dave Smith wrote:
> On 2019-12-24 11:19 a.m., jmcquown wrote:
> > On 12/24/2019 11:16 AM, wrote:
> >> On Tuesday, December 24, 2019 at 5:39:37 AM UTC-6, Nemo wrote:
> >>>
> >>> I have a rather unorthodox method of cooking bacon that works well if
> >>> if you don't care about the slices coming out flat. it does take a fair
> >>> amount of time, perhaps 30 to 40
> >>> minutes from start to finish depending on how high you have the heat.
> >>>
> >> Is this a joke???Â* Really??Â* THIRTY (30) to FORTY (40) minutes to cook a
> >> 12 ounce package??
> >>
> >> Damn.
> >>
> > He's *boiling* the bacon.Â* Unorthodox for sure!
> >
>
>
> Of course it is unorthodox. If he was Orthodox he would not be eating bacon.

Could be Eastern Orthodox Christian.

Cindy Hamilton

" wrote:
> He could have been through with that whole 12 ounce package in a matter
> of mere minutes done in the oven or even in a frying pan.

I still always cook my bacon in a frying pan. Several batches
but I always cook the entire package at once. Leftovers go in
a tupperware covered bowl and into the freezer.

On 12/24/2019 12:15 PM, Gary wrote:
> " wrote:
>> He could have been through with that whole 12 ounce package in a matter
>> of mere minutes done in the oven or even in a frying pan.
>
> I still always cook my bacon in a frying pan. Several batches
> but I always cook the entire package at once. Leftovers go in
> a tupperware covered bowl and into the freezer.
>
Sure, freezing cooked bacon is fine. But you don't boil the bacon, do
you? For 30-40 minutes. Yikes!

Jill

On 12/24/2019 12:09 PM, Cindy Hamilton wrote:
> On Tuesday, December 24, 2019 at 11:51:58 AM UTC-5, Dave Smith wrote:
>> On 2019-12-24 11:19 a.m., jmcquown wrote:
>>> On 12/24/2019 11:16 AM, wrote:
>>>> On Tuesday, December 24, 2019 at 5:39:37 AM UTC-6, Nemo wrote:
>>>>>
>>>>> I have a rather unorthodox method of cooking bacon that works well if
>>>>> if you don't care about the slices coming out flat. it does take a fair
>>>>> amount of time, perhaps 30 to 40
>>>>> minutes from start to finish depending on how high you have the heat.
>>>>>
>>>> Is this a joke???Â* Really??Â* THIRTY (30) to FORTY (40) minutes to cook a
>>>> 12 ounce package??
>>>>
>>>> Damn.
>>>>
>>> He's *boiling* the bacon.Â* Unorthodox for sure!
>>>
>>
>>
>> Of course it is unorthodox. If he was Orthodox he would not be eating bacon.
>
> Could be Eastern Orthodox Christian.
>
> Cindy Hamilton
>
Does this explain why cooking bacon in boiling water is a better way to
cook it? I think not.

Jill