NEVER Buy Bacon At Walmart Again — Try These 45 Mountain Tricks Instead (Appalachian Mountains)

🔗 Grandma never wrote hers down, so I finally did. All 118 plus much more. Get em before they're gone: https://www.opalrowe.com Opal Rowe is eighty years old, and for fifty years she has fooled every guest at her breakfast table. They clean the platter and ask what brand of bacon she buys, and she has never once told them. In this one she counts down 45 old mountain ways to beat the big store at its own game, from the little window on the back of every pack of bacon to the grease can, the bean pot and the cheap cuts most folks walk right past. All the while a two-pound piece sits cold in her icebox, wrapped in white butcher paper, that cost her eight dollars and is likely sold in the store where you already shop. She finally unwraps it and tells you just what to ask for. In this one, Opal covers: • The little window on the back of the pack, and what the front is hidin • Why a pack of bacon is not a pound anymore, and the small print that gives the honest price • The cold skillet, the low fire and the grease can that get all you paid for out of a pound • Ends and pieces, slab bacon, shoulder bacon and the seasonin meats that do the work for less • The piece in the white paper that fine Italian cooks pay forty dollars for, and what she finally says it is Tell Opal down in the comments where you are watching from, and who it was that taught you to make meat go around. Tell her what your people called it where you come from, and if you ever stood in the yard on hog killin day. Opal reads every last one. CHAPTERS 0:00 The White Paper in Opal's Icebox 1:57 Ask for the Ends and Pieces 2:46 Lay Your Bacon in a Cold Skillet 3:34 The Little Window on the Back of the Pack 4:21 How Much of That Pound You Get to Eat 5:08 A Pack of Bacon Is Not a Pound Anymore 5:54 The Smallest Print Is the Honest Price 6:43 Find Out When They Mark the Meat Down 7:27 Buy It When It Is Cheap 8:13 Freeze It So You Can Take Out Two Strips 9:04 The Grease Can 9:54 Fry It Till the Skillet Goes Quiet 10:40 Do Not Be Scared of the Date 11:25 Ask the Meat Counter for Slab Bacon 12:11 Quit Buyin Cookin Oil 12:57 Thick Sliced Gives You More to Eat 13:47 The White Water in Your Skillet 14:36 Cut Every Strip in Two 15:22 Rinse It When It Is Too Salty 16:05 Streaked Meat for the Bean Pot 16:52 Salt Pork and the Truth About Its Price 17:42 Fatback, the Old Seasonin Piece 18:28 Fresh Side, Bacon Before It Was Bacon 19:12 Never Buy a Jar of Bacon Bits Again 20:07 A Smoked Hock for the Bean Pot 21:01 Country Ham Seasonin Pieces 21:56 Buy the Whole Belly 22:49 The Trick to Slicin It Your Own Self 23:43 Shoulder Bacon 24:40 The Pork Belly at the Asian Market 25:34 Split Half a Hog With a Neighbor 26:34 Boil Your Salt Pork Five Minutes First 27:26 Bacon Grease in the Biscuit Dough 28:28 Ask the Butcher for the Pork Skin 29:19 Cracklin Day 30:10 Some Mornins, Let It Be Sausage 31:02 The Truth About the Word "Uncured" 31:56 Two Words That Tell If It Saw Smoke 32:49 Curin Meat With Nothin but Salt and Time 33:46 Lard, the Fat That Got Talked Out 34:38 Country Ham Biscuit Pieces 35:36 The Hog Was the Family Bank 36:39 The Piece of Pork on the New Year's Table 37:35 The Piece Italian Cooks Pay Forty Dollars For 38:31 The White Paper She Kept From You — Unwrapped 39:40 Hog Killin Day