SC - Apples Galore!

[geneviamoas@juno.com]

Having once been a meatcutter/sausage-maker by trade (which of course includes bacon),
one of the best ways (in the US anyway) is to buy "box" bacon from a fresh meat
butcher.....I try to make a habit of never buying a cut of meat that is sealed up in
plastic where I can't see all sides....

Of course, none of that can touch home-made.....especially when you use shoulder pork
(aka pork butts)....
That gets you a nice big bacon (similar to what some call canadian bacon), that tends to
be very lean.....
But....I ramble.......and it's entirely too late for me to start getting hungry  ; )

Jeff

Stefan li Rous wrote:

> Rowen answered my question:
>
> At 19:34 13/09/98 -0500, Stefan wrote:
> >How much is a "Rasher of bacon"?
>
> >It means one full slice - about 3" wide and a foot long in your measurements...
>
> >It's the normal unit of measurement for bacon here - how else do you buy bacon?
>
> Usually by the 1 pound or 1 1/2 pound package I believe. These packages have slices
> of bacon about 1 to 1 1/2 inches wide, not 3 inches. I thought you might mean a
> slice, but it didn't seem like enough bacon. I guess it isn't in our slices.
>
> Ours also come either thickly or thinly sliced. They also vary in how much fat
> there
> is. I prefer to get those packages that have lean and fat in lines rather than
> in globs.
> For this reason I avoid the packages that don't let me see the back side or
> all the
> bacon. Most of the "brand-names" seem to want to hide the bacon behind the cardboard
> packaging.
>
> Stefan li Rous
> stefan at texas.net
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