Paleo Diet and Paleolithic Diet Questions & Answers

Question

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Everyone has a few tricks up their sleeves when it comes to choosing the chunk of dead animal that will be most scrumptious. I'd love to hear them all.

I'll go first: Bacon. Specifically packs of bacon. In order of importance:

1) Firm. Not juicy.

2) Homogenous rectangular shape. Avoid packs that are half of one cut and half of another.

3) Consistent strip of red throughout the length of the cut. About a 2:1 or 3:1 ratio of fat to meat.

flag	asked Jul 28 2011 at 4:26 awolf 568●4●14

peter · Answer 1 · 2011-07-28 07:44:49Z UTC

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To be honest, 1st step in choosing good bacon is to not buy it in packs.

answered Jul 28 2011 at 7:44

peter
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	How do you buy it, straight from the farm? – awolf Jul 28 2011 at 16:13
	Butcher shop does the trick for me. – wjones3044 Jul 28 2011 at 16:26
	Same for me. My butcher smokes and slices it themselves. You never know how long the stuff in packs has been sitting around for. I also find it starts to go a little slimy in packs. – peter Jul 28 2011 at 22:36
	Yah, it's probably the sliminess that I'm avoiding in my 1) Firm. Not juicy rule. Beelers is a pretty decent packaged bacon most of the time. Available throughout California. – awolf Jul 28 2011 at 23:20

Casey · Answer 2 · 2011-07-28 13:39:13Z UTC

I've also had an issue with bacon slices of unequal thickness! It bugged me to no end to have half my bacon end up too crispy (yes, there is such a thing) while other pieces were still chewy. (I bake my bacon, so I can't easily take thinner slices out earlier).

I found a brand that's much more consistent in thickness, but they're often of pretty wonky shape.

How do you tell the good cuts of meat?

2 Answers