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How do you like Bacon, Thick or Thin Sliced?

  • t

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

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

      1. 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

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

          1. re: wadejay26

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

            1. re: KaimukiMan

              Have you tried it with peanut butter? FAN-tastic

              1. re: mucho gordo

                Peanut butter, bacon and tomato on rye toast.

                1. re: flavrmeistr

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

                  1. re: mucho gordo

                    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

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

                      1. re: jrvedivici

                        Didn't they already name a movie after that?

                    2. re: mucho gordo

                      I am so trying to not yuck this yum.

            2. re: KaimukiMan

              PCP?? Certain things need to be kept secret!

              1. re: treb

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

                1. re: MGZ

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

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


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

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

                      1. 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. Both...

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

                              1. 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. 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

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

                                    1. re: treb


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


                                      1. re: Bill Hunt

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

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

                                        1. 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

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

                                            1. re: jrvedivici

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

                                                1. re: MGZ

                                                  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. 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

                                                So how long does it usually last for you?

                                                1. re: Dirtywextraolives

                                                  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. "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. 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. re: DatatheAndroid

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

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

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

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

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


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