Makin’ Bacon – Plumrose… 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.


Originally posted 2009-04-21 13:30:03.

Related Stories:May 14, 2009 Makin’ Bacon – Gusto’sJanuary 20, 2009 Makin’ Bacon – Oscar Mayer Center Cut

Originally posted 2014-08-16 04:15:37. Republished by Blog Post Promoter

Better with Bacon – BLT Dip

There is absolutely NOTHING healthy or “redeeming” about this particular recipe.  I mean it’s a recipe from Paula Dean

But damn does it sound yummy!  It also meets my criteria of quick and easy. SHOUT OUT to Amanda for bringing it to my attention.

Enjoy all! 



1 pound cacon, cooked crisp and crumbled
1 cup mayonnaise
1 cup sour cream
Iceberg lettuce, shredded
2 large vine-ripe tomatoes, diced
Sea salt bagel chips


Combine mayonnaise and sour cream in small bowl.
When well mixed, cover and refrigerate until serving time.
When ready to serve, layer ingredients in large serving bowl by placing one layer of mayonnaise mixture, then a layer of lettuce, tomatoes and bacon.
Repeat layering as desired. Serve with bagel chips.

Cooking Time 10 Minutes

Servings: 8 

via Smithfield

Originally posted 2010-03-29 20:42:24.

Related Stories:April 29, 2009 — Better with Bacon – Bacon Wrapped Fried Mac & CheeseApril 20, 2013 — Better with Bacon – Southern Fried Chicken BLT…

Originally posted 2013-08-26 13:56:34. Republished by Blog Post Promoter

Makin’ Bacon – For Realz!

This post popped up in my inbox last night and I got to tell you…I admire his work!

Michael Pusateri is this man’s name and making his own bacon seems to be his new game.

He went from a slab of pork belly like this…


photo via

To wonderful smoked bacon like this…


photo via

FANTASTIC!  I say to you sir, job well done!  Even went as far as creating a smoker out of a trash can!

I’m tempted to try myself…run down to Eastern Market and grab me some pig…where can I find a smoker???  Oh and I need a slicer…

See the rest of his post HERE. 

Know we know how to make delicious bacon ourselves…and as always “Knowing is half the battle!”

Originally posted 2009-04-23 12:26:57.

Related Stories:June 11, 2009 The BLT From Scratch Challenge – It’s On Like Donkey Kong!September 29, 2009 I MADE BACON! BWAHAHAHAHA…

ebay Find…1974 Wacky Packages


This one is from the 10th series of Wacky Packages, released in 1974.

Man I love these!!  This image available with BUY NOW option for $4.29.  Yes, one sticker, $4.29.  This does NOT include the extra $1.00 for shipping.

Quick aside, when I was working with Fathead, I got to spend a weekend at the Geppi Entertainment Museum in Baltimore where I got to see their framed original, uncut sheets of Wacky Packages.  Nerd heaven!!

Originally posted 2009-10-21 18:30:50.

Related Stories:February 17, 2011 Holy Meta – Bacon, Top Chef & Target…May 9, 2011 Nude Bacon!

Better with Bacon – Blazin’ Hot Bacon Dip…

Oh Paula Deen!  I know my boy Anthony Bourdain doesn’t think that highly of you, but I’ve got a little place in my (clogged) heart for you!

This is one of hers, courtesy of Smithfield (hence the shout of in the recipe):

Blazin’ Hot Bacon Dip


1/2 lb. Smithfield bacon, cooked crisp and crumbled
8 oz cream cheese
1 (10 oz.) can of diced tomatoes with green chilies, drained
2 limes, juiced
1/2 chipotle pepper in adobo sauce, chopped
1 bunch cilantro, roughly chopped
Salt and pepper to taste


Place all ingredients, except Smithfield bacon, in the bowl of a food processor and pulse a few times to combine. Do not process until completely smooth, keep slightly chunky. Pour mixture into a mixing bowl and fold in all but a tablespoon of bacon.
Pour dip into a serving bowl and top with remaining tablespoon bacon. Serve with tortilla chips, crackers or vegetables.

photo and recipe via Smithfield

Originally posted 2011-09-15 20:52:02.

Related Stories:February 25, 2014 Better with Bacon – Bacon & Tomato DipOctober 7, 2013 Better with Bacon – Bourbon Bacon Cheddar Fondue…

The Bacon Epicurean – Savenor’s…

Oh my…

Are your tastes a little more refined? Feelin’ a little adventurous? Sick of the Oscar Mayer center cut?

Join the Bacon Society from Savenor’s in Boston.  Hey, if this place was good enough for Julia Child, then it’s plenty good for the rest of us.

Just what does a bacon society member enjoy?  Hit the jump to find out…

The Savenor’s Bacon Society is back for 2011! Choose any combination of our monthly bacon specials. These specials will be shipped straight to your table around the 15th of every month. Treat yourself or gift someone else! If you would like to send a personal gift note, please type your message into the text box below. Prices listed are for product only. Separate shipping fees apply.

