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Watery bacon
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zxcvbob
Aug 20, 2014, 8:59:42 PM8/20/14
to
I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
yesterday morning, and when it was done I weighed it to see what I had
left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
half the weight was water -- and it wasn't even as watery as some.
I bought some slab bacon at a butcher shop last week. Beautiful stuff,
until I separated the slices and could tell it was watery. It shrank
almost as much as the Kirkland, but it didn't seem to steam in its own
juice quite as bad. Alas, I didn't weigh it before/after to check the
yield.
Not sure where to buy dry-cured bacon locally. I might have to cure
some myself, if I can find fresh pork bellies.
At least the chicken breasts I bought at the butcher shop were not
pumped full of water. They actually needed salt after they were cooked.
(the "enhanced with 12% solution" chicken that everybody else sells is
always salty.)
--
Bob
yesterday morning, and when it was done I weighed it to see what I had
left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
half the weight was water -- and it wasn't even as watery as some.
I bought some slab bacon at a butcher shop last week. Beautiful stuff,
until I separated the slices and could tell it was watery. It shrank
almost as much as the Kirkland, but it didn't seem to steam in its own
juice quite as bad. Alas, I didn't weigh it before/after to check the
yield.
Not sure where to buy dry-cured bacon locally. I might have to cure
some myself, if I can find fresh pork bellies.
At least the chicken breasts I bought at the butcher shop were not
pumped full of water. They actually needed salt after they were cooked.
(the "enhanced with 12% solution" chicken that everybody else sells is
always salty.)
--
Bob
Dave Smith
Aug 20, 2014, 9:34:00 PM8/20/14
to
On 2014-08-20 20:59, zxcvbob wrote:
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
> yesterday morning, and when it was done I weighed it to see what I had
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
> half the weight was water -- and it wasn't even as watery as some.
snip..
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
> yesterday morning, and when it was done I weighed it to see what I had
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
> half the weight was water -- and it wasn't even as watery as some.
> Not sure where to buy dry-cured bacon locally. I might have to cure
> some myself, if I can find fresh pork bellies.
little shrinkage.
>
> At least the chicken breasts I bought at the butcher shop were not
> pumped full of water. They actually needed salt after they were cooked.
> (the "enhanced with 12% solution" chicken that everybody else sells is
> always salty.
time I bought any meat in that store.
>
Cheri
Aug 20, 2014, 9:36:38 PM8/20/14
to
"zxcvbob" <zxc...@charter.net> wrote in message
news:c5kuk0...@mid.individual.net...
>I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits) yesterday
>morning, and when it was done I weighed it to see what I had left. 3.6
>ounces of cooked bacon, and 5.7 ounces of grease. So almost half the
>weight was water -- and it wasn't even as watery as some.
I was very disappointed with the last Kirkland bacon I bought. The quality
>morning, and when it was done I weighed it to see what I had left. 3.6
>ounces of cooked bacon, and 5.7 ounces of grease. So almost half the
>weight was water -- and it wasn't even as watery as some.
was not what it used to be, so won't buy it again.
Cheri
Ed Pawlowski
Aug 20, 2014, 9:47:52 PM8/20/14
to
On 8/20/2014 8:59 PM, zxcvbob wrote:
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
> yesterday morning, and when it was done I weighed it to see what I had
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
> half the weight was water -- and it wasn't even as watery as some.
>
> I bought some slab bacon at a butcher shop last week. Beautiful stuff,
> until I separated the slices and could tell it was watery. It shrank
> almost as much as the Kirkland, but it didn't seem to steam in its own
> juice quite as bad. Alas, I didn't weigh it before/after to check the
> yield.
Never checked the yield, buy my experience is pretty much the same. I
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
> yesterday morning, and when it was done I weighed it to see what I had
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
> half the weight was water -- and it wasn't even as watery as some.
>
> I bought some slab bacon at a butcher shop last week. Beautiful stuff,
> until I separated the slices and could tell it was watery. It shrank
> almost as much as the Kirkland, but it didn't seem to steam in its own
> juice quite as bad. Alas, I didn't weigh it before/after to check the
> yield.
cook up a pound and have a lot of fat to pour off;
I do buy bacon at a Polish deli when I'm in the area. I only have to
fry a half pound to get the same yield and there is very little fat on
the griddle, barely enough to fry an egg. Good stuff.
Message has been deleted
Pico Rico
Aug 20, 2014, 9:52:37 PM8/20/14
to
>I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits) yesterday
>morning, and when it was done I weighed it to see what I had left. 3.6
>ounces of cooked bacon, and 5.7 ounces of grease. So almost half the
>weight was water -- and it wasn't even as watery as some.
>
> I bought some slab bacon at a butcher shop last week. Beautiful stuff,
> until I separated the slices and could tell it was watery. It shrank
> almost as much as the Kirkland, but it didn't seem to steam in its own
> juice quite as bad. Alas, I didn't weigh it before/after to check the
> yield.
>
> Not sure where to buy dry-cured bacon locally. I might have to cure some
> myself, if I can find fresh pork bellies.
Dry cure, cold smoke.
>morning, and when it was done I weighed it to see what I had left. 3.6
>ounces of cooked bacon, and 5.7 ounces of grease. So almost half the
>weight was water -- and it wasn't even as watery as some.
>
> I bought some slab bacon at a butcher shop last week. Beautiful stuff,
> until I separated the slices and could tell it was watery. It shrank
> almost as much as the Kirkland, but it didn't seem to steam in its own
> juice quite as bad. Alas, I didn't weigh it before/after to check the
> yield.
>
> Not sure where to buy dry-cured bacon locally. I might have to cure some
> myself, if I can find fresh pork bellies.
zxcvbob
Aug 20, 2014, 9:57:47 PM8/20/14
to
grease. I save bacon grease and use it for cooking. I hate trying to
fry a piece of meat (any meat) and having it boil itself first, or grill
it and and all the juice puts the fire out instead of flaring it up.
It also takes so long to cook off all that excess moisture!
Bob
zxcvbob
Aug 20, 2014, 9:59:40 PM8/20/14
to
year.
Bob
Mayo
Aug 21, 2014, 12:14:55 AM8/21/14
to
I find Burger's Smokehouse a real close second.
Mayo
Aug 21, 2014, 12:17:39 AM8/21/14
to
They leak.
From personal loss and multiple confirms.
Mayo
Aug 21, 2014, 12:18:28 AM8/21/14
to
On 8/20/2014 7:48 PM, Sqwertz wrote:
> I suspect
> many bacon purveyors are pumping bacon full of water.
>
> -sw
Oh no...Marty!!!!
> I suspect
> many bacon purveyors are pumping bacon full of water.
>
> -sw
Oh no...Marty!!!!
sf
Aug 21, 2014, 2:01:11 AM8/21/14
to
On Wed, 20 Aug 2014 19:59:42 -0500, zxcvbob <zxc...@charter.net>
wrote:
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
> yesterday morning, and when it was done I weighed it to see what I had
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
> half the weight was water -- and it wasn't even as watery as some.
How did you equate fat (grease) with water? If you want less rendered
fat and more meat in the end, buy leaner bacon to start with. It's
not rocket science.
--
Never trust a dog to watch your food.
wrote:
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
> yesterday morning, and when it was done I weighed it to see what I had
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
> half the weight was water -- and it wasn't even as watery as some.
fat and more meat in the end, buy leaner bacon to start with. It's
not rocket science.
