Beef Bacon

I buy turkey bacon instead of the real McCoy to make my BLT. Gotta have a BLT every once in a while.

In fact I think I'm due. Might have to buy some Turkey bacon this week.

Pork Brisket sounds amazing! 

It is a thing in certain circles and will only expand with people's tastes and quest for it. I just asked my chef buddy about it and he said there is no part of the pig he has not cooked and all of it kicks ass.

Beef and turkey bacon is big in Muslim countries.  As a matter of fact, it's the only bacon you can get unless you know where to shop. 

A lot of breakfast carts in NYC serve turkey bacon.  ^

But the deli has the real thing.  24/7.

Damn.  I need a BLT.  Throw a slice of Swiss on there, please.

Got an assortment. Pork Brisket. Beef Bacon. Aged burger. Some bones. Bone in chicken thighs and breasts. Beef Brats.

Over a hun free shipping. 24.00 order = 40.00 shipping. Give em a shot.

There's no such thing.   Brisket is a beef cut, Bacon is a pork cut.  You can flavor to taste but the point of the cut was concentration of fat per lb. 

I can get a dog to taste like bacon.  Do you want to eat a dog?   

The wheel of meat has been invented,  no need to fuck with it.  

Wouldn't that be like saying there is no such thing as Pork Ribeyes? (which I grill all the time)

brisket [ bris-kit ] noun

1. the breast of an animal, or the part of the breast lying next to the ribs.
2. a cut of meat, especially beef, from this part.

https://www.dictionary.com/browse/brisket

My father was a butcher and I spent winters cutting deer.   

You can do what you want with the meat that you procure.  There is no such thing as a pork ribeye,,, there just isn't.   The animals are completely different.  It's just a matter of fact.   Yes, cut a pork loin and call it a pork steak.  Good on you.  I guess im a traditionalist, with practical knowledge, on this. 

I was a butcher cutting up meat
My hands were bloody, I'm dying on my feet

Want some bacon?

No man, I don't eat pork.

Are you Jewish?

Nah, I ain't Jewish, I just don't dig on swine, that's all.

Why not?

Pigs are filthy animals. I don't eat filthy animals.

Bacon tastes gooood. Pork chops taste gooood.

Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy motherfucker. Pigs sleep and root in shit. That's a filthy animal. I ain't eat nothin' that ain't got enough sense enough to disregard its own feces.

How about a dog? Dogs eats its own feces.

I don't eat dog either.

Name it something else.  If I wrapped bread like a taco would I call it a taco?  NO.   

It's fairly basic.   There is nothing beef that makes bacon.  Cured beef makes lots of product - no bacon.   

Ill stand by my explanation. Cause its right.  

https://www.youtube.com/watch?v=0slTBGBEf0g

I'll stand with you on the bacon thing, jonas, but not on the brisket.

bacon [ bey-kuhn ] noun

1. the back and sides of the hog, salted and dried or smoked, usually sliced thin and fried for food.
2. Also called white bacon. South Midland and Southern U.S. pork cured in brine; salt pork.

https://www.dictionary.com/browse/bacon

I've had antelope filet. Elk too. Pass on the bear meat, but moose muffle? Man...

>You're very adamant about this.

Yes, because i'm right.  We don't change meanings of words.  A brisket is a made from a beef cut, bacon is made from a pork cut. Again a cow is not a hog.  The fat distribution is different.   Sorry Brian, you bough a fatty pork loin.  That is not and will never be a brisket.

> We don't change meanings of words.

You lost me there, jonas. The meanings of words change all the time. Take the word "gay" for example. It meant one thing 100 years ago, and more recently it has acquired a very different meaning.

Of course, we can always resist these kinds of changes.

Meat is different than 'meat' 

There's no human stake(steak) in being wrong about this.  It's ok.  

Good christ, beef 'bacon' is called pastrami.  

WTF people.  Get your heads out of your assholes.   

Moose muffle? lol

It's a standard. Long before us.   Slaughtered animals aren't arguing about it.  A tenderloin, yes it goes across all animals. If you processed that tenderloin in a certain way it would always refer to that certain animal. 