January: Peppered Bacon ( +$9.99 )
February: Smoke Wild Boar ( +$11.99 )
March: Canadian Bacon ( +$11.99 )
April: Neuskies Bacon ( +$11.99 )
May: Applewood Smoked ( +$9.99 )
June: Duck Bacon ( +$11.99 )
July: Uncured Smoked Bacon ( +$11.99 )
August: Fruitwood Smoked Bacon ( +$9.99 )
September: Cob Smoked Bacon ( +$9.99 )
October: Smoked Pork Chops (2 pcs) ( +$12.99 )
November: Applewood Smoked ( +$9.99 )
December: Duck Bacon ( +$11.99 )

So, if you were thinkin’ about what to get me for Christmas…

Thanks to FoTDB Rebecca (SHOUT OUT) for the link!

Originally posted 2010-12-09 22:54:58.

Related Stories:August 15, 2012 Better with Bacon – Happy Birthday Julia…October 1, 2009 Knock, Knock! Who’s There? BACON!!!

Makin’ Bacon – Edwards of Surry, VA

Just prior to Christmas I arrived home to notice a plain brown cardboard box sitting on my front porch.  Turns out the guy who up until the 31st I called boss got me a little holiday gift. I opened it to find two pounds of gourmet bacon from Edwards of Surry, Virgina


Antibiotic Free, Certified Humane, Simple Basic Cure…this made my lips smack!

And it was right on time!  We had a BACON SUNDAY Celebration approaching and this would be perfect to break out on my family.  So in the freezer it went until December 27th!

Let’s get to cookin’ after the jump…

So the first thing I noticed was how small the package seemed compared to regular store bacon.  I actually pulled both packages down in anticipation that this little slab wouldn’t have enough goodness in it for my family.  I had my brother, his wife, my mom, my wife and I all eating breakfast together and seriously thought I’d consume almost a whole package myself given it’s size.

Well surprise, surprise…pulling the slices out was like clowns popping out of a VW bug!  This was only a pound of bacon but it yielded a whopping 35 slices!!! 35 SLICES PEOPLE!!  Your average store bought pound will get you about 16 on average…WOW!


Each slice had a decent thickness too…this wasn’t fast food bacon thick, but a true standard thickness.


The slices were a little thinner in width…normally I can only get 7-8 slices of store bought on my tray. You can see we got 11 down here…but the slices still stretched from end to end of the sheet.


And here was the first batch out of the oven.  Was really happy with the color and limited shrinkage.  These really finished to about the same size / shape as store bought!


I slightly overcooked the first batch (you can see the burn on the edges) but all-in-all it turned out real well.  Great meat to fat ratio in the final cooked slices.

But the surprises continued.  When I saw what was left on my baking sheet…


I was floored!!!  Look at how clean this bacon cooked up!!  I have never, NEVER seen this little and this clean of grease out of any regular store bought stuff.  I don’t know what this means, but I am completely fascinated by it.

One of the only drawbacks with this bacon was the overwhelming smoke smell that permeated the kitchen (and eventually entire front room) even after just the first tray (and I had two more to go after that).  I love the smell of bacon, but this really was heavy and lingered for almost 3 days…a little too long for my tastes.

So what about the taste?  Let’s break out the BRS:

Reminder that for all “Makin’ Bacon” reviews, bacon is oven baked at 400 degress and cooked to optimal doneness; until just crisp, but still a little chewy (total cooking time will be recorded but is typically 12 minutes).

Brand: Edwards of Surry, Virgina
Name: Sliced Berkshire Stacked Bacon
Cost per pound: GIFT
Where purchased: GIFT
Packaging: Vacuum packed plastic
Cut: Standard, Pre Sliced, 35 slices
Preservatives: Sodium Nitrate
Cooking heat: 400
Total cooking time: 12 minutes

The scale looks like this: 1 2 3 4 5 4 3 2 1

The left end is “not enough” and the right end is “too much”, so a perfect score would be 5

Pork Flavor
not enough << 1 2 3 4 5 4 3 2 1 >> too much

not enough << 1 2 3 4 5 4 3 2 1 >> too much

not enough << 1 2 3 4 5 4 3 2 1 >> too much

not enough << 1 2 3 4 5 4 3 2 1 >> too much

not enough << 1 2 3 4 5 4 3 2 1 >> too much

too chewy << 1 2 3 4 5 4 3 2 1 >> too crisp



While the hickory smoke smell took over the kitchen, it really didn’t come across that strong when eating the bacon.  It was a nice balance between the hickory and sugar.  The cut seemed light on fat when initially holding the package but looking at final cooked product, it seemed like this was trimmed very well and provided great fat/meat balance.  I thoroughly enjoyed this bacon even though I didn’t award a single five.  Maybe I’m being too harsh, maybe I don’t want to oversell but friends let me tell you…if you can get your hands on this bacon you will be very happy!

Originally posted 2010-01-06 16:00:59.

Related Stories:March 22, 2013 — Makin’ Bacon – Plumrose…August 20, 2009 — The BRS – Bacon Rating System