Well /ck/?
>>22046629I'm muslim so I have no preference
>>22046629lmfaoooo
>>22046629i have family that sincerely prefers 7
>>22046635how many of them have caught cancer
>>22046629I like my actual bacon cooked between 2 and 3
>>22046647bongs love to pretend that the ham they’re eating is bacon
>>22046629like 4 or 5 but it always ends up 6 because I suck at cooking
>>22046629I like mine strictly at 14.
>>22046649>hamSomething tells me you’re not a butcher.
>>220466293 for straight eating 4 for burgers/sandwiches because 3 is too chewy to bite through cleanly.
Somewhere between 14 adn 16. 17 is a bit too cooked.
>>22046714of course I’m not, why the fuck would I beI doubt a butcher has ever posted here
>>22046647THISI prefer real bacon and perhaps twist more towards 2.
>>22046743I think we’ve ascertained that.
>>22046743>a butcher has (n)ever posted hereIf we include former butchers, that'd be wrong.>>22046649It's literally where the word comes from. BACk. BACon. I prefer fake belly bacon, regardless. >>220466293 is ideal but 2-4 are serviceable. 5 is begrudgingly eaten. Beyond that is full retard.>>22046635Your family are full retards.
>>22046743>Checks board nameYeah that would be entirely outside the realm of possibility, wouldn't it? There's no conceivable way that someone who practices butchery would ever think to post to a forum dedicated to "Food & Cooking"
>>22046632Based
>>22046753You must think you're so clever
>>2204662912 is best
Butcher here, AMA.
>>2204662914+ will bind heavy metals
>>220466291.5
>>220466294 or 6 if it's going in an industrial white bread sandwich. 5 somehow looks worse than both.
>>220466291.5 to 4 is good.
>>220466293-4 generally is the way to go. When I hold a strip aloft, I expect it to bend slightly under it's own weight, but not to sag, and it shouldn't be perfectly rigid or brittle either. Somewhat brittle bacon can be good on a sandwich, since thicker strips can sometimes have pepperoni syndrome where they don't get bitten through all the way and prolapse the sandwich when pull your bite away.
>>220466293's fine, there's 2 strips missing between 3 and 4 of>3.2, Fatty risen crags with semisolid bottom and tinged edgesand>3.5 semisolid but not crunchy risen crags with crispy 4-like bottomdespite 3.5 being optimal.4 is fine, 5 is a little burned but fine, 6 is the start of "you actually burned it, boo!", everything else is memes.
>>22046629anything from 5 to 6 is ruined but still edible. after that you are just trolling.
>>220466294>>22046632My condolences
>>22046629For me it's bacon plasma
>>22046640one two have caught cancer but they arent the ones who like the burnt bacon and neither of their cancers was gastrointestinal>>22046751that's kinda mean
18 cuz I’m a real tough cookie
4-7
>>22046632Why is Muhammad wear women's clothing (according to your Quran)?
4 on the floor
>>22047449not muslim but why is that a problem
>>22047449>wanted to be a pretty girlHe really was just like us!
>>220466293 is the minimum. 4 is optimal. 5 is overcooked, but still fine. 6 is "I like pork flavored glass". Everything else is ash.
>>22046629The bottom half reminds me of a bristol stool chart
>>22046632haram to eat pork. haram to fuck pork?
>>220466294 or 5 and what causes the bacon to reconstruct itself from 9 to 10?
>>22046629Saved to the forensic medicine folder.
>>22047202>that's kinda meanYour family are retarded. It's not like they'd get that I'm being mean.
>>22046629halfway between one and two
>>22046629For most applications, 2 or 3. For a sandwich, 4, maybe 5.
>>220466291 unironically
>>220466292-4 looks good, everything else looks gross
the fat part has to achieve chicharron or else it is reminiscent of a very disgusting piece of heated jamon
>>22046629fuck your bacon faggot, nothing goes better with cabbage than cabbage
