British Expats - Bacon

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British Expats (https://britishexpats.com/forum/)

- The Trailer Park (https://britishexpats.com/forum/trailer-park-96/)

- - Bacon - the thread (https://britishexpats.com/forum/trailer-park-96/bacon-thread-830063/)

Bnet36

Dec 28th 2014 12:36 pm

Re: Bacon - the thread

Quote:

Originally Posted by Uncle_Bob (Post 11476491)

I had a friend visiting Scotland post a breakfast photo recently. What is lorne sausage? it didn't look good, it was square like a Wendys burger.

It exists! It looks good, never got to eat it though.

moneypenny20

Dec 28th 2014 3:15 pm

Re: Bacon - the thread

Quote:

Originally Posted by steveq (Post 11514928)

Just had sixteen pounds of sausage custom made for us, with authentic lincolnshire flavour....because LizzyQ came over with enough to make 48 pounds...

Read 'em and weep.

Five to a pack? :unsure: Ahh, two packs at a time! :nod:

Weeze

Dec 28th 2014 3:36 pm

Re: Bacon - the thread

Bacon is being made in the fridge right now.

Hopefully

steveq

Dec 28th 2014 11:24 pm

Re: Bacon - the thread

Quote:

Originally Posted by Weeze (Post 11515137)

Bacon is being made in the fridge right now.

Hopefully

Next project. What cut did you buy to bacon-ise ?
Found curing salt in our supermarket for a first try.

Pulaski

Dec 29th 2014 1:29 am

Re: Bacon - the thread

Quote:

Originally Posted by steveq (Post 11515380)

Next project. What cut did you buy to bacon-ise ?
Found curing salt in our supermarket for a first try.

Should be pork tenderloin, which is the source of the round meat disc in British "back" bacon.

steveq

Dec 29th 2014 2:04 am

Re: Bacon - the thread

Quote:

Originally Posted by Pulaski (Post 11515473)

Should be pork tenderloin, which is the source of the round meat disc in British "back" bacon.

Tenderloin would give us Canadian style though, looking at the way they cut it. I was "resigned" to buying half a pig, and getting the cut right. Fortunately the butchers we have found are intrigued by the two weird English people they met yesterday, and are going to try and get what we want. We asked nicely, and they made the sausages on the spot !

Pulaski

Dec 29th 2014 2:08 am

Re: Bacon - the thread

Quote:

Originally Posted by steveq (Post 11515515)

Tenderloin would give us Canadian style though, looking at the way they cut it. I was "resigned" to buying half a pig, and getting the cut right. .....

Every time I have tried Canadian bacon it has had the texture and consistency of shoe leather. :( It also doesn't look like the round disc in British bacon, at least not the "Canadian bacon" I've seen.

Weeze

Dec 29th 2014 2:19 am

Re: Bacon - the thread

Quote:

Originally Posted by steveq (Post 11515380)

Next project. What cut did you buy to bacon-ise ?
Found curing salt in our supermarket for a first try.

We had an huge pork loin with fat on so we cut the best looking bit for bacon. It's. Bacon making kit for this first attempt. Everything was in the bag ready.

The Original Baconkit

If it works we can start trying our own.

steveq

Dec 29th 2014 3:05 am

Re: Bacon - the thread

Quote:

Originally Posted by Weeze (Post 11515526)

The Original Baconkit

We're off three hours north to this place The Sausage Maker, Inc. - Sausage Making Equipment & Supplies for all that is sausag-ey ....and a mooch around.

Weeze

Dec 29th 2014 7:47 am

Re: Bacon - the thread

I'm not a big sausage fan (insert your own joke here). I could only eat a cheap Richmond sausage in the UK and here I just don't fancy them.

Bnet36

Dec 29th 2014 10:16 am

Re: Bacon - the thread

Quote:

Originally Posted by Weeze (Post 11515856)

I'm not a big sausage fan (insert your own joke here). I could only eat a cheap Richmond sausage in the UK and here I just don't fancy them.

:rofl:

You prefer a cheap sausage to a good size, chunkier, meaty sausage???:ohmy:

Sally Redux

Dec 29th 2014 10:20 am

Re: Bacon - the thread

Quote:

Originally Posted by Weeze (Post 11515856)

I'm not a big sausage fan (insert your own joke here). I could only eat a cheap Richmond sausage in the UK and here I just don't fancy them.

I hear ya, not keen either really.

Pulaski

Dec 29th 2014 12:12 pm

Re: Bacon - the thread

Quote:

Originally Posted by Bnet36 (Post 11515948)

..... You prefer ~~a cheap sausage~~ the taste of unseasoned breadcrumbs and pork fat to a good size, chunkier, meaty sausage??? .....

FIFY :sick:

Weeze

Dec 30th 2014 8:48 am

Re: Bacon - the thread

Quote:

Originally Posted by Pulaski (Post 11516036)

FIFY :sick:

Yes, it's then meaty bits that are chewy. Don't get that with pork fat and breadcrumbs. Mmmmm mmmm mmmmmm.

Pulaski

Dec 30th 2014 1:09 pm

Re: Bacon - the thread

Quote:

Originally Posted by Weeze (Post 11516901)

Yes, it's then meaty bits that are chewy. Don't get that with pork fat and breadcrumbs. Mmmmm mmmm mmmmmm.

I like my sausages to taste meaty, and it is the meaty bits that lead to them tasting meaty. Only poor quality sausages have chewy meat in them. :unsure:

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