Bacon is indeed one of the great discoveries of our time.

You should probably check out bacon.reddit.com.

I do not like bacon at all. I cannot stand even the very smell of fried bacon, and avoid being near the places where it's being cooked. As the stench of burning fat and bubbling tallow fills my nostrils, I feel the cholesterol particles osmoting through the mucus membranes of my nasal passages straight into my bloodstream, and the mere thinking of this makes me shiver.

You know what my wife made for supper last night? Bacon, Eggs, and French Toast. Mmmmm

I have always loved breakfast foods at all times of the day, so she suprised me with it when I got home. And the kids said she was the best Mom ever. I had to agree.

Mmmm Brinner... Breakfast for dinner... now that is awesome.

I don't like it very cooked. There's a point at which the smell takes a quick turn towards burnt fat that smells as much like sadness as yesterday's tequila.

Grill it?

[edit]Also, thick bacon helps. It's difficult to get unless you go to a butchers.... damn supermarket stuff seems to be getting thinner every year and yet my family over in Canada are complaining about the thickness of their bacon compared with the 'proper' stuff we get over here! Back in my youth i used to get smoked back bacon with rind on that was 1/8th inch thick (and didn't get thinner when you cooked it!) and fry/grill that on saturday morning. It's almost impossible to get that at a supermarket these days.....

Turkey bacon in the microwave between sheets of paper towel.

Thanks, I'll try that first.

I'm guessing with that I'm supposed to just let the grease drip off, but it's going to be hell cleaning the oven later on. Is there a way to minimize the mess?

I'll sprinkle a generous layer of pepper before grilling, and wrap them around, oh, let's say asparagus. Couple that with some hearty over-medium... Man, breakfast tomorrow can't come quickly enough.

For those who don't know -- Bacon Salt.

"We think that everything should taste like bacon."

I think Ralph's has some decent quality, thick bacon. They're slightly pricier than the generic brands, but it'll be all worth it once I get a handle on preparing them the right way. I'll have to locate a butcher's place nearby too.

FTFY.

Same here. Pork is out of my diet. Being from Jersey, the grandson of a German immigrant, I was raised on smoked bacon, Taylor Ham, and dozens of different types of sausages, wursts, etc.

Now it's all beef bacon, beef short ribs, smoked beef brisket, etc.

But man do I miss it.

Ah I love the bacon I get from my local butcher. She doesn't even cut it, so I get to decide how thick to make it. To make it even better she leaves the skin on as well .

But turkey bacon is not bacon. It's just bacon-flavored turkey!

A secret to cooking bacon is to put away that frying pan and get out a baking sheet (with sides) and a metal cooling rack. The rack goes on the baking sheet and the bacon goes on the rack (you can add some foil at on the baking sheet to make clean up easier).

Pre-heat your oven to about 400 degrees and pop in your bacon for 15 to 20 minutes, depending how chewy or crispy you want it. All the delicious bacon fat falls away from the bacon as it cooks, so you end up with a less greasy final product. The added bonus is that all the pieces of bacon are perfectly flat, making them ideal for sandwich construction.

Agreed the uncut bacon from a butcher is nice. You can slice it as you see fit. Also I found for perfect softer bacon if you have you get the store brand, add a little butter to the cooking process making it a little softer and as you can guess a whole lot healthier. If anyone wants that bacon wrapped turkey recipe I can post it here or PM ya....or if you're on the Xmas trade list I'll send you the leftovers!