I googled "perfect bacon thickness" and it says 1/16" is normal, 1/8" is considered thick.
I can't say I've ever measured my bacons. I did see that huge package of bacon at my Costco today, and definitely regret not buying it after reading this thread.

quote:

Originally posted by PorterN:

I googled "perfect bacon thickness" and it says 1/16" is normal, 1/8" is considered thick.

I like metric bacon. 2mm is about right.

quote:

Originally posted by V-Tail:

quote:

Originally posted by PorterN:

I googled "perfect bacon thickness" and it says 1/16" is normal, 1/8" is considered thick.

I like metric bacon. 2mm is about right.

Where do you buy your kosher bacon at?

quote:

Originally posted by Skins2881:

quote:

Originally posted by V-Tail:

quote:

Originally posted by PorterN:

I googled "perfect bacon thickness" and it says 1/16" is normal, 1/8" is considered thick.

I like metric bacon. 2mm is about right.

Where do you buy your kosher bacon at?

Moishe delivers it. But not on Shabbos.

quote:

Originally posted by PorterN:
I googled "perfect bacon thickness" and it says 1/16" is normal, 1/8" is considered thick.
I can't say I've ever measured my bacons. I did see that huge package of bacon at my Costco today, and definitely regret not buying it after reading this thread.

Once upon a time, 1/8 was thick cut. It's like how a medium drink now, used to be a large drink.

Seriously, one of the key elements of bacon is the crispiness balanced with the thin but not too thin or too thick.

Thick cut peppered bacon is the only way to go.

And it should be cooked to a chewy doneness. Crispy bacon is overcooked and just wrong.

Such a delightful topic!

My wife’s ring is inscribed:
“I love you more than bacon”
(Hat tip to Dave Truong, his elves and a tiny laser)

Costco Kirkland and Nueske’s Bacon are great stuff.

quote:

Originally posted by Archie Teuthis:
Such a delightful topic!

Costco Kirkland and Nueske’s Bacon are great stuff.

Burger's Smokehouse is a good alternative to Nueske's. But for either buy slabs and cut to your preference!

quote:

Originally posted by arcwelder76:
You're a monster.

This post makes me wish there was a "like" button on SIGForum!

JP

Bacon Types

I think I agree with Arc that Canadian bacon is ham, eh?

I also think I could eat anything from that web page!

Schweinshaxe is thick-cut bacon to me!

quote:

Odin

I prefer thick-cut bacon. I can cook that just about perfect every time! yes, you'll get less than 16 slices per pound, but once cooked properly, its great! Canadian bacon has little or no fat. Bacon, regardless of thickness, needs fat in order to taste properly! Embrace the thick cut!
-odin

quote:

Originally posted by odin:

quote:

Odin

I prefer thick-cut bacon. I can cook that just about perfect every time! yes, you'll get less than 16 slices per pound, but once cooked properly, its great! Canadian bacon has little or no fat. Bacon, regardless of thickness, needs fat in order to taste properly! Embrace the thick cut!

Yup... average around 8 slices per pound. Sometimes more, sometimes less, all cut from a slab.

If this ol' boy don't give you a hankering for some thick sliced goodness, there is no hope.

i like the market basket thick cut bacon but bacon needs to be cooked in its own fat on a flat griddle and when its done dont soak up the grease with paper towels lay it out on a cookie rack with a pan underneath

Saving bacon grease for use in cooking is key.

There are many uses, my favorite is using bacon grease in pie crust. Ooooo mama.

quote:

Originally posted by Shaql:
Schweinshaxe is thick-cut bacon to me!

Love me some Schweinhaxe!!!

As for bacon, I cure my own. Typical slab (8# or so) takes 3 days to cure, about 2-3 hours to smoke, and then an hour to slice - so not an small piece of time. I slice it about 3.5mm, slightly more than 1/8”, and freeze it in 6 slice packages in waxed paper, which is perfect for our family of three in the morning. I cook it over medium heat, slowly, and turn frequently initially to keep from curling (a bacon press may be in my future). I have a recipe for regular type bacon and a maple bacon that my daughter goes absolutely nuts for (seriously, she squeals when she knows I’m cooking it).