BACON!
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Ours is greatly appreciated, especially the black treacle cure
If anyone wants to try bacon making we gave an entire video series on the process covering everything from how to make cure to building a cold smoker. There are also simple, step by step, curing instructions.
An old fashioned dry cure can be very salty to modern tastes so try the "healthy cure" for something of a modern flavour
An old fashioned dry cure can be very salty to modern tastes so try the "healthy cure" for something of a modern flavour
I was enjoying the bacon discussion as someone who has reared pigs and produced their own bacon, Tamworth/Welsh cross. I also found the comment regarding bacon being illegal in Britain unnecessary, and not needed……..But I am a Patriot, so what is your issue?
Thick-cut, smoked, and peppered. The combination of flavors and textures is unbeatable. It's the perfect balance of salty, sweet, and savory.
The best is home-made. Because you can make it any way you like, and you control what's in it.
I always go for sweet dry-cured, plenty of sea salt and demerara sugar along with ground coffee, ground fennel seeds and black pepper, few days with draining the fluids and topping up salt & sugar till the meat feels a bit harder, then wash/dry and 8h of cold-smoking using a ProQ smoker and maple or apple wood for the smoke.
Then air-dried for a few more days to allow the smoke to work its way deep in the meat.
Much tastier, cheaper than commercial, far less needed for the same flavour in dishes with bacon, and zero nitrates which can be a concern and are only really needed for the muppets who have their bacon half-raw.
The only problem is it disappears well before the next batch is ready usually
I always go for sweet dry-cured, plenty of sea salt and demerara sugar along with ground coffee, ground fennel seeds and black pepper, few days with draining the fluids and topping up salt & sugar till the meat feels a bit harder, then wash/dry and 8h of cold-smoking using a ProQ smoker and maple or apple wood for the smoke.
Then air-dried for a few more days to allow the smoke to work its way deep in the meat.
Much tastier, cheaper than commercial, far less needed for the same flavour in dishes with bacon, and zero nitrates which can be a concern and are only really needed for the muppets who have their bacon half-raw.
The only problem is it disappears well before the next batch is ready usually
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Yes, old-style 150yo farm building, they all came with massive basement rooms like that. Access from the inside of the house, down the stairs. A constant temperature almost throughout the year and very little humidity.
Pity it's at the in-laws' in the continent
I also prefer streaky bacon. Don’t know why but belly makes better bacon at home imo. I think it’s more versatile when it comes to cooking etc.
Streaky bacon is the only bacon. Loin cut so called "bacon" is not bacon. Too little fat. To be called proper bacon there have to about 50/50 meat and fat or even more fat that meat.
When frying bacon there has to be plenty of fat in the pan which you can soak up with bread. Then a layer of hot mustard on the bread and bacon on top. To be enjoyed with a cold pilsner.
When frying bacon there has to be plenty of fat in the pan which you can soak up with bread. Then a layer of hot mustard on the bread and bacon on top. To be enjoyed with a cold pilsner.
I am more partial to a double-fermented belgian style ale though, for winter! A few tens of bottles of which are currently conditioning near the bacon.
I think the right bread is just as important for bacon butties as the bacon. Soft and White - the fresher the better, dabbed in a bit of bacon fat for good measure but not soaked to the point of inducing immediate heart failure. Perhaps the smallest smidge of HP sauce depending how crispy it is. Or if the missus is cooking it, half a jar of HP sauce.
Now white is just my preference for bread (and perhaps painting ceilings). I’m in no way suggesting anything else that’s white is better in this politically-charged minefield of a thread.
Now white is just my preference for bread (and perhaps painting ceilings). I’m in no way suggesting anything else that’s white is better in this politically-charged minefield of a thread.
Sometimes I think that all the best meals start by frying an onion in bacon fat.
Personally, I think I can skip the meaty part entirely. That maybe because I haven't eaten European style bacon for some time now. Here, you mainly get the regular, thin-sliced fatty bacon, which is ordinarily cooked to a crisp. Or, there is the thicker, back bacon cut (pork loin) which, when rolled in peameal, is called Canadian bacon. If you ever visit Toronto, go to the St. Lawrence market and buy one of their bacon sandwiches. You can ask for an egg in it. You won't need to eat for the rest of the day.
There is a school of thought that says that the best bacon is Pancetta
Personally, I think I can skip the meaty part entirely. That maybe because I haven't eaten European style bacon for some time now. Here, you mainly get the regular, thin-sliced fatty bacon, which is ordinarily cooked to a crisp. Or, there is the thicker, back bacon cut (pork loin) which, when rolled in peameal, is called Canadian bacon. If you ever visit Toronto, go to the St. Lawrence market and buy one of their bacon sandwiches. You can ask for an egg in it. You won't need to eat for the rest of the day.
There is a school of thought that says that the best bacon is Pancetta
The best bacon is Guanciale. Ok, its pork cheek... and you make carbonara with it. BUu tonight, i'm having to make Carbonara with our farm shops own smoked streaky bacon because its not Italy week in Lidl yet. More's the pity.Sometimes I think that all the best meals start by frying an onion in bacon fat.
Personally, I think I can skip the meaty part entirely. That maybe because I haven't eaten European style bacon for some time now. Here, you mainly get the regular, thin-sliced fatty bacon, which is ordinarily cooked to a crisp. Or, there is the thicker, back bacon cut (pork loin) which, when rolled in peameal, is called Canadian bacon. If you ever visit Toronto, go to the St. Lawrence market and buy one of their bacon sandwiches. You can ask for an egg in it. You won't need to eat for the rest of the day.
There is a school of thought that says that the best bacon is Pancetta
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