Corn King Bacon - Horrible, horrible, horrible.
Corn King Bacon has to be one of the most horrible meat products ever shrink-wrapped, boxed, and stuck in the butcher's cooler.
Corn King bacon is impossibly thin to work with. The meat has chunks of lop-sided fat that's congealed together and not cut properly.
There are a lot of things I don't know much about, but bacon is NOT one of them.
In the above picture please notice the Corn King wallowing in shit. Then notice the Corn King package full of shit. This seems like a better use of the packaging and my hard-earned dollar than buying your bacon.
I hope you die Corn King. You can't even slice open a pig's belly and carve out a decent chunk of fat from it's gut. It's not rocket science.
I've come up with a mouth-watering recipe using a pound of Corn King Bacon you may have accidentally ended up with.
What you'll need:
1 pound Corn King Bacon - (any variety will do)
1/2 cup mayo or salad dressing
1 tsp celery seed
2 tbsp white vinegar
4 - 4 oz pork chops
Directions : Preheat oven to 400 degrees
In a bowl, combine celery seed, vinegar, and salad dressing. Add a dash of pepper if desired.
Mix ingredients thoroughly until there are no lumps.
Pull apart the god-forsaken excuse for bacon (if you can) and pull it's gold leaf-like strips of hog fat onto a paper towel.
In a 14" glass bottom pan - take the chops and wrap them with the impossibly thin strips of "bacon". Use toothpicks to secure the gellatenous substance to the pork chops. Set in pan.
Pour previously mixed mayo mix over prepared chops.
Bake at 400 degrees for 40 minutes or until the bacon completely melts into fat and falls off of the pork chops.
Let cool for 5 - 10 minutes.
Carefully remove from oven, and empty contents of glassware into the garbage.
Now eat the glass bottom pan. - It will be more satisfying.
Corn King bacon is impossibly thin to work with. The meat has chunks of lop-sided fat that's congealed together and not cut properly.
There are a lot of things I don't know much about, but bacon is NOT one of them.
In the above picture please notice the Corn King wallowing in shit. Then notice the Corn King package full of shit. This seems like a better use of the packaging and my hard-earned dollar than buying your bacon.
I hope you die Corn King. You can't even slice open a pig's belly and carve out a decent chunk of fat from it's gut. It's not rocket science.
I've come up with a mouth-watering recipe using a pound of Corn King Bacon you may have accidentally ended up with.
What you'll need:
1 pound Corn King Bacon - (any variety will do)
1/2 cup mayo or salad dressing
1 tsp celery seed
2 tbsp white vinegar
4 - 4 oz pork chops
Directions : Preheat oven to 400 degrees
In a bowl, combine celery seed, vinegar, and salad dressing. Add a dash of pepper if desired.
Mix ingredients thoroughly until there are no lumps.
Pull apart the god-forsaken excuse for bacon (if you can) and pull it's gold leaf-like strips of hog fat onto a paper towel.
In a 14" glass bottom pan - take the chops and wrap them with the impossibly thin strips of "bacon". Use toothpicks to secure the gellatenous substance to the pork chops. Set in pan.
Pour previously mixed mayo mix over prepared chops.
Bake at 400 degrees for 40 minutes or until the bacon completely melts into fat and falls off of the pork chops.
Let cool for 5 - 10 minutes.
Carefully remove from oven, and empty contents of glassware into the garbage.
Now eat the glass bottom pan. - It will be more satisfying.
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sandy on :
gail on :
claire nice on :
korn king on :
Jimmie Berry on :
Gloria Edwards on :
I have gotten Corn King Bacon for a long time and the last few packages that I have gotten were terrible, it was nothing but fat or fat and a little meat and when I cook it, it cooks up to nothing as it shrinks so much into such little pieces. It has always had a good flavor but when it is so small and you don't have enough to feed maybe one person that is how much it shrink. I was very unhappy with this last I brought so I do feel you need to return my money to me, as I usually by 4 or 5 packages at a time, I shop at Wrights Grocery in Glenwood, Ar. My mailing address is Gloria Edwards 65 Edwards Road. Glenwood AR 71943 until I hear something from your or your company I will not buy this brand again. Thank you
Elizabeth on :
dave walz on :
Sherry on :
emily on :
peggy on :
Rock on :
mary christiansen on :
duncan on :
Mork Morgan kb9rqz on :
shaloam
marilyn on :
Danny on :
Pat on :
Cindy B on :
Martha Cross on :
blink on :
Homer Simpson on :
@blink, You must have eaten really really crappy bacon your entire life, or you work for corn king.
Either way corn king is terrible bacon. However, after reading the label, I found out the problem. The Bacon is made from corn instead of pork, no wonder there is no meat, it's made with corn oil, husks, few handfuls of dirt, and pig vomit.
I am so sorry, we should have known better than to assume bacon would be made from an actual animal.
Blink, you big dummy.
Ilene on :
Always Right on :
Anonymous on :
Mike on :
thin bacon lover on :
Stupid Detector on :
Bob on :
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Bacon Lover on :
Maria on :
Woger Unwiseman on :
anonymous on :
bacon is fatty. but it's also $2.80 per lb which is $.50 cheaper than walmart's brand. all of ya'll should stop complaining and start buying the more expensive stuff. why complain over a cheap ass brand of bacon?
Anonymous on :
Gav Honjackinmork on :
Anonymous on :
Lloyd Davies TimeLARD on :
Lloyd Lardhuass on :
KKKoral on :
Todd Dawgerty on :
Anyway the bacon taste ok on a BLT that I eat in the basement while I play with my dolls and mine craft, and get excited watching lollicon.
Ester Girouard on :
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adele on :
Larry Simmons on :
Jared on :
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peggy Granzow on :
Betty Watson on :
BUYER OF BACON on :
I will stock my freezer with it, feed my family and the grand baby with it as well. To each is own in taste.
joy washum on :
Daryl Flanigan on :
CK Bacon Lover on :
Rob on :