The great bacon debate.

I'm a Wright's guy too.

The usual line around these parts is that the bacon at the butcher counter is the same or similar to Wright. I know at Rouses this is not the case and Wright is superior to the butcher counter bacon.

I'm sure Benton's is good, but isn't there some sort of wait for it?

I'm curing my first batch of buckboard bacon now. Will smoke it this weekend. Paying $8 a lb for decent bacon is getting absurd.

quote:

---

I'm sure Benton's is good, but isn't there some sort of wait for it?

---

For mail order, yes. Parents live in knoxville so they go to the smokehouse before driving to BR

For a thinner, crispier bacon, we found Shur-fine (yes, the Associated Grocers store label) is actually one of our favorites.

Yeah, I probably just offended some of the palates of the upperclass Food Boarders.

quote:

---

What y'all got?

---

i get it smoked from my local butcher/sausage shop. they're cheaper than the store brands and taste 10x better.

quote:

---

Wright is the current champion.

---

It's my go to store brand. It's very consistent. I buy Lykes when I can't find it. It's not nearly as good, but better than the others.

In South Louisiana, I try to by small batch, locally smoked stuff when I can. Many meat markets don't do it, because it takes more labor than the other stuff. It's also more likely to take off a finger with a regular meat slicer.

Cutrer's in Kentwood. !!

Thick,meaty, smokey