Bacon without the white stuff

Jacey53

I love bacon but really hate that horrible white stuff that comes out of it when i cook it.

Can anyone please suggest a source of bacon without this? or perhaps it's the way I cook it?

nearlyrich

You need dry cured bacon, no water added so it doesn't come out during cooking, commercially bacon is pumped full of saline solution to speed up the cure and make it heavier. I get mine from a local market were the guy cures it himself and he cuts it to any thickness you prefer on an old fashioned bacon slicer.

katylou6180

I have always found that if we buy bacon from a local butcher we don't get any white stuff, maybe worth looking in your nearest local!

Essex-girl_2

I'm with Katylou, butchers bacon is lovely & no white stuff.

Lily-Lu

This tends to happen with cheap packet bacon (stuff you find in the supermaket). I agree with the previous posters. Go to a good butchers and buy it loose. Tends to be more expensive, but it doesn't shrink like cheap packet bacon, so often just one rasher per person will do

spike7451

Lily-Lu wrote: »

This tends to happen with cheap packet bacon (stuff you find in the supermaket). I agree with the previous posters. Go to a good butchers and buy it loose. Tends to be more expensive, but it doesn't shrink like cheap packet bacon, so often just one rasher per person will do

Agreed,
I find it's the same with a lot of supermarket bought meat,they're all injected with a saline solution to bulk it out.
Buying meat from my butchers,I dont get this white scum at all!

meritaten

so true - your local butcher has far superior bacon (or should do). also i like it quite thickly cut and they are happy to do this for you. one thick cut rasher is ample with a fry up even for my OH. and no nasty white stuff on frying or grilling. and the taste.................you wont want packet bacon after that!

1jim

another vote for the local butcher, more expensive per slice but you get away with using less most of the time

spike7451

PLUS the meat is often locally sourced & traceable too therefore less foodmiles,fresher & you're supporting your local ecomomy & not the nameless conglomerate shareholders pockets!
In a small village like where I am,by buying from my butchers & not the supermarket,You're keeping money & therefore jobs in your town.

ubamother

butchers' bacon can be lush - just remember to ask for dry cured - that way no scummy liquid oozes out!

lucylucky

Lily-Lu wrote: »

This tends to happen with cheap packet bacon (stuff you find in the supermaket). I agree with the previous posters. Go to a good butchers and buy it loose. Tends to be more expensive, but it doesn't shrink like cheap packet bacon, so often just one rasher per person will do

If I tried that I would get killed!

I buy bacon from farmer's market, local corner shop and supermarket and never have any white stuff at all. Odd.

The only time I had bacon like that was when my MIL told me about this local shop (to her) which sold good old fashioned bacon, so I bought some. Terrible, looked as if it had terminal dandruff when I cooked it and tasted rubbish as well.