Kunzler's was on sale at the grocery today, so I bought three pounds. I was wondering whether you educated bacon connoisseurs held the brand in high esteem or thought it was really yucky..
Kunzler's was on sale at the grocery today, so I bought three pounds. I was wondering whether you educated bacon connoisseurs held the brand in high esteem or thought it was really yucky..
Who? 
I just go by how it looks; I aim for the pack with the least amount of fat. I'm one of the weirdos that prefers thin sliced to thick sliced, as well. I like it to be like a meat crisp.
I am a fan of Wright's when it comes to easily available in my locality streaky bacon.
DoctorBlade wrote: Who?
Seriously? Kunzler!
http://www.kunzler.com/ourProducts.asp
It's from Lancaster County, PA. Pretty much has to be awesome. I've not had better bacon. Much more consistent quality than the big-name brands, but hardly cheap.
I get the stuff from a butcher shop, about 3/16" thick with ground pepper on the outside. Mmmmm ......
Market sliced for me. Either from the local butcher or from Publix. The thicker the better.
+1 for thicker is better.
i am a fan of shoulder bacon, trim the fat delicious. They make it at the grocery store up in fairview michigan.
Chris
Kunzler is AWESOME stuff. I grew up on Oscar Meyer, and I thought I preferred thin sliced, until I had Kunzler.
I have also discovered the oven baking way of preparing bacon, and I will never go back to skillet frying again unless it's an emergency.
For quality and price, the Kirkland brand wins every time for me.
But if anyone would like to send me some of this super bacon for comparison...
And yes, oven baked is the only way to go.
I can't say anything about Kunzler, but I would say buy bacon from the person that makes the bacon. I mean hand your money to the person that turned the pork belly into bacon and they hand you freshly cured bacon.
RossD wrote: I can't say anything about Kunzler, but I would say buy bacon from the person that makes the bacon. I mean hand your money to the person that turned the pork belly into bacon and they hand you freshly cured bacon.
http://www.thepiggery.net/
^^ Yes, this is where all my bacon comes from, 10 miles and a couple days from where and when it was oinking.
Wait, wait, wait... cooking bacon in the oven. *heads to the store to get more bacon.
EastCoastMojo wrote: I have also discovered the oven baking way of preparing bacon, and I will never go back to skillet frying again unless it's an emergency.
You obviously have never cooked bacon on a smoker or grill.
Bacon by oven, grill or smoker is AWESOME!!
Mrs. Zero does bacon in the oven and it is to die for!!
Strike_Zero wrote: Bacon by oven, grill or smoker is AWESOME!! Mrs. Zero does bacon in the oven and it is to die for!!
Sounds complicated. Can I get the recipe? 
cdowd wrote:i am a fan of shoulder bacon, trim the fat delicious. They make it at the grocery store up in fairview michigan. Chris
I agree completely, that is the best bacon ever.
Toyman01 wrote: Market sliced for me. Either from the local butcher or from Publix. The thicker the better.
Me too.
In reply to 1988RedT2:
By Oven:
By Smoker and grill . . . only had it a friends house. I haven't tried it here yet since Mrs. Zero spoils me
Strike_Zero wrote: In reply to 1988RedT2: By Oven: - Preheat Oven to 400* - Add bacon to the wire rack - Place wire rack on deep cookie sheet - Bake to desired crispiness By Smoker and grill . . . only had it a friends house. I haven't tried it here yet since Mrs. Zero spoils me
Yes, this is how I cook it in the oven too, although I will lay foil down under the wire rack and spray the wire rack with pam to make clean up easier and ensure no stuck bacon bits.
I have never tried bacon in the smoker, and I had assumed that bacon on the grill would flare up. I will have to give it a go.
You'll need to log in to post.
