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Observations from the 2007 DR Spring Picnic - SIGBacon: FermentEverything has mad skills beyond brewing. His homemade bacon might have experienced considerable cooking shrinkage, but was deee-licious. WF thick-cut is really annoyingly sweet, and cooks slowly (except for their Black Forest variant)...I'm no longer enthusiastic about it. Wegman's applewood-smoked uncured is really really good for thin-cut. So is Neopol's, even though at first glance it appears to be mostly fat. The buckboard "bacon" from Old Pioneer's Kitchen (Vienna) is unlike other bacon...more of a bacon/ham hybrid. Tasty in its own right. I'm still crazy for that utterly smoky Benton's bacon. I wish I'd had the time to taste the other bacon types!