Burger’s smokehouse pepper bacon
So Steve you said you were gonna find the best bacon in Lincoln, did you give up?
ummmmmm no, I am just currently overloaded with bacon. Seriously there is enough bacon in my freezer right now to kill a healthy man. Also I am a bit concerned about my current weight so I have kicked my becon consumption into low gear. I still needs my vitamin B, but there is no need to over do it.
But if asked today what is the best bacon available in Lincoln I would respond with this fine treat. I get mine at ghetto Russ’s (17th and Washington), I have not found it at super saver. The thing is it is not cured by having water injected in it. Man I hate when they do that. Most bacon is injected with a brine solution to cure it really fast. This results in a bacon that shrinks and well just is not all that good. But Burgers is dry cured, and you can tell mmmmmmm……… Slightly sweet, peppery, and a decent smokiness. It does have a little twang, but it is still pretty good.
Oh and a friend mentioned a better way to oven bake bacon. Use parchment paper. That allows it to crisp up in the fat. I was using a rack and tray that came with my toaster oven. The paper makes it better. Still, no matter what I use the useless sports page and paper towels to blott the grease off.
That sounds fantastic. Was the twang a sweet thang or something else?
Comment by foxspit — July 9, 2007 @ 6:46 pm
not sure what the twang comes from. It just has a certian flavor. I would think it comes more from the smoke flavor. They use brown sugar to sweeten it a bit.
Comment by beerorkid — July 9, 2007 @ 10:00 pm