Bacon, by Robert Bronsdon (Hollywood Rob)

What do you have to do to get a decent strip of bacon? The answer illustrates a lot about what’s wrong and what’s right with America. From Robert Bronsdon (Hollywood Rob) at

You might think that I am using this title to get comments, but that is not the case.  Neither is it the case that this is a story simply about bacon; although bacon figures into it in a significant way.  This is a story about taking back our country and our way of life, and, of course, our bacon.

For over a year I have been on a quest to first find out what has happened to bacon in California, and then, given that I don’t like the new bacon, find a way to get bacon made the old fashion way.  What I have found is that there are two ways of preparing bacon.  Let’s refer to Wikipedia:

Bacon is cured through either a process of injecting with or soaking in brine, known as wet curing, or using plain salt, known as dry curing.  Bacon brine has added curing ingredients, most notably sodium nitrite or, less often, potassium nitrate (saltpeter), which speed the curing and stabilize color. Fresh bacon may then be dried for weeks or months in cold air, or it may be smoked of boiled.

And herein we find the problem.  It is now virtually impossible to find dry cured bacon or even cured bacon.  Most of the bacon available in the supermarket or even the specialty stores is labeled as uncured.  Rather than curing the meat, it has become common practice to protect us from the evils of sodium nitrite through the use of celery salt.  Some is smoked, most is not and none of it cooks, looks, or tastes like bacon.

The end result of the effort to provide us with a healthier lifestyle while maintaining the illusion of good food is a product that foams in the pan when cooked and emits white goo which cooks into disgusting black globs that stick to the pan and the (and I use the word loosely) bacon.   It didn’t used to be this way but the nattering nabobs of negativism (to quote one of the foulest of the swamp creatures, Spiro Agnew) have decided for us that for our own protection the foul evil bacon must be removed from the marketplace.

To continue reading: Bacon


One response to “Bacon, by Robert Bronsdon (Hollywood Rob)

  1. I get dry-cured bacon at a certain big-box member store. Good stuff, in 4-lb packs suitable for freezing. I’d tell you where, but then everyone would know, and then there would be no bacon for Zip and the Baroness. Email me and I’ll divulge the secret…


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