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(Brand Eating)   Because true bacon lovers go to steakhouses for the premium bacon, five times thicker than ordinary bacon and drizzled in maple glaze, IHOP's makin' Bacon Obsession menu where literally everything is served with premium steakhouse bacon   (brandeating.com) divider line
    More: Murica, Ice cream, new Steakhouse Premium Bacon, Dulce de leche, American cuisine, limited-time Bacon Obsession menu, IHOP's Steakhouse Premium Bacon, Hamburger, thick-cut piece of bacon  
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2021-04-16 6:16:03 PM  
True bacon lovers go to the local butcher, buy an uncured pork belly, and make their own. Just sayin...
 
2021-04-16 7:05:47 PM  

moos: True bacon lovers go to the local butcher, buy an uncured pork belly, and make their own. Just sayin...

True

bacon lovers raise their own heritage breed pigs.  And they might dispose of bodies for Brick Top, too.
 
2021-04-16 7:40:06 PM  
IHOP, where you pay for the food but the roach turds and hepatitis are free.
 
2021-04-16 8:20:55 PM  

moos: True bacon lovers go to the local butcher, buy an uncured pork belly, and make their own. Just sayin...


My son does this; I raised him well.  I'm too lazy anymore.
 
2021-04-16 9:16:26 PM  
IHOP's Steakhouse Premium Bacon consists of a hickory-smoked, thick-cut piece of bacon that is five times as thick as the chain's regular bacon

You mean that is isn't so thin as to be translucent and shrunken down to the size of a postage stamp? Why, it must be at least 1/16 of an inch thick!

When I cut the bacon that I cure/smoke, it's about 1/8+ inch thick. Less cutting, cooks better and you are satisfied with 2-3 slices.
 
2021-04-16 9:18:04 PM  

Porkbelly: moos: True bacon lovers go to the local butcher, buy an uncured pork belly, and make their own. Just sayin...

My son does this; I raised him well.  I'm too lazy anymore.


Username. It checks out.
 
2021-04-16 9:19:21 PM  

moos: True bacon lovers go to the local butcher, buy an uncured pork belly, and make their own. Just sayin...


The local Costco has pork belly, sans skin and trimmed, for about $3.20/lb. I don't bother with the others anymore, just brine/cure, smoke and cut...
 
2021-04-16 9:20:31 PM  
True bacon lovers cook it to a crisp, grind it to a fine powder, mix the powder with the bacon grease and mainline it

/or so I've been told
//Don't mainline bacon, kids
///Stay in school
 
2021-04-16 9:25:09 PM  

moos: True bacon lovers go to the local butcher, buy an uncured pork belly, and make their own. Just sayin...


Nobody got time for that (on the regular at least).  Wish I did.

I mentioned this in the other thread about this, but I feel as though there's a certain level of thickness where bacon just becomes smoked pork belly. This IHOP "bacon" seems to have reached that limit.
 
2021-04-16 9:32:19 PM  
I hadn't realized there was such a thing as "steakhouse bacon" which I doubt IHOP's is.

Any way here is one review of some
http://www.johnnyprimesteaks.com/nycs​-​best-steakhouse-bacon/


Fark user imageView Full Size
 
2021-04-16 9:32:31 PM  
 
2021-04-16 9:33:49 PM  

Joey Jo Jo Jr Shabadu: moos: True bacon lovers go to the local butcher, buy an uncured pork belly, and make their own. Just sayin...

Nobody got time for that (on the regular at least).  Wish I did.

I mentioned this in the other thread about this, but I feel as though there's a certain level of thickness where bacon just becomes smoked pork belly. This IHOP "bacon" seems to have reached that limit.


Is that wrong?  Should I not have done that?
 
2021-04-16 9:35:18 PM  
I think I'd rather have 10 slices of the regular bacon.
 
2021-04-16 9:40:07 PM  

Joey Jo Jo Jr Shabadu: Nobody got time for that (on the regular at least). Wish I did.


A 12 lb pork belly that yields 10lbs of sliced bacon takes the time to buy, an hour to make the brine (or dry rub, if you like rubbing your pork), a week to cure, 4-6 hours to smoke (I hot smoke mine), and about an hour to cut.
With clean up, we are talking about 4-6 hours total for 10 lbs of bacon. Bigger batches make it more efficient.

How fast do you go through 10lbs of bacon?
 
2021-04-16 9:42:05 PM  
I don't like bacon.  It's too salty and fatty.
 
2021-04-16 9:46:06 PM  
I pity the foo... monkey.
 
2021-04-16 9:47:10 PM  
If I wanted jerky, I'd fire up the dehydrator. I want breakfast bacon to be thin, crispy, and have those fatty lollipops at the end.
 
2021-04-16 9:48:28 PM  

Percise1: Joey Jo Jo Jr Shabadu: Nobody got time for that (on the regular at least). Wish I did.