--
Never trust a dog to watch your food.
sf
Aug 21, 2014, 2:03:52 AM8/21/14
to
On Wed, 20 Aug 2014 18:36:38 -0700, "Cheri" <che...@newsguy.com>
wrote:
Safeway has a couple of meaty bacon brands... one of them is the 3 lb
package. Of course, you have to use good sense too and pick a package
with lean bacon in it.
wrote:
package. Of course, you have to use good sense too and pick a package
with lean bacon in it.
sf
Aug 21, 2014, 2:06:25 AM8/21/14
to
fat? It's hard to believe this isn't some whiney teeny bopper web
forum.
sf
Aug 21, 2014, 2:08:52 AM8/21/14
to
On Wed, 20 Aug 2014 20:57:47 -0500, zxcvbob <zxc...@charter.net>
wrote:
> I have no problem with the amount of grease, bacon is supposed to have
> grease. I save bacon grease and use it for cooking. I hate trying to
> fry a piece of meat (any meat) and having it boil itself first, or grill
> it and and all the juice puts the fire out instead of flaring it up.
>
> It also takes so long to cook off all that excess moisture!
Have you tried looking at the package and not buying "enhanced" meat?
The other hint is: don't crowd the pan.
wrote:
> I have no problem with the amount of grease, bacon is supposed to have
> grease. I save bacon grease and use it for cooking. I hate trying to
> fry a piece of meat (any meat) and having it boil itself first, or grill
> it and and all the juice puts the fire out instead of flaring it up.
>
> It also takes so long to cook off all that excess moisture!
The other hint is: don't crowd the pan.
dsi1
Aug 21, 2014, 2:19:04 AM8/21/14
to
On Wednesday, August 20, 2014 2:59:42 PM UTC-10, zxcvbob wrote:
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
>
> yesterday morning, and when it was done I weighed it to see what I had
>
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
>
> half the weight was water -- and it wasn't even as watery as some.
>
My recommendation is that you dredge your bacon in flour before frying in a good amount of oil. Your bacon will fry up faster, shrink less, and be tender and crisp - that's something you're not going to get any other way.
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
>
> yesterday morning, and when it was done I weighed it to see what I had
>
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
>
> half the weight was water -- and it wasn't even as watery as some.
>
Julie Bove
Aug 21, 2014, 2:33:27 AM8/21/14
to
"sf" <s...@geemail.com> wrote in message
news:4v2bv9h5kehbc3224...@4ax.com...
but I prefer this kind to cooking my own. I don't like cooking greasy
things. We just heat it in the microwave on paper towels. Everyone can do
their own just like they like it.
Ophelia
Aug 21, 2014, 5:49:27 AM8/21/14
to
--
http://www.helpforheroes.org.uk/shop/
Ophelia
Aug 21, 2014, 5:51:08 AM8/21/14
to
Ophelia
Aug 21, 2014, 5:52:33 AM8/21/14
to
It's hard to believe this isn't some whiney teeny bopper web
> forum.
>
> --
>
> Never trust a dog to watch your food.
>
http://www.helpforheroes.org.uk/shop/
Cheri
Aug 21, 2014, 9:17:49 AM8/21/14
to
news:4q2bv915rrh9viomd...@4ax.com...
I've decided to buy my bacon at the butcher shop close to me. I will say
that the last bacon I got at Safeway, the stacked in the package, was good
though.
Cheri
that the last bacon I got at Safeway, the stacked in the package, was good
though.
Cheri
zxcvbob
Aug 21, 2014, 10:01:51 AM8/21/14
to
of grease = almost 7 ounces of water that had to be cooked away.
Rocket science, indeed. :-)
Bob
Janet Bostwick
Aug 21, 2014, 10:12:47 AM8/21/14
to
batteries. We have a drawer full of all sizes and use them over the
years and usually get to the last ones just short of the expiration
date. We use them in cheap seasonal decorations, equipment, clocks,
thermometers, flashlights and the like. Report your problem to
Costco. I think Consumer Reports continues to rate them in the top
category.
Janet US
Janet Bostwick
Aug 21, 2014, 10:17:39 AM8/21/14
to
want the thin, crispy kind that shatters and has little 'chew,' for
BLTs, I get the package from the cold case that has the cheaper lunch
meats. If I want meatier bacon I get the one from the case that has
the more expensive lunch meats. That's Kirkland brands. My store
also carries two other brands of bacon that are much thicker, smoky
and more expensive.
Janet US
Mayo
Aug 21, 2014, 10:28:33 AM8/21/14
to
the back of the packaging for a look.
William
Aug 21, 2014, 11:28:46 AM8/21/14
to
Last week I bought a package of Smithfield "Butchers Cut" bacon at
Wallyworld. My wife layed it on a broiling pan to cook it and she
flipped it several times during cooking. It was the best bacon I ever
put in my mouth. Thick, meaty, moist, not raw but not overcooked
either. Very tasy beside fried eggs, hashbrown potatoes and buttered
toast!
William
Wallyworld. My wife layed it on a broiling pan to cook it and she
flipped it several times during cooking. It was the best bacon I ever
put in my mouth. Thick, meaty, moist, not raw but not overcooked
either. Very tasy beside fried eggs, hashbrown potatoes and buttered
toast!
William
Cheri
Aug 21, 2014, 11:52:14 AM8/21/14
to
"Mayo" <af...@tr.oll> wrote in message news:lt4vn7$mnb$3...@dont-email.me...
> It's amazing to me how many folks don't open the inspection window on
> the back of the packaging for a look.
Cheri
Bryan-TGWWW
Aug 21, 2014, 11:55:59 AM8/21/14
to
On Thursday, August 21, 2014 1:33:27 AM UTC-5, Julie Bove wrote:
>
>
> I just buy the Kirkland/Hormel Pre-cooked. Yes, the price has come up a lot
>
> but I prefer this kind to cooking my own. I don't like cooking greasy
>
> things. We just heat it in the microwave on paper towels. Everyone can do
>
> their own just like they like it.
I wondered what kind of slobs buy that pre-cooked bacon.
>
>
> I just buy the Kirkland/Hormel Pre-cooked. Yes, the price has come up a lot
>
> but I prefer this kind to cooking my own. I don't like cooking greasy
>
> things. We just heat it in the microwave on paper towels. Everyone can do
>
> their own just like they like it.
--Bryan
Bryan-TGWWW
Aug 21, 2014, 11:59:01 AM8/21/14
to
On Thursday, August 21, 2014 1:19:04 AM UTC-5, dsi1 wrote:
> On Wednesday, August 20, 2014 2:59:42 PM UTC-10, zxcvbob wrote:
>
> > I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
>
> >
>
> > yesterday morning, and when it was done I weighed it to see what I had
>
> >
>
> > left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
>
> >
>
> > half the weight was water -- and it wasn't even as watery as some.
>
> >
>
>
>
> My recommendation is that you dredge your bacon in flour before frying in a
> good amount of oil. Your bacon will fry up faster, shrink less, and be
> tender and crisp - that's something you're not going to get any other way.
>
>
I can see doing that with rice flour, but not regular wheat flour.
> On Wednesday, August 20, 2014 2:59:42 PM UTC-10, zxcvbob wrote:
>
> > I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
>
> >
>
> > yesterday morning, and when it was done I weighed it to see what I had
>
> >
>
> > left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
>
> >
>
> > half the weight was water -- and it wasn't even as watery as some.
>
> >
>
>
>
> My recommendation is that you dredge your bacon in flour before frying in a
> good amount of oil. Your bacon will fry up faster, shrink less, and be
> tender and crisp - that's something you're not going to get any other way.
>
>
>
> > Bob
--Bryan
Ema Nymton
Aug 21, 2014, 12:55:06 PM8/21/14
to
Becca
Message has been deleted
Ema Nymton
Aug 21, 2014, 1:09:47 PM8/21/14
to
Butcher's Cut, I will have to check that out.
I bake mine in the oven on half-sheets, 2-3 lbs at a time @ 425 degrees,
and it will last us for a few weeks. I save the bacon grease and I
refrigerate it, because I prefer bacon grease when I cook eggs, beans,
peas, cabbage, popcorn, okra, etc.
