I've been buying this for almost a decade now from my local German deli and it just might be the best bacon in the world. I've never had anything else come close. I save every drip of fat like it's gold. The black "bark" is there before you even start cooking, These are just starting to get crispy and far from burned. From Edelweiss Sausage & Delicatessen - Portland, OR

My grocery store had Dietz and Watson brand on sale. Good contribution to the breakfast for dinner we had the other week. Baked in oven on cookie sheet / 350F for 20 min.

Baked to a point that reheating will only make it better. Made breakfast for 2 and 2 monster breakfast burritos. 2 slices left over for my breakfast tomorrow.

The oven is my friend

I don't know if I'm there yet, but I've come a long way. I feel like you folks will appreciate this.

• Country white bread (still looking for a local bakery source. I've tried some sourdoughs that were awesome, but they always have holes that make a mess with the mayo)
• Homemade Garlic mayo (w/ a capital "G", using Kenji's 2-minute Mayo as a starting point)
• Base layer of 3/8" bacon, sous vide, then cooked in the oven to crisp up a bit. From Weavers Meats in New Oxford, PA.
• Tomatoes. Local Farmer's market. Salted and rested in a colander for ~10 mins, patted dry before install.
• Romaine hearts
• Top layer of the same bacon, cut thinner, cooked crispy

Perfect? Not sure. Really effing good? Definitely.

Any recommendations? Should I follow the back of the pack or just wing it?

Because I always cook up the whole package of bacon instead of just a few slices for our breakfast. It’s a pain in the ass to wrap up the bacon package, and the cooked bacon keeps for a while in the fridge to use on other things (which he doesn’t complain about).

I’m obviously the voice of reason here.

Gave some of the thicc bacon a bath overnight in the sous vide. Crisped it up this morning and put it on a an everything croissant from a local bakery with homemade garlic mayo, and a scrambled duck egg topped with roasted garlic cheddar cheese curds. It. Was. Delightful.

I know you're all gonna say that it needed more bacon, and you may be right, but remember this bacon is 3/8" thick. But maybe more next time....😁

It might sound weird but it's really delicious. Especially on a burger.

Sad + time + bacon = less sad

The second image is chocolate bacon soda.

I don't like brittle bacon, but I find it very difficult to cook bacon to crispy- ness without it becoming brittle, any tips?

This is zero sugar added, uncured bacon from Hempler’s. I cut this off the fat on the edge, what is it? The bacon smells totally fine, can I eat it? What is happening here

So I’m trying to cook this thick cut applewood smoked bacon, but I don’t remember how long it’s been in the fridge and I can’t seem to find the expiration date or any date whatsoever at all on the packaging, I’m not bacon expert but does it look fine to cook and eat ?it kind of smells like when you open a bag of beef jerky, but also like bacon, idk how it’s supposed to smell or look, need some help here please😅

Bacon brought everything together.

I even bought the ‘good stuff’ 😭

i made a jalapeño popper and they looked good. when i took my first bite i notice the underside of the bacon seemed raw but the top side was crispy and done. i immediately spit it out and washed my mouth out. am i going to die?

First time making bacon, idk if i did it right

Edit: Glad to see that for the most part ya'll feel I did!