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MercTech -> RE: BACONNNNNN (11/11/2013 12:23:43 PM)
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Don't forget the difference in dry cured and wet cured.
Most grocery store bacon is wet cured. It is soaked in a water bath with seasonings then packaged... it can gain up to 17% water weight which is why commercial producers like it. But, the bacon will go bad or mold quickly.
Dry cured or "country smoked" bacon will not have a slimy but an oily texture as it is seasoned then dried. It can be kept for months at room temperature without spoilage which was the whole point back in the day.
If you can find it, it will be in a whole flitch at cut to order by the butcher. I know of a General Store back in the boonies of East Mississippi that still does barter with local Mennonite farmers and they often have the best farm cured bacon. And the wildflower honey. And the blue cane syrup. It makes it worth the 75 mile drive every couple of months.
On a more general idea of bacon, if you are cutting down on cholesterol but still want bacon for breakfast, consider this:
Bacon Coffee Syrup
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