Archive for category Raw Bacon

Bacon Review: Black Pepper Bacon

We can already hear some of you saying, “Ewwww…. Yuck! Frying the black pepper would make the bacon taste NASTY!”

In response to your uneducated and quite premature response to the idea of Black Pepper Bacon we say, “Good! That means more Black Pepper Bacon for us!”


Take a look at the dark and lovely meatiness of the bacon. Given the fact that we picked up this from a large volume retailer of grocery products and every other type of item imaginable you can understand why we found ourselves quite impressed with the appearance of Black Pepper Bacon.

Black Pepper Bacon Raw

We seriously expected to find a nasty looking, slime covered wad of sub-standard bacon with black pepper clumps haphazardly added… but nope! We got a pound of gorgeous, meaty bacon covered with a very nice coating of black pepper and other seasonings.

Take a closer look at the Black Pepper Bacon and TRY to tell us you don’t feel drool building up in your mouth! We dare you!

Black Pepper Bacon Raw

Cooking the Bacon:

Given that we had thick slices to cook, instinct told us to keep a close watch on the heat so as not to wind up with crispy outsides and uncooked middles. Now THAT, good people, would make even some die-hard bacon lovers say, “Yuck!” — but not us. Lol. We’d still eat it.

Black Pepper Bacon in the Frying Pan

At first the black pepper bacon laid pretty still and didn’t have a lot of ‘curling up’ going on. that caught our attention and caused us to wonder if perhaps we ought to turn the heat up, but we stayed strong in our belief that this bacon would require gentler heating due to its thickness and refrained from cranking up the heat.

Soon we started to hear the beloved sound of bacon cooking in our pan and even though we saw very little curling taking place, the rich, meaty smell of bacon cooking which filled the air provided us with more than enough proof that we made the right decision when it came to the cooking temperature.

Black Pepper Bacon Cooking

Above you see what four strips of the Black Pepper Bacon looked like right before we flipped them over. Beautiful site, right? The piece on the far right came from the end of the slab so it had a great deal more pepper on one side than all the other pieces — except, of course, for the piece on the OTHER end of the slab.

All About the Bacon Grease:

After our encounter with Fresh Market Bacon a few weeks ago we have started to pay closer attention to the volume of grease produced by (8) eight strips of bacon.

Why did we opt to use eight strips and not ten, twenty or even just one strip as the metering point? Simple: We noticed that after cooking eight strips of Fresh Market Bacon we had a serious need to pour out the bacon grease before we could cook more bacon in the pan. From that point forward we decided to take note of the grease level after cooking eight strips of bacon.

Bacon Grease Produced by Cooking Eight Strips of Black Pepper Bacon

Not bad! Not bad at all! After cooking eight strips of Black Pepper Bacon we did not feel obligated to pour out the grease before cooking more bacon.

Final Appearances:

When it come to food some people base 99% of their opinion on its appearance. We feel that 100% of those same people would LOVE the way this bacon looked once we laid it out on a plate.

Fully Cooked Strips of Black Pepper Bacon

Look at those tasty meat strips laying their in all their glory. Needless to say we moved on to the taste test pretty rapidly.

Eating the Black Pepper Bacon:

Wow. The immediate taste did not smack us in face right away with the spiciness of its black pepper seasoning. Instead, we had time to start chewing for a bit before it snuck up on us and provided a very pleasant taste to accompany the savory bacon meat.

The Black Pepper Bacon did not get overly crispy and its meat retained a very enjoyable texture. We also noticed that the fatty portions did not fill our mouthes or coat our lips with slimy grease the way Slab Bacon did.


This bacon will definitely become a regular purchase in our home. It looked wonderful right out of the package, cooked up without creating a gallon of grease, looked great in the pan, had a superb appearance after cooking, and its peppered exterior provided a delicious peppery taste that didn’t overwhelm the flavor of the bacon itself.

For those not able to keep up with all that, we can sum our experience with Black Pepper Bacon up in three words: We loved it!

We give “black pepper bacon” a final rating of 5 strips (out of 5). A perfect score!

Bacon Weaving?

Apparently the beers we drank during the cooking process resulted in some post-cooking insanity. We weaved together a bunch of black pepper bacon strips… for no apparent reason. Ha ha. Check it out!

Fully Cooked Strips of Black Pepper Bacon

Huh? What? you wanna’ get closer to the weaved black pepper bacon? No problem!

Fully Cooked Strips of Black Pepper Bacon

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Bacon Flavored Asparagus Medley

Many of our readers have asked if we exist solely on a diet of meat and/or bacon. Nope. We eat vegetables, too. Think of it this way: Do Buffalo Wings taste the same w/o carrots and celery as side dishes? No.

So without further ado, please welcome a bacon concoction which uses a bag of frozen asparagus vegetable medley, two slices of bacon, half of a fresh jalapeno, and a touch of minced garlic. Double wrap it in aluminum foil and place it on the top rack of your grill or in a place on the grill where it won’t get too much direct flame. Cook until done and serve. Now EAT.

