Re: Bacon - the thread
 

I can't stomach the cheap stuff. I imagine chewing on lard would be the same as chewing on cheap bangers, no taste.

Re: Bacon - the thread
 

I made bacon. Mmmmm

Re: Bacon - the thread
 

You didn’t have to post a picture. :frown:

Re: Bacon - the thread
 

That looks really good.

Re: Bacon - the thread
 

Be even better if it was a fried egg. Oh and some streaky as well as back. Oh and some fried bread.

Re: Bacon - the thread
 

And a couple of slices of black pudding. :nod:

Re: Bacon - the thread
 

Just so long as the bacon ends up in a box addressed to me, I can always add the other components when they arrive.

Now, let me get back to complimenting my very best and clever friend, Weeze.

Re: Bacon - the thread
 

The bacon was GOOD. And there's more. Much more. Bwahahahaha.

Re: Bacon - the thread
 

Re: Bacon - the thread
 

So I'm guessing the HBC is now defunct....:(

Ps..that mushroom looks like it came from a field with some mighty healthy Longhorns!

Re: Bacon - the thread
 

Nah, he can't do pies and black pudding

Re: Bacon - the thread
 

In case anyone needs any ideas for Valentine's day:

Re: Bacon - the thread
 

Trying to make my own bacon and the first hurdle is getting the loin meat with the rasher/belly still attached.

It seems when Wegmans and BJ's mention custom cuts from the butchers, they don't actually meat you can ask them for what you want as it comes pre cut up these days.

I can get loin with a bit of the belly, if I get the bone in style and get them to cut the bone out but would require getting a whole slab.

I was told Market Basket, get slabs of meat in that they butcher themselves but the butcher manager wasn't in when I went to see.

Other alternatives would be the shifty Brazilian butchers in the mini mart up the road or possibly a couple others, though I've been to the other one in town and the chap there didn't speak any English.

Re: Bacon - the thread
 

We bought a 5 pound piece of loin,with a bit of belly to try and cure with the Morton's stuff yesterday. Our butcher said he can cut an English piece for bacon for us next time....and he's quite happy to mail order too....So, if you want something sorted, let me know, and I'll be HTH.

Steve

Re: Bacon - the thread
 

Cheers for the offer!

I'll see what I can find locally first though. Didn't think it would be so much trouble, with "custom" cuts being offered...A shame, as I'd asked the BJ's chap a while back and it was doable then, but it seems not any more.

I've also been told there's a few slaughter houses in Western MA, that should be able to do the stuff but there's also a farm in a nearby town that does a CSA type thing and might be able to help.

Re: Bacon - the thread
 

We're going to get half a pig via CSA this year, and get the butchers to process it.

Re: Bacon - the thread
 

Just heard about this:tounge_smile:

http://littlecaesars.com/portals/0/BaconCrust-600.png

Re: Bacon - the thread
 

I saw a bacon taco, where the shell was made of bacon....looked pretty good...

Re: Bacon - the thread
 

I dedicate to you, this bacon
(5.5 pounds of Pork loin last week, 5 pounds of bacon this)

Re: Bacon - the thread
 

The piece de resistance.
Home made bacon: check.
Home made bread: check.
Custom sausages: check.


Lizzyq says we need to have our own chickens, and we can be self-sufficient in the English breakfast.

Re: Bacon - the thread
 

It was a truly excellent breakfast bap. :thumbsup:

Re: Bacon - the thread
 

That looks amazing!

I'm still trying to source the loin.

Irish deli/pub place nearby, the butcher there is ringing around for me and also the owner of the local Brazilian mini mart is ringing around her suppliers as the regular ones have the loin pre trimmed when they get it.

There's another couple of Brazilian butchers nearby, but one of them, no one speaks English the previous times I've gone in and the other one, isn't far, but it's a bit out of the way.

