Home Forums Hunting & Shooting Food, Cooking, and Game Preparation The Best Bacon?

Just now having a slice of Farway store's bulk sliced bacon, It's always good.

What is the best ever bacon for you?

I like Wright’s maple, or really any of Wright’s products.

Thick!!!!!

Kunzler's

Sugardale thick

This is the best commercial bacon we can get.



It is good, but doesn't compare to the smoked stuff we get from North Country Meats !

I only find it at one store here,but Hempler's makes a very good bacon and it doesn't shrink to nothing like a lot of bacons do. https://hemplers.com/

Wright's get my vote also. Cooked medium heat on a gas cooktop.

I had seen Wrights but had never tried it until I read about it so much here.

While I'm not a huge bacon fan, Wrights has made me more of one. I like the regular hickory smoked.

This is good bacon


https://kiolbassa.com/product/thick-sliced-bacon/

Excellent bacon

https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=hscb

I like the Wrights, but lately I've been using a Hot Air Fryer to cook my bacon, as to get rid of as much of the grease as possible, and the thick cut Wrights doesn't cook good in it. I've started using Oscar Mayer thick, and it cooks better, and tastes about as good. I also like bacon cooked in the oven, but it takes so long.

Of course, nothing beats bacon fried in a cast iron skillet, but I cannot bacon that is greasy in the least, and have to cook it in way that get's rid of as much grease as possible.

Mine...

After you have good home bacon it’s really tough to eat store bought

Jeezbuz Juds My heart just experienced sympathetic cardiac dysrhythmia

I go through a belly every other month since I started doing my own, It is so simple to do I cannot begin to explain why I never did it before. I smoke mine, but I would bet that if I didn't smoke it the bacon would still be a whole lot better than any store bought bacon.

A 10 inch by 8 inch piece of pork belly
1/2 tsp of curing salt
1/4 cup pickling salt
1/2 cup maple syrup
1/4 cup dark brown sugar 1/2 cup chlorine free water
2-4 ounces of Jack Daniels or 1792
a couple-three tsp freshly ground pepper

Cure it for at least two days in a gallon ziplock in the fridge, 6 days is OK. I smoke it until it hits 150 internal.

Finding good bellies is hard, but worth the time it takes. I have a good source at HyVee for whole bellies and I know a couple of decent meat markets that usually will have a frozen partial (3-4 lbs) I have smoked it with apple, mesquite, alder, cherry, hickory and a couple others. It's all good. I think before the next batch goes into the smoker I will take a couple slices off and fry it pre smoking and see, but I cannot see it being much shy of wonderful, it is bacon after all.

I hate bacon that's mostly fat with little meat. Great value bacon consistently suits my preference. Their regular slice is pretty thin, but the thick is just right.

Hempler's on the left coast, good quality, great real smoke flavor, blah, blah.....why in the HELL do they have to pack it with a half cup of water in every package. At 8# per gallon, can't they just add another 25 cents to the price? Aaaargh.

Don’t eat bacon regularly, but when the tomatoes are ready and it’s BLT’s for lunch for a month or so Oscar Mayer Center Cut bacon fills the bill.

My favorite is Wright's brand. The biggest problem I see is people over cooking it. Anything past medium is cooked way too long.

Wrights gets my vote

Cloverdale smoked pork belly.

Slab style that I cut myself.


Just bought a smoker........ I am sure that I will be producing good bacon shortly.