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Sun Feb 1, 2015, 08:05 AM

 

yesterday I cooked some local bacon...this morning I'm cooking Oscar Mayer

the difference is amazing.This is supposed to be the premium select brand bacon and looking at it in the pan it just looks nasty compared to real,local bacon.
It is MUCH more fatty than the local brand....it is shrinking up way more....it doesn't smell as good....it's nasty compared to our local bacon.

I think I'm gonna just start buying half a pig at a time and make my own damned meats.I know how and can do better than what is in my pan right now

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Reply yesterday I cooked some local bacon...this morning I'm cooking Oscar Mayer (Original post)
backwoodsbob Feb 2015 OP
backwoodsbob Feb 2015 #1
WhiteTara Feb 2015 #2
backwoodsbob Feb 2015 #3
HERVEPA Feb 2015 #4
backwoodsbob Feb 2015 #5
HERVEPA Feb 2015 #6
pipoman Feb 2015 #7
Adrahil Feb 2015 #8
HappyMe Feb 2015 #9
madokie Feb 2015 #10
elfin Feb 2015 #11
closeupready Feb 2015 #12
uppityperson Feb 2015 #13

Response to backwoodsbob (Original post)

Sun Feb 1, 2015, 08:10 AM

1. oh sorry...BTW

 

the bacon we had yesterday was Thompson Valley premium hickory smoked.

Thompson Valley is about ten miles from where I live...likely just a local product.Sucks to be you if you like bacon and they dont carry this stuff where you live

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Response to backwoodsbob (Original post)

Sun Feb 1, 2015, 08:11 AM

2. I bought a half of a Peggy pig

and it is delicious. I brined the whole piece of side pork and then smoked it and now have about 10 more pounds of bacon for the rest of the winter. But you are right, CAFO pork is nasty and there's nothing like pasture raised pork.

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Response to WhiteTara (Reply #2)

Sun Feb 1, 2015, 08:19 AM

3. yeah I guess I am lucky

 

we have a GREAT local product.
Oscar Mayer was all I had in the fridge so I'm making it to serve Mrs Backwoods bacon and eggs in bed with toast.....luckily I still have some local butter.

I won't make the mistake of buying a national brand again

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Response to WhiteTara (Reply #2)

Sun Feb 1, 2015, 08:20 AM

4. I eat fake bacon. It's not so great.

 

But at least I'm not causing any animals to be raised just to be slaughtered. Yeh, I know it sounds holier than though.

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Response to HERVEPA (Reply #4)

Sun Feb 1, 2015, 08:28 AM

5. nothing wrong with that

 

I've tried it and it isn't too bad.

Nothing wrong with anyone lowering the animal suffering in the world.

Yeah I'm a hypocrite...I love animals yet I'm a meat eater.

I praise anyone who cares about animals

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Response to backwoodsbob (Reply #5)

Sun Feb 1, 2015, 08:31 AM

6. Thanks BWB

 

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Response to backwoodsbob (Original post)

Sun Feb 1, 2015, 09:19 AM

7. Bacon is a commodity....traded daily just like stocks

 

There are vast differences between bacon offered by the same company. Oscar Mayer has at least 10 grades of bacon available, as does Wright, Farmland, Ohse, and 20 other processors. I am responsible for purchasing a lot of food from Sysco, US Foods, and a couple other suppliers. Generally you get what you pay for with bacon. Current prices range between around $2.50/lb to over $10, there are probably 100 different products to choose from. We have been using a Wright product for sliced bacon, and a farmland ununiform product for recipes. To get to these products, I sampled at least 20 products.

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Response to backwoodsbob (Original post)

Sun Feb 1, 2015, 09:24 AM

8. I buy locally raised bacon when...

 

I think my arteries can afford it. It's truly magnificent stuff!

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Response to backwoodsbob (Original post)

Sun Feb 1, 2015, 09:33 AM

9. I buy what I can afford at the time.

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Response to backwoodsbob (Original post)

Sun Feb 1, 2015, 09:35 AM

10. I don't do bacon much anymore

but my experience is that whether it be local or not sometimes it was good sometimes it was bad. It went both ways. There were times I'd swear off local then others where I'd swear off national brands. it just depends on the hog and pretty much how it was killed that affects the taste/smell

As I get older the more I pass up the meats for the vegs

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Response to backwoodsbob (Original post)

Sun Feb 1, 2015, 10:14 AM

11. Nueskes is the best - made in Wisconsin

Since China bought Cudahy and the Farmland brands of pork products, I only buy Neuskes or local.

Big Agro is bad enough, but I have a feeling that pigs in China are extremely contaminated with even more lax oversight, despite the promises when China bought Cudahy.

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Response to backwoodsbob (Original post)

Sun Feb 1, 2015, 10:49 AM

12. D'Artagnan is a local meat/fowl processor based in NJ which amazes me

 

with three varieties of bacon that are ALL damn good - the pigs are 'heirloom' and cared for without the use of growth hormones or antibiotics, and no sodium nitrite is used to cure the bacon.

I don't eat bacon very much, but when I get a hankering for it, that's what I buy. Expensive, but worth it IMO.

They also make great sausages, truffle butter, etc. The owners are natives of France, hence the name inspired by French classic literature.

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Response to backwoodsbob (Original post)

Sun Feb 1, 2015, 01:08 PM

13. I keep looking for a local source for pig, have cow source, as it is so much better than commercial

Better treated, better tasting. Browning burger and there is nothing to drain, have to oil the pan first even.

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