Why talk about bacon? Because, bacon makes everything better.
While in Tennessee, we visited Andrew Jackson’s home. I of course liked the smokehouse (pictured right). Why doesn’t every mansion have one of these? In the days before refrigeration everyone did have a smokehouse. Virtually all pork was salted and smoked. Still a pretty good way to do it if you ask me. You could still kind of smell the smoke when poking your head inside.
The Belle Meade plantation, a famous site of thoroughbred breeding, still produces or at least sells some ham slices on site. This smokehouse (pictured above) is noteworthy because in its prime, they processed over 20,000 pounds of meat. It’s two stories high.
I had this for breakfast at the Gaylord Opryland Hotel. It was quite good and as usual, “bacon makes every thing better”. I am really never disappointed with bacon, but this bacon was a pleasant surprise because it had clearly been smoked and then slowly cooked to perfection.
On the road, we always carry bacon in the cooler and include it in as many meals as possible. Pictured above is what I call “eggs in a bag”. Many years ago in Boy Scouts I learned the easiest and most simple method ever to prepare a nearly perfect ommlet. You simply scramble up some eggs and throw them in a sturdy one gallon zip lock bag with your favorite mostly cooked omelet filling. Of course bacon, onions and cheese are recommended filling options. Next, grab the bag with tongs and hold it in some boiling water. When you’re all done you can even use the leftover hot water for dishes.
Wright brand bacon is what is pictured on the griddle (right), and it’s one of the better widely available bacons found in grocery stores. It’s thick sliced and salt cured, making it good for breakfast slices.
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