BACON REVUE CHICO LOCKER & SAUSAGE

Grab some popcorn and take a seat. The curtain will rise to start the Revue  from Chico Locker & Sausage. Our star is a beautiful performer that looks like a celebrity in the bacon world. Beautiful mahogany color with a sheen that is bright and clear adorns the exterior of our slab.The aroma has an intoxicating maple flavor with a whisper of smoke in the background. The meat to fat ratio is perfect. Let's slice some and let the show begin. Our trusty black iron will take the stage to crisp and coax maximum performance. The show has begun and maple aroma fills the auditorium with visions of pancakes and waffles. This just smell like breakfast. The bacon crisps perfectly.

 How does it taste? This bacon has a perfect balance of maple sugar to salt. One does not overshadow the other. It is sweet but savory with beautiful porkiness. This is some fantastic bacon. Could this be the new 'Gold Standard' of bacon? There was a smoke component but very slight. Oh, so close, with just a little more smoke, we might of witnessed a standing ovation. This bacon is a keeper. It will definitely receive four stars out of 5. Bravo Chico Locker & Sausage.

Chico Sausage & Locker
Rating; 4 stars out of 5
Where: 196 E. 14th St.
 Chico, CA 95928.  530.343.7370.
Cost: 6.99/pound

NUESKE’S UN-CURED BACON

With a heavy heart and sad eyes I bring this review to you. We would like to begin with a testimonial about how in the past we have loved all products offered by Nueske’s. Nueske’s smokes and sells possibly the ‘Gold Standard’ of bacon. We have had their hams, pork chops and bacon loving them all. When we saw a new product, ‘Nueske’s Un-cured Bacon, we assumed by reputation, this product would be great.  In fact, I bought four packages because of our love and trust of the Nueske’s brand. Maybe that was not such a good idea.

We cooked with our new bacon several times before judgment was passed. We made a bacon wrapped meatloaf and some ABT’s. These were both smoked and cooked on a barbeque grill. The bacon tasted fine enough but it also had an extra smoke component provided by our smoker. A red flag arose when I cooked some of our new bacon in a cast iron pan for some burgers. Ms. Goofy was the one that pointed out this saddening revelation. She tasted a metallic taste in the bacon. I was a little skeptical at first.

   I noticed that when frying our bacon in our trusted cast iron pan over a medium fire the bacon had a tendency to burn easily. This cast iron pan has cooked thousands of rashers at the same heat with out incident. Probably this bacon has a very high sugar content to cause this action. You can see the scorching marks on the image above. This can be remedied by cooking this bacon on a very low heat to prevent scorching. Well here we go, how did it taste? Oh my, Ms Goofy was right. I did notice a slight metallic aftertaste. It had a meaty, sweet and smoky pleasant flavor but there is no denial of the finish of metal. What the hell? I am speechless. Our initial tasting may have been covered and masked with extra smoke from our bbq. I can forgive the high sugar content but a metallic aftertaste will put this grade to a FAIL. Nueske’s in the past has been a stellar company that we have trusted. I will contact Nueske’s to ask for a possible explanation. For now we cannot recommend this product. Needless to say we are disappointed. You may have noticed I did not even rant about the term ‘Un-Cured’. I am just very sad.

Follow Up

I called Nueske’s customer service line. They reinforced my belief that they are possibly the ‘Gold Standard’ of bacon. They automatically offered to replace said products. When I told them my concerns they asked if I could send them the other unused packages and they would pay the postage.  We also determined the expiration date of the bacon was June 2, 2014. I did purchase them at the Grocery Outlet before this date. I also cooked the meatloaf and ABT’s within the expiration date. The metallic taste was noticed on Monday June 2. This may be an explanation. I learned a valuable lesson today. A bargain outlet may not be such frugal place to shop. Watch your expiration dates. After talking to Nueske’s customer service the World is in alignment once again. I love Nueske’s but not outdated Un-Cured bacon.
 

WAGON WHEEL BACON

Several Saturdays ago was a beautiful bright sunny day at the ‘Feather Falls Casino’. We were judging a ‘Three Meat’ BBQ competition. Our judging duties had been fulfilled and we had several hours before the award ceremony. We had received a hot tip of a local butcher who smoked and cured bacon.  This was the perfect opportunity to go on a ‘Meat Adventure’ to the ‘Wagon Wheel Market’ in Orville California. We jumped into the ‘Racing Honda’ grabbing a fellow judge named Butch and raced to our meaty destination.