Bacon Seasoned Vegetable Medley

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Bacon Wrapped Jumbo Chicken Franks

While some people look down on non-beef hot dogs, some people, like us for example, have a budget for groceries and cannot always buy Nathan’s All Beef or Hebrew National franks. Therefore we look to the right or left of those hot dog brands and sometimes discover things a lot of people may overlook… such as Jumbo Chicken Franks.

Wrap those meaty bastards in regular or thick sliced bacon and throw them on the grill for a real treat!

Bacon Wrapped Jumbo Chicken Franks Ready for the Grill

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Bacon Review: Fresh ‘Market Bacon’

At first we had some confusion over the term ‘market bacon’ because we picked this More Bacon Please blog posting’s selection up from a local butcher shop. It seemed more logical to us that market bacon ought to come from a supermarket and after a heated exchange amongst ourselves on the topic, we decided to say, “Ah Hell… Let’s just cook the f’ing bacon and see what happens.

With the nomenclature issue behind us, we carefully unwrapped our parcel of fresh cut market bacon and laid it out on the counter. We had some doubts right off the bat. It looked… very fatty and also it seemed as though they had sliced it extremely thin.

Raw Market Bacon From Local Butcher Shop

We had some difficulty separating the slices due to their thin nature, but we quickly got our slices of market bacon into the pan to see how they would handle the heat. We opted for a smaller pan since all our larger ones had, um, well, not gotten cleaned before we started our experiment with the market bacon.

No one ever SAID we would get a prize from Better Homes and Gardens for housekeeping, but we also don’t live like TOTAL slobs…. usually. But never mind that. Let’s get back to the bacon!

Market Bacon Cooking

Within seconds of heat hitting the market bacon strips we heard popping and sizzling. Though we adore the sound of bacon cooking, that much popping and sizzling from bacon so early in the cooking process would certainly mean our bacon strips would generate a TON of bacon grease.

Yep. After only EIGHT strips of market bacon had gone into the pan we had to perform an Emergency De-Greasing of the pan AND wipe down the stove. Despite using a modest heat level we still had a massive number of bacon grease splatter marks all over the stove, counter and floor next to the stove.

Now let us remind you that the following quanitity of bacon grease came from ONLY eight strips of bacon…

Market Bacon Made a Lot of Bacon Grease

Some people would have given up hope at this point and written the concept of market bacon off completely because of the grease given off. Those people don’t really love bacon and clearly ought to hand over all their supply of bacon to the real bacon lovers in this world — namely us.

Ther strips held their long slender shapes quite well during the cooking process and gave off what we called a ‘traditional’ bacon smell. Their color developed into a nice shade of brown and when placed on a plate and blotted gently with a paper towel they looked pretty darn tasty.

Market Bacon Cooked and Ready to Eat

Time to put appearance, smell and grease production aside… and give market bacon its most important test: We call it the “Stuffing a Piece into One’s Face Test” and we don’t mind signing up as guinea pigs for this one. Consider it our sacrifice for the sake of other bacon lovers worldwide.

  • Crunchy. Varied cooking times did not seem to change this characteristic too much. Not too crunchy, as each piece still seemed to have some meatiness to it that required chewing.
  • Salty. This type of bacon definitely had some serious sodium. It didn’t parch us to the point where we felt the need to shotgun beers immediately after each piece, but we definitely noticed the salt.
  • Not as greasy as we initially expected. With all those gallons (not literally) of bacon grease we siphoned off with a sump pump (somewhat exaggerated) we expected the bacon to have a slimy, soggy, greasy finish — but it didn’t. Totally cool with OUR tastebuds.


Not at all what we expected to get from a butcher shop and we decided that the term ‘market’ in market bacon’s name referred to its remarkable similarity in appearance, taste, texture, and ability to produce copious amounts of grease in a very short period of time. Definitely a great bacon to choose if entertaining a large group for breakfast or brunch and you want to serve a bacon that pretty much everyone will like because it DOES so closely resemble most common bacons from the supermarket.

We would like to note that we do not recommend market bacon for a BLT or other bacon-oriented dish where meatiness of the bacon would make or break the project.

In the end we give “market bacon” a final rating of 3 strips (out of 5).

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Twenty Seconds of Sizzle

Yep. Sometimes a man has to go w/o the things he loves most in life. Sometimes, bacon makes that list. EGADS!

But anyways, for all out there who have gone w/o bacon today, this sizzle’s for you!

If the video does not play w/in a few seconds, you can See The Video by Clicking Here

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Slab Bacon… Raw, Cooking, and Cooked

Much thanks to US for making this wonderful bacon adventure possible. For those unfamiliar with slab bacon, we didn’t know much about it, either, until now.

At first glance we thought it looked a bit fatty and we noticed that the butcher shop had cut the slab bacon quite a bit thicker than we had seen bacon in the past.

