Speaking of health food, ... I like my bacon thick and lean. I don't like the cheap stuff that's 95% fat. I like my bacon cooked so that it's not floppy but not so much that it's crisp. If it falls apart like burnt toast, then it's too well done. Canadian bacon is good, but it's lunchmeat, not bacon.
I've started buying my bacon at the deli counter at Kroeger when I go into town. The post-cooked per-pound price is better than the "Where's the Beef?" stuff, and it's so much better. I don't eat enough for a quantity to stay good in the fridge, so I cut it into half rashers (to fit my small cast iron pan) and freeze it in 1/4# amounts. My bacon has to be cooked crisp, but not black. The entire thing has to crunch...there can be zero white fatty spots left on it, although I'll still eat it if there are. Crispy is a preference, not a requirement. Regarding Canadian bacon: I used to buy a 1# [unsliced] roll of it at the regional grocery chain in the DC area. At some time they stopped selling it, and I can only find it on Amazon. I've thought of making it myself (it's nothing more than a brined smoked pork loin), but I'm not real good with the cheap bullet smoker I bought. I don't like the presliced stuff. It's thin and flavorless. I've never heard it referred to as luncheon meat. I've only had it as a breakfast meat. Even by itself on a bun (sans egg), it's only been for breakfast. Back to bacon...you've probably seen this label from a real package of bacon. You gotta love a company that will do this.
I like bacon for breakfast and we like BLT's. But, I also like link or patty sausage for breakfast. Now, to think about it, in the movie, Dances With Wolves, the guy that took Lt. Dunbar out to the Fort, cooked up some bacon after he left the Lt. at the Fort. Just how did he keep that bacon cold???
I have bacon and eggs for breakfast every morning I get a bulk bacon here that is very good. I stay away from most packaged bacon because of the nitrites. A lot of processed meat use nitrites made stuff. I have 5 pounds of bacon coming to-day
@Ken Anderson ..thought of you this morning as I was cooking bacon. We like the thicker one also - but I have been buying the lower sodium by Hormel.Cooking bacon in the oven is the best way, less shrinkage and comes out crispy. Takes longer also. I like sausage also . Either one is really bad for me - being blocked up already all over..sigh..but I dont eat every day. We use the Candian bacon occasionally..but Johns right not alot of taste.
I like my bacon half fat and half lean. If it's too lean, it cooks up hard. The fat gives it flavor. I remember going baconless for years because it's going to raise your cholesterol and kill you!. Just like everything else that tasted good. Now they say eat some of the forbidden foods. So I'm going to eat my bacon; fat and all. And another thing, hamburger without fat is like eating shoe soles! Give me the 73% lean anytime.
@Shirley Martin Ever notice anything you really like to eat is what your not suppose to eat ? Aside from a bit of moderation on some things- I eat what I like. Besides I do not find tofu burger a comfort food no matter how you fix it.
I could probably get bacon like that and some "real" sausage around here, but I'd have to go underground to do it.
Darn you guys! I wasn't hungry until you started talking about bacon.....my absolutely favorite food on earth.