What's on your Wednesday Menu?

Bacon, bacon and more bacon, lol. Do you do different flavors of bacon? Like applewood and then cherrywood? I will not ask about spicy flavors of bacon.

I like the applewood and maple, but I usually just get the plain. I havent noticed cherrywood.

I stopped getting thick cut long ago. It just doesn't cook the way the thin stuff does. But I think it's been since Christmas when I made it. I do get bacon on burgers when we go out, and the few times we've had breakfast out.

Spicy bacon is the devil's work.

We were driving back from Virginia about 5 years ago, and took the slower route along the coast. We passed 200 signs that beckoned us with fireworks, ham, and bacon. We picked up a big slab of uncooked bacon, but it turned out to have a lot of fight left in it. It was unsliced and otherwise unprepared, needing gristly parts shaved off, and I lacked the knowledge. It was more trouble than it was worth, at least in my hands.

Do you bake your bacon in the oven or fry it in a pan? I find thick cut best when you cook it in the oven on 350° for about 30 minutes.

I've tried everything, but these days it's all in the oven. I use thin cut at 425, and jus****ch until it's ready. I rotate three oversize baking sheets, and usually cook 4 pounds at a time.

I prefer the thick cut bacon but agree with the cooking aspect. I bake the bacon to cook it since it does seem to cook more evenly. The big slab of bacon does seem like a lot of work. I wouldn't have known what do to with it either.

You sir had your hands on a pork belly (before it's made into bacon). Those suckers are amazing on the smoker. Season it up any way you want and smoke her slow. The deliciousness that it makes is unexplainable. I usually get two or three a year from a butcher just to smoke.

Sadly, I have no smoker.

The instruction said it needed the outside layers removed. I think it was literally the hide. After a while it was just too much fuss.

You sir had your hands on a pork belly (before it's made into bacon). Those suckers are amazing on the smoker. Season it up any way you want and smoke her slow. The deliciousness that it makes is unexplainable. I usually get two or three a year from a butcher just to smoke.

Ohh, spicy bacon sounds delicious

If you don't post menus, how else are we supposed to know whether you had to break into a new ham for the cat? Inquiring minds want to know!