CycleChat investigates: Bacon

[PeteXXX]

Bacon: how do you like yours?

 

[DCBassman]

Smoked, always. And back, never any other cut.
Never ketchup, which is a general abomination, but some HP sauce, shared with the many pork sausages.
And fried, never grilled.

 

[Oldhippy]

I've always wondered if it tastes as good as it smells.

 

[DCBassman]

Smoked yes, unsmoked no, IMHO.

 

[Chromatic]

Thick cut, unsmoked, cooked midway between crispy and anaemic, brown sauce. But all bacon however it comes is ace.

 

[Ming the Merciless]

Cooked with door stopper bread and drippping with butter

 

[Deleted member 1258]

 

[Landsurfer]

"God so hated pigs he made them taste of bacon” .....

 

[Teamfixed]

I don't like him in the phone ads

 

[T4tomo]

smoked back, from the butcher, none of your watery supermarket rubbish, cooked so it browns and with brown sauce or worcester sauce, black pepper and sliced fresh tomato in a buttery sandwich.

 

[roley poley]

dry cured as some of the other methods seem to pump water in to get the weight up..unsmoked and grilled,in a butty with Tom sauce

 

[Milkfloat]

All of the above except pale and anaemic.

 

[oldwheels]

Fried then on a roll[or bap or whatever you call it] with butter. What is the point of spoiling it with sauce?
I get mine from the local farm shop so definitely no supermarket rubbish.

 

[Electric_Andy]

I used to always have smoked until it started giving me indigestion. Now I have unsmoked. I like it thin/medium cut, don't care what part of the pig it's from, cooked crispy

 

[figbat]

Context is important. It might differ depending on whether we’re talking about on a plate, in a roll, wrapped around a chipolata or on a pancake with maple syrup.