Someone asked about what brand of bacon we got at TJ's that was also at
Whole Foods - it's just "W" Brand - that's what it says on the package.
It says

Classic Sliced Dry Rubbed
All Natural Uncured Bacon

and

40% Less Fat than USDA Data for Pork Bacon.

Whatever it is, we've noticed that it's saltier and meatier than regular
bacon - it cooks up with less loss because there's less fat, and boy, oh
boy, does it taste good. We typically make a package or two and keep it
around in the 'fridge for burgers, salads, etc.

-S-

"Steve Freides" <> wrote>

Someone asked about what brand of bacon we got at TJ's that was also at
> Whole Foods - it's just "W" Brand - that's what it says on the package. It
> says
>
> Classic Sliced Dry Rubbed
> All Natural Uncured Bacon
>
> and
>
> 40% Less Fat than USDA Data for Pork Bacon.
>
> Whatever it is, we've noticed that it's saltier and meatier than regular
> bacon - it cooks up with less loss because there's less fat, and boy, oh
> boy, does it taste good. We typically make a package or two and keep it
> around in the 'fridge for burgers, salads, etc.
>
> -S-
>
>
I am a dismal failure at bringing home the bacon. It seems every brand I've
tried lately has been awful. How bad is it? It's so bad we may have to
start sending me sympathy cards. The most recent pound (that probably wasn't
a pound) was watery and wimpy; slices of the one before that looked like the
lace curtain on granny's front door. Neither price nor brand-name
recognition seem to be guidelines. Polly

On Tue, 19 Jul 2011 16:07:59 -0400, "Steve Freides" >
wrote:

> Someone asked about what brand of bacon we got at TJ's that was also at
> Whole Foods - it's just "W" Brand - that's what it says on the package.
> It says
>
> Classic Sliced Dry Rubbed
> All Natural Uncured Bacon
>
> and
>
> 40% Less Fat than USDA Data for Pork Bacon.
>
> Whatever it is, we've noticed that it's saltier and meatier than regular
> bacon - it cooks up with less loss because there's less fat, and boy, oh
> boy, does it taste good. We typically make a package or two and keep it
> around in the 'fridge for burgers, salads, etc.
>
I guess those of us who don't like salty bacon could soak it for an
hour.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
> On Tue, 19 Jul 2011 16:07:59 -0400, "Steve Freides" >
> wrote:
>
>> Someone asked about what brand of bacon we got at TJ's that was also
>> at Whole Foods - it's just "W" Brand - that's what it says on the
>> package. It says
>>
>> Classic Sliced Dry Rubbed
>> All Natural Uncured Bacon
>>
>> and
>>
>> 40% Less Fat than USDA Data for Pork Bacon.
>>
>> Whatever it is, we've noticed that it's saltier and meatier than
>> regular bacon - it cooks up with less loss because there's less fat,
>> and boy, oh boy, does it taste good. We typically make a package or
>> two and keep it around in the 'fridge for burgers, salads, etc.
>>
> I guess those of us who don't like salty bacon could soak it for an
> hour.

I don't find that it tastes salty at all, it just tastes good to me.
The package indicates that it's higher in salt, but maybe that's just
because more of it stays after you cook it - or something, I don't know,
I just know we like it. We just made a package today.

-S-

Polly Esther wrote:
> "Steve Freides" <> wrote>
>
> Someone asked about what brand of bacon we got at TJ's that was also
> at
>> Whole Foods - it's just "W" Brand - that's what it says on the
>> package. It says
>>
>> Classic Sliced Dry Rubbed
>> All Natural Uncured Bacon
>>
>> and
>>
>> 40% Less Fat than USDA Data for Pork Bacon.
>>
>> Whatever it is, we've noticed that it's saltier and meatier than
>> regular bacon - it cooks up with less loss because there's less fat,
>> and boy, oh boy, does it taste good. We typically make a package or
>> two and keep it around in the 'fridge for burgers, salads, etc.
>>
>> -S-
>>
>>
> I am a dismal failure at bringing home the bacon. It seems every
> brand I've tried lately has been awful. How bad is it? It's so bad
> we may have to start sending me sympathy cards. The most recent pound
> (that probably wasn't a pound) was watery and wimpy; slices of the
> one before that looked like the lace curtain on granny's front door.
> Neither price nor brand-name recognition seem to be guidelines. Polly

This stuff is good - just buy a package and give it a try to see what
you think.

-S-

On Jul 19, 1:07*pm, "Steve Freides" > wrote:
> Someone asked about what brand of bacon we got at TJ's that was also at
> Whole Foods - it's just "W" Brand - that's what it says on the package.
> It says
>
> Classic Sliced Dry Rubbed
> All Natural Uncured Bacon
>
> and
>
> 40% Less Fat than USDA Data for Pork Bacon.
>
> Whatever it is, we've noticed that it's saltier and meatier than regular
> bacon - it cooks up with less loss because there's less fat, and boy, oh
> boy, does it taste good. *We typically make a package or two and keep it
> around in the 'fridge for burgers, salads, etc.
>
> -S-

Costco also has an 'uncured' bacon (cured with celery seed) that is
to die for good.

