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originally posted by: Daavin
here a little golden nugget let the bacon fat cool and turn into lard then smear it all over your christmas trukey as you would butter. Makes the skin nice and crispy and gives a subtle bacon flavour to the bird.... YUM
originally posted by: Yeahkeepwatchingme
a reply to: skunkape23
Don't they also add water to store bacon to make it plumper? I think that's one of the reasons it "spits" so much when you fry it.
originally posted by: AugustusMasonicus
a reply to: bbracken677
Tenderloin, jowls, fat back, pork belly, pork rinds, etcetera, etcetera, ad infinitum.
originally posted by: KROandSOTV
a reply to: rickymouse
Unfortunately i went to America on holiday once.I got served what you call bacon served for breakfast,i may aswell of bought a packet of scratchings.
You crumble bacon?
Oh yeah its that crappy streaky bacon that you cook and serve like a packet of frazzles crisps.
I suggest you try proper bacon thick cut smoked and its called back bacon.