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
"The Mayan symbol for "book" looks a lot like a triple hamburger, but I've never seen them claiming it as proof the Mayans had Big Macs." - KaiYeves
"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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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
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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
"The Mayan symbol for "book" looks a lot like a triple hamburger, but I've never seen them claiming it as proof the Mayans had Big Macs." - KaiYeves
"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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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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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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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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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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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 Einstein

"The good life is inspired by love and guided by knowledge " - Bertrand Russell

I use one of those health grills, sort of like the George Foreman lean clean grilling machine, except my one came from Tesco

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It'll be a long way to come thah .

Send it ovah instead hot via Air make sure it's still wicked good when I received it ovah here.

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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 Einstein

"The good life is inspired by love and guided by knowledge " - Bertrand Russell

Wow. Blech. That's... that's actually insulting. We're talking about a national dish here. It'd be like making poutine with brie and Superfries.

Well, if you do give it a go (and it sounds like you're set up for it), no smoking for the peameal.

It does sound like you have quite the set-up there. What else do you do? Home brew at all?

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

On occasion, I make my own mozzarella. Homebrewing is on my "Gonna have to try that" list, as is sausage making. A local "feed & seed" has what seems to be a pretty fair selection of equipment and supplies for making both wine and beer. I have my eye on some sausage making equipment in the Cabelas catalog...and at a local butcher supply.

As for my setup, it's really quite modest. Just a small Bradley smoker and our humble kitchen. But I don't mind saying it turns out some nice fare. With it being so much more economical to make...not to mention tastier...my wife doesn't allow store-bought Canadian back bacon in the house anymore.

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I make my own bed, sometimes.

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"If this were play'd upon a stage now, I could condemn it as an improbable fiction."
Shakespeare, Twelfth Night
"The Mayan symbol for "book" looks a lot like a triple hamburger, but I've never seen them claiming it as proof the Mayans had Big Macs." - KaiYeves
"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

Cheese-making, eh? Well. I'm impressed. And the homebrew is on my list, too. Kind of hard to do any of this in an apartment... especially sausage-making. A little messy, one would think.

Well, I'm still jealous. Like I say, apartment dwellers don't get to have that sort of hobby. And it sounds like your wife has her head on straight.

That's about the extent of what I do, too, I'm afraid.

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

Well, yes. Anyone who greases a pan before putting bacon in it is just proving that they don't know how to cook. (Actually, I cook mine in the oven. Lay strips on a rack on a cookie sheet; the fat drips out, the bacon stays straight, and you get lovely crisp bacon!)

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"Now everyone was giving her that kind of look UFOlogists get when they suddenly say, 'Hey, if you shade your eyes you can see it is just a flock of geese after all.'"

"You can't erase icing."

"I can't believe it doesn't work! I found it on the internet, man!"

I disagree. Sure, I can and do cook my bacon starting with a dry pan or griddle but the first half of the cooking time is significanly longer than the last half. Adding a little oil/fat to get bacon on the sizzle faster is a method practiced even by professional cooks.

It's also a time-honored practice among accomplished, non-professional cooks, like both of my fine, Southern grandmothers. They employed the same trick, often using bacon fat reserved from the previous day's cooking. This amounts to the same thing as cooking one batch of bacon and adding a second to the renderings. That some folks would get the process started with a little veg oil isn't really all that heinous.

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Hi Brett, You got it right. And I utilize a little less bacon than some, and employ the oil, still getting the flavour. And I never spare the onions.
Gawd, it must be getting dark up there in the great white north.
Good cookin weather.
Best regards, Dan

Mamma always said, "Bacon is as bacon does".

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That bus stop is in the same state as a town whose greasy spoons serve up the best of porcine breakfast fare. I've always said that when Macon bacon is outlawed, then I'm outta here.

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