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How do you like Bacon, Thick or Thin Sliced?

treb Jul 1, 2013 11:49 AM

For me Thick Cut and real crisp, please!

I've been to many places where the bacon is so thin you can see right through it.

How about bacon cooked with spices like, pepper, chili powder or dipped in chocolate?

What's your favorite way to have bacon?

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  1. f
    flavrmeistr RE: treb Jul 1, 2013 11:53 AM

    I like my fatback stir fried w/leeks and hot peppers, a la Grace Garden in Gambrills, MD

    1. d
      Dirtywextraolives RE: treb Jul 1, 2013 12:04 PM

      I agree, thick sliced is the only way to go...... We also like it sprinkled with brown sugar and cayenne :)

      1. KaimukiMan RE: treb Jul 1, 2013 12:14 PM

        as if there was a bad way to have bacon . . .

        most of the time i also like it thick, except on a bacon sandwich. thin sliced but more layers works best for that, but I'm not gonna turn it down if it is thick sliced.

        and no i don't mean a blt, or a clubhouse, or whatever. Just two slices of buttered toast with a whole lotta bacon between.

        and no, i haven't shared this information with my PCP.

        12 Replies
        1. re: KaimukiMan
          wadejay26 RE: KaimukiMan Jul 1, 2013 12:51 PM

          How about mayo instead of butter? Yum.
          As to original question:thick & rubbery

          1. re: wadejay26
            KaimukiMan RE: wadejay26 Jul 1, 2013 08:57 PM

            im thinking mayo on top, butter on the bottom . . . maybe.

            1. re: KaimukiMan
              mucho gordo RE: KaimukiMan Jul 2, 2013 03:33 PM

              Have you tried it with peanut butter? FAN-tastic

              1. re: mucho gordo
                flavrmeistr RE: mucho gordo Jul 3, 2013 09:32 PM

                Peanut butter, bacon and tomato on rye toast.

                1. re: flavrmeistr
                  mucho gordo RE: flavrmeistr Jul 4, 2013 09:08 AM

                  Try adding cream cheese to the mixture for another level of flavor.

                  1. re: mucho gordo
                    KaimukiMan RE: mucho gordo Jul 4, 2013 05:46 PM

                    geeze youse guys, i can feel my arteries hardening already. good thing we got tomato in there, that's healthy right? LOL

                    Love the sound of this, but nothing replaces just plain bacon butter and white bread . . . well there's 7 more years in chowhound purgatory for me.

                    1. re: KaimukiMan
                      jrvedivici RE: KaimukiMan Jul 11, 2013 06:14 AM

                      How about we coat the tomato in tempura and deep fry it!

                      1. re: jrvedivici
                        flavrmeistr RE: jrvedivici Jul 11, 2013 06:54 AM

                        Didn't they already name a movie after that?

                    2. re: mucho gordo
                      Bkeats RE: mucho gordo Jul 29, 2013 08:28 AM

                      I am so trying to not yuck this yum.

            2. re: KaimukiMan
              treb RE: KaimukiMan Jul 2, 2013 04:39 AM

              PCP?? Certain things need to be kept secret!

              1. re: treb
                MGZ RE: treb Jul 15, 2013 07:07 AM

                That shit almost made me jump off the school roof in an afterschool special.

                1. re: MGZ
                  treb RE: MGZ Jul 15, 2013 08:02 AM

                  When I refer to PCP, it's Primary Care Physician!

            3. m
              mike0989 RE: treb Jul 1, 2013 12:35 PM

              I like it thick sliced, cooked so there is still a little give to it (not super crispy). This works especially well as tempura.

              1. Perilagu Khan RE: treb Jul 1, 2013 12:35 PM

                Thick sliced, center cut and completely unadorned. Thin bacon is too easily burned.

                And I love a bacon, cheddar and mustard sandwich with toasted white bread.

                1. carolinadawg RE: treb Jul 1, 2013 12:35 PM

                  "How do you like Bacon, Thick or Thin Sliced?"


                  1 Reply
                  1. re: carolinadawg
                    mwhitmore RE: carolinadawg Jul 11, 2013 03:26 PM

                    We have a winner!

                  2. biondanonima RE: treb Jul 1, 2013 01:08 PM

                    I prefer thick cut for most applications, but thin has its place too.

                    1. w
                      wyogal RE: treb Jul 1, 2013 01:18 PM

                      Thick, fully cooked but not too crisp. I bake it in the oven.
                      It's wonderful with brown sugar.

                      1. The Professor RE: treb Jul 1, 2013 01:29 PM

                        I like it either way, maybe lraning slightly towards thin.
                        Either way, I hate when it's cooked to "crispy"...usually "crispy" means a lot of the flavor is cooked out. Too often I've had bacon served to me that was pan fried too fast and too hot. A lot of folks seem to massacre NJ Pork Roll (aka"Taylor Ham") the same way.

