Cloverdale bacon is great. They sell it in huge packs here. It is actually thick-cut. Unlike most other brands that claim that they are "thick-Cut" this stuff actually is. And since they sell it in bulk packaging, you get a deal. I am not sure if they have it in your area or not., but it is worth a look.
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They certainly are thick cut, but the number one ingredient on the label is water. I suspect it's injected. I'd like to try it but it's only carried in Target down here and that's a line I won't cross. -
Bkhuna my 2 cents on this would be that most bacon that is injected is probably barely even in a smoke house at any point. They inject the smoke flavor and spay it on the outside of the slabs. It is more than likely tumbled. That is how I do mine and the number two ingredient on the label is water. I don't inject any liquid ,. I just put the bacon slabs in the tumbler with my brine and three hours later it is ready to go in the smoker. -
It is an interesting process as I used to dry brine my bacon but when I got my tumbler I did side by side bacon tests and none could tell the difference. So for speed purposes if I can cure it in three hours vs 7 days and get the same product I will do the three hour cure any day..
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Side note........the only "bad bacon" is Vegan Bacon.....I think we can all agree there.
And in which case it is not bacon at all, cause there really is no such thing as bad bacon.
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texastweeter - Turkey bacon, two words that can't coexist in any rational sense.
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I googled Best Bacon to see what was out on the internet. A lot of advertising. Did find one interesting comment from another forum that was 10 years old. Have any of you tried this approach with your favorite "good" bacon?
"I know this is a 5 year old thread, but I had a similar problem making a bacon weave for a fatty last week. The bacon was just way too thick. What I did was to make the weave on top of a piece of plastic wrap. Then I covered it with another piece of plastic wrap and rolled over it with a heavy rolling pin. Kinda like rolling out pie dough. The size increased by probably 30% and the pieces all compressed together, making it much more uniform and a lot easier to work with. I believe I've seen someone else do this, I just can't remember who or where. It works though.
Then you just peel off the top plastic and wrap as usual."Comment
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Wrights has never done me wrong, if I’m wrapping something I just use Kroger bacon.Comment
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