Geeze, that bacon looks good Shaun. Just the way I like it. Thick sliced, meaty - not fatty, and not dried out. Perfect. I didn't realise I was hungry until I saw that pic.

It is really good bacon Bill. I would like to try the Bentons though just to compare.

I like that it's made in NH. And the thickness and quality are perfect. It's nice being old, I only buy really good food. Definitely makes a difference in how you feel eating it and then health in general.

http://forums.pelicanparts.com/uploa...1571272042.jpg

Thanks to this post I just baked a pound and a half of bacon. Love it. I had to cook mine longer, probably 25 minutes as I didn't wait for the oven to fully preheat.

I was worried the bacon would fuse to the foil, but no, it was very easy to remove.

Mine wasn't crispy, but it still had good texture. Baking the fat makes it much better/more consistent than pan frying (unless you like your bacon extra crispy).

Good post.

EDIT: I left a another tray in for longer, and yes indeed, it did crisp up (still without sticking). Good stuff. Less mess and doesn't require baby sitting a grease spitting skillet.

Thank you. I like it when I can make a positive contribution to the board.

Yeah, it works well. The thickness of the bacon determines cook time to crispy.

So now I'm ready to order 80# of bacon :)....

How does it ship (keep refrigerated?), and what's the shelf life.....mebbe two weeks tops?

Bacon diet...

Hmmm, shipping price is pretty much the same with Jansal Valley and Benton's. Guess I'll go for Bentons first since my buddy wants in too... we're waiting to pool a few more people to make the shipping cost more worthwhile.

Eric, wise choice. I love the Jansal bacon but I am pretty sure Benton's would beat it. I get it at the local supermarket on sale for $8.99/lb

does any place on the West Coast carry Benton's bacon?

anybody tried Nueskies? the local meat market carries their applewood smoked bacon

https://www.nueskes.com/applewood-smoked-bacon/

ships vacuum packed in a box, no refrigeration. Keep what you won't eat in a week or two in the freezer. It doesn't keep as long as Oscar Meyer.

We precook bacon in the oven on a cookie sheet, but cook about 2 packs worth. It takes about 3 or 4 rotations of laying the strips out on the cookie sheet and baking at around 375° and having the cooked strips drain on paper towels. We have found Costco's in house brand of bacon (which is highly rated by a consumer magazine) is pretty good. Since we are on septic, I use empty coffee ground containers to collect the drained grease from the cookie sheets (if we don't need any added to the mason jar reserve from the fridge for gravy.)

Similar to WD, we cook it in the oven until it's about 90-95% "done", but then we put it in a freezer bag and store it in the freezer. When we want some bacon, we pop it in the microwave on a paper towel for about 30 seconds and dab any extra grease off.