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Old 07-14-2014, 06:41 PM
 
Location: Western Oregon
1,379 posts, read 1,226,156 times
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What's the best bacon? In different countries bacon has its own variations. All are welcome here.

American bacon has a lot of fat, and a smoky flavor. Canadian bacon is lean and a little sweet. I love both. Europe has many versions. I find them all delicious so far.

My favorite use for American bacon is making filet mignon. My favorite for Canadian bacon is in omelettes and eating plain. Italian bacon, pancetta, I love to sautee with garlic and/or herbs for a non-tomatoey pasta dish. I've never had English bacon, and that's on my list.

Any recommendations for a brand, or source, and ways to use bacon?
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Old 07-14-2014, 06:44 PM
 
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Maple cured-smoked bacon... American style, I'm sure you'd be able to get this in the States. Best use: wrapped around fresh sea scallops.
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Old 07-14-2014, 06:57 PM
 
Location: Western Oregon
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Mmmm scallops. And bacon. I have to try it.
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Old 07-14-2014, 07:53 PM
 
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I buy bacon in bulk from U.S. Wellness Meats — Our Animals Eat Right So You Can Too.
I get the no sugar stuff... it's basically nothing but the pig, and I eat it every day.
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Old 07-14-2014, 07:57 PM
 
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If I'm buying for other people, I buy the normal streaky bacon you get here in Aus which is delicious.

You can buy gourmet types too.

If I'm buying for myself I get "short cut" bacon which is just the eye no streaky tail so much less fat but tastes the same.

Only the streaky bacon crisps satisfactorally.
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Old 07-14-2014, 08:29 PM
 
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I prefer pancetta (cured smoked pork belly) the most. It has a great flavor and you eat a whole lot less of it.
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Old 07-14-2014, 10:11 PM
 
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Quote:
Originally Posted by Ottawa2011 View Post
Maple cured-smoked bacon... American style, I'm sure you'd be able to get this in the States. Best use: wrapped around fresh sea scallops.
we have a winner!!!!!!!!!!!!

basted in a mix of teriyaki sauce/maple syrup(30% syrup)



what we (u.s.) call canadian bacon is a whole different cut than what we consider bacon,,,
what we call Canadian bacon is more of a smoked thin sliced pork chop - like ham

our traditional bacon comes from pork bellies , smoked and cured

the fat gives it its flavor


"fresh bacon" is a pork belly sliced in strips, not cured - some French Canadians in maine look for this or it is sold in French regions such as northern maine
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Old 07-14-2014, 10:23 PM
 
Location: Wonderland
40,959 posts, read 32,676,353 times
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Next time you make cornbread, try this:

Before you mix it up, get out your black iron skillet and criss cross some bacon (I prefer thick sliced maple flavored) in the bottom of it. Turn the oven to 400 and put the skillet in there. Let it heat up and let the bacon cook about 2/3 done - still limp but getting brown.

Drain SOME but not ALL of the grease off.

Pour the cornbread batter into the hot skillet over the bacon. If you REALLY want to be sinful, and make this bread nearly a main course, add some canned corn and about a cup of shredded cheddar cheese to the batter.

Bake as usual.

OMG.
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Old 07-14-2014, 10:28 PM
 
Location: Western Oregon
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I have made cornbread in a cast iron pan in bacon grease, but not like that. Thanks!
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Old 07-14-2014, 10:33 PM
 
Location: Heart of Dixie
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Benton's Hickory Smoked Country Bacon - it's used by quite a few high-end restaurants, and I do like English Back Bacon.
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