Becca
Message has been deleted
William
Aug 21, 2014, 1:24:25 PM8/21/14
to
On Thu, 21 Aug 2014 12:09:47 -0500, Ema Nymton <EmaN...@comcast.net>
wrote:
I have always just cooked bacon in a cast iron skillet, on medium heat
from my electric stove. I can get it done without burning it but the
method my wife used broiling it really did impart a different flavor
into the bacon or maybe the "butchers cut" made the biggest
difference. It was delicious!
William
wrote:
from my electric stove. I can get it done without burning it but the
method my wife used broiling it really did impart a different flavor
into the bacon or maybe the "butchers cut" made the biggest
difference. It was delicious!
William
Roy
Aug 21, 2014, 1:32:27 PM8/21/14
to
sf
Aug 21, 2014, 1:40:39 PM8/21/14
to
On Thu, 21 Aug 2014 08:52:14 -0700, "Cheri" <che...@newsguy.com>
wrote:
I would hazard a guess and say personal observation. I know I don't
see anyone doing it unless they come up behind me and notice what I'm
doing. Most just grab and go though.
wrote:
see anyone doing it unless they come up behind me and notice what I'm
doing. Most just grab and go though.
sf
Aug 21, 2014, 1:49:32 PM8/21/14
to
On Thu, 21 Aug 2014 10:52:33 +0100, "Ophelia"
<Oph...@Elsinore.invalid> wrote:
> > People buy fatty bacon and then complain about the amount of rendered
> > fat?
>
> No he didn't! He complained about the water that came out.
Water is from only two reasons: "enhanced" meat or sweating it by
<Oph...@Elsinore.invalid> wrote:
> > People buy fatty bacon and then complain about the amount of rendered
> > fat?
>
> No he didn't! He complained about the water that came out.
crowding the pan and cooking over low heat. You've heard television
cooks talk about sweating their vegetables? Same idea. Crowd the
meat in the pan over low heat and it will stew in its own juices, not
create a maillard reaction.
sf
Aug 21, 2014, 1:53:02 PM8/21/14
to
On Thu, 21 Aug 2014 09:01:51 -0500, zxcvbob <zxc...@charter.net>
wrote:
Pick a leaner package of meat next time. :)
wrote:
sf
Aug 21, 2014, 1:56:57 PM8/21/14
to
On Wed, 20 Aug 2014 23:19:04 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
>
> My recommendation is that you dredge your bacon in flour before frying in a good amount of oil. Your bacon will fry up faster, shrink less, and be tender and crisp - that's something you're not going to get any other way.
>
> >
Flour... like wheat flour or did you mean rice flour (or maybe
cornstarch)?
wrote:
>
> My recommendation is that you dredge your bacon in flour before frying in a good amount of oil. Your bacon will fry up faster, shrink less, and be tender and crisp - that's something you're not going to get any other way.
>
> >
cornstarch)?
Nunya Bidnits
Aug 21, 2014, 1:58:28 PM8/21/14
to
zxcvbob <zxc...@charter.net> wrote:
> On 8/20/2014 8:47 PM, Ed Pawlowski wrote:
Turn up the heat and keep an eye on it. You can't get a sear if there is
water. As soon as you see browning, turn it, repeat. Then reduce heat or
move to a cooler place on the grill and finish. The added water can be dealt
with by making sure there is enough heat to evaporate it immeidiately. But
when the water is cooked out, be ready to lower the heat right away as the
internal temperature of the food will then accelerate dramatically.
MartyB
> On 8/20/2014 8:47 PM, Ed Pawlowski wrote:
>> On 8/20/2014 8:59 PM, zxcvbob wrote:
>>> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
>>> yesterday morning, and when it was done I weighed it to see what I
>>> had left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So
>>> almost half the weight was water -- and it wasn't even as watery as
>>> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
>>> yesterday morning, and when it was done I weighed it to see what I
>>> had left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So
>>> almost half the weight was water -- and it wasn't even as watery as
>>> some. I bought some slab bacon at a butcher shop last week. Beautiful
>>> stuff, until I separated the slices and could tell it was watery.
>>> It shrank almost as much as the Kirkland, but it didn't seem to
>>> steam in its own juice quite as bad. Alas, I didn't weigh it
>>> before/after to check the yield.
>>
>> Never checked the yield, buy my experience is pretty much the same. I
>> cook up a pound and have a lot of fat to pour off;
>>
>> I do buy bacon at a Polish deli when I'm in the area. I only have to
>> fry a half pound to get the same yield and there is very little fat
>> on the griddle, barely enough to fry an egg. Good stuff.
>>
>
>
>>> stuff, until I separated the slices and could tell it was watery.
>>> It shrank almost as much as the Kirkland, but it didn't seem to
>>> steam in its own juice quite as bad. Alas, I didn't weigh it
>>> before/after to check the yield.
>>
>> Never checked the yield, buy my experience is pretty much the same. I
>> cook up a pound and have a lot of fat to pour off;
>>
>> I do buy bacon at a Polish deli when I'm in the area. I only have to
>> fry a half pound to get the same yield and there is very little fat
>> on the griddle, barely enough to fry an egg. Good stuff.
>>
>
>
> I have no problem with the amount of grease, bacon is supposed to have
> grease. I save bacon grease and use it for cooking. I hate trying to
> fry a piece of meat (any meat) and having it boil itself first, or
> grill it and and all the juice puts the fire out instead of flaring
> it up.
> It also takes so long to cook off all that excess moisture!
>
> Bob
> grease. I save bacon grease and use it for cooking. I hate trying to
> fry a piece of meat (any meat) and having it boil itself first, or
> grill it and and all the juice puts the fire out instead of flaring
> it up.
> It also takes so long to cook off all that excess moisture!
>
Turn up the heat and keep an eye on it. You can't get a sear if there is
water. As soon as you see browning, turn it, repeat. Then reduce heat or
move to a cooler place on the grill and finish. The added water can be dealt
with by making sure there is enough heat to evaporate it immeidiately. But
when the water is cooked out, be ready to lower the heat right away as the
internal temperature of the food will then accelerate dramatically.
MartyB
Ed Pawlowski
Aug 21, 2014, 2:29:10 PM8/21/14
to
factory grown and amazingly consistent. If you buy a cheap brand, you
already know it is fatty
jmcquown
Aug 21, 2014, 2:26:33 PM8/21/14
to
On 8/21/2014 2:06 AM, sf wrote:
> People buy fatty bacon and then complain about the amount of rendered
> People buy fatty bacon and then complain about the amount of rendered
> fat? It's hard to believe this isn't some whiney teeny bopper web
> forum.
Uh, no, I believe the complaint was about watery bacon (i.e. injected),
> forum.
not the amount of rendered bacon fat.
Jill
dsi1
Aug 21, 2014, 2:48:52 PM8/21/14
to
of faith. That's hard to do for some people.
>>
>>> Bob
>
> --Bryan
>
Ophelia
Aug 21, 2014, 2:48:25 PM8/21/14
to
news:rqbcv956pulhfkhsa...@4ax.com...
Yes I know, but you said he was complaining about fat running out.
--
http://www.helpforheroes.org.uk/shop/
--
http://www.helpforheroes.org.uk/shop/
dsi1
Aug 21, 2014, 2:53:52 PM8/21/14
to
pepper is fine with me. Don't even bother telling anybody what you're
doing. The flour integrates with the bacon and they'll know that
something is different about the bacon but they won't know exactly what.
Mayo
Aug 21, 2014, 4:02:22 PM8/21/14
to
I may have been unlucky enough to get 2 bad lots, a year apart, but
several other folks have said the same. It's too late to report now, and
I had to use a bit of baking soda and emery cloth to fix some contacts.
Very frustrating - Never happened with a Duracell, which is what I buy
now in bulk.
