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Limp or Hard?

4 or 5 It's easy to get both on the same piece. Thick cut only. I fix my bacon in the oven with coarse ground pepper and brown sugar sprinkled on top. It's like candy. This needs a little more time in the oven.


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I'll try that next time....looks awesome. I hate crunchy bacon that doesn't cut - instead shattering into a thousand pieces all over the floor. I prefer mine about #5 on the scale above..... juicy, but well cooked, and not brittle. A side of scrambled eggs with toasted white bread also helps.
 
Please...nobody ask this guy how he likes his coffee. :rofl: :rofl: :rofl:
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did anyone else hesitate to open this thread?
I was hoping it had nothing to do with K-Dog and his Salamander butt-buddy in a porta-potty together enjoying an afternoon reading all the graffiti. :lol:
 
2-3 fried in the cast iron skillet. I like it similar to how I like steak outside hot and caramelized, inside warm and soft.
 
4 or 5 It's easy to get both on the same piece. Thick cut only. I fix my bacon in the oven with coarse ground pepper and brown sugar sprinkled on top. It's like candy. This needs a little more time in the oven.


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Oh my God!!! It's almost there, that looks great!! I don't pull and chew on that white rubber blubber either.
 
Oh my God!!! It's almost there, that looks great!! I don't pull and chew on that white rubber blubber either.
Yep, got to render the fat. I buy the thick cut and look through many packages to get the meatiest.

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