A while back I decided it was high time for me to start reviewing bacons, so I devised a Bacon Rating System (B.R.S.) to accurately rate and compare bacons without having to eat all the bacon in one sitting (not that there’s anything wrong with that).

I promise that all reviews will be entirely subjective and totally biased, but I encourage debate—if you disagree with a rating, please let me know! If you are interested in rating your own bacon using the system below, please send me a link to your post or contact me at baconreviews@iheartbacon.com and I will post your review.

Insert tongue in cheek and then read on:
If you are a bacon maker (i.e. my hero) and would like me to review your product, I will absolutely accept free samples. But please note that Free Bacon != Good Review. If I like the bacon, I’ll say so; if it sucks, I will tell you it sucks (although I’m not entirely sure that bacon could suck).

For the ratings, all bacon will be pan-fried over optimal heat and cooked to optimal doneness; until just crisp, but still a little chewy (total cooking time and heat will be recorded). The Bacon Rating System will work as follows…

(Stay tuned for the first review which will be posted on March 9th!)

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THE BACON RATING SYSTEM
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BACON STATS

Brand:
Name:
Cost per pound:
Where purchased:

Packaging:
Cut:
Preservatives:

Cooking heat:
Total cooking time:

BACON RATING

The scale looks like this: 1 2 3 4 5 4 3 2 1
The left end is “not enough” and the right end is “too much”, so a perfect score would be 5

Pork Flavor
not enough << 1 2 3 4 5 4 3 2 1 >> too much

Smoke
not enough << 1 2 3 4 5 4 3 2 1 >> too much

Salt
not enough << 1 2 3 4 5 4 3 2 1 >> too much

Sugar
not enough << 1 2 3 4 5 4 3 2 1 >> too much

Fat
not enough << 1 2 3 4 5 4 3 2 1 >> too much

Texture
too chewy << 1 2 3 4 5 4 3 2 1 >> too crisp

OVERALL SCORE:

BACON TASTING NOTES