For car batteries take a look at Optima. They use rolled lead mesh and
glass matt which means they can be mounted upside down if need be and
offer 40% more power than a lead acid battery for less overall weight.
http://www.optimabatteries.com/en-us/technology/spiralcell-technology
Mayo
Aug 21, 2014, 4:14:15 PM8/21/14
to
appreciate the way it heats through so immediately.
Mayo
Aug 21, 2014, 4:30:29 PM8/21/14
to
Mayo
Aug 21, 2014, 4:34:06 PM8/21/14
to
ship the hogs to China for processing and packaging.
I will stick with good old Burger's Smokehouse!
Mayo
Aug 21, 2014, 4:35:38 PM8/21/14
to
On 8/21/2014 11:12 AM, Sqwertz wrote:
> forget who makes it - Plumrose maybe?
>
> -sw
>
Watch the bacon intake Shu Mai, or you'll be courting a new zip code...
> On Thu, 21 Aug 2014 11:55:06 -0500, Ema Nymton wrote:
>
>> Wright's peppered bacon is pretty good.
>
> Peppered Wrights all the way. The HEB brand is excellent, too. I
>
>> Wright's peppered bacon is pretty good.
>
> forget who makes it - Plumrose maybe?
>
> -sw
>
Watch the bacon intake Shu Mai, or you'll be courting a new zip code...
Mayo
Aug 21, 2014, 4:39:32 PM8/21/14
to
broken tabs.
Mayo
Aug 21, 2014, 4:41:59 PM8/21/14
to
of water and letting it boil down.
Tried it and, NOT!
The bacon was tasty, but no more so than cooked dry.
The pan (non stick) however was a mess!
Brown splatter and fond all over it and the stove.
I tried once more, same results.
When the whiff, they really whiff.
spamtr...@gmail.com
Aug 21, 2014, 6:38:00 PM8/21/14
to
On Thursday, August 21, 2014 7:28:33 AM UTC-7, Mayo wrote:
> On 8/21/2014 12:03 AM, sf wrote:
>
> > Safeway has a couple of meaty bacon brands... one of them is the 3 lb
> > package. Of course, you have to use good sense too and pick a package
> > with lean bacon in it.
extra lean strip in the back window.
When I made breakfast the next time, I discovered the mutant slice
used to make the weight had been staggered over the true back slice,
making it look much leaner than it actually was.
> On 8/21/2014 12:03 AM, sf wrote:
>
> > Safeway has a couple of meaty bacon brands... one of them is the 3 lb
> > package. Of course, you have to use good sense too and pick a package
> > with lean bacon in it.
>
> It's amazing to me how many folks don't open the inspection window on
> the back of the packaging for a look.
The last time I bought bacon, I got a package that appeared to have an
> It's amazing to me how many folks don't open the inspection window on
> the back of the packaging for a look.
extra lean strip in the back window.
When I made breakfast the next time, I discovered the mutant slice
used to make the weight had been staggered over the true back slice,
making it look much leaner than it actually was.
Mayo
Aug 21, 2014, 6:40:35 PM8/21/14
to
On 8/21/2014 4:38 PM, spamtr...@gmail.com wrote:
> On Thursday, August 21, 2014 7:28:33 AM UTC-7, Mayo wrote:
>> On 8/21/2014 12:03 AM, sf wrote:
>>
>
>>> Safeway has a couple of meaty bacon brands... one of them is the 3 lb
>>> package. Of course, you have to use good sense too and pick a package
>>> with lean bacon in it.
>>
>> It's amazing to me how many folks don't open the inspection window on
>> the back of the packaging for a look.
>
> The last time I bought bacon, I got a package that appeared to have an
> extra lean strip in the back window.
Uh oh, it's come to that now?
> On Thursday, August 21, 2014 7:28:33 AM UTC-7, Mayo wrote:
>> On 8/21/2014 12:03 AM, sf wrote:
>>
>
>>> Safeway has a couple of meaty bacon brands... one of them is the 3 lb
>>> package. Of course, you have to use good sense too and pick a package
>>> with lean bacon in it.
>>
>> It's amazing to me how many folks don't open the inspection window on
>> the back of the packaging for a look.
>
> The last time I bought bacon, I got a package that appeared to have an
> extra lean strip in the back window.
> When I made breakfast the next time, I discovered the mutant slice
> used to make the weight had been staggered over the true back slice,
> making it look much leaner than it actually was.
The good thing about Wright's brand is they vacuum pack the whole slab,
so you can see front and back, and the quality is uniform.
If you love bacon, try Wright's.
spamtr...@gmail.com
Aug 21, 2014, 6:41:04 PM8/21/14
to
On Thursday, August 21, 2014 10:12:26 AM UTC-7, Sqwertz wrote:
> On Thu, 21 Aug 2014 11:55:06 -0500, Ema Nymton wrote:
>
> On Thu, 21 Aug 2014 11:55:06 -0500, Ema Nymton wrote:
>
> > Wright's peppered bacon is pretty good.
>
>
> Peppered Wrights all the way. The HEB brand is excellent, too. I
> forget who makes it - Plumrose maybe?
Look at the USDA Establishment number. Or type it and I'll look it up.
> forget who makes it - Plumrose maybe?
spamtr...@gmail.com
Aug 21, 2014, 6:44:35 PM8/21/14
to
On Thursday, August 21, 2014 1:02:22 PM UTC-7, Mayo wrote:
>
> For car batteries take a look at Optima. They use rolled lead mesh and
> glass matt which means they can be mounted upside down if need be and
> offer 40% more power than a lead acid battery for less overall weight.
>
>
> http://www.optimabatteries.com/en-us/technology/spiralcell-technology
I bought an Optima battery at Costco a few years ago, at a great
>
> For car batteries take a look at Optima. They use rolled lead mesh and
> glass matt which means they can be mounted upside down if need be and
> offer 40% more power than a lead acid battery for less overall weight.
>
>
> http://www.optimabatteries.com/en-us/technology/spiralcell-technology
price. Unfortunately they no longer carry them.
Mayo
Aug 21, 2014, 7:18:17 PM8/21/14
to
Autozone will likely have them, or you can direct order.
koko
Aug 21, 2014, 8:33:17 PM8/21/14
to
exclusively for dredging, with fantastic results.
koko
dsi1
Aug 21, 2014, 8:44:58 PM8/21/14
to
to statements of incredulity. As a practical matter, I always have APF
on hand. Not so with rice. Come to think of it, I don't usually have
bacon on hand either.
Oregonian Haruspex
Aug 21, 2014, 9:42:34 PM8/21/14
to
On 2014-08-21 00:59:42 +0000, zxcvbob said:
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
> yesterday morning, and when it was done I weighed it to see what I had
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
> half the weight was water -- and it wasn't even as watery as some.
>
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
> yesterday morning, and when it was done I weighed it to see what I had
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
> half the weight was water -- and it wasn't even as watery as some.
>
> I bought some slab bacon at a butcher shop last week. Beautiful stuff,
> until I separated the slices and could tell it was watery. It shrank
> almost as much as the Kirkland, but it didn't seem to steam in its own
> juice quite as bad. Alas, I didn't weigh it before/after to check the
> yield.
>
> Not sure where to buy dry-cured bacon locally. I might have to cure
> some myself, if I can find fresh pork bellies.
>
> At least the chicken breasts I bought at the butcher shop were not
> pumped full of water. They actually needed salt after they were
> cooked. (the "enhanced with 12% solution" chicken that everybody else
> sells is always salty.)
I purchased Hormel Black Label bacon in the recent past and was
> until I separated the slices and could tell it was watery. It shrank
> almost as much as the Kirkland, but it didn't seem to steam in its own
> juice quite as bad. Alas, I didn't weigh it before/after to check the
> yield.
>
> Not sure where to buy dry-cured bacon locally. I might have to cure
> some myself, if I can find fresh pork bellies.