On Tue, 19 Jul 2011 18:01:40 -0400, "Steve Freides" >
wrote:

> sf wrote:
> > On Tue, 19 Jul 2011 16:07:59 -0400, "Steve Freides" >
> > wrote:
> >
> >> Someone asked about what brand of bacon we got at TJ's that was also
> >> at Whole Foods - it's just "W" Brand - that's what it says on the
> >> package. It says
> >>
> >> Classic Sliced Dry Rubbed
> >> All Natural Uncured Bacon
> >>
> >> and
> >>
> >> 40% Less Fat than USDA Data for Pork Bacon.
> >>
> >> Whatever it is, we've noticed that it's saltier and meatier than
> >> regular bacon - it cooks up with less loss because there's less fat,
> >> and boy, oh boy, does it taste good. We typically make a package or
> >> two and keep it around in the 'fridge for burgers, salads, etc.
> >>
> > I guess those of us who don't like salty bacon could soak it for an
> > hour.
>
> I don't find that it tastes salty at all, it just tastes good to me.
> The package indicates that it's higher in salt, but maybe that's just
> because more of it stays after you cook it - or something, I don't know,
> I just know we like it. We just made a package today.
>
In that case, why did you say it was saltier than regular bacon?

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
> On Tue, 19 Jul 2011 18:01:40 -0400, "Steve Freides" >
> wrote:
>
>> sf wrote:
>>> On Tue, 19 Jul 2011 16:07:59 -0400, "Steve Freides" >
>>> wrote:
>>>
>>>> Someone asked about what brand of bacon we got at TJ's that was
>>>> also at Whole Foods - it's just "W" Brand - that's what it says on
>>>> the package. It says
>>>>
>>>> Classic Sliced Dry Rubbed
>>>> All Natural Uncured Bacon
>>>>
>>>> and
>>>>
>>>> 40% Less Fat than USDA Data for Pork Bacon.
>>>>
>>>> Whatever it is, we've noticed that it's saltier and meatier than
>>>> regular bacon - it cooks up with less loss because there's less
>>>> fat, and boy, oh boy, does it taste good. We typically make a
>>>> package or two and keep it around in the 'fridge for burgers,
>>>> salads, etc.
>>>>
>>> I guess those of us who don't like salty bacon could soak it for an
>>> hour.
>>
>> I don't find that it tastes salty at all, it just tastes good to me.
>> The package indicates that it's higher in salt, but maybe that's just
>> because more of it stays after you cook it - or something, I don't
>> know, I just know we like it. We just made a package today.
>>
> In that case, why did you say it was saltier than regular bacon?

The information on the package suggests it's saltier than the
alternatives so I just assumed that to be true. I should have beee more
clear about that.

-S-

On Jul 19, 5:41*pm, "Polly Esther" > wrote:
> "Steve Freides" <> wrote>
>
> *Someone asked about what brand of bacon we got at TJ's that was also at
>
>
>
> > Whole Foods - it's just "W" Brand - that's what it says on the package. It
> > says
>
> > Classic Sliced Dry Rubbed
> > All Natural Uncured Bacon
>
> > and
>
> > 40% Less Fat than USDA Data for Pork Bacon.
>
> > Whatever it is, we've noticed that it's saltier and meatier than regular
> > bacon - it cooks up with less loss because there's less fat, and boy, oh
> > boy, does it taste good. *We typically make a package or two and keep it
> > around in the 'fridge for burgers, salads, etc.
>
> > -S-
>
> I am a dismal failure at bringing home the bacon. *It seems every brand I've
> tried lately has been awful. *How bad is it? *It's so bad we may have to
> start sending me sympathy cards. The most recent pound (that probably wasn't
> a pound) was watery and wimpy; slices of the one before that looked like the
> lace curtain on granny's front door. Neither price nor brand-name
> recognition seem to be guidelines. *Polly

Nueske's. The Beluga of Bacon. The Rolls Royce of Rashers.

You have to be prepared to spend a little money. I've been paying
$10/lb.

