Bahtatboy

Costco in UK do Polish sausage (can't remember the Polish name), which is totally unlike English sausage: actually looks like pork, and really good. Not bacon, I know...

markcst

Kroger in Texas have "Ham Steaks" which is Gamon to you and I. They are whole pig sized huge too (but this is Texas). Me and the wife share one when we buy it.

Pulaski

Gammon steaks are good, but "country ham" is sliced much thinner, not quite as thin as bacon, but close.

Pollyana

As a real-unsmoked-bacon-lover myself, I feel it only right to draw your attention to this thread

http://britishexpats.com/forum/usa-5...rizona-875451/

Can someone help the poor bacon-deprived fellow?!

Pulaski

I haven't got around to making my own bacon, at least not yet, and would probably want a commercial-style slicer before I did anyway. I have also balked at the cost of buying on-line, but I recently discovered the joys of "sausage", not sausages in skins, but a rectangular brick of sausagemeat wrapped like block of butter in the UK. I have found it to be far better than most American sausages, and for less than $5/lb. There are a couple of local suppliers that make not only regular sausagemeat, but also "hot" (with pepper flakes), and some with extra sage.

I just cut couple of half-inch slices (a large chef's knife will even cut slices from a frozen block) and fry them in a teaspoon of olive oil, before frying eggs and then a slice of bread. It's not bacon, but it does make for an easy and tasty fry-up.

lizzyq

8.7 pounds of a cut of loin and belly went in the fridge last night rubbed with tenderquick and freshly ground black pepper all sealed up in a 2 gallon ziplock bag. Bacon butties next weekend

Bob

Just saw a thing about Wrights, burbon smoked bacon...sounded rather good...only downside, would mean having to venture either into NH or Waltham to get a package

johnwoo

I use this method, works for pork loin just as well.

Home-cured bacon | Life and style | The Guardian

NoOfficialComment

First cure here in the US went fine.

Acquired just over 4lbs of really nice belly from an awesome meat provider nearby. Can watch them butchering whole animals in the back room from the counter - they had everything from your standard items through to Bison t-bones etc.

This was two batches - half with brown sugar at 3% and half with coconut sugar at 3% - Salt was 2.5% for both. Prague powder #1 for the nitrate.

I have a vacuum sealer which was great for an equilibrium cure and then perfect for packing as you see here.

celticgrid

And now....

Bacon emojis!!

72 New Emoji Including Bacon, Shrug, Selfie and Face Palm Coming in Unicode 9 - Mac Rumors

Nutek