Yes, game animals are leaner. In the days when game keepers were so plentiful in UK that they were a statistically significant group, they were the longest lived, with the lowest incidence of heart disease, diabetes, stroke, cancer, you name it... And if you think that they did not eat their employers' game then you've never known any.
Of course they get a lot of exercise, walking all day & working physically the rest of the day.
And some got their exercise at night too, viz. Lady Chatterley's Lover.

Yes, exercise seems to have been strangely left out of this Bacon Equation entirely.

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"If this were play'd upon a stage now, I could condemn it as an improbable fiction."
Shakespeare, Twelfth Night
Illuminati's Razor-The most complicatedly evil answer is usually the most correct answer. - Fazor
"Every book is a children's book if the kid can read." - Mitch Hedberg
"Distance doesn’t matter much in space, where if you just start a thing off with the right kind of shove, sooner or later it will get where you want it to go." -Frederik Pohl, Mining the Oort

And some got their exercise at night too, viz. Lady Chatterley's Lover.

Thats right, he would carry his 8inch Dob to a near by dark sky site...

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But you're sure the astronauts are lying; you just don't seem to know what they're lying about: Jayutah


I are Learnding.

True. Different rules apply.



Which we don't actually call Canadian bacon. It's either back bacon, or, if it fits the bill, peameal bacon.

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Quaeso quousque humi defixa tua mens erit? Nonne aspicis, quae in templa veneris?

"Real Men Don't Eat Quiche" . Well.......hmmm....real men eat hog jowls with gopher gravy.
I think the best point in this thread is..." Don't base your impression of
"Good food" from what the food service industry (restaurants....) tries to sell you ...and program you. We know better when they try to sell us a hamburger
with three slices of bacon wrapped around it.
Is bacon 'Banned' ? The answer is NO! Is it to be restrained in the diet?
The overwhelming answer is an affirmative "Y E S " !!!!!!!! No kiding
Dick Tracy. Also, it should be pointed out that processed meats, and that's what we are talking about here....processed meats, are not the general food of choice, and there are alternatives, meats that are not injected with
preservatives, but......"You're gonna Pay!!!". Good food costs money.
If you participate in the processed meat market, you are paying with your health for the advantages enjoyed by the processer and vendors...ie
shelf life. You can do better, but you have to think better. It will always be in your own best interest.
The best answer is...." Cook for yourself " . You cannot delegate your responsibility for your diet to industry. You are the one that needs to live healthy. Industry only wants to make money. And thats all they want.
They move, they make money, and they make little baby markets. AND THAT'S ALL THEY DO. They also make money on the other end....fixing
you and burying you. They are not benevolent. So....don't buy in.

" Hey...stick around. Have another apple. " Jethro Bodine , a good man.

Best regards, Dan

Yep. Moderation in everything, but that includes moderation in moderation.
So pig-out from time to time. I feels so good & it'll do you good.
And after you've been to your gym or your personal trainer & all that crap, don't jump into your car to go the 1/4 or 1/2 or even the 1 mile to mail a letter. WALK for ----'s sake!!!

I stand corrected, sir. And I've actually heard the term "peameal bacon". I just know that a few of our friends to the North have questioned the moniker, "Canadian bacon". But whether peameal of back bacon, seems to me it's Canadian, eh? (Pardon my reach)

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Brett
Peters Creek, Alaska

Oh dear, it's time for an intervention.

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Well, I'll lay it out...

What is usually called Canadian bacon in the US is actually just cured ham cut into a cylinder and rolled in cornmeal. What Canadian bacon is supposed to be in the US is meat taken from the back of the pig and cured/rolled in cornmeal. This, in Canada, is called back bacon. Peameal bacon is back bacon that is cured in sweet pickle brine and rolled in peameal rather than cornmeal. It's all a rich tapestry. Of meat.

So. Not only is what you are calling Canadian bacon not really Canadian bacon, we'd never call real Canadian bacon by that name. Unless we're talking to an American (but not a Brit or an Irishman). Like now.

Wow. That was really hard to articulate. And I'm still not sure I managed to...

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Quaeso quousque humi defixa tua mens erit? Nonne aspicis, quae in templa veneris?

Hey, I had bacon this morning for the first time in two weeks. And a couple of months before that. So there.

__________________
"If this were play'd upon a stage now, I could condemn it as an improbable fiction."
Shakespeare, Twelfth Night
Illuminati's Razor-The most complicatedly evil answer is usually the most correct answer. - Fazor
"Every book is a children's book if the kid can read." - Mitch Hedberg
"Distance doesn’t matter much in space, where if you just start a thing off with the right kind of shove, sooner or later it will get where you want it to go." -Frederik Pohl, Mining the Oort

I had three strips about 5 hours ago. YUM!

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mmm...bacon...bacon good!

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And so it was, however late . . .

Ayup. And it's a nice way to start out a chowder....one strip diced up along with some good oil and butter. You don't need a pound of it.
And how about those Patriots!!! Undefeated . Colts go wanting...24/20 NE.
Dan

When I did a roast chicken on Saturday, I laid two rashers over the top of it. (It was a small chicken)

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Fame, glory adventure, a cyber warrior craves not these things.

My theory is that if fat doesn't taste delicious then you are eating too much of it. Please note that the converse is not necessarily true.

Same here on Saturday night. Amazing what the right tips will do when a gal is trying to entertain...whoops, wrong subject.

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A person's name, or a mark representing it, as signed personally or by deputy, as in subscribing a letter or other document.

Come on ovah! Ah'll fix ya up propah like. Bacon is aftah all the stahtah for all kinds of chowdah! Ayuh, finest kind and wicked good!

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A person's name, or a mark representing it, as signed personally or by deputy, as in subscribing a letter or other document.

It's actually worse than that, I'm afraid. While you can find exceptions in certain markets, in my experience, it's rarely rolled in corn meal and it's usually just ham-like bits, chopped and formed...perhaps with binders added. Feh, I say.

Except for the corn meal, this covers what I do. I cure whole-muscle pork loin, then hang it in tube netting in the smoker.

I did not know about the sweet pickle brine. Thanks for the insight there. I'd like to give that a try some time. Mine is a "dry" cure rubbed on the meat, which is then vacuum sealed. If the mood strikes me, I'll add maple syrup for the last week of the cure.

Now, what I'd really like to do is cure my own prosciutto style ham...

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Brett
Peters Creek, Alaska

I don't put oil on the bacon when I fry them ....

because the oil that comes out from the bacon is enough to grease the pan and cook it til crisp.

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Jean
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"The important thing is not to stop questioning. Curiosity has its own reason for existing." - Albert Einsteiin