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Bacon Does this really need any explanation?

 
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Old 10-25-2017, 12:33 AM   #26 (permalink)
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Originally Posted by Katheryne Helendale View Post
So, yeah, pretty much >all bacon is a kind of< ham.
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Old 10-25-2017, 12:34 AM   #27 (permalink)
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Originally Posted by Veritable Quandry View Post
We get bacon from a local smokehouse that trims it with much less fat than most American stores sell. They also sell a cottage ham that is essentially back bacon before it is sliced. Both are tasty.
FWIW, shopping strategy in the US is generally to buy a slab with the least amount of fat. But, the fat is still a majorly important part of the flavor profile for bacon here. Plus, the rendered fat left over from frying is very often used for other things. You just can't get very much of it from lean meat.
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Old 10-25-2017, 12:37 AM   #28 (permalink)
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Has this happened to you?



It doesn't have to happen, but for some it does happen. And there's nothing you can do about it but finish off the bacon you have, and move on with your life. Sans bacon.
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Old 10-25-2017, 12:40 AM   #29 (permalink)
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Quote:
Originally Posted by Dakota Tebaldi View Post
FWIW, shopping strategy in the US is generally to buy a slab with the least amount of fat. But, the fat is still a majorly important part of the flavor profile for bacon here. Plus, the rendered fat left over from frying is very often used for other things. You just can't get very much of it from lean meat.
Bacon cheese burger with the burger fried in bacon grease!!!!!

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Old 10-25-2017, 08:18 AM   #30 (permalink)
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Quote:
Originally Posted by Dakota Tebaldi View Post
FWIW, shopping strategy in the US is generally to buy a slab with the least amount of fat. But, the fat is still a majorly important part of the flavor profile for bacon here. Plus, the rendered fat left over from frying is very often used for other things. You just can't get very much of it from lean meat.
If you buy the crap in the store that is 80% fat and thin enough to see through, they don't make it that way for better taste. They do it because they are fucking cheap. I pay less for bacon that is about 40% fat and cured with smoke instead of a chemical bath. It cooks up with plenty of fat and it tastes like real bacon.
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