>
> At least the chicken breasts I bought at the butcher shop were not
> pumped full of water. They actually needed salt after they were
> cooked. (the "enhanced with 12% solution" chicken that everybody else
> sells is always salty.)
astonished to see that almost no fat rendered out of it. It wasn't a
fluke, either - this happened with two packs about a month apart.
I'm not sure what to make of it, but I suspect that our beloved food
"scientists" have found a way to cold-render the fat out of bacon in
order to produce "natural" bacon flavoring.
Anyway it's back to the ends and pieces pack for me. $4 for (IIRC) 3
pounds. It's not in slices but cooks down into real bacon fat and what
the French would call lardons.
Message has been deleted
Cheri
Aug 22, 2014, 12:19:13 AM8/22/14
to
"Oregonian Haruspex" <bob_davi...@yahoo.com> wrote in message
news:lt676a$9mv$1...@dont-email.me...
> Anyway it's back to the ends and pieces pack for me. $4 for (IIRC) 3
> pounds. It's not in slices but cooks down into real bacon fat and what
> the French would call lardons.
I must say it was some of the best tasting bacon I've had.
Cheri
Message has been deleted
Cheri
Aug 22, 2014, 1:25:33 AM8/22/14
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1vc5i44y3w6ox$.dlg@sqwertz.com...
> packages.
>
> http://www.recfoodcooking.org/tips/baconbits.html
>
> But just like the price of bacon has gone up, so have the price of
> ends and pieces.
>
> -sw
That's a good idea that I hadn't thought about.
Cheri
sf
Aug 22, 2014, 1:58:14 AM8/22/14
to
On Thu, 21 Aug 2014 14:39:32 -0600, Mayo <af...@tr.oll> wrote:
> Most just grab and go though.
> >
> Actually it's because when the inspection port is popped you can see the
> broken tabs.
I haven't seen that type in many years. There is nothing to lift
> Most just grab and go though.
> >
> Actually it's because when the inspection port is popped you can see the
> broken tabs.
these days for a peek at the inside, it's just an open window. The
front is usually open to the world too.
--
Never trust a dog to watch your food.
sf
Aug 22, 2014, 1:59:04 AM8/22/14
to
On Thu, 21 Aug 2014 15:38:00 -0700 (PDT), spamtr...@gmail.com
wrote:
> When I made breakfast the next time, I discovered the mutant slice
> used to make the weight had been staggered over the true back slice,
> making it look much leaner than it actually was.
That's deceptive packaging and you should have complained!
wrote:
> When I made breakfast the next time, I discovered the mutant slice
> used to make the weight had been staggered over the true back slice,
> making it look much leaner than it actually was.
sf
Aug 22, 2014, 2:00:40 AM8/22/14
to
stop whining.
sf
Aug 22, 2014, 2:06:04 AM8/22/14
to
On Thu, 21 Aug 2014 14:41:59 -0600, Mayo <af...@tr.oll> wrote:
> I should not bring it up, but...ATK swears by cooking bacon with a 1/4"
> of water and letting it boil down.
>
> Tried it and, NOT!
Can you guess where they got that trick? They borrowed it from
> I should not bring it up, but...ATK swears by cooking bacon with a 1/4"
> of water and letting it boil down.
>
> Tried it and, NOT!
cooking fresh sausages.
>
> The bacon was tasty, but no more so than cooked dry.
>
> The pan (non stick) however was a mess!
>
> Brown splatter and fond all over it and the stove.
>
You can't cook it at such a high heat. Covering helps too.
> The bacon was tasty, but no more so than cooked dry.
>
> The pan (non stick) however was a mess!
>
> Brown splatter and fond all over it and the stove.
>
> I tried once more, same results.
>
> When the whiff, they really whiff.
sf
Aug 22, 2014, 2:08:31 AM8/22/14
to
On Thu, 21 Aug 2014 08:53:52 -1000, dsi1
<ds...@eternal-september.invalid> wrote:
> I'm talking all purpose here. You can even season the flour. Salt and
> pepper is fine with me. Don't even bother telling anybody what you're
> doing. The flour integrates with the bacon and they'll know that
> something is different about the bacon but they won't know exactly what.
I've never floured bacon to cook it, but I've never deep fried bacon
<ds...@eternal-september.invalid> wrote:
> I'm talking all purpose here. You can even season the flour. Salt and
> pepper is fine with me. Don't even bother telling anybody what you're
> doing. The flour integrates with the bacon and they'll know that
> something is different about the bacon but they won't know exactly what.
either. In my mind, flouring and deep frying bacon go together. :)
dsi1
Aug 22, 2014, 5:27:10 AM8/22/14
to
Ophelia
Aug 22, 2014, 6:56:23 AM8/22/14
to
news:k2ndv9559ov81jiuk...@4ax.com...
I think you have misread. I don't find Bob is a complainer.
--
http://www.helpforheroes.org.uk/shop/
--
http://www.helpforheroes.org.uk/shop/
Melba's Jammin'
Aug 22, 2014, 7:16:58 AM8/22/14
to
On 2014-08-21 00:59:42 +0000, zxcvbob said:
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
> yesterday morning, and when it was done I weighed it to see what I had
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
> half the weight was water -- and it wasn't even as watery as some.
>
> I bought some slab bacon at a butcher shop last week. Beautiful stuff,
> until I separated the slices and could tell it was watery. It shrank
> almost as much as the Kirkland, but it didn't seem to steam in its own
> juice quite as bad. Alas, I didn't weigh it before/after to check the
> yield.
>
> Not sure where to buy dry-cured bacon locally. I might have to cure
> some myself, if I can find fresh pork bellies.
>
> At least the chicken breasts I bought at the butcher shop were not
> pumped full of water. They actually needed salt after they were
> cooked. (the "enhanced with 12% solution" chicken that everybody else
> sells is always salty.)
I've never had the Kirkland bacon, Bob. I buy Cub's from the butcher
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
> yesterday morning, and when it was done I weighed it to see what I had
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
> half the weight was water -- and it wasn't even as watery as some.
>
> I bought some slab bacon at a butcher shop last week. Beautiful stuff,
> until I separated the slices and could tell it was watery. It shrank
> almost as much as the Kirkland, but it didn't seem to steam in its own
> juice quite as bad. Alas, I didn't weigh it before/after to check the
> yield.
>
> Not sure where to buy dry-cured bacon locally. I might have to cure
> some myself, if I can find fresh pork bellies.
>
> At least the chicken breasts I bought at the butcher shop were not
> pumped full of water. They actually needed salt after they were
> cooked. (the "enhanced with 12% solution" chicken that everybody else
> sells is always salty.)
counter when it's on sale, bake it to nearly the way I like it, then
freeze it for nuking at will. I refuse to buy Hormel anything. Have
you ever looked at their pork tenderloins? "Contains up to thirty
percent patented flavor solution." THIRTY f'ing percent. Pass.
--
--
Barb
www.barbschaller.com, last update April 2013
Janet Bostwick
Aug 22, 2014, 10:08:39 AM8/22/14
to
On Thu, 21 Aug 2014 21:19:13 -0700, "Cheri" <che...@newsguy.com>
wrote:
Yes, it is. Always has been the best buy for flavor and thickness. I
try to always have some on hand because it is the best for dishes that
need bacony, smoky flavor like beans, soups. 'Generally' it is far
more lean.
Janet US
wrote:
try to always have some on hand because it is the best for dishes that
need bacony, smoky flavor like beans, soups. 'Generally' it is far
more lean.
Janet US
sf
Aug 22, 2014, 11:22:39 AM8/22/14
to
On Fri, 22 Aug 2014 11:56:23 +0100, "Ophelia"
<Oph...@Elsinore.invalid> wrote:
>
>
> "sf" <s...@geemail.com> wrote in message
> news:k2ndv9559ov81jiuk...@4ax.com...