There's no such thing as beef bacon.  Cured beef, salted beef, jerky.......   It's not bacon.     

Are you trying to own yourself? 

Of course I treat beef products different than pork products. 

double 

I've cured plenty of beef.  It's not bacon.

We'll call it Facon and move on.

...did someone say 'rare'?!?! Now, let's argue about what that really means!

Never been a fan of beef bacon, (turkey bacon is even worse) and I would generally agree bacon can't come from anything but a pig.

It's not the cut, it's the specific properties of the meat that make pork bacon, *bacon*. Naming something bacon is different than it actually *being* bacon.

however as with most things beef bbq, I will ultimately defer to Texas monthly: https://www.texasmonthly.com/bbq/beef-belly-bacon/

What about Pork Sirloin? Many grocers and heartland chefs use that - is it incorrect in your book as well, Jonas? 

I dunno but have had many a killer pork sirloin "cutlets" around IL/IA border that would not fit on a large dinner plate. Yum.

Pork belly/ beef bellies 

>it's the specific properties of the meat

The properties that make pork different from beef. 

We gotta get down to the basics of cutting up an animal.   

Straw - you can make cuts: sirloin, tenderloin, hocks...  That isn't the conversation.   

Certain cuts off of certain meats make certain products. 

>This is the most controversy we've had in a while

Start a pizza thread.  It'll have the same shake.  

I for one am always happy to mix it up. 

...but, he heaven forbid, dont "cut" a brisket from a hog carcass?!? Just Kidding. It's good to learn and see different perspectives. Thanks.

> This is the most controversy biggest beef we've had in a while

Fixed that for you.

Pork You!!

Got some turkey bacon today. BLT's tonight on potato bread.

It goes right along with dispensary weed.

No, just turkey bacon

*maybe* one rung above tofurkey

Wait til us vegans weigh in

Vegetables aren't even food

they're what food eats.

My bubby would agree with Jonas -- brisket has nothing to do with a pig.

I tend to go with common usage and practical experience (the guy was a butcher) and even mouth-feel over technically-true-isms, so I'd have to vote "J." And everyone knows it's a joke when they put bacon after anything -- only bacon is bacon. Bacon comes from a pig. Turkey bacon tastes like bird, but bacon-ized. 

Brian, whatever you call it, that is a mouthwatering photo. Good job, sir.

Sorry but Turkey Bacon is as close as I want to get at the moment. Trying to eat healthier these days and the real deal doesn't fit into those plans. Turkey bacon is close enough to believe.  

This plant based bacon tastes great 
 

https://www.primeroots.com/products/plant-based-hickory-bacon

https://www.google.com/amp/s/www.wellandgood.com/prime-roots-bacon/amp/

>...“We actually grow koji and use it as the base for all of our products, whereas other plant-based meat companies are using plant-based proteins that are heavily processed,” Le tells Well+Good. “We’ve found that consumers are very wary about how hyper-processed a lot of these [alt-meat] products are—and so I wanted to make products that were meaty and really satisfy the carnivore’s palette.”

“We’ve found that consumers are very wary about how hyper-processed a lot of these products are—and so I wanted to make products that were meaty and really satisfy the carnivore’s palette.” —Kimberlie Le, co-founder and CEO of Prime Roots

Indeed, the very first ingredient in all of Prime Root’s products is (you guessed it!) koji, and there aren’t many that follow. The bacon, for example, only contains 11 total ingredients: water, coconut oil, konjac (a root vegetable commonly eaten in Japan), yeast, vegetable oil, natural smoke flavor, rice, sunflower lecithin, natural color, and salt. (By contrast, the Beyond Meat burger contains 22 and Impossible’s patty contains 21). And despite the shorter ingredients list, Le is adamant that her brand’s product is superior at mimicking the taste and texture of meat thanks to koji. “We actually grow the texture of meat within the koji. So microscopically, our products have the identical texture of meat.”