A 12 lb pork belly that yields 10lbs of sliced bacon takes the time to buy, an hour to make the brine (or dry rub, if you like rubbing your pork), a week to cure, 4-6 hours to smoke (I hot smoke mine), and about an hour to cut.
With clean up, we are talking about 4-6 hours total for 10 lbs of bacon. Bigger batches make it more efficient.

How fast do you go through 10lbs of bacon?


Based on what you said earlier in your comment, the total time of 4-6 hours is off.
 
2021-04-16 9:51:18 PM  

stamped human bacon: I think I'd rather have 10 slices of the regular bacon.


Username is highly suspicious.
 
2021-04-16 10:01:57 PM  

Percise1: Joey Jo Jo Jr Shabadu: Nobody got time for that (on the regular at least). Wish I did.

A 12 lb pork belly that yields 10lbs of sliced bacon takes the time to buy, an hour to make the brine (or dry rub, if you like rubbing your pork), a week to cure, 4-6 hours to smoke (I hot smoke mine), and about an hour to cut.
With clean up, we are talking about 4-6 hours total for 10 lbs of bacon. Bigger batches make it more efficient.

How fast do you go through 10lbs of bacon?


Looks like you're probably close to 8 hours active time based on what you wrote.

Sure, even that might not seem like much but it's also why I rarely brew beer these days. It's still 8 or so hours I can be doing something else considering I have an awesome butcher shop 5 minutes down the road that makes awesome bacon.

I've made bacon, prosciutto, and sopressatta before. Turned out great. Just no time these days.
 
2021-04-16 10:17:15 PM  
Or you can go to a butcher and get a slab cut to the thickness you like and skip all the brining and smoking and whatnot since it is already done.  Butcher down the street from me is awesome
 
2021-04-16 10:17:16 PM  

blodyholy: Percise1: Joey Jo Jo Jr Shabadu: Nobody got time for that (on the regular at least). Wish I did.

A 12 lb pork belly that yields 10lbs of sliced bacon takes the time to buy, an hour to make the brine (or dry rub, if you like rubbing your pork), a week to cure, 4-6 hours to smoke (I hot smoke mine), and about an hour to cut.
With clean up, we are talking about 4-6 hours total for 10 lbs of bacon. Bigger batches make it more efficient.

How fast do you go through 10lbs of bacon?

Based on what you said earlier in your comment, the total time of 4-6 hours is off.


?

Buy when you are at the store= 0 time.
Boil the brine = 1 hour (mostly unattended)
Brine the bacon = 1 week (stirring a few times)
Set up and run the smoker for 4-6 hours = 2 hours (mostly unattended)
Slice bacon = 1 hr (vacuum packing included)
Clean up = 1 hour

Complete time required = 7-10 days
Actual hands on time = 5 hours, depends on your set up though.

What did I miss or misstate?
 
2021-04-16 10:30:13 PM  

Joey Jo Jo Jr Shabadu: Percise1: Joey Jo Jo Jr Shabadu: Nobody got time for that (on the regular at least). Wish I did.

A 12 lb pork belly that yields 10lbs of sliced bacon takes the time to buy, an hour to make the brine (or dry rub, if you like rubbing your pork), a week to cure, 4-6 hours to smoke (I hot smoke mine), and about an hour to cut.
With clean up, we are talking about 4-6 hours total for 10 lbs of bacon. Bigger batches make it more efficient.

How fast do you go through 10lbs of bacon?

Looks like you're probably close to 8 hours active time based on what you wrote.

Sure, even that might not seem like much but it's also why I rarely brew beer these days. It's still 8 or so hours I can be doing something else considering I have an awesome butcher shop 5 minutes down the road that makes awesome bacon.

I've made bacon, prosciutto, and sopressatta before. Turned out great. Just no time these days.


See the post above, but I do get it... time is finite. I wanted to hang a ham and some salami this past winter, but work ramped up and other life schitt was demanding = no time. You can't change that... *shrug*
Hopefully we will both have more opportunity in the future.

That said, my bacon is exceptional. The butcher at the local supermarket likes it so much that he has a standing order to buy several pounds for himself, not for the sale case. I got my inspiration from these people, and figured out how to make almost the same product, but for 1/3 the price: https://blackpigmeatco.com/

Still, I can and do make a year's worth of bacon for us in a day or less of actual work.

And people ask me why I don't brew my own beer... first off, I'm slimmer now...
Second, I'm not opening that can of worms, my plate is full. ;)
 
2021-04-16 10:41:38 PM  

Percise1: Joey Jo Jo Jr Shabadu: Percise1: Joey Jo Jo Jr Shabadu: Nobody got time for that (on the regular at least). Wish I did.

A 12 lb pork belly that yields 10lbs of sliced bacon takes the time to buy, an hour to make the brine (or dry rub, if you like rubbing your pork), a week to cure, 4-6 hours to smoke (I hot smoke mine), and about an hour to cut.
With clean up, we are talking about 4-6 hours total for 10 lbs of bacon. Bigger batches make it more efficient.

How fast do you go through 10lbs of bacon?

Looks like you're probably close to 8 hours active time based on what you wrote.

