is smoked or unsmoked a better flavour
2007-01-18 06:20:59 · 20 answers · asked by silver44fox 6 in Food & Drink ➔ Cooking & Recipes
Because pigs are injected with salt water to make up the weight, so buy dry-cured, smoked or unsmoked, you won't get that whiteish salty water out of it, but real bacon fat. Most supermarkets sell it under their 'taste the difference' or the best' ranges, as does Walls and danepac
2007-01-18 06:45:33 · answer #1 · answered by merciasounds 5 · 0⤊ 0⤋
Smoked is correct!
But for those of you that buy bacon like most people now adays at the supermarket, smoked bacon isn't the same as it used to be. Smoke flavoring is used now adays to cure most meats that are on the market. So if you want real smoked bacon get it at a local butcher and be sure to ask if it is truely smoked.
By the way, this fake flavored bacon, also will mold if not used with in 7-10 days refrigerated, so if you are going to have some lying around, be sure to use it up quickly or freeze it.
2007-01-18 08:05:11 · answer #2 · answered by Havnoclue 2 · 0⤊ 0⤋
If you want a decent bacon try organic, dry cured.
Smoked or unsmoked is a matter of personal preference, I prefer unsmoked.
2007-01-18 21:32:37 · answer #3 · answered by Florence-Anna 5 · 1⤊ 0⤋
Smoked is best. Unsmoked is boring. And why doesn't my bacon smell the same as when others are cooking theirs!
2007-01-18 06:32:36 · answer #4 · answered by S 4 · 0⤊ 0⤋
I live in Los Angeles and I ONLY buy Farmer John bacon, because it's never frozen.
Hormel and Oscar Meyer are frozen.
Buy bacon from a local butcher, smoked, and see the difference in taste!
2007-01-18 07:42:27 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Because like most foods today, it is full of preservatives and water. As a lad, I would go to the grocer for 3 rashers of bacon which was cut on a bacon slicer, and it would be cut as thick as you like. today I think it is cut with a razor blade. You have to cook 4 slices to get any taste. It is not like bacon used to be.
2007-01-18 06:44:03 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Bacon should be smoked... and flavor varies from brand to brand.
After intensive research and many pounds of bacon, my favorite brand is John Morrell Double Smoked thick cut bacon.
Nice and smokey with a hint of sweetness.
Unsmoked you'll just have salt pork or just plain pork belly.
2007-01-18 06:33:41 · answer #7 · answered by Dave C 7 · 0⤊ 0⤋
I agree. Find a butchers. Buy it with the rind still on and ask for thick cut. Much better than the white foam, salty tissue thin rubbish they sell these days!! I remember when you could still read the stamp on the rind because it was so thick!
2007-01-19 03:30:54 · answer #8 · answered by Bellasmum 3 · 0⤊ 0⤋
Because it is mainly mass produced for super markets pumped full of water and sliced tissue thin , try find an independent butcher they usually have decent bacon.
2007-01-18 06:32:01 · answer #9 · answered by Anonymous · 1⤊ 0⤋
its because they put water in it that's what the white stuff is when you cook it.try not to buy it from supermarkets find a good local butcher and ask for his own home cured bacon its a bit more expensive but worth it
2007-01-18 21:20:11 · answer #10 · answered by dee.jackson7@btinternet.com 2 · 1⤊ 0⤋