Home Forums Hunting & Shooting Hunter's Campfire Bacon?

No offense intended of course but yankees and cowboys probably don't know hogs like southern folk know hogs. It's just a fact of life.

Just put mine on soaked cracked corn with a taste of sweet feed for the next month. My week of Christmas time off is hog killin' time this year. A little late because I got 'em a little late. Which is just fine because there'll be too many deer carcasses in the way between now and then.

Nueske's, Wittenberg Wi... not nearly as good as it used to be, but still better than anything else i've tried...

We've been buying Covered Wagon bacon for 5+ years. It is made in the same plant as Wright Brand. It is sold in 10 pound boxes (at 10-Box here, but available on-line, too). Lately it has been in the $21 range per box including tax. Sometimes hickory smoked, sometimes apple wood smoked. My bride used to work for Tyson (they own Wright Brand) and had a tour or 2 or 3 of the plant where the bacon is made. The Covered Wagon brand is sometimes irregular slices but eats very well.

Grundhofer's Old Fashion Meats ....out of Minnesota is my go to spot to stock up ...

Falls Brand out of Twin Falls Idaho is my favorite but I think it's regional. Hormel black label from sams isn't bad for the big brands.

Bb

Falls is good everything!


I buy my cases of bellies from Cloverdale in North Dakota.

They have some slab bacon that I like.

Got a couple "Canadian" bacons to go in the smoker in a couple minutes.


Think I will thaw some bellies out and cure them too....this thread is a good reminder.

We used to like Wright's but the last package we bought was very disappointing. Irregular cut and 95% fat.

I think the neighbors might be a wee bit upset if we started raising hogs. The city law enforcement, too.

Bought 2, 30 lb boxes last month at our local grocery store's case lot sale. They were $35 bucks each and come our of Montana somewhere. Not bad at all. Just 1 box had some very fatty pieces, rest was pretty lean as we like it.

Best we found is smoked in house at Fischers in Muentesr, Tx. We buy whole slabs when down there.

You gotta really like the bastards to raise them.


We have two sows and a bunch of feeders and weaners.


I hate them bastards.


Plus....they are basically valueless right now.....hence the resurgence of the Mac Rib

We cure our own bacon and jowl. If we buy, it is usually Burger’s brand.

The last I bought was a ten pound box of ends, and pieces for $2 a pound.

To my knowledge there is NO industry standard as to what the thickness of regular and thick sliced bacon is supposed to be -- you get what you got.

Been my experience that the more well known brand names are often the most unreliable in bacon quality and thickness per advertising. Personal favorite and most consistent quality and slice thickness I've experienced has been and so far still is no-name slab/platter bacon, store sliced on-site.

I've quit pan frying bacon and gone to always oven cooking all my bacon in bulk, storing in zip-lock bags, when ready to eat some - reheat in microwave 30 seconds -- one mess - one clean-up.

Recently tried a new trick on preparation of bacon before cooking that I like and my wife loves -- dust bacon slices on both side in a little flour -- cook bacon the same as always but flour dusting gives it a light, delicious crust.

As always, though, YMMV ...

I may eat a pound of bacon a year. My wife enjoys it more than I do. Here in Texas it is usually low salt HEB. Up in Idaho it is usually Wood's.

Probably a minority here, but I prefer the fatty bacon. More fat the better, thin sliced too and cooked crispy!

Thick cut, cooked with some "chew" still, not a fan of bacon crumbles !

Typically this for commercial;



More often, directly from a deli/butcher, who slice to order, from slabs.

Bryan

I'd write it out as Canadian "bacons", sort of like Canadian "whiskey".

Good point.

I buy the Hormel organic brand with no nitrates. Cook the bacon in the morning then cook vegetables, chicken, etc in the grease for dinner.