John K BBQ
TVWBB Wizard
Bacon is one of the best things in the world.... what other ingredient can be the best part of breakfast, or be the "secret weapon" that makes your recipe THAT MUCH better? My grandparents even used to have bacon, mashed potatoes and sliced tomatoes for dinner on some nights! What is your favorite brand of bacon, and where does it come from? Do you like any big-brand bacon? Do you use any "weird bacon"?
My favorite brand of bacon is "Burgers Smoke House" which comes from California Missouri (we also have a Texas County in Missouri, where the county seat is Houston
. I like the "medium slice" bacon not thin, not thick.. Medium slice cooks up better in the oven, and always has a good fat to meat ratio. Oddly my second pick is Oscar Meyer medium slice, very close 2nd to my fav, but the price is about the same as my #1 ($12/lb) and I support local whenever it makes sense. I use these mostly for breakfast...
I have two favorite "weird" bacon options, both are less expensive than my favorite First smoked hog jowl,,, i think of it as the the American version of guanciale. Both come from the pig's cheek. Processing may be slightly different, but if it's labeled "Guanciale" it's $17/lb. If it's hog jowl, it's $5/lb! I've also found "Bacon Scraps" from Burger's Smoke House for about $5/lb I like using hog jowl or bacon scraps in recipes where bacon is an ingredient because it tastes just as good, it's a little easier to dice. and it fits in a smaller ziplock bag if you don't use it all. Hog jowl seems to have a similar fat to meat ratio vs. my favorite breakfast bacon. The bacon scraps look to be mostly "end scraps"
Let's talk about bacon!
My favorite brand of bacon is "Burgers Smoke House" which comes from California Missouri (we also have a Texas County in Missouri, where the county seat is Houston
. I like the "medium slice" bacon not thin, not thick.. Medium slice cooks up better in the oven, and always has a good fat to meat ratio. Oddly my second pick is Oscar Meyer medium slice, very close 2nd to my fav, but the price is about the same as my #1 ($12/lb) and I support local whenever it makes sense. I use these mostly for breakfast...I have two favorite "weird" bacon options, both are less expensive than my favorite First smoked hog jowl,,, i think of it as the the American version of guanciale. Both come from the pig's cheek. Processing may be slightly different, but if it's labeled "Guanciale" it's $17/lb. If it's hog jowl, it's $5/lb! I've also found "Bacon Scraps" from Burger's Smoke House for about $5/lb I like using hog jowl or bacon scraps in recipes where bacon is an ingredient because it tastes just as good, it's a little easier to dice. and it fits in a smaller ziplock bag if you don't use it all. Hog jowl seems to have a similar fat to meat ratio vs. my favorite breakfast bacon. The bacon scraps look to be mostly "end scraps"
Let's talk about bacon!
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(I can't believe I am about to say this). DH and I have decided just recently that we need to cu....cu......cut back on how much bacon we eat. There, I said it. I am going to go wash my mouth out with soap.