The Wagon Wheel Market is an all purpose general store with a full service meat market. The meat market has; ‘Award Winning Smoked Meats’, complete sausage kitchen, wild game processing, ranch butchering and USDA choice certified premium beef. For over 30 years the Wagon Wheel has been run by the Butler family. We were lucky to meet Pat Butler the head butcher.

 Pat was more than happy to answer our numerous questions. Pat uses hickory wood to smoke his bacon. The cure includes maple and cane sugar. No phosphates are used in this process. This bacon looked fabulous. We loaded up our cart with sausage, beautiful meaty smoked ham hocks and of course bacon. We returned to the BBQ event. Our purchases were safely tucked away in our portable ice cave until we returned home.

We had to wait several days before we returned home to try our bacon. This slab had a beautiful shiny sheen created by the cure and smoke. We cut into the slab and saw the meat to fat ration was of equal proportions. We sliced some rashers and cooked them in our trusty black iron pan. The vehicle to test drive this bacon would be a bacon, lettuce and tomato sandwich. The bacon fried up perfectly crisp. It had a wonderful meaty flavor. It leaned on the sweet side with its maple flavoring. Salt and smoke was in perfect balance. This was quality bacon that we enjoyed. Bingo!!!! We shall definitely return to the Wagon Wheel Market. It is always a pleasure to have a successful Meat Adventure.

Wagon Wheel Market.

4607 Olive Hwy
Oroville, CA 95966
(530) 589-1824

BACON REVUE: THE LOCAL BUTCHER SHOP

Welcome to another addition of the ‘Bacon Revue’. Today’s act is from Berkeley, California; ‘The Local Butcher Shop’. This natty butcher shop has a concept and theme that is a good fit for its location in the ‘Gourmet Ghetto’. We recently purchased some delicious organic grass fed hamburger meat from this shop. Bacon seemed to be the perfect accompaniment to our purchase. Sit back, relax and enjoy the show. Let the curtain rise.

This was some good looking bacon. It was darkly colored. It had some streaks of white film on its exterior surface. This is from salt that has risen and deposited on the surface. We wanted to know every detail about our purchase. What breed of pig? Cure? Smoke? And of course what is the price. This is when we ran into a brick

wall. The old saying goes; ‘It would be easier to pull teeth’. The clerk was pleasant and nice enough but something was not right. He stumbled on the breed question. “It may be a Duroc/ Berkshire cross” Well is it? He asked a fellow butcher about the smoke. This was my answer. It may be cherry or hickory or apple, it is what ever we have on hand, maybe. The cure is sugar, salt and spice. I left it at that because anymore detail would have been a shock. The last question is price. I did get an answer and it was a premium answer. The perceived notion of paying a premium price will guarantee a superior product is in practice. In spite of lack of information the bacon was purchased. It really does look beautiful.

Once home the black iron was put to use. The meat to fat ratio leans to a meaty cut. The meat had a darker color possibly because of its possible heritage breed. It fried up beautifully. This crisp rasher of beauty had an almost beefy like flavor. All the components of salt, sugar, and smoke were in perfect balance. This was some bacon to seek your teeth into. We enjoyed it with a avocado sandwich. Yummy!

We really liked our bacon. It would have been nice to have known the pedigree of our purchase. The Local Butcher Shop is selling not just meat but a concept. They struck out in the customer service department. This bacon will receive a rating of 3 stars out of 5. I subtracted one point because of pretension, lack of knowledge and good old plain frustration. It was a mighty tasty sandwich.

Rating: 3 stars out of 5
Where: 1600 Shattuck Av. Berkeley, Ca.
Price: 14.00/pound