                        I agree with the idea of cooking it in the oven (slowly) on a cookie sheet...that seems to be the best way.

                        1. Candy RE: treb Jul 1, 2013 01:40 PM


                          1. pegasis0066 RE: treb Jul 1, 2013 01:48 PM


                            Thin for crispy and thick for a bit chewy and hardy.

                            Best of both worlds is to buy slab back, that way you are in charge of the thickness in any given dish. Plus slab bacon is better in recipes such a carbonara (although I prefer pancetta or guanciale) and coq au vin. Sometimes in recipes calling for bacon, even store bought thick sliced bacon gets lost.

                            1. fldhkybnva RE: treb Jul 2, 2013 04:12 AM

                              Thick sliced, not all the way crispy crisp, I like some chewy bits.

                              1. RetiredChef RE: treb Jul 2, 2013 02:55 PM

                                It truly depends what is it going to used for. For adding flavor to bacon bits I like thick cut, for sandwiches or warping items I prefer thinner cut.

                                My favorite use of bacon is to have it as a background flavor that enhances the dish but doesn't stand out. Then when people find that the umami is coming from bacon they have a "wow" type moment.

                                1. Bill Hunt RE: treb Jul 5, 2013 09:19 PM

                                  Thick-sliced, and either applewood smoked, or cobb smoked.

                                  Pepper-cured comes in third.

                                  Chocolate? This is a joke, no?


                                  4 Replies
                                  1. re: Bill Hunt
                                    treb RE: Bill Hunt Jul 6, 2013 04:45 AM

                                    No Joke, I've seen chocolatier's make it in their shops. Never tried it though.

                                    1. re: treb
                                      Bill Hunt RE: treb Jul 6, 2013 07:28 PM


                                      Now, for a big fan of bacon, that is totally new to me. Maybe I need to get out more?


                                      1. re: Bill Hunt
                                        MGZ RE: Bill Hunt Jul 7, 2013 12:34 AM

                                        There was a chef at a not too distant place, who we adored - still do. The restaurant was in a converted church. Beautiful spot, with more than a dozen different gins on the list. Sadly, he doesn't manage the galley anymore.

                                        Over time, we got to have fun bringin' the chef, who's a long time 'hound, different funky food stuffs. A tribute that he would use part of to feed us. We didn't use menus. Just had faith.

                                        Well, one night, I bring a pound of smoked pork jowl. Md does his magic. Four plates each. He's climbin' the stairs with each one. There were anchovies with pickled cherry peppers, local clams in a wine and butter broth, deep fried chicken livers, and a goofy take on Salisbury Steak stuffed with truffles in the center. To note a few.

                                        At the end, the chef asks how we liked everything. After givin' the man his due, Mrs. Z says to the chef, "I'm surprised you didn't use that pork my dopey husband brought you?"

                                        "You're not done."

                                        "I'm so full."

                                        "The chocolate is almost melted"

                                        Two glasses of port and fried, chocolate covered, smoked pig jowl and a small bowl of soft, freshly made, vanilla ice cream "to dip in" show up.

                                        You know that point in a great dinner, where you're too stuffed to eat anymore, but you still do? That was one of those moments. When it was done, I just asked the server for a Scotch and to send one to the kitchen for everybody sweatin' in it.

                                        "They like rum, mostly."

                                        "Then, pick their favorite bottle, pour me three fingers and take the rest down to 'em? Oh, and save yourself a pop?"

                                        "Nah, my shot will be the first one poured."

                                        "God Bless."

                                    2. re: Bill Hunt
                                      fldhkybnva RE: Bill Hunt Jul 11, 2013 08:11 AM

                                      Cobb smoked, that sounds fabulous.

                                    3. Chemicalkinetics RE: treb Jul 5, 2013 09:40 PM

                                      I like them all, and sometime I prefer one over another. That being said, usually, I like thick cut -- not crispy, but tender.

                                      1. PegS RE: treb Jul 5, 2013 09:49 PM

                                        Definitely thin, because I like mine totally crispy. Thick bacon just never gets crispy enough.

                                        1. MGZ RE: treb Jul 6, 2013 05:05 AM

                                          To me, thin cut bacon is wrong.

                                          Now, it may not be Greg Kihn's cover of "For You" wrong, but . . .

                                          It's like swingin' at a 3-0 curve,

                                          not goin' for it on Fourth and Inches,

                                          not tellin' your wife you love her,

                                          favoriting one kid over another,

                                          putting too much dressing on the lettuce you grew.


                                          Clearly, sometimes, it happens and it's not the end of the world, but you know, deep down, you coulda done better.

                                          4 Replies
                                          1. re: MGZ
                                            jrvedivici RE: MGZ Jul 29, 2013 05:52 AM

                                            Here is the exact example of what I call "Bacon Nirvana" nuff said.

