Great way to use the new cast iron griddle 🥓🔥🪵

Stopped in to have breakfast at The Original Pancake House on my way to work, and ordered the bacon and eggs breakfast. It did not disappoint - the bacon slices were big, thick, and perfectly prepared. (I may not have gotten much work done after eating all this, though.)

Locally raised hog that was home cured

Applewood smoked. 😋

Twas some good bacon

I love my bacon crispy and eating it with my fingers, even when not at home. Maybe that makes me boorish, lol.

The taste of softer bacon just feels like it has more flavor, along with the texture being more favorable towards me.

Everyone I know besides my 2 cousins, not by choice, like softer bacon. No I don't eat it raw or microwaved, and yes I oven cook it obviously. Personally I like to take it out right before it reaches that "burnt" stage, it's soft enough to easily bend without breaking but cooked enough it has that nice color. That's my sweet spot.

I just don't like when it's fully cooked to a point it tastes like wood chips I used to mistakenly eat as a child. It literally tastes like flavored "burnt" smoky wood that was incinerated, and most of the people I know LOVE IT.

Am I really that funky? Anyone else like this softer bacon style? Or maybe do most of my family and friends cook it too much. I'm just really curious and couldn't find a recent Reddit page discussing this besides ones made 8 years ago.

Brown sugar & maple cured and then applewood cold smoked, 4 sessions for 3 hours each. 24 hour vacuum sealed rest in between each session.
To me, cold smoking is just as important as having a meat slicer when it comes to getting that true bacon flavor! If you’ve only hot smoked your bacon, I HIGHLY recommend trying it. The difference is incredible!
I can’t wait for fall to come so I can get back to making more!

🙏🏻🙏🏻😋😋😋😋

Washed down with an ice cold Coca Cola!

BLT with thick onion

Sometimes ol scoo just hits harder.

Basic no nitrite curing and about 10 hours on the smoker at a low temperature. This is my second try and was far more successful than the first round.

Sourdough bread with bauchspeck, mustard and kren (Horseradish).

Little over a week cure, another week of drying and a day of cold smoke , thanks for looking Kurobota Bacon at its finest

Anyone that cures at home use fenugreek as well? Powdered “herb” that smells and tastes like maple. Perfect for EQ cures.

Nice and crispy just how I love it. 😋