What to do with bacon offcuts

carriebradshaw

I get bacon/cooking bacon mis-shapes form MR T they have shot up in price though.A 500g pack used to cost 80p at beginning of the year but like everything else it has gone up twice, first £1.18 and now £1.38!!! :eek: Still a good deal for what you get though

Penelope_Penguin

I've bought these before and they were really salty :eek:

I'll add this to the existing thread on bacon offcuts later.

Penny. x

lauren_1

Can i just ask, what on earth is MrT?

carriebradshaw

lauren_1 wrote: »

Can i just ask, what on earth is MrT?

sorry it's just Tesco, we always call it MrT in our house dunno why really

Pitlanepiglet

We don't have a Cooltrader I don't think,

I do buy the packets of misshapes from Asda though, I chop them up into usable bits, open freeze them for a couple of hours and then stick them in a freezer bag. This way I find I've always got easy to get at chunks of bacon in the freezer for putting into food, just bash the bag against the worktop to separate the bits and use what you need from frozen.

Dumyat

I buy the asda one to use in soups, casseroles and pasta sauces.
sometimes the chunks can be really big. however as someone mentioned there is often a mix of smoked and non smoked so judging the saltiness can be difficult.

Mariel

Ever so slightly off-topic I know but I was so chuffed today - went to our local discount freezer shop (the sort that sells stuff past the 'best before date' and overstocks) and got 250g smoked bacon medallions for £1 which I thought was brilliant. Sadly that was the only bargain I got there today, never mind will just have to go back next week ;~)

susyrosy

I'm in a bit of a quandary about this. Really, I should only ever buy English bacon, as the Danish pigs aren't reared to the same welfare standards (so I gather, not personally viewed). However, in T***o, my nearest supermarket, they have minced or finely chopped bacon bits for 75p for 500 grams (I think) - origin unstated, but I think I can guess ... So I gave them a whirl the other day - and they were really good, tasty, cheap - I made a huge quiche and still had some over. I fried some up with an egg. Still good, etc. The next day, I dumped the last bit/lump into the frying pan, and instead of trying to separate it into bits, I pushed it together into a sort of burger shape, fried it on both sides and served. Guess what? STILL good, tasty, cheap!

I run a very small B&B and no, I wouldn't palm my guests off with these hm burgery bacon thingies - they get English smoked back bacon - but for my own use, well, yes. Even though I'm compromising my principles.

Does anyone else do this? Not so much the principles, though they're important, but would you serve your family bacon bit burgers instead of rashers?

lynzpower

Are you certain there is no health mark on the packet? By law there must be one. It should be a little oval with some letters that are the code as to where its come from....

caitybabes

I bloomin love the cooking bacon (sainsburys and spar both do it too by the way). Great for making carbonara, pasta bakes, pizza topping, as well as yummy quiche filling. I quite like using it in a fry up by chopping it up and making scrambled egg with bacon bits in it. Very good for using instead of lardons for things like beef bourgignon, coq au vin etc... endless uses. In fact, can't remember the last time I bought rashers... enjoy!