BELCAMPO MEAT, BACON REVUE

“Hurry, Hurry, Step Right Up”. Welcome to this episode of the ‘Bacon Revue’.  Belcampo Meat has revealed their inaugural offering of bacon and we have her on stage tonight. The charcuterie performers of Belcampo have sung a new tune that may change in the future. This bacon is a work in progress.
  The pedigree of Berkshire and Ossabaw Island hog cross is very impressive. Ossabaw Island hogs are prized for having the same qualities of the’ Black Iberian’ pig used in the creation of cured hams. This special pork belly is cured with celery juice extract. Celery juice is a natural form of nitrites. Sugar and salt and a kiss of mesquite smoke round out this curing process.
  This slab smells deliciously smoky. The meat to fat ratio is appropriate. It fried up nicely with a lower heat. This bacon has a lot of sugar and a high heat can scorch our rashers. It was hard to be patient while the smells of frying bacon entertained our taste buds. Our initial taste revealed a sweet chewy porky flavor. The pork flavor was very rich and almost had a resemblance to mild beef. It was very pleasurable. The smoke was not overpowering and very complimentary. Salt was in good balance. The only factor that was out of kilter was the sweetness. A heavy hand with the sugar cure was prevalent.
  Overall we were very pleased with this work in progress. The butchers of Belcampo have claimed they are tinkering with the recipe. A little less sugar and this bacon is a very fine offering of the meat we all love. Belcampo bacon will receive a rating of 3.75 stars out of 5.

Belcampo Meat
Rating: 3.75 stars out of 5
Price: $15./pound
Where: 2405 Larkspur Landing, Larkspur, Ca. 94939 415 448-5810

BACON REVUE ‘4505 MEATS’

Welcome back to the Bacon Revue. Dust off a seat and soon the curtain will rise to reveal tonight’s entertainment from one of our favorite butchers ‘4505 Meats’. They are the makers of the bacon hot dog and we have high hopes for this cured swine belly. We ventured to the Lafayette, California Sunday Farmers Market to procure tonight’s act. We would like to tell you about the performer on stage tonight, but, all we know is that this is 4505 Meats ‘House Cured’ bacon. We asked the perky, cheerful vender about the process, cure, sugar, smoke, and pedigree of the bacon. She chirped; ‘It is the house cure’. We asked if maybe she could inquire and she promptly asked the friendly cook. He very nicely informed us that the bacon was their ‘house cure’. Well there you have it. Your guess will be as good as mine about our bacon performer tonight.

Once home and out of the package we were very impressed with the appearance. The fat was pure white with a good meat to fat ratio. This just had the look of a heritage or heirloom variety of swine. Immediately the slices of our house cured bacon was dispatched to our trusty black iron skillet. They fried up crisp emitting a beautiful aroma that only superior bacon can produce. The flavor of this pork was meaty with a slight beef like flavor. It was heavenly. The components of sugar and salt were perfectly balanced. Smoke was absent on this batch of bacon. Some jalapeno cheese bread was cooked in our Dutch oven and some of the best ‘BLT’ ever was consumed.

‘4505 Meats House Cured” bacon may be a mystery of origin but it is a treat to experience. I would wager that this bacon was made with an heirloom variety of pig because of its flavor and appearance. Even though this bacon was lacking in the smoke department we will give this 4 stars out of 5. Everybody loves a mystery.

4505 Meats
Rating: 4 stars out of 5
Cost: 16 dollars/pound
Where: Ferry Plaza and various locations

HICKORY BACON MUSTARD

 I love bacon. I guess it is no secret. When I see a product that may have any association with the wonderful cured, smoked, strips of pork, I am a sucker. ‘Beaver Brand’ mustard has a ‘Hickory Bacon Mustard’ flavor that beckoned my acquisition. Once this plastic squeeze bottle of mustard was in my possession a closer inspection was needed. The label had some fine print which read; “Rich Bacon Flavor”. The ingredient list was long and actually had bacon listed as an ingredient. After wiping the drool off my beard, I popped the top. A nice mustard aroma with a faint bacon smell wafted into my senses. Red chili and red bell pepper flakes mixed throughout this dark yellow mix make for an attractive sauce. How does it taste?

Straight out of the bottle the Hickory flavor is prevalent. The mustard is on the sweet side and yes I can actually taste bacon. What better way to test bacon mustard but with a hot dog. Not just any hot dog. This hot dog will be a bacon hot dog from 4505 Meats. The bacon dog and ‘Acme’ roll was kissed by a mesquite charcoal fire. Some onions, tomatos and our bacon mustard were assembled with our dogs and rolls. This was one bacon tasty hot dog. I am in love with ‘Beaver Brand Hickory Bacon Mustard. This will be a staple in our pantry from now on.

BACON REVUE (MANAS RANCH)

Bacon Revue will sweep the stage and polish the spotlights to present this spicy cured bacon. We are sauntering across the field, 'moo'ing' across the tundra, and grazing across the stage of pork belly delights. Manas Ranch has cured and smoked some pork belly's with a certain spice for this entertainment extravaganza tonight.

