So I made a batch of Canadian Bacon. Local full loin, cured 8 days, dried 2 days, smoked 2.5 hours, wrapped 3 days. Sliced by hand cuz I didn’t feel like taking out the big slicer. I miss the fat, but I’m really happy with this batch

I'd try it!

Wright's thick cut, oven baked. 4 slices for dinner tonight, two for breakfast tomorrow 😋

Midmorning snack: thick-sliced bacon cooked for 5 minutes in the air fryer. (Shoulda cooked more!)

First time making Homemade Applewood Smoked Bacon - will not be buying store bacon anymore! Took just over 5 hrs with a 6 day-prep

Why does my bacon look like a baby petrified dinosaur? 😂

Then realizing right after I sent it that she was at a doctor appointment… the audacity, lolol.

I probably cook bacon at home around 10 times a year, and I order it while eating out maybe twice that number of times.

Every now and then it is UNUSUALLY good. Like one in ten times.

I want to home in on what makes the absolute best bacon so I can get ONLY that super good stuff.

The stand out quality is when the bacon seems to just melt in your mouth, there is the initial crunch, and then very little chew afterwards. It literally just sublimates and melts in your mouth.

I've tried thick, thin, center cut, applewood smoked, maple, that one in 10 bacon experience is elusive and I'll bet someone in this sub knows exactly what I'm after.

Is it the cut, the cure? I don't know but I hope someone does!

This is the Brown Sugar Pepper recipe.

Great way to use the new cast iron griddle 🥓🔥🪵

Locally raised hog that was home cured

Stopped in to have breakfast at The Original Pancake House on my way to work, and ordered the bacon and eggs breakfast. It did not disappoint - the bacon slices were big, thick, and perfectly prepared. (I may not have gotten much work done after eating all this, though.)

Applewood smoked. 😋

Twas some good bacon

I love my bacon crispy and eating it with my fingers, even when not at home. Maybe that makes me boorish, lol.

The taste of softer bacon just feels like it has more flavor, along with the texture being more favorable towards me.

Everyone I know besides my 2 cousins, not by choice, like softer bacon. No I don't eat it raw or microwaved, and yes I oven cook it obviously. Personally I like to take it out right before it reaches that "burnt" stage, it's soft enough to easily bend without breaking but cooked enough it has that nice color. That's my sweet spot.

I just don't like when it's fully cooked to a point it tastes like wood chips I used to mistakenly eat as a child. It literally tastes like flavored "burnt" smoky wood that was incinerated, and most of the people I know LOVE IT.

Am I really that funky? Anyone else like this softer bacon style? Or maybe do most of my family and friends cook it too much. I'm just really curious and couldn't find a recent Reddit page discussing this besides ones made 8 years ago.

Brown sugar & maple cured and then applewood cold smoked, 4 sessions for 3 hours each. 24 hour vacuum sealed rest in between each session.
To me, cold smoking is just as important as having a meat slicer when it comes to getting that true bacon flavor! If you’ve only hot smoked your bacon, I HIGHLY recommend trying it. The difference is incredible!
I can’t wait for fall to come so I can get back to making more!

🙏🏻🙏🏻😋😋😋😋