I had 2 lovely strips of bacon at lunch today. Nicely done, not too chewy, not too burnt, with a good smokey flavor to them. Why anyone would vote for anything other than all natural bacon is beyond me.
I think it is Don's signature that points out that the bacon thing didn't start with INGO. I doubt if anyone here thinks it did, so I don't know what Don's problem is. But I will say that INGO has raised baconness to an art form heretofore unseen by myself.
Bacon >> sausage links > sausage patties = sausage gravy =nacho cheese dip w/ hot sausage = chilli w sausage