Bacon

joedenise

unrecordings wrote: »

With the stuff I buy (Waitrose essential smoked streaky) I note from their website that water is added, but I only ever notice 'white stuff' when the bacon is a couple of days past its best. So is that the water coming out maybe ? Or down to coincidence and the lean to fat ratio of that particular pack ?

(when I open a pack it goes straight into one of those lock & lock bacon storage tubs)

When I cook bacon it comes out of the packet and into the pan (after being dried on kitchen paper because it's so wet). Any left goes into a lock & lock box, so it's not because it's past its' use by date.

unrecordings

joedenise wrote: »

When I cook bacon it comes out of the packet and into the pan (after being dried on kitchen paper because it's so wet). Any left goes into a lock & lock box, so it's not because it's past its' use by date.

Interesting...
Next time it happens I might be forced to investigate further

Mr_Singleton

Make bacon yourself it's easy enough. I started some this morning. It's a fraction of what you'll pay in the shops and tastes like bacon was before the primary consideration was a huge profit margin.

unrecordings

Mr_Singleton wrote: »

Make bacon yourself it's easy enough. I started some this morning. It's a fraction of what you'll pay in the shops and tastes like bacon was before the primary consideration was a huge profit margin.

Not for me when only one hand works, but interested in the process. I assume you're starting with a big piece of pork belly - how are you slicing it ?

PipneyJane

Mr_Singleton wrote: »

Make bacon yourself it's easy enough. I started some this morning. It's a fraction of what you'll pay in the shops and tastes like bacon was before the primary consideration was a huge profit margin.

How do you do it? Please share!

Thanks,

- Pip

Slinky

Wicked_Lady wrote: »

I've just had a lovely sandwich with some C**p dry air cured unsmoked bacon; truly delicious.
Will buy that again.

I'm guessing thats C O O P rather than C R A P?

Mr_Singleton

PipneyJane wrote: »

How do you do it? Please share!

Just seen this but very easily..... basically get a good slab of belly pork, rub in your cure, place in ziploc bag in the fridge turn it every morning and after x days wash off cure and back into dry in the fridge with out ziploc bag. BACON!!!

Yes, there is a bit more to it ie what cure you use the amount of time etc etc but it really really isn’t hard. Look at the river cottage website for some ideas.

Pollycat

Mr_Singleton wrote: »

Just seen this but very easily..... basically get a good slab of belly pork, rub in your cure, place in ziploc bag in the fridge turn it every morning and after x days wash off cure and back into dry in the fridge with out ziploc bag. BACON!!!

Yes, there is a bit more to it ie what cure you use the amount of time etc etc but it really really isn’t hard. Look at the river cottage website for some ideas.

unrecordings wrote: »

Not for me when only one hand works, but interested in the process. I assume you're starting with a big piece of pork belly - how are you slicing it ?

I too would like to know how you slice your home cured bacon.

Mr_Singleton

I've got a proper slicer which I suspect us going to be out of most people price range. Then again nothing wrong with a good sharp knife although you won't get that thin even slice but so what.

Pollycat

Mr_Singleton wrote: »

I've got a proper slicer which I suspect us going to be out of most people price range. Then again nothing wrong with a good sharp knife although you won't get that thin even slice but so what.

I have a set of very good knives (and a sharpener) but I wouldn't be able to cut your home cured bacon to a thinness that I'd find useful - I tend to use bacon in sandwiches or buy the cooking bacon for liver, bacon & tomato casserole.
But maybe other posters would find your suggestion useful.