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<blockquote data-quote="guywhofishes" data-source="post: 143519" data-attributes="member: 337">Just wanted to update everyone and let them know that we now prefer the shoulder bacon to the old style. We broil it laying on tinfoil for a no-mess quick breakfast meat. It's leaner and meatier - sort of ham/bacon combo with that true bacon flavor (not Canadian bacon flavor if that makes sense). And the Canadian style is also superb (we buy cheese pizzas and make our own Hawaiian style quite often - and make eggs Benedict). I will be making both again before I run out.- - - Updated - - -We broil it because it doesn't fry normally - not enough fat to melt. It's got some sugar in the brine so that ends up being dark caramel-like spots if you fry it. It's OK fried but modest broiling, with removal while sizzling good but not dried out, is best.</blockquote>

[QUOTE="guywhofishes, post: 143519, member: 337"] Just wanted to update everyone and let them know that we now prefer the shoulder bacon to the old style. We broil it laying on tinfoil for a no-mess quick breakfast meat. It's leaner and meatier - sort of ham/bacon combo with that true bacon flavor (not Canadian bacon flavor if that makes sense). And the Canadian style is also superb (we buy cheese pizzas and make our own Hawaiian style quite often - and make eggs Benedict). I will be making both again before I run out. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] We broil it because it doesn't fry normally - not enough fat to melt. It's got some sugar in the brine so that ends up being dark caramel-like spots if you fry it. It's OK fried but modest broiling, with removal while sizzling good but not dried out, is best. [/QUOTE]

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