[UltraSearchs]

What in the **** is that monstrosity??? This is bacon!

That's a cut from the back. We [Americans] cut bacon from the belly. It is best when applewood smoked and peppered. You should try it sometime. [yes]

[derty]

That's a cut from the back. We [Americans] cut bacon from the belly. It is best when applewood smoked and peppered. You should try it sometime. [yes]

I will in November when I get over there, but if it isn't the best damn bacon I ever tried then I'm coming looking for you

EDIT: Do you crisp the rind?

[UltraSearchs]

I will in November when I get over there, but if it isn't the best damn bacon I ever tried then I'm coming looking for you

EDIT: Do you crisp the rind?

Nice, where will you be visiting?

Pork rinds are not a big item in the U.S. And the ones that are sold here are probably not what you are used to. They are the type that are fried but puffed, and are quite disgusting to be honest. However, many Hispanic cultures (mine included) still make pork rind the right way (baking it in the oven till crispy and delicious).

[Casyimipist]

[derty]

Nice, where will you be visiting?

Pork rinds are not a big item in the U.S. And the ones that are sold here are probably not what you are used to. They are the type that are fried but puffed, and are quite disgusting to be honest. However, many Hispanic cultures (mine included) still make pork rind the right way (baking it in the oven till crispy and delicious).

Sorry, bad terminology. I meant do you crisp the fat on the bacon, not the rind.

I'll be visiting LA and Vegas.