Forever after known as 'Bacon'.

The louder I scream bacon, the louder they laugh...

Hey Snotr what happened to the Mike Tyson falling off his hoverboard video? No sooner had I left my comment than it disappeared. Didn't you have permission to show it?

#2 American bacon is overrated as it is overcooked belly pork. There are proper bacons in other parts of the world.

That's how I feel EVERY time I eat bacon!

#5 You know darn well that in the UK they have the same type of crispy/chewy bacon that is the favorite in the US but it is called streaky in the UK. If you are talking about rashers then that is not bacon at all,just pork loin that has been trimmed and broiled or grilled.I eat those fairly often

#8 Sorry, you're wrong. Bacon is pork that has been cured using either a brine solution (wet cured)or has been 'dry cured' by rubbing regularly with rock salt(and sometimes other substances such as molasses). Pork loin is un-cured pig meat and should never be confused with bacon.

#2 Popcorn is way overrated

*grabs bacon*

We lost Steve Jobs, Johnny Cash and Bob Hope.
So, since we are now unemployed, poor and without hope, let's hope Kevin never dies...

#9 Sounds like you're from the culinary department?
Remembering this video about pork loins last spring:

http://www.snotr.com/video/15440/The_Best_Moments_of_Family_Feud

I believe this young man speaks for all of us. Love this video. One of my favorites.

#12 yes I'm a chef (retired) and I do cure my own bacon (dry cure).

Just a quick google search seems to confirm that proper English bacon is indeed made mostly from pork loin and is called back bacon.The belly bacon they call streaky and looks just like the bacon I love.

http://englishbreakfastsociety.com/back-bacon.html

#15 @ #5 you were talking about the cut of meat that Americans use to make our bacon...nothing was said about the methods used to cure and flavor the cut.
Then in your next comment you change the subject to "how" the bacon is cured and salted, which I had not commented on. So just where was any wrong statement made?

#15 That's cool, I have chefs in my family, some have made German Landjäger, dry aged beef, Italian salamis and Parisian ham...where did you go to school to become a chef?