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Posts: 1579
Aug 26 11 5:57 AM
jaggers wrote:Now I like variety as much as the next guy, but there's a reason if you talk cured and smoked meats, you're almost always talking pork. It's just tastier than beef for that type of thing. I'll give this guy's beef bacon a try some day, but I'm willing to bet he's not the first to think of this, and that this idea has been tried and rejected in the past because this product is just a pale shadow of true, fatty, delicious, sweet, smoky, salty pork bacon. Mmmmmm... bacon...
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