Best bacon?

[Anonymous]

What’s everyone’s favorite brand? Looking to make some bacon wrapped jalapeno poppers.

[Anonymous]

Peter Luger
Applegate Naturals

I miss buying bacon from Amish merchants when I lived in PA

[Anonymous]

Nueske’s (applewood smoked) - available online and in specialty retailers. We used to get it through our local butcher until a family member started gifting it by mail at the holidays.

[Anonymous]

I think the regular thin supermarket bacon is better for wrapping jalapeños. Save the thick stuff for garnishing bloody Marys.

[Anonymous]

Trader Joe's center cut

[Anonymous]

Go to the butcher and get real bacon.

[Anonymous]

Trader Joe’s Black Forest Bacon

[Anonymous]

Vermont Smoke & Cure

[Anonymous]

Anonymous wrote:Vermont Smoke & Cure

I’m PP and it looks like this was discontinued so I would go with Niman Ranch instead

[Anonymous]

I prefer thinner bacon. I know it’s not the best for you but it tastes so good so I only need a little.

But for all that is holy, it needs to be made crunchy. If you take your cooked bacon and slap it on a table, it needs to shatter. None of this chewy bacon nonsense.

[Anonymous]

Anonymous wrote:I prefer thinner bacon. I know it’s not the best for you but it tastes so good so I only need a little.

But for all that is holy, it needs to be made crunchy. If you take your cooked bacon and slap it on a table, it needs to shatter. None of this chewy bacon nonsense.

Clearly, you are not a bacon eater and know nothing about bacon.

Whoever taught you this did some serious damage to your food life. You can be rehabbed if you just surround yourself with people who know how to cook.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I prefer thinner bacon. I know it’s not the best for you but it tastes so good so I only need a little.

But for all that is holy, it needs to be made crunchy. If you take your cooked bacon and slap it on a table, it needs to shatter. None of this chewy bacon nonsense.

Clearly, you are not a bacon eater and know nothing about bacon.

Whoever taught you this did some serious damage to your food life. You can be rehabbed if you just surround yourself with people who know how to cook.

And clearly you’re one of those who puts a floppy chewy strand of bacon around their filet mignon.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I prefer thinner bacon. I know it’s not the best for you but it tastes so good so I only need a little.

But for all that is holy, it needs to be made crunchy. If you take your cooked bacon and slap it on a table, it needs to shatter. None of this chewy bacon nonsense.

Clearly, you are not a bacon eater and know nothing about bacon.

Whoever taught you this did some serious damage to your food life. You can be rehabbed if you just surround yourself with people who know how to cook.

And clearly you’re one of those who puts a floppy chewy strand of bacon around their filet mignon.

Just get bacon bits and eat it straight from the jar.

There is no sense in wasting perfectly good bacon on someone who is just going to burn all the flavor out of it.

Save the real bacon for people who appreciate it and know how to cook it.

[Anonymous]

Soko in Takoma Park. Amazing.

[Anonymous]

Anonymous wrote:I think the regular thin supermarket bacon is better for wrapping jalapeños. Save the thick stuff for garnishing bloody Marys.

+1. If you’re using it for wrapping, the thin stuff is best.