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  1. 03-30-2013, 06:56 PM #1
    Caucasian Asian's Avatar
    Caucasian Asian
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    Bacon: Like bread or a fine wine?

    I picked up several pounds of freshly cured and smoked bacon from our local butcher on Monday. Is it better to eat it right away like fresh bread, or let it sit a while like wine?

    It's a garlic-peppered thick-cut bacon, and I've already eaten two pounds of it.
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  2. 03-30-2013, 06:59 PM #2
    userA
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    eat it up
    .
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  3. 03-30-2013, 07:00 PM #3
    systemoverblow'd
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    Give it a couple years to age... it'll be so much better.
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  4. 03-30-2013, 07:03 PM #4
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    No lardo to go with that?
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  5. 03-30-2013, 07:54 PM #5
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    teletripper
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    If it's lean (or as much as bacon can be) eat some of that shit on a nice crusty bread (yea uncooked) and the rest fry/broil whatever and eat. Breakfast, BLT's, whatever, bacon is good!
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  6. 03-30-2013, 08:25 PM #6
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    schwerty
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    If you can, let it sit in a 35ish degree, well ventilated spot for a few days...uncovered. This should only be done if its slab tho. That'll draw some moisture/water out and concentrate the flavor. Then take it down.
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  7. 03-31-2013, 10:16 AM #7
    XXX-er
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    american style bacon probably not

    http://en.wikipedia.org/wiki/Ham

    But dry curing ham is a time honored way to preserve the meat in european countries, the spaniards take it to a whole nuther level
    Lee Lau - xxx-er is the laziest Asian canuck I know
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  8. 03-31-2013, 04:27 PM #8
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    Being a purveyor of fine swine products. If you're not going to eat it for a while vacuum seal it or wrap it really well in Saran Wrap and stuff it in a ziplock. You should be good for a month or two
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