Cindy Hamilton

On Jul 19, 5:41*pm, "Polly Esther" > wrote:
> "Steve Freides" <> wrote>
>
> *Someone asked about what brand of bacon we got at TJ's that was also at
>
>
>
>
>
>
>
> > Whole Foods - it's just "W" Brand - that's what it says on the package. It
> > says
>
> > Classic Sliced Dry Rubbed
> > All Natural Uncured Bacon
>
> > and
>
> > 40% Less Fat than USDA Data for Pork Bacon.
>
> > Whatever it is, we've noticed that it's saltier and meatier than regular
> > bacon - it cooks up with less loss because there's less fat, and boy, oh
> > boy, does it taste good. *We typically make a package or two and keep it
> > around in the 'fridge for burgers, salads, etc.
>
> > -S-
>
> I am a dismal failure at bringing home the bacon. *It seems every brand I've
> tried lately has been awful. *How bad is it? *It's so bad we may have to
> start sending me sympathy cards. The most recent pound (that probably wasn't
> a pound) was watery and wimpy; slices of the one before that looked like the
> lace curtain on granny's front door. Neither price nor brand-name
> recognition seem to be guidelines. *Polly

Most bacon makes the roof of my mouth burn. It wasn't always so, so I
experimented. I found that bacon cured without sugar doesn't affect me
that way. (I've been told that sugar is added to facilitate browning,
not to affect flavor.) The best tasting supermarket bacon I've found
is Stop&Shop Premium Low-Sodium Bacon. The low sodium is a bonus, but
the price is lower than most, the flavor is good, and it doesn't burn
my mouth because there's no sugar.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Jul 19, 7:34*pm, ImStillMags > wrote:
> On Jul 19, 1:07*pm, "Steve Freides" > wrote:
>
>
>
>
>
>
>
>
>
> > Someone asked about what brand of bacon we got at TJ's that was also at
> > Whole Foods - it's just "W" Brand - that's what it says on the package.
> > It says
>
> > Classic Sliced Dry Rubbed
> > All Natural Uncured Bacon
>
> > and
>
> > 40% Less Fat than USDA Data for Pork Bacon.
>
> > Whatever it is, we've noticed that it's saltier and meatier than regular
> > bacon - it cooks up with less loss because there's less fat, and boy, oh
> > boy, does it taste good. *We typically make a package or two and keep it
> > around in the 'fridge for burgers, salads, etc.
>
> > -S-
>
> Costco also has an 'uncured' bacon *(cured with celery seed) that is
> to die for good.

Next time I'm there, I'll get some.

Jerry
--
Engineering is the art of making what you want from things you can get.

ImStillMags > wrote:
-snip-
>
>Costco also has an 'uncured' bacon (cured with celery seed) that is
>to die for good.

No Costco in my neck of the woods. Is it still pink? Still smoked?
Just as fatty as [US] regular bacon? Is it seed or juice? Can
you taste the celery?

I looked around a bit for a scientific study of the celery nitrites
doing what 'nitrites' do for keeping meat from spoiling, but wasn't
successful. Have you seen anything?

Thanks,
Jim

On Wed, 20 Jul 2011 06:08:24 -0700 (PDT), Cindy Hamilton
> wrote:

>On Jul 19, 5:41*pm, "Polly Esther" > wrote:

>>
>> I am a dismal failure at bringing home the bacon. *It seems every brand I've
>> tried lately has been awful. *How bad is it? *It's so bad we may have to
>> start sending me sympathy cards. The most recent pound (that probably wasn't
>> a pound) was watery and wimpy; slices of the one before that looked like the
>> lace curtain on granny's front door. Neither price nor brand-name
>> recognition seem to be guidelines. *Polly
>
>Nueske's. The Beluga of Bacon. The Rolls Royce of Rashers.
>
>You have to be prepared to spend a little money. I've been paying
>$10/lb.
>
>Cindy Hamilton

I wait for one of their specials, then load up. The pepper bacon is
divine.

Boron

Cindy Hamilton wrote:
>
> Nueske's. The Beluga of Bacon. The Rolls Royce of Rashers.

I see it when I go to Wisconsin to buy cheese. Worth picking up when
I'm there.

> You have to be prepared to spend a little money. I've been paying
> $10/lb.

If you find "Danish bacon" at an ethnic store, go for it.

sf wrote:
>
> I guess those of us who don't like salty bacon could soak it for an
> hour.

I read a paleolithic diet book that recommended doing that so I tried
it. I felt it also removed any smokey flavor so the result was blander
than I liked. I suggest a much quicker rinse and a pat dry instead.

On Wed, 20 Jul 2011 18:51:26 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> >
> > I guess those of us who don't like salty bacon could soak it for an
> > hour.
>
> I read a paleolithic diet book that recommended doing that so I tried
> it. I felt it also removed any smokey flavor so the result was blander
> than I liked. I suggest a much quicker rinse and a pat dry instead.

Even better, thanks.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 20 Jul 2011 18:49:05 +0000 (UTC), Doug Freyburger
> wrote:

>Cindy Hamilton wrote:
>>
>> Nueske's. The Beluga of Bacon. The Rolls Royce of Rashers.

I think a 24hr smoke [on apple or cherry wood] should give it a bit of
flavor.
http://www.nueskes.com/shop-by-depar...ked-bacon.aspx

I'd probably have to try the cherrywood bacon if I saw it in the
market. I smoke most of my stuff with cherry these days.