Sure, even that might not seem like much but it's also why I rarely brew beer these days. It's still 8 or so hours I can be doing something else considering I have an awesome butcher shop 5 minutes down the road that makes awesome bacon.

I've made bacon, prosciutto, and sopressatta before. Turned out great. Just no time these days.

See the post above, but I do get it... time is finite. I wanted to hang a ham and some salami this past winter, but work ramped up and other life schitt was demanding = no time. You can't change that... *shrug*
Hopefully we will both have more opportunity in the future.

That said, my bacon is exceptional. The butcher at the local supermarket likes it so much that he has a standing order to buy several pounds for himself, not for the sale case. I got my inspiration from these people, and figured out how to make almost the same product, but for 1/3 the price: https://blackpigmeatco.com/

Still, I can and do make a year's worth of bacon for us in a day or less of actual work.

And people ask me why I don't brew my own beer... first off, I'm slimmer now...
Second, I'm not opening that can of worms, my plate is full. ;)


Ah, your timeline makes more sense now.

But yeah, I love doing this kind of shiat but I kind of have to pick and choose these days, especially with a couple of young kids at the age where they're getting in to various activities. Oh well.
 
2021-04-16 11:13:46 PM  

HairBolus: I hadn't realized there was such a thing as "steakhouse bacon" which I doubt IHOP's is.

Any way here is one review of some
http://www.johnnyprimesteaks.com/nycs-​best-steakhouse-bacon/


[Fark user image 562x562]


WTF is that a prank?

"Let's put deep-fried lard on the menu for $40 and see who falls for it."
 
2021-04-16 11:32:15 PM  
Not enough pumpkin spice.
 
2021-04-16 11:32:23 PM  

Percise1: I pity the foo... monkey.


Fark user imageView Full Size
 
2021-04-16 11:41:46 PM  
I prefer bacon to be thin enough to bite through in one shot.  If I wanted a farking pork chop, I would have ordered one.
 
2021-04-17 12:06:05 AM  
Fark user imageView Full Size
 
2021-04-17 12:30:08 AM  

Joey Jo Jo Jr Shabadu: Percise1: Joey Jo Jo Jr Shabadu: Percise1: Joey Jo Jo Jr Shabadu: Nobody got time for that (on the regular at least). Wish I did.

A 12 lb pork belly that yields 10lbs of sliced bacon takes the time to buy, an hour to make the brine (or dry rub, if you like rubbing your pork), a week to cure, 4-6 hours to smoke (I hot smoke mine), and about an hour to cut.
With clean up, we are talking about 4-6 hours total for 10 lbs of bacon. Bigger batches make it more efficient.

How fast do you go through 10lbs of bacon?

Looks like you're probably close to 8 hours active time based on what you wrote.

Sure, even that might not seem like much but it's also why I rarely brew beer these days. It's still 8 or so hours I can be doing something else considering I have an awesome butcher shop 5 minutes down the road that makes awesome bacon.

I've made bacon, prosciutto, and sopressatta before. Turned out great. Just no time these days.

See the post above, but I do get it... time is finite. I wanted to hang a ham and some salami this past winter, but work ramped up and other life schitt was demanding = no time. You can't change that... *shrug*
Hopefully we will both have more opportunity in the future.

That said, my bacon is exceptional. The butcher at the local supermarket likes it so much that he has a standing order to buy several pounds for himself, not for the sale case. I got my inspiration from these people, and figured out how to make almost the same product, but for 1/3 the price: https://blackpigmeatco.com/

Still, I can and do make a year's worth of bacon for us in a day or less of actual work.

And people ask me why I don't brew my own beer... first off, I'm slimmer now...
Second, I'm not opening that can of worms, my plate is full. ;)

Ah, your timeline makes more sense now.

But yeah, I love doing this kind of shiat but I kind of have to pick and choose these days, especially with a couple of young kids at the age where they're getting in to various activities. Oh well.


I guess I included time spent purchasing, time brining/preparing, eventual cook, and then cleanup when i referred to your estimation as off *shrug
 
2021-04-17 5:28:58 AM  

HairBolus: I hadn't realized there was such a thing as "steakhouse bacon" which I doubt IHOP's is.

Any way here is one review of some
http://www.johnnyprimesteaks.com/nycs-​best-steakhouse-bacon/


[Fark user image 562x562]


Looks good if they'd only not messed around with maple.  That shiat is vastly overrated for most things, I don't want any unless we're talking pancake syrup.
 
2021-04-18 2:01:35 AM  

jaytkay: HairBolus: I hadn't realized there was such a thing as "steakhouse bacon" which I doubt IHOP's is.

Any way here is one review of some
http://www.johnnyprimesteaks.com/nycs-​best-steakhouse-bacon/


[Fark user image 562x562]

WTF is that a prank?

"Let's put deep-fried lard on the menu for $40 and see who falls for it."


eh, in Ukraine we eat salo. we don't deep-fry it though. but sometimes we do cover it in chocolate

Fark user imageView Full Size


/plus? you get to have vodak with it!
 
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