Cinnamon, I will have to repeat Cinnamon. Open this cyrovac package of wonders and you will smell cinnamon. Most bacon is cured with sugar, salt, and some sort of spices. This cinnamon girl has a coat of this spice and brown sugar. Cutting into the slab reveals a meat to fat ratio that leans toward to the fat. There is no rind present. (Bonus Chilebrown points for no rind.)


Smoked Dakota sausage wrapped in bacon sounds like a winner in our test kitchen. A few toothpicks will secure these meat wrapped tubes of love. They will be blessed on the cast iron vessel of bacon rendering Does the house smell like bacon heaven? Oscar, Lucy and Ms. Goofy are dancing tail spins of anticipation for bacon/cinnamon greatness? It smells like a Holiday breakfast treat. The combination of bacon fumes and cinnamon are like catnip to us. Lucy and I are rolling around the floor waiting for diner until Ms. Goofy told us to knock it off.

Bacon with Cinnamon sounds a little different and it is. When the bacon renders it fat and starts to heat the cinnamon magical moments will occur. The smell will overtake your cooking area. This is a comforting smell that brings taste bud memories of waffles, pancakes and cookies.

Today's bacon from Manas Ranch will receive 3.5 stars out of five. This is good looking bacon with it cinnamon crust. It fries up crisp with a smell that may be worth the price of admission. The slab may be hickory smoked but does not show up in the final product. The salt and brown sugar has a great balance. This is some over the top great breakfast bacon with a cinnamon twist.


Rating: 3.5 stars out of 5
Where: 26797 State Hwy16 Esparto, Ca. 95627
530 787-1740
Price: 7.99/pound

“FIFTH QUARTER CHARCUTERIE”, BACON REVUE

Welcome to today’s Bacon Revue show. The stage will be a moving venue of sorts. The curtain will rise and we will begin at the Kensington farmers market and meet Scott Brennan, proprietor of the “Fifth Quarter’. ‘The Fifth Quarter’ is a company that specializes in charcuterie. Scott prepares his meats in a commercial kitchen in Emeryville and sells his finished products at the Kensington Farmers Markets. His farmer’s market booth has a black board listing specials, cured and pickled meats that are available for purchase. He will gladly offer tastes and of course I had to try the pickled lambs tongue. No, it did not taste like chicken. Scott also cures and smokes his own bacon. This is the Bacon Revue and we needed a performer to fill our stage. Fifth Quarter bacon will fill the bill, so let’s proceed with the second act where the venue will be at the Chilebrown kitchen.

This beautiful eye candy of a slab has a fancy pedigree of the Berkshire hog. It has been cured in salt and organic cane syrup. After a curing period it was then hot smoked with hickory and apple wood. This bacon has a very smoky aroma. Once sliced, we noticed a good fat to meat ration. Our trusty black iron pan was put on the fire for cooking duties. The bacon crisped up very nicely. The first bite was crisp with a slight chew of the meat. While chewing, a special meaty pork flavor danced on the tip of our taste buds. I think it is the Berkshire breed that is providing this porky flavor moment. Smoke is oh so prevalent but not overpowering. The sugar and salt are in the background with a good balance. This bacon has what it takes with fantastic pork flavor.

The ‘Fifth Quarter’ bacon will score very high today. Great balance of sugar & salt, smoke and a wonderful pork flavor will score this bacon at 4.5 stars out of 5. We made a bacon, lettuce and tomato sandwich with some ‘Fougassi’ bread from Wild Flour Bakery. The tomatos were from the garden. This show will end on a high note with one of the best sandwiches of the year. The encore will be; ‘BLT’s for everyone!

Fifth Quarter Charcuterie

Rating: 4.5 stars out of 5
Cost: 9.00/pound
Where: Kensington Farmers Market.
scott@thefifthquarter.co
510 289-8013

BACON REVUE SCHREINERS

Welcome to the Bacon Revue. It has been a long time since we have opened the curtains and showcased some bacon. Today’s act,’ Schreiners Fine Sausages’ comes from Glendale in ‘So-Cal’. We visited this fine establishment while on our journey to Harry Soo’s barbeque class. This meat market has been smoking and curing its fine meat products since 1952. Schreiners is a colorful and festive establishment. The female employees all dress in dirndls, the traditional dresses worn in Austria and southern Germany.