>
>I see it when I go to Wisconsin to buy cheese. Worth picking up when
>I'm there.
>
>> You have to be prepared to spend a little money. I've been paying
>> $10/lb.

>
>If you find "Danish bacon" at an ethnic store, go for it.

Is this the 'Danish Bacon' to which you refer?
http://en.wikipedia.org/wiki/Danish_Bacon

Sold in UK only? So is this a belly bacon or loin?

First thing that struck me was this line;
"The product has "Danish" stamped on the rind" Oh my-- *rind*. I
remember buying bacon with the rind intact in the 60's- but I don't
think I've seen any since then. I don't fish much anymore, so I
doubt I'd pay extra for the rind these days.

The article ends with
"In 2007, the Danish Bacon and Meat Council commissioned research at
Leeds University into what features make a perfect bacon butty (the
researchers refused to use the term sandwich deeming this to be
incorrect terminology). Among the findings were that texture and
crispiness of the bacon were just as important as taste."

butty? That's my UK 'term of the day'. As to the conclusions-
I've never had bad *tasting* bacon. I've had lots of poorly cooked
bacon, so I guess I agree with their research.

I've been smoking loins into 'Kassler' [in quotes because I use cherry
instead of the traditional maple] this summer, but all this talk of
bacon has me thinking I should make some UK bacon.

Jim

On Wed, 20 Jul 2011 08:19:02 -0400, "Steve Freides" >
wrote:

> sf wrote:
> >>
> > In that case, why did you say it was saltier than regular bacon?
>
> The information on the package suggests it's saltier than the
> alternatives so I just assumed that to be true. I should have beee more
> clear about that.
>
Thanks, Steve. I'm going to give it a try.

--

Today's mighty oak is just yesterday's nut that held its ground.

Jim Elbrecht wrote:
> Doug Freyburger > wrote:
>
>>If you find "Danish bacon" at an ethnic store, go for it.
>
> Is this the 'Danish Bacon' to which you refer?
> http://en.wikipedia.org/wiki/Danish_Bacon

Here's the section of the article that explains how I first learned of
Danish bacon which is probably Danish "style" bacon.

--- Quote ---
In 2001, 5% of bacon consumed in Denmark was imported. During 2004 and
2005, bacon production was moved to Germany, and especially Poland
where costs are lower. This almost immediately resulted in imports
climbing to 75% and the price falling to one-third of Danish-produced
bacon.[11] However, the product is still marketed as Danish bacon,
since it is produced from Danish pigs. In Danish shops, it is not
possible to buy Danish sliced bacon that has been sliced in Denmark.
Danish consumers have expressed unhappiness with what they perceive to
be a deceptive practice.[3] In the UK, slicing and packaging of Danish
bacon continues to be carried out in UK plants owned by Danish Crown.[2]
--- End Quote ---

The package I first bought said Danish bacon in some Slavic family
language. I don't know that family well enough to be able to tell
Polish from other members. According to this it appears that what I
bought was Polish bacon produced the same way as for export to Denmark
but sent to the US instead.

> As to the conclusions-
> I've never had bad *tasting* bacon. I've had lots of poorly cooked
> bacon, so I guess I agree with their research.

Agreed. There are many styles of bacon and I like them all. In fact I
like some of the Chinese styles best but I'm illiterate in Chinese so I
don't know how to report the names of those types. I just go to the
nearest Chinatown neighborhood and buy a couple that I recognize and one
I don't. But I can sorta pretend to read food vocabulary in the Slavic
languages, at least enough to recognize variations on Danskva and
Danemark to get when a package of bacon would translate to "Danish
style".

> I've been smoking loins into 'Kassler' [in quotes because I use cherry
> instead of the traditional maple] this summer, but all this talk of
> bacon has me thinking I should make some UK bacon.

Yum, Kessler Ripchen. The cut of pork that would be called prime rib of
beef, then processed like ham. Das bestes Deutsches Essen.

On Sat, 23 Jul 2011 23:20:30 -0500, Sqwertz >
wrote:

>On Wed, 20 Jul 2011 18:24:07 -0400, Jim Elbrecht wrote:
>
>> butty? That's my UK 'term of the day'. As to the conclusions-
>> I've never had bad *tasting* bacon. I've had lots of poorly cooked
>> bacon, so I guess I agree with their research.
>
>Then you've never tasted unsmoked bacon treated with liquid smoke.
>

But even if I had, I wouldn't call that bacon-- so I still win.<g>

Jim

Doug Freyburger wrote:
>
> If you find "Danish bacon" at an ethnic store, go for it.

I got a package at the store this weekend. I'm pretty sure the label is
in Polish.

I also got a package of gypsy bacon. More smokey. Wonderful stuff.