tag:blogger.com,1999:blog-1994022090633563325.post4816656105067526198..comments2017-08-15T19:34:54.421-05:00Comments on Bacon Fiend: Making of the BaconAmehttp://www.blogger.com/profile/07761806177542284177noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1994022090633563325.post-76904531066363681402011-06-26T23:01:33.015-05:002011-06-26T23:01:33.015-05:00Joe: I'm not sure one can make bacon with pre-...Joe: I'm not sure one can make bacon with pre-sliced pork belly. I don't even know if they would sell it that way - mostly you get a slab that you cure, "smoke" and then cut.<br /><br />as for the slicer - we have decided to buy one since the bacon experiment is a success. Right now, the bacon is cut every which way as I never was good at even slices. I try for fairly thin - but we had a few thick slices and they still turned out nice and crisp. however, the cooking time on the thick slices was a bit longer. :) <br /><br />I think the type of pig makes a huge difference in the type of bacon - more so than the cut. odd, i know.Amehttps://www.blogger.com/profile/07761806177542284177noreply@blogger.comtag:blogger.com,1999:blog-1994022090633563325.post-4741872853047297152011-06-24T13:06:25.045-05:002011-06-24T13:06:25.045-05:00I will likely make some over the summer in the US ...I will likely make some over the summer in the US with the in-laws. Will post if so.pykerhttps://www.blogger.com/profile/06845984235403387118noreply@blogger.comtag:blogger.com,1999:blog-1994022090633563325.post-70708588203668826822011-06-24T09:44:09.104-05:002011-06-24T09:44:09.104-05:00Did you slice it yourself, or did you purchase it ...Did you slice it yourself, or did you purchase it sliced?<br /><br />If you sliced it yourself, what is the "optimal" setting on your slicer to achieve the maximum yumminess thickness? <br /><br />I've found with my store bought bacon that thickness matters almost as much as curing, for a pleasurable bacon eating experience. Too thin, and it can be stringy as hell. Too thick, and while it may be yummy, it might be onerously chewy. <br /><br />What "sweet spot" have you found?JustJoePhttps://www.blogger.com/profile/02882794348703779345noreply@blogger.comtag:blogger.com,1999:blog-1994022090633563325.post-60821572086933058202011-06-23T23:29:40.788-05:002011-06-23T23:29:40.788-05:00when cooked to the point where it's still a bi...when cooked to the point where it's still a bit soggy, it's darn good.<br /><br />but when cooked to where most of the fat renders out, and it gets to that point where it's crunchy/crispy and starts disintegrating in your mouth... yeah, it's amazing.<br /><br />very similar to Julie's oven bacon.zimhttps://www.blogger.com/profile/05072367389475963710noreply@blogger.com