I grew up eating it. Nobody ever talks about it unless it's new years but I think it should be eaten not just once a year. I'm talking about Jowl Bacon not the Italian variant.
Have you ever had Jowl Bacon?
Uncle Yam got all wide-eyed and started waving the flag when I pulled this out of the oven this morning.
And oatmeal peanut butter chocolate chip cookies
I pan fried some. Baked some. And grilled some wrapped around dogs and jalapeños. The scent of smoked maple fills my home and yard. 😂 Happy 4th!
Why does bacon cooked outside on the griddle taste even better??
Had a friend tell me about the biggest BLT she’d ever seen… showed me a picture they advertised a pound of bacon but I’m assuming that was raw weight. I thought damn I can do better. Behold, this sandwich contains the equivalent of 36 full slices of bacon.
Started in a cold oven, sheet tray, 425° convection, 20 minutes
So I wanted to mix it up on my newest creation. Not a blt but there’s still lots of bacon included. I started with a generous helping of garlic butter, thinly sliced mortadella made by me, added some honey ham made by me, some cheddar slices, some dill pickle mayo, 24 slices of crispy bacon made by me, some lettuce, a layer of corned beef and turkey thinly sliced, another 16 slices more of that crispy bacon, some Italian made prosciutto, a drizzle of yellow mustard and a drizzle of a miso sesame dressing I recently stumbled upon. Lastly a layer of sliced tomatoes and a final layer of cheddar. All on a French loaf. I added some measurements as people were wondering just how tall it was. I also put it on one of my scales for curiosity sake! And before anyone starts judging, no I’m not eating all this by myself. I’m volunteering with one of my kids sports teams tomorrow and am driving 3 large football players around collecting trash so the sandwich was cut into 4 and bagged up.
I have 12 lbs of pork belly cut into roughly 4lb sections. Mixed the dry cure and did equalibrium method and sealed em up. Now we wait for a week, then rinse and season and smoke,then its bacon time!
$50 worth of bacon for $16. I portioned to 500g and vacc packed them.
The sump pump for the washer in the basement failed and by the time I had finished damage control, the eery sound of my microwave timer and this grim sight awaited me. Still going to eat it, but this does not represent me nor my bacon ideals. It did yield one perfect bite though before this photo.
Every pack I see is different!
Some slices are paper‑thin and fry up in seconds, others are so thick they’re basically mini pork belly slabs. In diners you get those long, crispy strips, but at butcher shops you’ll see chunky cuts that look nothing like the store stuff.
At this point I’m honestly wondering how we’re deciding what counts as bacon and what’s just “a slice of pork belly someone decided to call bacon.”
Rail traffic has been disrupted, schools have been closed, and part of the nuclear energy sector has been temporarily shut down.
A mass of hot air from the Sahara has covered southern Europe and is moving further east.
I prefer to cook a lot in a cast iron skillet. Start it cold with a lid to let it render a bit faster, up to about medium medium-low heat, begin pulling at the fine white foam so you get a range of chewy to just crisp.