10-13-2015, 05:22 PM
(10-13-2015, 03:45 PM)Vas Deferens Wrote: I don't know if you actually buy bacon at the store or just pick some of that off the ground, but lets assume you do purchase it just like the rest of us dumb shlubs. Aside from the obvious stuff, center cut / thick slices, etc; is there anything you look for in terms of where the fat lies / marbling or any preservatives / ingredients you avoid?
I'll just be sitting here smashing F5 eagerly anticipating your response. Thank you.
It depends on what cooking I'm doing.
If I want it just for bacon in it's own right, I look for the smaller (shorter in height of slice) bacon.
The smaller the belly, the less fat it contains, as it is younger.
The "taller" slices tend to be so because of extra fat content.
You can also look for a package that has a "V" line on top of the surface lean.
It shows you that it is the beginning of the pork belly and is where the CT muscle begins.
Now, if you want to wrap filets, go for the big fatty slices.
The larger slices with more fat holds more flavor and is optimal as a cooking ingredient.
I don't avoid any ingredients, but I do feel a bit concerned about some of the phosphates and nitrites.
We have a new Oscar Mayer Selects product that I really like.
It is uncured.
I'm also a big fan of our Butcher Thick Cut that is Applewood smoked.
Oh, always look at the back of the package.
There is a "window" to look at the representative slice.
It is usually a fair indicator as to how much fat is in the draft.