Schreiners Fines Sausages is a well stocked meat market and delicatessen. It was quit popular with people buying sandwiches during our visit. The employees are more than welcome to give you samples of all the various cured meat delights. Knockwurst, Bratwurst, hams, bacon's, so many different sausages, and fresh meats, but today our show is about the bacon.

The bacon was packaged in shrink-wrap for traveling. Once the slab was freed from its protective case a beautiful smoky aroma emerged to tease our taste buds. This was a beautiful looking slab. The meat to fat ratio was even. No rind is always a plus in my book. The bacon sizzled and popped as the show required. This was a good balanced piece of pork belly. Salt and sugar were present but not overpowering. The smoke was a complimenting component. It is always about the balance. This bacon is solid all the way around. Some cooked slices and left over fat was used in our ‘Warm Bacon Coleslaw” recipe listed below.

Warm Bacon Coleslaw

1 head of cabbage sliced thinly
½ small red onion sliced thinly
1 carrot sliced thinly
5 strips of cooked bacon chopped reserving ¼ cup of fat
1 tablespoon of Dijon mustard
1 tablespoon of sugar
¼ cup apple cider vinegar
¼ olive oil`
1 teaspoon of salt
pepper to taste

Combine cabbage, carrots, onions in a bowl . In the skillet that you cooked your bacon, add mustard, olive oil, vinegar and reserved bacon, sugar, salt & pepper. Heat till very hot. Remove from heat and stir into cabbage mixture. Top with chopped bacon pieces and serve immediately.

Cabbage and bacon are two great ingredients alone but when they are combined they are a star on the stage of the Bacon Revue. This was served as a side dish to our grilled steak. I hope you enjoyed the ‘Bacon Revue” today. If you plan to visit ‘So-Cal’ be sure to visit Schreiners. You will want to bring an empty ice chest for all your meat finds. Today’s bacon was well balanced in all the right flavor components and will receive 4 stars out of 5.

Schreiner’s Fine Sausages

Rating: 4 stars out of 5
Where: 3417 Ocean View Blvd.
Glendale, Ca. 91208
818 244-4735
Cost: 7.00/pound

BACON SODA

This is the end

Beautiful friend

This is the end

We are concluding our bacon excursion. We are leaving with the inspiration that started this long strange trip of bacon enlightenment. Bacon Soda will be the pop in our glass today. Bacon Soda caught my eye and in the name of research it had to be explored. The only way to experience this porcine beverage was to order the whole kit and caboodle of bacon products. This will explain the reason for bacon lip balm, gravy, and popcorn reviews. We will now pop the top and experience Bacon Soda.

The top was popped and surprise, surprise it smelled like bacon. The soda was poured into a glass full of ice. The color was possibly a bacon shade of pinkish red. It looked a little scary to me. There was a lot of fizzing action. This brew had plenty of carbonation. I positioned my schnozzola over the glass and received a bacon spritzer of aroma. The first sip actually tasted like supper sweet bacon. A second sip was taken. A few seconds elapsed and then it hit me. Sugar, Oh man was it sweet. Then the afterburner kicked in and I tasted an aftertaste that I would not wish on anybody not even the “Spare the Air” board. Oh my, was it awful. I poured the rest down into the sink. The liquid drained away and left a reddish pink residue in the sink. Sugar?, Chemicals?, and nasty funk, what was it? The taste left in my mouth was horrendous.
 Believe it or not, I gave this soda a second chance. The distributors suggested using this bacon soda in a cocktail. Here is the recipe.

Yankee Breakfast Fizz

• 1.5 oz. bourbon
• 1 oz. Jones Bacon Soda
• 1.5 oz. natural maple syrup
• 1 egg white
• 2 oz. heavy cream
• soda water

Combine all ingredients except cream and soda into shaker filled with large ice cubes. Shake hard to emulsify egg white. Strain into chilled 12 oz. glass. Add heavy cream, and stir. Top with soda water.

I could not even take a small sip of this drink because, the bacon smell reminded me of the last swig that was experienced. I was disappointed that I wasted good bourbon on this recipe. A consolation swig of bourbon was taken and our bacon experience was pondered. The Mad Meat Genius consensus is, leave the bacon novelty products for gag gifts. Stick to real bacon and create your own bacon flavored delights. The End, my friends.