> > On Thu, 21 Aug 2014 19:48:25 +0100, "Ophelia"
> > <Oph...@Elsinore.invalid> wrote:
> >
> >>
> >>
> >> "sf" <s...@geemail.com> wrote in message
> >> news:rqbcv956pulhfkhsa...@4ax.com...
> >> > On Thu, 21 Aug 2014 10:52:33 +0100, "Ophelia"
> >> > <Oph...@Elsinore.invalid> wrote:
> >> >
> >> >> > People buy fatty bacon and then complain about the amount of
> >> >> > rendered
> >> >> > fat?
> >> >>
> >> >> No he didn't! He complained about the water that came out.
> >> >
> >> > Water is from only two reasons: "enhanced" meat or sweating it by
> >> > crowding the pan and cooking over low heat. You've heard television
> >> > cooks talk about sweating their vegetables? Same idea. Crowd the
> >> > meat in the pan over low heat and it will stew in its own juices, not
> >> > create a maillard reaction.
> >>
> >> Yes I know, but you said he was complaining about fat running out.
> >
> > He's complaining. Whine whine whine. Buy a leaner cut of meat and
> > stop whining.
>
> I think you have misread. I don't find Bob is a complainer.
In this thread? Oh, yes he is.
>
>
> "sf" <s...@geemail.com> wrote in message
> news:k2ndv9559ov81jiuk...@4ax.com...
> > On Thu, 21 Aug 2014 19:48:25 +0100, "Ophelia"
> > <Oph...@Elsinore.invalid> wrote:
> >
> >>
> >>
> >> "sf" <s...@geemail.com> wrote in message
> >> news:rqbcv956pulhfkhsa...@4ax.com...
> >> > On Thu, 21 Aug 2014 10:52:33 +0100, "Ophelia"
> >> > <Oph...@Elsinore.invalid> wrote:
> >> >
> >> >> > People buy fatty bacon and then complain about the amount of
> >> >> > rendered
> >> >> > fat?
> >> >>
> >> >> No he didn't! He complained about the water that came out.
> >> >
> >> > Water is from only two reasons: "enhanced" meat or sweating it by
> >> > crowding the pan and cooking over low heat. You've heard television
> >> > cooks talk about sweating their vegetables? Same idea. Crowd the
> >> > meat in the pan over low heat and it will stew in its own juices, not
> >> > create a maillard reaction.
> >>
> >> Yes I know, but you said he was complaining about fat running out.
> >
> > He's complaining. Whine whine whine. Buy a leaner cut of meat and
> > stop whining.
>
> I think you have misread. I don't find Bob is a complainer.
sf
Aug 22, 2014, 11:28:30 AM8/22/14
to
why pay full price when you're just cutting it up anyway? Then it
became scarce, no idea why. Now I'm seeing packages of cryovaced ends
& pieces at a pretty good price. Saw it at Grocery Outlet yesterday
and usually see it at Lucky's too, but not so often at Safeway.
Janet Bostwick
Aug 22, 2014, 11:35:28 AM8/22/14
to
Carry.
Janet US
sf
Aug 22, 2014, 11:45:17 AM8/22/14
to
Ophelia
Aug 22, 2014, 11:46:06 AM8/22/14
to
news:b1oev99bkph8hncie...@4ax.com...
lol if you are going to complain <g> about complainers in this group you
will complain of nothing else!
BUT to recap, he didn't complain about fat running out, you brought that up.
He complained about 'water'!!!
--
http://www.helpforheroes.org.uk/shop/
will complain of nothing else!
BUT to recap, he didn't complain about fat running out, you brought that up.
He complained about 'water'!!!
--
http://www.helpforheroes.org.uk/shop/
Cheri
Aug 22, 2014, 12:29:33 PM8/22/14
to
"Ophelia" <Oph...@Elsinore.invalid> wrote in message
news:lt7ojr$m1u$1...@dont-email.me...
another about something? Complaining about something is much different than
"whining" too.
Cheri
Ophelia
Aug 22, 2014, 12:35:39 PM8/22/14
to
"Cheri" <che...@newsguy.com> wrote in message
news:lt7r5...@news3.newsguy.com...
--
http://www.helpforheroes.org.uk/shop/
Mayo
Aug 22, 2014, 1:07:52 PM8/22/14
to
On 8/21/2014 10:25 PM, Sqwertz wrote:
> But just like the price of bacon has gone up, so have the price of
> ends and pieces.
>
> -sw
Dang, that has to have put a significant crease in your sex life...
> But just like the price of bacon has gone up, so have the price of
> ends and pieces.
>
> -sw
Mayo
Aug 22, 2014, 1:10:56 PM8/22/14
to
On 8/21/2014 11:58 PM, sf wrote:
> On Thu, 21 Aug 2014 14:39:32 -0600, Mayo <af...@tr.oll> wrote:
>
>> Most just grab and go though.
>>>
>> Actually it's because when the inspection port is popped you can see the
>> broken tabs.
>
> I haven't seen that type in many years. There is nothing to lift
> these days for a peek at the inside, it's just an open window. The
> front is usually open to the world too.
>
I find it prevalent amongst the cheap or store brand bacon, lol.
> On Thu, 21 Aug 2014 14:39:32 -0600, Mayo <af...@tr.oll> wrote:
>
>> Most just grab and go though.
>>>
>> Actually it's because when the inspection port is popped you can see the
>> broken tabs.
>
> I haven't seen that type in many years. There is nothing to lift
> these days for a peek at the inside, it's just an open window. The
> front is usually open to the world too.
>
Mayo
Aug 22, 2014, 1:12:32 PM8/22/14
to
On 8/22/2014 12:06 AM, sf wrote:
> On Thu, 21 Aug 2014 14:41:59 -0600, Mayo <af...@tr.oll> wrote:
>
>> I should not bring it up, but...ATK swears by cooking bacon with a 1/4"
>> of water and letting it boil down.
>>
>> Tried it and, NOT!
>
> Can you guess where they got that trick? They borrowed it from
> cooking fresh sausages.
OK, and with a cased meat product it does work.
> On Thu, 21 Aug 2014 14:41:59 -0600, Mayo <af...@tr.oll> wrote:
>
>> I should not bring it up, but...ATK swears by cooking bacon with a 1/4"
>> of water and letting it boil down.
>>
>> Tried it and, NOT!
>
> Can you guess where they got that trick? They borrowed it from
> cooking fresh sausages.
Good insight.
>>
>> The bacon was tasty, but no more so than cooked dry.
>>
>> The pan (non stick) however was a mess!
>>
>> Brown splatter and fond all over it and the stove.
>>
> You can't cook it at such a high heat. Covering helps too.
Twice.
> ==
>> I tried once more, same results.
>>
>> When the whiff, they really whiff.
>
> I don't know what "whiff" means. Sorry.
Mess up, goof, etc.
>>
>> When the whiff, they really whiff.
>
> I don't know what "whiff" means. Sorry.
This was one.
Mayo
Aug 22, 2014, 6:06:56 PM8/22/14
to
Just in from ATK...a new bacon world order....
(co-winners)
1) Farmland thick sliced - �a good meaty slice� that was �sweet,�
�smoky, porky, and salty.�
1.) Plumrose Premium thick sliced - �pleasantly smoky,� �with very
little fat.�
2.) Wright Naturally hickory smoked - �great smoky flavor with enough
salt and sweet.�
3.) Wellshire Farms Black Forest dry rubbed salt cured - �smoky, sweet,
salty, meaty�the four basic bacon food groups!� Others compared its
sweetness with �barbecued brisket� or �burnt ends,�
4.) Oscar Meyer Naturally hardwood smoked - �deeply porky� and
�meaty���a very nice, satisfying slice.�
...
The least favorite was Plumrose Premium sliced - "one taster likened
its taste to that of �lunch meat.� At best, its flavor was
�middle-of-the-road.�
If anyone finds that Wellshire product pipe up, it's not (as so many of
their brands are) one we see in the Southwest.