I'm not giving up on the search...and the thought of getting a custom cut shipped, making it pricey, kind of takes away from trying to do it myself and on the cheap :o

Re: Bacon - the thread
 

One possible extra phrase, and the one we'll use to get more fat on the meat. is "what they make Porchetta with" - certaily our butcher had that in the cabinet, and it looked the right shape - loin bit, and the nice fatty bit..

Re: Bacon - the thread
 

Looks better than it tastes. Wife bought me one as a novelty xmas pressie.

http://www.harrietcarter.com/resourc...758.zoom.a.jpg

Re: Bacon - the thread
 

Excellent. :)

Re: Bacon - the thread
 

Re: Bacon - the thread
 

This will be a little limiting, but for expats on the West Coast, specifically in CA, Vegas and Metro Phoenix AZ, there exists a quaint little supermarket known as Fresh and Easy.

Apparently it used to be a part of Tesco's enterprise, until they had to pull out of the market because it wasn't profitable (or, was less profitable than its British business, when misrepresentation of its UK profits caused it to enter a crisis...) and so now it's an independent. Currently imports as much Cadbury and Mars chocolate and confectionery as Hershey will allow (no Flake. Boo :thumbdown:) and stocks 'British Brand bacon'.

It looks a bit like someone took Canadian bacon and cut a slit in it so it unfolds, not really the 'earlobe' of true English/Danish-style back bacon. It also comes in at $6 for about 8 slices and has no variants with regard to smoked or unsmoked, thick or thin, lean or streaky (but then the US has enough streaky bacon to choose from already).

Having said that it's not a bad facsimile of the kind of bacon that I'm used to. I put the oven on preheat for 350°F and when the timer goes off, that's when I take it out. Cooked, while not carbonated. Flop it on a piece of white bread (which I'm still searching for), some butter, HP sauce and Rob's your mother's brother.

It's definitely worthwhile checking out the RJ Balson link though, they deliver to the US for free! :thumbsup:

And on the subject of sausages, I do miss the sausages I used to find in Tesco with a reported 98% pork content; I think they were from Hertfordshire, but I can't be sure. I'd order the pork & onion bangers from British Corner Shop, but they don't ship chilled containers to the US. :(

Re: Bacon - the thread
 

Albertson's do an English toaster(ing?) bread which is passable. It even goes stale in a few days!

Re: Bacon - the thread
 

:rofl: that's awesome.

Re: Bacon - the thread
 

With a 6lbs min order and at least $15 for handling fees, it kinda takes the shine off the free shipping they advertise.

Re: Bacon - the thread
 

Slightly lost in translation, but managed to pick up a chunk of pork, it's the belly with fat and a bit of the loin.

The guy was carving up the last of the pig and taken a chunk of the loin out already....but now I know this guy gets whole pigs to process himself, sometimes...so might have to try and arrange it properly next time....but the lack of English made it tricky.

Anyway, got about 7.5 pounds of meat, curing in the fridge.

Thing is, do you then wash and dry it after the cure, or just go for it and slice and chuck it in the fryer?

Re: Bacon - the thread
 

We rinsed and dried it for a day, but it was pretty cool in the garage still.

Steve

Re: Bacon - the thread
 

7.5lbs - do you reckon it'll last the week...:sneaky:

Re: Bacon - the thread
 

Should do....I'll be slicing it with a knife as I don't have a proper meat slicer...

So many innuendo's, I don't even know where to go with that one :lol:

Re: Bacon - the thread
 

We found a cheap one in Harbor Freight.

Steve

Re: Bacon - the thread
 

Wash, pat dry. Cook. Eat. Mmmmmmm

Oh god. Now we are going to be the proud owners of one.

Re: Bacon - the thread
 

<srry >

Re: Bacon - the thread
 

Now the warmer weather is here, what we need is an ice cream and bacon sandwich. :nod:

Re: Bacon - the thread
 

Nobody needs that. Sounds ****ing revolting :sick:

Re: Bacon - the thread
 

:goodpost: I have to concur with Sultan :sick:

Bacon should be inside the BREAD sandwich, with tomato ketchup or brown sauce depending on personal preference.