I have never felt a need for thick bacon. I have bought COSTCO's regular bacon for years and it is almost always the same. Consumer's Report gave it a very high rating several years ago.

There must be at least a dozen different choices when it comes to bacon at our local King Soopers. I've tried most of them and they all taste like... bacon. I only use thick cut bacon when I'm going to chop it into chunks before cooking - i.e. bacon croutons. My only concern with bacon is the salt content. In my case, the lower the better.

Does anyone remember buying thin sliced bacon years ago? I like my bacon very very crisp, so much so that I order it "burned" at a restaurant, and tell them that if it bends instead of breaks, I'll send it back. Thick bacon reminds me of jerky.

For really great thin, crispy bacon, try Trader Joe's pre-cooked uncured bacon. It is absolutely delicious, one minute or so in the micro on a paper towel and it's perfectly crisp, not greasy, not too salty, no harmful chemicals (nitrates). Different microwaves create different results, but I get great results in mine cooking it longer at 40% power. That seems to crisp up the fatty part without darkening the meat too much.

I second Costco bacon. Although recently have switched to the thick cut maple. I,didn’t think,I’d like,it but it’s great

If you have a Lucky's Market, try their bacon. They have a person on staff dedicated to slicing the bacon. It's thick, it's meaty and I shouldn't even be thinking about it.

Falls Brand or Costco.

Nueske's Applewood Smoked Bacon.

Pricey but good.

I only buy uncured bacon. I agree that Trader Jone's Applewood Smoked is very good. I also buy Pederson's and Wellshire Farms at Whole Foods.

How does uncured bacon taste? Similar to just regular old fashioned bacon from the supermarket that I know? Is it healthier?

If you can find Wright's or Leidy's brand, both are excellent. Wright's is available at Walmart, Sam's and some other major grocery chains, but the only place I can find Leidy's is at Restaurant Depot.

I only buy uncured bacon too but the flavor varies among brands. I like Aldi's uncured bacon best and it tastes and cooks the way you expect bacon to be.

sushipup1 - For crispy bacon - bake in the oven a la Barefoot Contessa.

My current problem is that DH has allergy to red meat (Lone Star Tick bite) so trying various brands of turkey bacon - all meh, overly salty and only uncured leaves out the sodium nitrate. We've given up on turkey bacon.

I second the Wright's bacon suggestion. So good.

This bacon that I'm ranting about is Wright's applewood. Normally it has been good bacon but it's lacking this time. All around the taste of all of them is good but not the quality.

I know how to cook crispy bacon. Most restaurants do not. And I must be the only person who likes thin bacon and not the thick.

Nancy, if you can't have red meat, try making eggplant bacon. It's definitely not the same, but it makes a decent substitute in sandwiches and such. I didn't think I would like it, but I do. Of course, it doesn't get all crispy like real bacon.

I guess I'm lucky because I can buy extremely expensive quasi-local bacon that comes from pigs that have had a decent life, but they only sell thick cut. Since four slices of bacon usually lasts me about four months, it's a bit easier to justify the price.

I'm a lot more leery of pork products since the Smithfield buyout, and I do see a huge difference in quality in so many different items, like smoked ham hocks as well as commercial bacon brands.

You can have lots of fun with bacon.

dcarch

Sushi, I like it thin also. And crisp.

ritaweeda, we've got Wright's applewood here too... I use it mostly for lardons, or in salads that call for thick bacon, and I have a pumpkin and cannelloni bean recipe I use it in, but not as bacon only (prefer a thinner cut to get it crispy). I typically find the first and last slices are off in size, but for the most part they seem the same thickness (can't say the same for thin-sliced, now that's where I run into issues!). Perhaps you've just experienced a few 'off' packages? Or perhaps I've just gotten lucky! Now, the taste is off to me. I don't think Wrights or any other brand I've bought tastes like what it once did.

dsarch, don't let my husband see that.

Janie, maybe you and I are the only ones who like the thin bacon, which is why it is no longer available!

I buy a pound of thin sliced bacon during tomato season for BLTs. It's the only time I eat bacon strips. The rest of the year it's lardons for baked beans or quiche.

I like thin bacon too. The fat cooks just right without turning the lean part hard.

That is a gorgeous bacon use dcarch. Like the bowl.

I do get the bacon 'rant'. Traveling or odd unfamiliar markets in our families home towns, etc, I do take some time to pick through the choices. Often too thick or too thin. No such thing as un-cured, just different methods. Some suppliers take great care and I have found better products. What's the difference between cured and un-cured, ?,HERE

I enjoy thick-sliced bacon, so this won't help the thin-slice lovers. For everyday use I buy Daily's Bacon (they were independent until 2005, when Seaboard Foods bought them). They have a peppered version, and regular. Bacon is all Dailey's makes.

When I can afford it, LOL, we buy Black Pig. It's a local artisanl brand based in Sonoma County CA. Excellent stuff.

I like thin bacon but stopped buying it because it would always rip to shreds when separating pieces. I am not at my best in the morning and thus have given up on the thin stuff. I agree that the Trader Joe's applewood smoked is quite good. The Nueske's bacon is also wonderful but too expensive to be practical for my family. My current favorite bacon comes from the meat counter at our Smith's store (part of the Kroger stores). It is center cut and absolutely wonderful. In the fall, they have a green chile flavored one that is my absolute favorite. I wish they carried it year round. They also have brown sugar, peppered, and cherywood smoked. The price is reasonable as well at 4.99/lb and worth every penny.

Thanks, sleevendog!

To make very very thin and very crispy bacon, you can take thick bacon rashers and stretch them using clips.

After baking, you will get very thin, flat, straight and crispy bacon.

dcarch

I like my bacon very thin and very crisp as well. Local groceries carry the Farmland brand and their hickory smoked classic cut is my preferred choice. I almost always bake in a hot oven to get the desired degree of crispiness. Had a bacon sandwich for breakfast this am using a couple of leftover slices........yum!!