(co-winners)
1) Farmland thick sliced - �a good meaty slice� that was �sweet,�
�smoky, porky, and salty.�
1.) Plumrose Premium thick sliced - �pleasantly smoky,� �with very
little fat.�
2.) Wright Naturally hickory smoked - �great smoky flavor with enough
salt and sweet.�
3.) Wellshire Farms Black Forest dry rubbed salt cured - �smoky, sweet,
salty, meaty�the four basic bacon food groups!� Others compared its
sweetness with �barbecued brisket� or �burnt ends,�
4.) Oscar Meyer Naturally hardwood smoked - �deeply porky� and
�meaty���a very nice, satisfying slice.�
...
The least favorite was Plumrose Premium sliced - "one taster likened
its taste to that of �lunch meat.� At best, its flavor was
�middle-of-the-road.�
If anyone finds that Wellshire product pipe up, it's not (as so many of
their brands are) one we see in the Southwest.
bigwheel
Aug 25, 2014, 4:38:05 PM8/25/14
to
zxcvbob;1961779 Wrote:
> I cooked a pound of Kirkland bacon ("streaky bacon" to the Brits)
> yesterday morning, and when it was done I weighed it to see what I had
> left. 3.6 ounces of cooked bacon, and 5.7 ounces of grease. So almost
>
> half the weight was water -- and it wasn't even as watery as some.
>
> I bought some slab bacon at a butcher shop last week. Beautiful stuff,
>
> until I separated the slices and could tell it was watery. It shrank
> almost as much as the Kirkland, but it didn't seem to steam in its own
> juice quite as bad. Alas, I didn't weigh it before/after to check the
> yield.
>
> Not sure where to buy dry-cured bacon locally. I might have to cure
> some myself, if I can find fresh pork bellies.
>
> At least the chicken breasts I bought at the butcher shop were not
> pumped full of water. They actually needed salt after they were cooked.
>
> (the "enhanced with 12% solution" chicken that everybody else sells is
> always salty.)
>
> Bob
Trying to decide if the bacon was coughing up grease or water. If it was
water the cure must have involved phosphates. They are used a lot to
make meats hold moisture.
--
bigwheel
zxcvbob
Aug 28, 2014, 3:33:42 PM8/28/14
to
boiled away, but it took a while. I was commenting on *how much* water
had to be cooked off.
Bob
Nancy2
Aug 28, 2014, 4:31:22 PM8/28/14
to
My supermarket butcher told me that ALL Hormel pork products have water added, even the stuff
that is in the counter's windows (not packaged).
N.
that is in the counter's windows (not packaged).
N.
Ed Pawlowski
Aug 28, 2014, 10:11:17 PM8/28/14
to
It is pumped in with a series of needles as the slabs move along a
conveyor. Very few dry cured bacons are found in the supermarket.
zxcvbob
Aug 29, 2014, 10:01:59 AM8/29/14
to
sure the bacon loses weight in the curing process. It's a slow process.
Injecting the bacon to cure it is fast, and I don't really begrudge
them for that because it helps keeps the cost down.
What Hormel is doing with all their pork (and most other meat producers
followed their lead) is see just how much water they can get away with
adding to their meat to run the weight up. They wouldn't be doing that
if water was expensive or if meat wasn't sold by weight.
Bob
Message has been deleted
Mayo
Aug 29, 2014, 1:26:27 PM8/29/14
to
On 8/29/2014 9:48 AM, Sqwertz wrote:
> of course some of the natural water evaporates, too.
>
> -sw
Than you Mr. Wizard - now leave.
> of course some of the natural water evaporates, too.
>
> -sw
Than you Mr. Wizard - now leave.
zxcvbob
Aug 29, 2014, 8:54:05 PM8/29/14
to
On 8/29/2014 10:48 AM, Sqwertz wrote:
> Like I said, USDA regulations require that bacon may not weigh more
> after processing than it did before processing. Most of the added
> water, which is just a cure delivery agent, evaporates during the
> smoking stage. of course some of the natural water evaporates, too.
>
> -sw
That's what the regulations /say/
If I was as big as Hormel, I might not care what the law was either --
as long as nobody dies I could pay off the inspectors a lot cheaper than
I could produce a legitimate product. (this bacon was not Hormel, btw)
Laws are for little people. Our corrupt pols rub our noses in that
every day. I bet even US Grant would be shocked at this administration.
Anyway, the point of this thread was that I had some real numbers to
back up what we've suspected for a while, and I thought it might be
interesting to discuss. :-)
Even dry-cured bacon has some natural moisture in it that has to be
cooked out; even I know that. But it doesn't drip...
Bob
> after processing than it did before processing. Most of the added
> water, which is just a cure delivery agent, evaporates during the
> smoking stage. of course some of the natural water evaporates, too.
>
> -sw
That's what the regulations /say/
If I was as big as Hormel, I might not care what the law was either --
as long as nobody dies I could pay off the inspectors a lot cheaper than
I could produce a legitimate product. (this bacon was not Hormel, btw)
Laws are for little people. Our corrupt pols rub our noses in that
every day. I bet even US Grant would be shocked at this administration.
Anyway, the point of this thread was that I had some real numbers to
back up what we've suspected for a while, and I thought it might be
interesting to discuss. :-)
Even dry-cured bacon has some natural moisture in it that has to be
cooked out; even I know that. But it doesn't drip...
Bob
Mayo
Aug 29, 2014, 8:57:55 PM8/29/14
to
On 8/29/2014 6:54 PM, zxcvbob wrote:
> Laws are for little people. Our corrupt pols rub our noses in that
> every day. I bet even US Grant would be shocked at this administration.
+1
> Laws are for little people. Our corrupt pols rub our noses in that
> every day. I bet even US Grant would be shocked at this administration.
Most recent example of our rudderless ship:
http://www.nydailynews.com/news/politics/don-strategy-obama-isis-death-march-video-article-1.1920527
As ISIS militants were bragging about their latest mass execution,
President Obama admitted that he has no plan for combatting the
bloodthirsty terrorists.
�We don�t have a strategy yet,� Obama said in a Thursday news conference.
The startling � and troubling � admission came hours after videos
surfaced showing the militants marching at least 150 Syrian soldiers
through the desert � stripped to their underwear and barefoot.
The troops were then executed, their bullet-riddled and slashed bodies
arranged in a crescent moon that stretched across the desert.
�Yes, we have executed them all,� an ISIS fighter told Reuters.
Message has been deleted
Mayo
Aug 29, 2014, 10:12:19 PM8/29/14
to
On 8/29/2014 7:35 PM, Sqwertz wrote:
> I've read a LOT of the USDA Standards of Identity for all sorts of
> food products and I don't think the lawyers realize how ripe these
You need to develop some real hobbies, Shu Mai....
> I've read a LOT of the USDA Standards of Identity for all sorts of
> food products and I don't think the lawyers realize how ripe these
You need to develop some real hobbies, Shu Mai....
Brooklyn1
Aug 30, 2014, 11:46:34 AM8/30/14
to
zxcvbob wrote:
haven't a clue about bacon, or anything about meat for that matter. I
suggest you read Rytec Kutas "Great Sausage Recipes and Meat Curing".
When wet curing bacon ~8% of green weight solution is injected but
during the 4-5 days of curing ALL of that liquid drains as does much
of the naturally occuring water in meat (mammal flesh is 80% H2O) is
extracted by the salts/sugars. And then more water is evaporated
during smoking. There is no cheating on weight nor is there any
reason to cheat, bacon prices are plenty high enough to cover expenses
plus a handsome profit. If your bacon is seeping water while
refrigerated it's at too high a temperature and/or has been stored too
long. If your bacon is bleeding water into the pan while cooking
then you don't know how to cook bacon.