                                            1. re: jrvedivici
                                              treb RE: jrvedivici Jul 29, 2013 06:44 AM

                                              Oh my.....What a thing of beauty!

                                              1. re: jrvedivici
                                                MGZ RE: jrvedivici Jul 29, 2013 08:04 AM

                                                I'm in.

                                                1. re: MGZ
                                                  jrvedivici RE: MGZ Jul 29, 2013 08:29 AM

                                                  You my man are so far in, you're back out again! Start the car!! Manhattan here we come!! The picture is credited to my favorite steakhouse, Ben and Jacks.

                                                  Can't you pull a couple of those stings you hold and get the Shipwreck to add some bacon to their menu?

                                            2. Will Owen RE: treb Jul 6, 2013 05:30 PM

                                              Thin for BLTs and the like, or if I'm just in the mood for wispy and crisp, but for most applications I want dry-cured and thick-sliced, to which end I get the 4-to-5 lb slabs from Broadbent's (around $25 with shipping) and slice it by hand. I believe only the hickory-smoked is available in slabs, but they have applewood-smoked and peppered as well.

                                              The great thing about a slab is that if you want a chunk for the beans, or diced to fry up before you braise some greens or whatever, it's there for you. It also keeps a lot better; if it gets a spot of mold you just get some vinegar on a paper towel and wipe it off. That's a good thing, especially if you're feeding a household with only one carnivore!

                                              2 Replies
                                              1. re: Will Owen
                                                Dirtywextraolives RE: Will Owen Jul 7, 2013 06:15 PM

                                                So how long does it usually last for you?

                                                1. re: Dirtywextraolives
                                                  Will Owen RE: Dirtywextraolives Jul 11, 2013 06:00 PM

                                                  Used to last about three months. Now that I'm the only carnivore in the house, maybe about a year. But it's VERY well cured and doesn't go yucky like wet-cured stuff does. I've never gotten any mold spots, but those just wipe off as mentioned above.

                                              2. Gastronomos RE: treb Jul 6, 2013 05:56 PM

                                                "I've been to many places where the bacon is so thin you can see right through it."

                                                and some of those places might put an extra slice on the plate to *show* that they gave you more slices than *other* places.

                                                Thin bacon goes dry almost instantly.

                                                Thick, but not too thick, not dry crisp, just cooked through with the varying crispness of fat and meat getting each to that bacon perfection. That is American streaky bacon.

                                                1. h
                                                  Harters RE: treb Jul 7, 2013 03:22 AM

                                                  Thick and not at all crisp.

                                                  I'm sure I've never seen bacon cooked with spices or chocolate and hope that I'm never in a position where I have to eat it.

                                                  1. d
                                                    DatatheAndroid RE: treb Jul 10, 2013 11:10 PM

                                                    Bacon. Just bacon.

                                                    1 Reply
                                                    1. re: DatatheAndroid
                                                      treb RE: DatatheAndroid Jul 11, 2013 04:27 AM

                                                      yah, I guess as long as it's bacon and plentiful!

                                                    2. k
                                                      klyeoh RE: treb Jul 11, 2013 08:09 AM

                                                      I *love* bacon - any which way :-D

                                                      1. jrvedivici RE: treb Jul 11, 2013 09:53 AM

                                                        I'm with the depends on the dish, situation crowd. Breakfast, I like traditional thin crispy bacon. Same for making something bacon wrapped, thin just works better.

                                                        But as a stand alone.......like an appetizer at steakhouses.....then thick, thick, thick. I'm talking an initial cut of a 1/2 to 3/4 inch cut which is served still sizzling on the plate, oh hell yeah!! Applewood smoked preferably!

                                                        1. p
                                                          Papuli RE: treb Jul 11, 2013 09:21 PM

                                                          Thick or thin, as long as it's not applewood-smoked.

                                                          1. RealMenJulienne RE: treb Jul 15, 2013 06:43 AM

                                                            Thick-cut for breakfast, thin-cut for sandwiches.

                                                            I recently was at a party where the host served his "famous bacon" as an appetizer. It was just thick-cut bacon strips glazed with honey and red pepper flakes, then cooked in the oven. It tasted like the world's best honey glazed ham combined with the crispiness of bacon. Simple but delicious.

                                                            1. Delucacheesemonger RE: treb Jul 28, 2013 07:16 AM

                                                              l like fresh cooked lardons the size of my little finger.

                                                              1. s
                                                                stilldontknow RE: treb Jul 30, 2013 04:38 AM

                                                                Dry Cured back bacon about half a centimetre thick. Like this although preferably a little thicker.


                                                                1. r
                                                                  Redstickchef RE: treb Aug 3, 2013 11:55 AM

                                                                  Thick cut, plain, crisp on the outside tender on the inside, is the way I like my bacon.

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