Re: Bacon - the thread
 

:rolleyes:

Re: Bacon - the thread
 

I've skipped this lengthy thread to declare what has probably already been said....

Why do Americans cook their bacon to they are rock hard?

I miss the crispy slices that curl up at the ends and hey, I'd even eat the rind too!

Re: Bacon - the thread
 

Even??? :confused:

Re: Bacon - the thread
 

Please report back when you find out. :unsure:

Re: Bacon - the thread
 

If American bacon is so shit, perhaps it's to kill the taste?:unsure:

Re: Bacon - the thread
 

If anything American bacon is over flavoured, with the curing salts and the smokiness, and then cooked until is is dry, crispy, and almost burned. When I was in Britain a few weeks ago I realised how much I missed British non-smoked, wet-cured bacon, cut slightly thicker than the wafer-thin American bacon, and just perfect for a bacon butty. I am going to have a stab at curing some of my own, I just haven't found the time yet.

Re: Bacon - the thread
 

I wouldn't say American bacon is that bad. Its just a fact of life that British bacon is so good it simply makes the American bacon taste inferior in comparison.

Re: Bacon - the thread
 

American bacon is OK, really. The thick cut stuff is nice on burgers, and it pairs well with HP sauce. Back bacon may be better but not always cost effective out here.

Re: Bacon - the thread
 

I like both but there are certain golden rules that must be followed. For example, you should never attempt to make a bacon butty using America bacon :nod:

Re: Bacon - the thread
 

And never with mayonnaise! :frown:

Re: Bacon - the thread
 

No, they are perfectly sized for burgers but make a shit butty. Actually, for me it is best when it's cut up and mixed in with scrambled eggs for breakfast. I rarely eat streaky bacon for lunch or dinner, like I would with back bacon.

If it hasn't got butter and preferably for me lashings of HP sauce, it can't be called a bacon butty. I think we need to make that a rule.

Mayonnaise (while I like it on other sarnies) on a bacon butty is as bad a crime as sugar in tea, IMO :nod:

Re: Bacon - the thread
 

I was really missing British bacon ( or Danish and Dutch ) and I have just cured some pork side and smoked it, it turned out very good and is very easy to do - takes very little prep time, just the 7 days or so for the curing process and then 3 hours or so in the smoker. Even the american half was impressed!!

Re: Bacon - the thread
 

Good morning America

Re: Bacon - the thread
 

Looks good! But I hope that the coke can is actually a coke-can-shaped Tea Mug.....!

Re: Bacon - the thread
 

It's lunchtime, therefore a coke is acceptable. Plus, it's quite hot and aircon doesn't exist.