>Sqwertz wrote:
>> Ed Pawlowski wrote:
>>
>>> On 8/28/2014 4:31 PM, Nancy2 wrote:
>>>> My supermarket butcher told me that ALL Hormel pork products have water added, even the stuff
>>>> that is in the counter's windows (not packaged).
>>>
>> Ed Pawlowski wrote:
>>
>>> On 8/28/2014 4:31 PM, Nancy2 wrote:
>>>> My supermarket butcher told me that ALL Hormel pork products have water added, even the stuff
>>>> that is in the counter's windows (not packaged).
>>>
>>> Most every brand is injected with water as part of the curing process.
>>> It is pumped in with a series of needles as the slabs move along a
>>> conveyor. Very few dry cured bacons are found in the supermarket.
>>
>> Like I said, USDA regulations require that bacon may not weigh more
>> after processing than it did before processing. Most of the added
>> water, which is just a cure delivery agent, evaporates during the
>> smoking stage. of course some of the natural water evaporates, too.
>
>>> It is pumped in with a series of needles as the slabs move along a
>>> conveyor. Very few dry cured bacons are found in the supermarket.
>>
>> Like I said, USDA regulations require that bacon may not weigh more
>> after processing than it did before processing. Most of the added
>> water, which is just a cure delivery agent, evaporates during the
>> smoking stage. of course some of the natural water evaporates, too.
>
>That's what the regulations /say/
>
>If I was as big as Hormel, I might not care what the law was either --
>as long as nobody dies I could pay off the inspectors a lot cheaper than
>I could produce a legitimate product. (this bacon was not Hormel, btw)
>
>Laws are for little people. Our corrupt pols rub our noses in that
>every day. I bet even US Grant would be shocked at this administration.
>
>Anyway, the point of this thread was that I had some real numbers to
>back up what we've suspected for a while, and I thought it might be
>interesting to discuss. :-)
>
>Even dry-cured bacon has some natural moisture in it that has to be
>cooked out; even I know that. But it doesn't drip...
All cured meats exude water, a product of salt/sugar extraction. You
>
>If I was as big as Hormel, I might not care what the law was either --
>as long as nobody dies I could pay off the inspectors a lot cheaper than
>I could produce a legitimate product. (this bacon was not Hormel, btw)
>
>Laws are for little people. Our corrupt pols rub our noses in that
>every day. I bet even US Grant would be shocked at this administration.
>
>Anyway, the point of this thread was that I had some real numbers to
>back up what we've suspected for a while, and I thought it might be
>interesting to discuss. :-)
>
>Even dry-cured bacon has some natural moisture in it that has to be
>cooked out; even I know that. But it doesn't drip...
haven't a clue about bacon, or anything about meat for that matter. I
suggest you read Rytec Kutas "Great Sausage Recipes and Meat Curing".
When wet curing bacon ~8% of green weight solution is injected but
during the 4-5 days of curing ALL of that liquid drains as does much
of the naturally occuring water in meat (mammal flesh is 80% H2O) is
extracted by the salts/sugars. And then more water is evaporated
during smoking. There is no cheating on weight nor is there any
reason to cheat, bacon prices are plenty high enough to cover expenses
plus a handsome profit. If your bacon is seeping water while
refrigerated it's at too high a temperature and/or has been stored too
long. If your bacon is bleeding water into the pan while cooking
then you don't know how to cook bacon.
Message has been deleted
Bryan-TGWWW
Aug 30, 2014, 1:39:01 PM8/30/14
to
On Thursday, August 21, 2014 12:32:27 PM UTC-5, Roy wrote:
> On Thursday, August 21, 2014 12:33:27 AM UTC-6, Julie Bove wrote:
>
> > I just buy the Kirkland/Hormel Pre-cooked. Yes, the price has come up a lot
>
> > but I prefer this kind to cooking my own. I don't like cooking greasy
>
> > things. We just heat it in the microwave on paper towels. Everyone can do
>
> >
>
> > their own just like they like it.
>
>
>
> We know...also pre-cooked beef roasts. You must like wasting money by buying such products on a continuing basis. If I was your money manager I would put a stop to such reckless behavior.
Julie and her family are turds in the gene pool.
--Bryan
> On Thursday, August 21, 2014 12:33:27 AM UTC-6, Julie Bove wrote:
>
> > I just buy the Kirkland/Hormel Pre-cooked. Yes, the price has come up a lot
>
> > but I prefer this kind to cooking my own. I don't like cooking greasy
>
> > things. We just heat it in the microwave on paper towels. Everyone can do
>
> >
>
> > their own just like they like it.
>
>
>
> We know...also pre-cooked beef roasts. You must like wasting money by buying such products on a continuing basis. If I was your money manager I would put a stop to such reckless behavior.
Julie and her family are turds in the gene pool.
--Bryan
Brooklyn1
Aug 30, 2014, 2:59:13 PM8/30/14
to
On Sat, 30 Aug 2014 12:25:36 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>On Sat, 30 Aug 2014 11:46:34 -0400, Brooklyn1 wrote:
>
>> All cured meats exude water, a product of salt/sugar extraction. You
>> haven't a clue about bacon, or anything about meat for that matter. I
>> suggest you read Rytec Kutas "Great Sausage Recipes and Meat Curing".
>> When wet curing bacon ~8% of green weight solution is injected but
>> during the 4-5 days of curing ALL of that liquid drains as does much
>> of the naturally occuring water in meat
>
>Mass-produced injected bacon only cures for 8-12 hours; that's why
>they inject - to speed up curing. Then they are drained and dried
>before smoking - which is when the moisture loss occurs.
>
>Some cheap-assed bacon isn't smoked but used liquid smoke during the
>injection process. Then they are dried and placed in an low oven -
>which replaces the smoking step and saves a couple days of processing.
>and splattering. Only when the bubbling stops is your bacon
>completely void of water.
>
>If you see white liquid or those white foamy streaks in the pan when
>cooking bacon, that's the indication of cheap, improperly dried bacon.
>That is excess curing liquid which should not be there.
>
>-sw
Last time I ate bacon there was none of that cheapo instant crap yoose
eat.
wrote:
>On Sat, 30 Aug 2014 11:46:34 -0400, Brooklyn1 wrote:
>
>> All cured meats exude water, a product of salt/sugar extraction. You
>> haven't a clue about bacon, or anything about meat for that matter. I
>> suggest you read Rytec Kutas "Great Sausage Recipes and Meat Curing".
>> When wet curing bacon ~8% of green weight solution is injected but
>> during the 4-5 days of curing ALL of that liquid drains as does much
>> of the naturally occuring water in meat
>
>they inject - to speed up curing. Then they are drained and dried
>before smoking - which is when the moisture loss occurs.
>
>Some cheap-assed bacon isn't smoked but used liquid smoke during the
>injection process. Then they are dried and placed in an low oven -
>which replaces the smoking step and saves a couple days of processing.
>
>> If your bacon is bleeding water into the pan while cooking
>> then you don't know how to cook bacon.
>
>All bacon exudes water when cooking. That what causes the bubbling
>> If your bacon is bleeding water into the pan while cooking
>> then you don't know how to cook bacon.
>
>and splattering. Only when the bubbling stops is your bacon
>completely void of water.
>
>If you see white liquid or those white foamy streaks in the pan when
>cooking bacon, that's the indication of cheap, improperly dried bacon.
>That is excess curing liquid which should not be there.
>
>-sw
Last time I ate bacon there was none of that cheapo instant crap yoose
eat.
Mayo
Aug 30, 2014, 6:31:17 PM8/30/14
to
On 8/30/2014 11:25 AM, Sqwertz wrote:
> That is excess curing liquid which should not be there.
>
> -sw
Well do something about it then man, just don't sit there crying!
> That is excess curing liquid which should not be there.
>
> -sw
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