Makin’ Bacon – Plumrose…

http://thedailybacon.com/?p=859For this week’s “Makin’ Bacon”, we’re cookin’ up Plumrose Premium Bacon. 

Packaged meat – oh how you deceive…

Walk through a meat department, see this on sale, pick up the package and from this view, that’s not bad lookin’ bacon.  Then you open it…

What a train wreak!!  The strips were sooooooo thin and broke in so many places that it was hard just getting them in the pans.  Sure there looks like a decent amount of meat | fat ratio, but when you can look through a strip, that’s not good.

More after the jump…

Pan #2: upclose look at a jumbled mess o’ bacon.  That’s cutting it really close!

Pan #1 – the larger strips: A significant amount of shrinkage and curling…

Now those don’t look that bad…until…

You get a closer look.  Uneven cooking, thin ends overdone with heavy “meat” area underdone.  I typically get real good, even cooking in the oven.  I am blaming this on the unevenness of the cuts.

The taste was VERY salty and the uneven cooking made some bites really crunchy and some limp and soggy.  Ideally, this may make for some good “wrapping” bacon as it was thin and could probably cook well enough around a steak, chicken, whatever (in fact, in today’s featured recipe, they used Plumrose for just that).  As just plain old strips for breakfast, I was disappointed.

Life’s too short and there are TOO many options to have to put up with bad or mediocre bacon.  Even if on sale, I will not be buying this brand again.  It’s like an interview, you best impress right out of the gate!

Plumrose, sorry, but on my PIGGIES EATING BACON scale, I can only give you 4 1/2 PIGGIES.

Related Stories:

• March 31, 2010 -- Makin’ Bacon – Machine Gun Style…
• January 6, 2010 -- Makin’ Bacon – Edwards of Surry, VA