12 December, 2011

Wild Bill's Bacon Jerky

When Dave and I were both feeling at our worst, I was the one stuck doing some shopping. As I wandered aisles and aisles of food that didn't look appealing and was preoccupied wishing I could go back to bed, I saw the food equivalent of a choir of angels: Wild Bill's Bacon Jerky. I immediately tossed it into the cart, chortling with glee, and went home knowing that I was definitely forgetting something important (milk,) but arriving with something that would certainly make Dave feel better. And besides, bacon jerky must be interesting, because hot damn, who doesn't love jerky?

Well, when I brought it home and we zipped the package open, both Dave and I were disappointed to find nothing more than thick cut, precooked bacon inside. The flavor was okay - a bit on the salty side, if you ask me - but it had this welcome smokiness that brought together the whole flavor profile of the bacon. It wasn't jerky, though. Just plain old precooked bacon, at a 300% markup.

Live and learn, I suppose.

Dave Says:

I was pretty psyched to try this stuff, because you know: BACON.  And also: JERKY. Hot damn. It was quite a disappointment to open up the bag and find thick-cut but otherwise pretty run-of-the-mill precooked bacon, broken up into bite-size (and smaller) chunks.  WTF, six bucks for three ounces of this?  Not cool.  I mean, it was as good as any other precooked bacon I've ever bought, but at least I can get Hormel and Oscar Mayer ready-to-eat pigstrips on sale and in whole slices.

My first thought was that Monogram Meat Snacks, the guys responsible for the Wild Bill's brand, were buying precooked bacon shards that other companies couldn't put into a ready-to-eat bacon package because the slices weren't whole anymore. But no: the USDA Establishment Number printed on the package shows that the bacon was processed by Monogram their own selves.

Anyway, my official rating: decent bacon but definitely not jerky, and not something I'd go out of my way for.

3 comments:

Erik (Drunketh) said...

Thanks for the warning. I would also have bought this stuff on sight!

Anonymous said...

That's because you just can't turn fatty meats into jerky. Caveat emptor when anyone sees pork jerky for sale! Cheers!

James Joseph said...

Real pork jerkey is made by cross-cutting thin slices of the leanest portion of the hog; usually hams.