Bacon without the white stuff

Pauls

Another vote for a proper butcher (or farm shop as they'll also have locally butchered meat)

Now I wish there was one open right now, I could murder a proper bacon sandwich with a splash of brown sauce

bakerp

Make your own it's very easy,loin of pork and get some cure from https://www.sausagemaking.org here i used the smoked rub the amount needed for the size of loin seal it pop it in the fridge for a week to 10 days turning daily,then wash leave to dry and slice it is amazing and no horrible white stuff,and it works out sooo much cheaper.:D

C_Mababejive

This is the kind of water logged sh*te they sell in supermarkets which exudes gunk and shrinks to nothing when cooked. Do yourself a favour and get along to your local butchers for some proper dry cured bacon. You will wonder why you suffered this rubbish for so long.

jcr16

i agree buy nice bacon and no horrid white stuff. however i do find it i'm using bacon for cooking in a meal ie liver and bacon i wil buy cheaper bacon. but in a butty, you can't beat nice thick cut unsmoked bacon.

Nargleblast

Here here! dry cured bacon every time, preferably from your local butcher. Costs a bit more but is worth every penny! If you are going to spend your hard earned cash on food then make it the best quality you can afford, even if it means eating less of it - when it comes to meat the cheap stuff just isn't worth it.

Bronnie

Lidl's "Milton Gate" brand Dry Cure British Smoked Rindless Back Bacon.
8 rashers trimmed and dry cured with sea salt.
Cooks beautifully, no shrinkage.
Not completely sure of price, think it was £1.99 for 250g pack, will check next time. Made a delish bacon butty.:D




With cheaper bacon, cooking quickly under a pre-heated hot grill or frying in small quantities in a very hot pan, minimises the oozy white stuff.

[Deleted User]

I too am a great advocate of local butchers if you have one .Try to make friends with him and it will be worth its weight in gold.He will know the good cuts and most butchers are happy to help you if your not too sure. My chap is very good and all the stuff is sourced locally within 10 miles .I occassionally buy from Sainsburys, as of all the supermarkets I think it does do well with meat especially their Angus steaks which are not cheap but are very good.I don't like pre packed food much anyway and like to buy if I can fresh food if at all possible.I often think of how much meat is actually bought by folk.My Mum always said that the amount of meat needed on your plate should be about the size of a packet of 20 cigarettes( roughly 3-4 ozs per person, (don't know what that is metric as I am still stuck in a time warp when it comes to measurements):) So a decent rasher of bacon with an egg and maybe a couple of mushrooms/toms ect would be more than sufficient for me.
Yesterday my sosn-in-law did some beautiful roast beef for dinner that they had bought from Sainsburys on Saturday It was 21 day matured stuff and was melt in the mouth stuff and cooked to perfection .His hobby is cooking and he always does sunday lunch.There was enough for all 8 of us and stuff left over for him to make a cottage pie for tonight for the boys.
Meat is I think a good case of 'you get what you pay for' and buying cheap (unless of nessecity) is not always a good thing.I have bought Basic lamb on the bone from Sainsbobs and cooked it in my SC and it was fantastic saying that,but then I am a great believer of slow cooking anyway

OrkneyStar

Got to agree that the only bacon we have found that does not do this is our local butchers dry cured stuff.

joedenise

My local butcher doesn't even do dry cured bacon - reckons it would be too expensive for most people so he doesn't stock it.

spike7451

This was featured on The Hairy Bikers Tour programme & I was down Enniskillen a few weeks ago & bought some of O'Doherty's Black Bacon.It truely is the king of bacons!!

http://www.blackbacon.com/fermanagh-herald.html