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Father's Day is coming up. Has anyone ever done a bacon-of-the-month club? Any recommendations?

Not recently but here.

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Last I bought the bacon form Forest Fed was at the Alexandria market-it's pork belly, not bacon. His pork is excellent, but I'm not sure how to buy it now. I wonder if he still supplies Rustico and if that might be a way to hook up with his products.

Well I'm just a TAD late in responding to this but I get my meat from him at a drop location. He does deliveries twice per month to Silver Spring. I'm sure he has other locations, I would just email him. I made a pork loin I got from him while staying in a cabin recently, fantastic!

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This is what I want to make! Bacon: good! Onions: good! Garlic: good! Maple syrup: good! Brown sugar: good! Coffee: good! This sounds like breakfast you can spread on bread. Or a pizza. Think I better stop now.

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This is what I want to make! Bacon: good! Onions: good! Garlic: good! Maple syrup: good! Brown sugar: good! Coffee: good! This sounds like breakfast you can spread on bread. Or a pizza. Think I better stop now.

Seems to me that it would lose something without the great bacon texture, I was crispy fat not chewy lean.

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Seems to me that it would lose something without the great bacon texture, I was crispy fat not chewy lean.

So my friends and I made the bacon jam since we had a snow day today...we liked it and I'll probably experiment with it on various products, but when I put it on toast there was just something missing. It was very sweet and not too salty, so I think IMO not enough of the bacon flavor was coming through but I don't know if that was because of something we screwed up or the recipe. The maple syrup came through very well so I don't know. If anyone else makes this let me know.

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But....but....then you miss "You're a vegematarian? Now now! BOOM! Pig!"

:lol: My FB post yesterday with the video was "So random, but the vegematarian part cracks me up - BOOM! PIG!" :D

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The bacon threads are proliferating again.  Moderators, here are a couple of interlopers: 1 and 2

In the meantime, a shout out for one of the more outstanding bacons I've had in a long time, this one a jowl bacon from Brick Farm Market, which opened this spring in Hopewell NJ.  The fat is a higher percentage of the uncooked bacon than in traditional belly bacon, but once cooked it really concentrates down that baconny goodness along the line of muscle in the center.  Apparently Gubeen hectored the butchers until they brought more out from the back.

The market itself is an interesting project, originally the retail end of a retired hedge fund trader's attempt to build a vertical field-to-fork farm operation that's closed-loop, taking no energy or fertilizer from outside sources, while supplying high-end local produce and products.  More here.

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For anyone who craves the insanely rich smoke of Benton's bacon, but only wants a small quantity (or huge amounts), I will just point out that Harvey's Meats, in the back corner of Union Market, buys it in slab form and has thick-cut strips ready to go, or will cut to order.  Currently $11/lb.

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For anyone who craves the insanely rich smoke of Benton's bacon, but only wants a small quantity (or huge amounts), I will just point out that Harvey's Meats, in the back corner of Union Market, buys it in slab form and has thick-cut strips ready to go, or will cut to order.  Currently $11/lb.

Thanks for the tip! Haven't tried Benton's and been meaning to for years.

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It's worth the fuss.  It's so intensely smoky that my kitchen smells like a smoky bar after cooking, and so dry that it cooks with minimal splattering.  The drippings are wonderful for cooking any kind of breakfast food.

(Benton's country ham, on the other hand, I do not understand the fuss at all.  It's really salty with no other flavor.)

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It's worth the fuss.  It's so intensely smoky that my kitchen smells like a smoky bar after cooking, and so dry that it cooks with minimal splattering.  The drippings are wonderful for cooking any kind of breakfast food.

(Benton's country ham, on the other hand, I do not understand the fuss at all.  It's really salty with no other flavor.)

Thanks for the confirmation. Definitely on the list to get!

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I bought some delicious country-style bacon with rind on at Harvey's Market in Union Market yesterday. I was going to get the Benton bacon, which was nearly twice as much, but the kind man working the counter said for a breakfast of bacon and eggs, their less expensive variety would do the trick. I took his advice and baked it for 25 minutes at 400 degrees, leaving the rind on. Fabulous results, with less mess and effort than my usual frying method.

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