Local places I like
CAT | bacon
With the bacon at Ideal changing I cannot find any decent bacon around here. I had to order up some Scott Hams bacon. This stuff is the best I have ever had. It is so salty and smoked that Theresa will not eat it and they do not even ship it cold. Got 6 pounds and that should last a really long time.
I have cut my bacon consumption down a ton. We really only use bacon for mac and cheese or baked potatoes and occasionally brinner, but I am thinking this weekend I will be enjoying some full strips.
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Lincoln’s best bacon looses the crown I gave it. And I have no clue who to give the crown to now
Posted by beerorkid in bacon
Back in 2007 I gave the apple wood smoked bacon at Ideal my best endorsements. Later on I found out that it was Nueske’s, and Ideal started labeling it as such. Well my bacon consumption has gone way down, but I could always go to Ideal and get it. But for the last couple months it was not in stock. I heard a rumor that Nueske’s has changed stuff up and possibly gone to another method for making their delicious bacon. The nice fella at Ideal let me know it was changed, but nobody has complained yet.
Well let me be the first to complain. Right away I noticed needle marks in the bacon. That means they are injecting brine to speed up curing. I am not 100% sure they dry cured before, but always figured they did. That was a major blow, but I gave it a try. The result was a lackluster that hardly compares to their products in the past. Maybe I got a bad batch, it was above mediocre, but I did not want to finish it all. And it was only four pieces.
I now need to know where the Green Gateau gets its bacon, because that stuff absolutely rules. Once I find out I will order it by the case and freezy bag the crap out of it. If anyone deserves a crown it is them.
Picked this up from Greta’s last night and we were doing brinner so I had to try it. They smoke it there, so it is very local and looked amazing. I am wondering if I just got a end of the slab or if they trim the pork sides, because there is so little fat on this and it is all meat. With so little fat it stuck to my cast iron even though it is seasoned with years of bacon carbon. It did not curl or shrink at all. I highly doubt it was injected with a brine for that reason. With no ingredients listed I have no way to tell.
I like this bacon. It is not very smoky, but the meatiness and thickness are perfect. The flavor is very natural and very enjoyable. I would hope they capture the local market by adding a peppered version and maybe kicking the smoke up a bit. Maybe offer a double smoked version for us who crave that.
I will buy again for sure.
Just look at how little fat there is in those pieces. NOM
a 1/2 eaten bag of bacon peanut brittle was sitting on my desk this morning. Pretty good. I hope nobody sneezed on it or forgot to wash their hands when they made doobers.
My mom got me some cracklin bacon crisps for xmas. They looked pretty good, but sat in the pantry for a while. I had run out of zesta crackers while making mac and cheese and figured these would work well. They are loosely packaged and have a unique and random shape. They were delicious. I even ate the crumbs 
It has been a long time since I have wrote about bacon. My bacon intake has severely reduced and I use Burgers bacon for most bacon including meals. Picked up the Nimans Ranch bacon at the new Trader Joe’s. My bacon snobbery involves only using dry cured bacon, and this brand fits the bill. It had a smoky aroma and did not shrink much when cooking. i got it pretty crisp because it was headed to top a burger. Flavor wise it was above average, but I think I will still use my usual brand.
