GROWLERS BACON THREAD

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There's something fishy about that bacon...

(Too soon?)

Bacon Wrapped Shrimp perhaps??

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Bacon Dispenser...


and do want

[BeNZene]

Got some of these for Xmas:

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Woops missed a few days

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The must have tools for every Bacon Lover

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Flowers for a Growler

[Retardobot]

Sorry Growler, I can't compete with that. Wife him.

Wife him now.

[Xsannz]

Sorry Growler, I can't compete with that. Wife him.

Wife him now.

you can still come play double adaptor as long as you bring the bacon lube.

Spoiler :

http://files.myopera.com/Zaphira/blog/bacon%20lollipop.jpg[/img]

PS love the custom TAG....

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and train the cat to bring home ther bacon...

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Rashers (slices) differ depending on the primal cut from which they are prepared:


Side bacon, or streaky bacon, comes from pork belly. It is very fatty with long layers of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavor. It is generally rolled up into cylinders after curing. In America unsmoked streaky bacon is often referred to as side pork.[citation needed]

Middle bacon, from the side of the animal, is intermediate in cost, fat content, and flavor between streaky bacon and back bacon.

Back bacon (called Irish bacon/Rashers or Canadian bacon in the United States[citation needed]) comes from the loin in the middle of the back of the pig. It is a very lean, meaty cut of bacon, with less fat compared to other cuts. It has a ham-like texture. Most bacon consumed in the United Kingdom is back bacon.[8]
   
Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
   
Jowl bacon is cured and smoked cheeks of pork. See Guanciale.

Slab bacon typically has a medium to very high fraction of fat. It is made from the belly and side cuts, and from fatback. Slab bacon is not to be confused with salt pork, which is prepared from the same cuts, but is not cured.

Bacon joints include the following:

Collar bacon is taken from the back of a pig near the head.[9]
   
Hock, from the hog ankle joint between the ham and the foot.
   
Gammon, from the hind leg, traditionally "Wiltshire cured".

Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade.[10] It is fairly lean, but tougher than most pork cuts.

Arun Gupta of The Indypendent has pointed out how bacon possesses six ingredient types of umami, which elicits an addictive neurochemical response.[19] According to Gupta "the chain lards on bacon" give foods a "high flavor profile" creating a "one-of-a-kind product that has no taste substitute."[20] This led Dr. David Kessler, author of The End of Overeating, to note how the standard joke in the restaurant chain industry goes, "When in doubt, throw cheese and bacon on it."[20]

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[Zarkov]

You need help.

Bacon has addled your brain.

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Zarkov wash your mouth out bacon addled brain is a perfectly good state to be in...

[Pitchey]

GROWLERS BACON THREAD

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How To Make Perfect Bacon in the Oven


 

Bacon is one of life's great pleasures. Crispy, salty, and hot, it complements eggs and hash browns, sandwiches and desserts. But anyone who's been served a lump of greasy, soggy bacon knows how important it is to cook it to perfection.

What You Need
Ingredients:
High quality bacon

Tools:
Baking sheet with a 1/2"-3/4" lip (to catch the grease)
Aluminum foil

Instructions

1. Put your oven rack in the middle position, preheat the oven to 375° and line a baking sheet with aluminum foil.



2. Lay the bacon strips out flat on the baking sheet, leaving space so they don't overlap.



3. Pop the bacon in the oven for 15 to 20 minutes. If it's thick bacon that produces a lot of grease you'll want to drain the grease halfway through.



4. When the larger grease bubbles subside and smaller bubbles appear on the bacon, you know it's done (see pictures #3 and #4). If the bacon is already firm in the oven then it's cooked to long. Bacon firms up as it cools, generally.


Additional Notes: In picture #5 you can see the difference between the bacon on the left which was baked for 15 minutes at 375 and the bacon on the right which was cooked for almost 20 minutes. Depending on how crispy you like your bacon, you can pull it out early or leave it in for a bit longer, but a couple of minutes makes a big difference. Remember to save your bacon fat for future uses!

** to save your fat. just grab a small heatproof container and pour the fat into it (drain out the little bits).... leave it to stand till room temp and it will start to set, place into fridge and store (covered or it will absorb smells from the fridge)

Personally i love grabbing a bit of this and chucking it in the pan when frying mushrooms or egss - gives them a bacon flavour, i also use bacon fat when making scones as well, gives them a unique flavour especially if you make cheese and bacon scones.

[Retardobot]

ALWAYS RENDER THE FAT.

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ALWAYS RENDER THE FAT.

always ..... IF YOU DONT USE YOUR BACON GREASE AND FAT YOU DONT DESERVE YOUR BACON!

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ALWAYS RENDER THE FAT.

always ..... IF YOU DONT USE YOUR BACON GREASE AND FAT YOU DONT DESERVE YOUR BACON!

[Emrico1]

Also - Streaky Bacon is Win +1

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[Retardobot]