The Bacon Poll

I CAN NOT ANSWER THIS DELICIOUS QUESTION.

I like it chewy, with a big streak of lean, almost more ham than bacon.

but as to the subquestion. i go to my butcher and buy it fresh sliced and SUPER thick and that way it is crisp on the outside and crazy juicy and chewy on the inside.

Damn you for living in a town with a real butcher.

in bits

http://recipes.bestsimplerecipes.com/eRMS/Photos/37/exps37396_SD1115455D37A.jpg

crunchy!!!!!!!

the packages at the supermarket

supermarket??? hahahaha, you poor thing. My answer = slocki's answer. Thick, but well-rendered on the outside, so there's a layer of crispy fat and unctuous chewy goodness within. Also, I rendered lard last weekend (probably 2 more batches left from our last happy pig) and froze a pile of cracklin's. OM NOM NOM NOM.

answer dependent on how the bacon is being applied

Kevin

i need jaq or slocki or someone to come take me shopping and teach me how to buy meats

Michael

http://images.amazon.com/images/P/B0000CG89U.01._SCLZZZZZZZ_.jpg

http://www.iep.utm.edu/images/bacon-francis.jpg

VINCENT - Sausages taste good. Pork chops taste good

Tsk Tsk... The actual line is "BACON tastes good... Pork chops taste good". More fitting, no?

Bacon is a creation above all other things in the universe, and although I do really like 'package' bacon cooked until crunchy, I do sometimes get thick-cut bacon from the butcher which is mmmmm when chewy. Tough poll!

I waitressed at a diner once and this customer when ordering bacon said all solemn and hushed, "Could you please burn my bacon."

I don't even know what it could mean but boy it sounds dirty/hilarious.

I want slocki/jaq to feed me bacon breakfast.

thought this would be a bell labs thread!

answer: crunchy

seriously my face fell a little when I saw this wasn't a Kevin Bacon poll.

i want to say crunchy, but i had some bacon last week that would have shattered if you dropped it on the floor. do not want that, so chewy?

bacon is so overrated

i sentence you to the RONG THREAD

chewy, more fat, milo u crazy

http://farm3.static.flickr.com/2183/2158799379_bdfeaf4db5_o.jpg

chewy but verging on crunchy, and definitely lean

I don't like bacon so much anymore.

Ham's still okay.

crispy please

actually non-crispy is OK in pasta sauces

Automatic thread bump. This poll is closing tomorrow.

It seems like decent bacon has doubled or tripled in price since I worked in the grocery biz in the late 80s -- a faster price rise than groceries in general, anyway.

Orange juice, too, and juices in general! The juices, they cost so much! I can only rely on eggs to stay cheap. They better, anyway; they make up like half my meals.

i like it crunchy, so thus i like it more lean: and peppered! I especially like bacon if it placed upon some egg and some cheese.

I still can't tell how I feel about the name of this sammich:

http://intellectualize.org/baconator.jpg

what's in a name?

baconator? i hardly know her.

Bacon should be slightly juicy I think. It's probably my favourite "thing that might kill you, but nevermind hey!".

Crimes against humanity #486: soy bacon.

Chewy in sauces, mid-crispy on BLT/sandwich, supercrispy crumbly for most other applications.

Automatic thread bump. This poll's results are now in.

there are 20 rong ppls on ILX

http://i166.photobucket.com/albums/u120/kingkonggodzilla/bacon.jpg

I had a beer last night that tasted of bacon. Aecht Schlenkerla Rauchbier. It would have been great with dinner, which had coincidentally featured bacon (crunchy - as it's supposed to be). It didn't really work as a refreshing drink to savor as the evening wore on.

Sorry I missed this poll, but in any event it was missing the correct answer: American should be crunchy, Canadian chewy.

http://bacontoday.com/bacon-cinnamon-rolls.html

awesome

the results of this poll are crazy!!!!

The Fat. Bring it!

I've been buying entire hunks of guanciale (italian bacon, made from unsmoked cured pork jowls, 2-3 lbs each), slicing it myself and using it wherever feasible. Smells and tastes so fantastic, and the fat crisps wonderfully while the meat stays chewy. Really delicious.

jaq have you ever cured your own bacon? my dad has been on a bacon-curing craze and its pretty great!!

Yeah, we did two sides from the hogs we had butchered 2 years running - it is really excellent. But so is slow-roasted side pork! You basically roast a 3 pound unsliced hunk of pork belly around 300 deg F for 5 or 6 hours.

I also made an air-dried country ham a few years ago - salt cured it for a few weeks, then sewed it up in muslin and hung it in the basement for 18 months. It ended up mummified and hard as a rock, but I would chisel chunks off and soak them for a few days, then use in beans etc.

Has your dad got a smoker too, max? We just did a dry salt cure w/o smoke.

nah just dry salt like urs with a lot of rosemary & thyme

perfect sandwich bacon i think... i sort of miss the fruity cherry and applewood smoked bacons w/ breakfast

I used a little Wright's hickory liquid smoke on some breakfast slices occasionally - it's nice.

the correct answer is crunchewy.

Bacon! *I* eat bacon! Yayyyyyy!

jesus christ max & jaq just made me awfully hungry

chewy bacon makes me want to punch someone in the face hard :)

http://www.thinkgeek.com/images/products/front/squeez-bacon.jpg