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this post was submitted on 13 May 2026
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19 is too crunchy.
Anakin, no!
I like my pigs how I like my sexual partners: Alive and well
Let's not be ridiculous, anything beyond #12 is unsalvageable! #9 is perfectly optimal though
I don't understand how it starts getting better briefly after 9
You know what, yeah, you're right - 10 is objectively super yummy as well!
I like mine fossilized.
Does the bacon reassemble itself between 9 and 10?
I usually take a bit from a live pig, so -3
45
I prefer my bacon in a gluon soup form..
I'll have a uuuuuuhhhh #14 with side of ketchup
10 through 18 look like the bristolstool chart
5 or 6
Call me nuts but I like the 4-5.5 range. I'm not a fan of chewy fat...
This is the objectively correct answer.
My ex liked the 6-7 range while I like the 2-4 range. We were thus incompatible and broke up after the umpteenth time they made it “for me” the exact same way they did for themselves.
(The last bit is a joke, the first bit isn’t)
Are you sure they didn't break up with you because they heard you use the word umpteenth?
If your ex liked 6-7 they were clearly too young anyways.
💁
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(2 replies)
3-5. Thats the sweet spot.
It seems it self-heals a bit after 9 and reassembles back, so I would like to try that #10
That's what happens when you take it out at 8 or 9 when some areas of the meat have not been fully converted to carbon. Around stage 10, this conversion adds some support but then the bacon becomes much more brittle from 14 to 18.
2-5 are acceptable. Softer bacon is better than crispier bacon and I don’t care who I offend
It depends on the dish. Like Chinese pork belly should melt in your mouth, not break your teeth. But on a bacon egg and cheese sandwich, the bacon needs to bring the texture.
3 is the breakfast buffet pile of hours old leathery bacon all stuck together with lukewarm grease. This is not an acceptable bacon. 2 for sandwiches, 4 or 5 for plain eatin
3 is the breakfast buffet pile of hours old leathery bacon all stuck together with lukewarm grease.
Edit:
I've been vegan for 10 years and I still miss 2-3 style bacon. Vegan bacon does a good job if you like Canadian bacon and/or 4-6 on this chart, but nobody has made fatty vegan bacon that's good around 2-3 cookedness
I only eat swine graced with the god particle
The Higgs Bacon
Please ask the chef to restrict airflow so that I may use my bacon to heat my forge.
5 is where it's at boys. Max crisp, no burning.
1 is literally just raw. I like both crispy bacon and chewier bacon, but only if the fat is completely rendered.
I'd say either 4 or 17 deoending on how much carbon I'm looking for.
Between 4 and 5 is actually good.
Food with charcoal is kinda dangerous to eat.
It's bacon. Processed meat is a WHO Group 1 carcinogen, it's "known to cause cancer", I'm not sure how much the charcoal changes things.
It's also considered red meat for the purposes of the Group 2A carcinogens, where red meat "probably" causes cancer.
Not sure what your concern is with charcoal but eating bacon on a regular basis is already living on the edge.
I can never decide between 15 or 16
- But carryover cooking means by the time I get a piece it’s a 5.
1 should just be a pig.
Indexes start at 0
There's a huge gap between 5 and 6. That's where I live.
Is there a 4.5 option? Although 6-7 are the tastiest. I love charred food and burnt pizza
- Maybe even 2. I'd have to see it in person.
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