BACON GRAVY

‘It’s all about the gravy man!’ This is a philosophy that my mentor Dr. Biggles has preached and we have embraced throughout our journeys and ‘Meat Adventures’. Packaged bacon gravy mix is on the table today. We will be tough but fair in our evaluation of this instant nectar to enhance our meat platters. Will this be another attempt to cash in on the new ‘Black’? Will it deliver to our plates of meat? Pull up a gravy boat and drift into the Madness!

This may be a little edge or help to this product but we are wrapping a pork loin roast in bacon and have smoked it with a little applewood to try our bacon gravy. Once again the instructions could not be simpler. One cup of water with bacon gravy mix mixed over heat until thickened. It looks nice and creamy. The gravy has a bacon aroma. Yes, we have a lift off Bacon Canaveral

Creamy with bacony flavor was the verdict. This product will receive ‘Four Paws’ up rating from Ms. Goofy. She enjoyed it immensely. This thick and wonderful sauce lubricated and enhanced our bacon wrapped pork loin. I enjoyed it and think it is a great convenience product. You could bring it camping or to your office cubicle if it is equipped with a stove. No fuss, no muss, is this bacon convenience product. It is a great substitute if you do not have the time or bacon to make your own gravy. “It’s all about the gravy man”.

BACON REVUE (COUNTRY BUTCHER)

The curtain will rise and  the lights will be dimmed. The spotlight will shine on to center stage to illuminate a slab of cured pork belly from Country Butcher. Country Butcher is a full service butcher located in Olivehurst California. This meat emporium has a full plate of cured meat products. Ham, bacon, sausage, and a large selection of marinated meat roasts are all displayed for purchase. Today we will showcase their bacon.

The first good sign of the quality of this bacon was the rind was removed. As some of you may know, rind on' is a crime against bacon nature. The bacon to fat ration was very decent. Once the bacon was removed from its protective covering no smoke aroma was present. The real test will be how this bacon tastes after kissing some hot black iron. The bacon fried up to a crispy crisp stick of pleasure. Salt and sugar did not really grab your attention. This can be a good thing because it demonstrates a good balance of seasoning. Unfortunately smoke flavor was not present either. The bacon did have a good pork flavor. This bacon was very decent but it just did not have any one component to ring the bell. Country Butcher will receive 3 stars out of 5.

Rating: 3 stars out of 5
Price: 4.99/pound
Where: 5860 Feather River Blvd.
              Olivehurst, Ca. 95961
              530-724-0284

MAPLE BACON REVUE (DEES MEATS)

 The Bacon Revue is hitting the road for a traveling show called Dees Meats in Galt. Galt is not the Celtic spelling of the 'Rich Man's' disease but a small rural town located south of Sacramento California. The Mad Meat Genius received a hot tip from Caleb Sehnert about a small butcher that created magic with his sausage and cured meat products. This small bit of information led to a wonderful discovery.

You would never know about Dees unless you were guided there. The trusty GPS brought us to the front door of a small building next to a residential house. There was a fence around the house. We noticed about a half dozen St. Bernard dogs in the fenced area. These 200 pound Wooly mammoths charged the fence. It was a little intimidating until we figured out they just wanted to be petted. Once we finished greeting these beautiful guardians of Dees we entered a meat sanctuary.

Dees has the whole range of meat products. They create and smoke sausage, hams, and jerky on the premise. We purchased some of the best choice rib-eye steaks ever. Today's act is all about the bacon. Some sliced 'old fashion' and some maple bacon was procured.

We will concentrate on the Maple bacon today. The package was open and a maple aroma grasped our senses. The 1/4 slab  leaned heavily to the meaty side versus the fat. It just had this beautiful mahogany sheen from the smoke and sugars. It tasted good just by the smell and appearance. A minor obstacle of the rind was removed before cooking in our trusty black iron pans. This was some meaty bacon. We cooked it low and slow because of the sugar content. It crisped up to a very nice texture. The salt to maple sugar balance was perfect. Smoke entered into this equation to tip the rating scale to 4.5 stars out of 5 for this designer bacon. Our bacon, lettuce and tomato sandwich rocked our world. Dees Meats is a destination worthy of a visit, I guarantee!

Dees Meats
Rating: 4.5 stars out of 5
Cost: 3.85/pound
Where: 10145 Twin Cities Rd.
              Galt, Ca. 95632 209-745-1224