Posts Tagged Bacon Pictures

Review of Hormel Black Label Bacon

Welcome to another MoreBaconPlease.Com Bacon Review. This time we spotted a name brand bacon (Hormel Black Label) at a good price at the grocery store and just HAD to pick some up. Actually we picked up two packages, but shhhhh…. Don’t tell anyone.

We had long wanted to try the Hormel Black Label Bacon because it looked so good in its package but the steep prices stores charged always kept it from winding up in our shopping cart.

So anyways, we hopped home in a hurry to begin the bacon sampling ‘cuz our bacon instincts told us we would find this particular sampling quite enjoyable. We could hardly wait to rip off that plastic and view the Hormel Black Label Bacon in all its meaty glory!

Wow. Just LOOK at the nice, solid chunks of pink/red meaty streaks in this stuff. We definitely liked what we saw so far and thought, “Wow. This bacon will look GREAT in a pan!”

So naturally, like good little bacon lovers, we broke out the trusty frying pan and lined it with strips of our recently purchased meat strips. Seemed only right to us, ya’ know? Have Bacon, Must Cook!

Oh geez. In our haste to get to the end of this blog posting (where we stuff our faces with bacon) we forgot to mention a really cool feature of the Hormel Black Label Bacon: Its smell!

The bacon had a wonderful smoky aroma to it right out of the package. Now don’t get it twisted. We don’t mean the bacon smacked us in the scent catchers with a cheap, chemical smoke flavoring odor. OUR bacon smelled delightful. We picked up hints of hickory and a bit of molasses or something slightly sweet.

Now back to the bacon cooking… which we ought to have paid more attention to the first round. Oops. Apparently beer drinking and making fun of each other distracted us and the first batch came out a little, um, crispy.

Ha ha. Still tasted GREAT, though! We didn’t overcook it TOO badly and we paid a lot more attention the second batch we cooked.

This naturally brings us to the issue of ‘bacon grease generated after cooking 8 strips’. Some poeple don’t care about this statistic, but we do.

Why? Aside from disliking the feeling we get when hot bacon grease pops out of the pan repeatedly and onto our skin, we figure that more grease left in the pan after cooking means less material to put in our mouths.

So without further ado, please give a warm welcome to the grease left after cooking TEN pieces of Hormel Black Label Bacon. Why ten this time? Simple: We had room in the pan for one extra strip each round of cooking. Duh!

Yep. The Hormel Black Label Bacon cooked up deliciously and left a very respectably low amount of grease in the pan after ten pieces.


We will buy this bacon again as long as the sale price stays in effect. It had a great meaty appearance in its uncooked state and gave off what we considered a ‘good’ and ‘authentic’ smoky aroma before cooking.

While cooking it didn’t generate a tone of bacon grease and yes, of course the whole house smelled like bacon during and after the cooking process. We never can get enough of that smell, either. Go figure.

Taste and texture of the Hormel Black Label socred quite highly with us. Good bacon meat flavor mixed with just the right amount of saltiness. We had plenty to chew on but the chewing never became tedious.

So in the end, we chose to give Hormel Black Label Bacon a score of 4 strips (out of five). Why only four? We think the product rocks, yes, but with its normal pricing as high as we have previously seen it, well, you figure it out.

Cheap bastards? Us? Yes! Paying too much for ANYthing, even bacon, will NEVER make sense to us.

Now can anyone loan us a few bucks so we can get a few slabs of bacon? We’ll gladly pay you next Friday for some bacon today… :)

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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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