Le felt that getting this texture just right should be a top priority for the company, which prides itself on asking consumers directly for what they want. “We did a big crowdsourcing initiative to see what types of products people really, really wanted to see. And in that voting process, people could write to us and we had over 8,000 people write in and rate what they want us to make. We found that people really wanted bacon, so we started making bacon,” she says. (The bacon is $10, and currently ships to California, Nevada, Oregon, Washington, Arizona, Idaho, Colorado, Utah. Other plant-based products are currently unavailable on the Prime Roots website.)

Beyond providing a tasty, less-processed alternative within the alt-meat category, Malina Malkani, RDN, creator of Solve Picky Eating, points out that the product is also a sustainable and cholesterol-free alternative to meat meat. “Compared to four slices of regular bacon, the same number of slices of Prime Roots’ plant-based bacon has about half the sodium and less than half the fat, but roughly the same amount of saturated fat,” says Malkani. “Prime Roots plant-based bacon also offers four grams of fiber and no cholesterol for every four slices, whereas regular bacon contains no fiber and about 35 milligrams of dietary cholesterol in the same amount.” (This is comparable to other alt-meat products, many of which also contain no cholesterol but some saturated fat and sodium.)

The fiber, she says, should really catch consumers’ attention considering the fact that animal protein contains none of the digestion-promoting nutrient. “According to a 2016 study, koji is a fungus that functions as a prebiotic. Prebiotics not only serve as food for the friendly bacteria that live in our digestive tracts, but they also help promote overall human wellness in other ways, including possibly supporting the health of the cells that line the gut, helping promote increased calcium absorption, and decreasing the speed at which ingested foods cause spikes in our blood sugar levels,” says Malkani.

“We’ve found that the consumer now really wants to be part of the journey in crafting the food system that they want.”

Like other plant-based meats, Prime Roots also has a list of environmental wins going for it. “We are between 90 to 99 percent better for the planet than the animal-based product,” says Le, adding that the company is set to do a full lifecycle analysis in the near future to confirm their low environmental impact. “There’s no way in which we are worse [than animal farming] because, from a fundamental efficiency perspective, we’re not feeding a cow 30 kilos of feed to get one pound out. We are the closest to a one-to one-ratio you can theoretically get in nature because fungi are at the bottom of the food chain. That’s one of the reasons why it makes so much sense from an efficiency and sustainability perspective.”

Le says that the rich, unprocessed nutritional profile, sustainability, and taste are the hallmarks of the Prime Root brand. And, ultimately, she hopes that we’ll see a future when the food industry at large prioritizes the earth and health of the population as well. “Traditionally in food, product decisions are made from the top down. It really speaks to how companies aren’t making products for people,” says Le. “We’ve found that the consumer now really wants to be part of the journey in crafting the food system that they want.”

Tags: Eating Vegan, Healthy Eating Plans, Sustainable Living

When I eat bacon, which is only a handful of times a year, I eat pig bacon. Not a fan of any fake bacons. Beef bacon ? Plant bacon ? Fuck'a ya kiddin me ?

Mary Kate Danaher:
Could you use a little water in your whiskey?

Michaleen Flynn:
When I drink whiskey, I drink whiskey; and when I drink water, I drink water.

are they growing weed that smells and tastes like bacon yet?

"smoke it once then smoke it again"

By jazfish (Jazfish) on Thursday, June 17, 2021 – 11:21 pm

are there any strains that ttaste and smell like bacon.
 

By mike (mikeedwardsetc) on Thursday, June 17, 2021 – 11:25 pm

Seems like there should be by now.
 

By jazfish (Jazfish) on Thursday, June 17, 2021 – 11:26 pm

porkberry kush

^ Ha -- I'm obviously running a few days behind reality...time must be going slower around here...must be the humidity

"I never drink water. Fish fuck in it."

 - W. C. Fields

I'd never drink water that I'd fucked fish in. 

Was not impressed with the beef bacon. Not sure what to do with it.

But I braised the pork brisket with onions and purple cabbage in a slow-cooker and it is amazingly good.

They call their meat "pasture raised" but evidently don't follow the requirements for organic or "grass Fed". Not sure about this.