Raw Slab Bacon

As you can see, the slab bacon definitely seemed to have some serious fat lines running through it. Oh well. The bacon sampling must go on!

So next we got out the trusty frying pan and fired up the stove. Then we added… bacon. Wow. What a surprise, right?

To be honest, though, at this point we expected this slab bacon to produce a HUGE amount of grease. We got a pleasant surprise instead.

Raw Slab Bacon

The pan barely wound up with any bacon grease at all despite the WONDERFUL, rich aroma of bacon which filled the kitchen and our lungs. Additionally, we saw very little shrinkage in the meat throughout the cooking process.

We wound up with a nice, healthy looking batch of bacon which we could hardly wait to eat…

Raw Slab Bacon

Taste Test Results: Slab bacon itself contained a lot of grease. It left our lips slimy with bacon grease despite careful blotting off of surface grease wth paper towels. The meat required a good deal of chewing and edges sometimes got damn near impossible to chew through. The flavor of the meat, though, definitely made it a pleasure to eat regardless of its occasional rubberiness. Also, we did not get slapped in the face with an overly salty taste, and we liked that a lot. All bacon should contain some salt, yes, but too much salt destroys one’s enjoyment of the meat.

Varied cooking times and temperatures yielded similar results.

Conclusion: Slab bacon has a very strong character and would look great on a plate when serving up a breakfast, lunch or dinner where appearance meant a lot. We don’t think slab bacon will become a staple here at our place, but from time-to-time we will make a trip to the butcher shop to pick up some more. The flavor of the meat merits another trip!

We give “slab bacon” a final rating of 3 strips (out of 5).

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Making of the Meat Ship… the Musical?

OK, so the quality of this video sucks throughout, but the subject matter, building a replica of a boat similar to one that sailed the high seas in the days of Columbus, will keep your carnivourous eyeballs glued to the screen.

One question: How many people does a meat boat of that size feed and why the HELL did they build the damn thing in the first place?

OK, so that was actually two questions… Sort of.

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Bacon Wrapped Cheese Filled Bratwurst

Some people have asked if we ever experiment with bacon on our own… Well DUH! Of course we do! As a matter of fact, over the weekend we found the time to take a normally very unhealthy food and make it more unhealthy — by adding bacon!

Everyone know that bratwurst contains lots of fat. It naturally follows that cheese filled bratwurst contains even more fat. And finally, logic dictates that bacon-wrapped cheese filled bratwurst would contain the most fat.

Logic ALSO dictates that bacon-wrapped cheese filled bratwurst tastes absolutely delicious! Take a look at these before and after pictures and see for yourself!

Bacon wrapped cheese filled bratwurst

The sight of these meaty bastards before cooking nearly took our breath away… but the smell of them as they cooked in the oven DID take our breath away!

Bacon wrapped cheese filled bratwurst

To define the taste, just imagine all the salty goodness of bacon mingling splendidly with the texture of the bratwurst and topped off with a cheesy core for dessert.

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Different Types of Bacon?

Would you believe some people do not know that different types of bacon exist? Where have these people LIVED all their lives? In a cave? In a van down by the river? Under a rock NEXT to the van down by the river?

Thankfully we have come to the aid of those unfortunate and uneducated souls. Below you will find a pretty good explanation of the different types/forms of bacon.

Pay attention because this WILL be on the TEST later. lol.

  • Streaky bacon comes from the belly of a pig. It is very fatty with long veins of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavour. It is generally rolled up into cylinders after curing. In America unsmoked streaky bacon is often referred to as side pork.
  • Back bacon comes from the loin in the middle of the back of the pig. It is a lean meaty cut of bacon, with relatively less fat compared to other cuts and has a ham-like texture and flavour. Most bacon consumed in the United Kingdom is back bacon. Also called Irish bacon or Canadian Bacon.
  • Middle bacon is much like back bacon but is cheaper and somewhat fattier, with a richer flavour.
  • Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
  • Jowl bacon is cured and smoked cheeks of pork.
  • Bacon joints include the following:

  • Collar bacon is taken from the back of a pig near the head.
  • Hock, from the hog ankle joint between the ham and the foot.
  • Gammon, from the hind leg, traditionally “Wiltshire cured”.
  • Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade. It is fairly lean, but tougher than most pork cuts.
  • ( source )

    No go forth into the world with your newly acquired bacon knowledge… and try not to fall flat on your face.

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    Vegetarians, Vegans and Meat Lovers Grieving Together?

    For one small moment in human history Vegetarians, Vegans AND Meat Eaters all grieved over the same event, but for different reasons. 250 pigs died horrifying deaths when a barn caught fire in Sweden recently and 100 others received emergency medical treatment for wounds received during the blaze.

    So let us all take a moment to mourn the suffering of those swines… and the wasting of perfectly good meat that could have become bacon.

    For those who can read Swedish, you can find the full article here.

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