Is that it do you think??? Thats exactly how to do it?
I have no idea - I think I'll let you try that style of bacon first and then report back us on the authenticity of said bacon.
ANyone else know if this is right? That I need to tell my Butcher to cut thin slices of Bacon from the Loin of a Pig and then use the wet-cure process (which produces Wiltshire bacon) that involves immersing the meat in brine for two to three days.
Is that it do you think??? Thats exactly how to do it?
:lol: :lol:
Why don't you call or email a butcher in the UK and ask them? Or call your local supermarket and ask them to stock "Irish Morn" bacon which is UK style and sold at Stop N Shop in NJ....
:lol:
Or simply become a vegetarian.
I prefer US bacon to british bacon. I'll bet I'm the only one.
I prefer US bacon to british bacon. I'll bet I'm the only one.
Put me down as Number 2 for the bacon preference.
/insert Robert Wagner picture here
I like the bacon that you can buy at the deli counter. I don't particularly like the prepackaged stuff, but I will eat it. I've forgotten what Brit bacon tastes like to be honest.
I've got used to American bacon and wouldn't be surprised if I find British bacon bland next time I try it. roll
I've got used to American bacon and wouldn't be surprised if I find British bacon bland next time I try it. :roll:
Splitter! :wink:
I always enjoy some nice British bacon when I get back to the UK and despite finding American bacon edible, I'd drop it in a second for the real stuff.
I prefer US bacon .
The stuff here isn't real bacon it’s some form of molded animal by-products. Tescos has good bacon, great for sandwiches with lashings of brown sauce.
Nothing can compare with Canadian Back Bacon this bacon is in the gold medal class~no fat.
Canadian pigs eat wheat not corn like USA pigs.
All the packers made it in Canada ( I worked for Swifts).
Swifts, sold every bit they made,most going to the top hotels and restuarants in the Americas.
I prefer US bacon to british bacon. I'll bet I'm the only one.
Actually I do too. There's a ranch by the name of Niman, up in Marin. They make some of the nicest bacon out there, smoked, un-smoked cured and uncured, smoked, applewood smoked etc, and to call it streaky would be an offense almost.
It's humanely raised, no hormones, and is actually rather "meaty" (HUAGH) and is quite delicious. Not that we eat much of it these days, but once in whiles I'll make a toad with rasher wrapped around some sausages I have made and bingo...
Andrew :)
I think you cure the loin and then hang it for a couple of weeks and then slice it.
In agreement with LS on this one.
Personally I prefer UK bacon - I don't like the fat from the streaky stuff they have over here.
I prefer US bacon to british bacon. I'll bet I'm the only one.
Actually I do too. There's a ranch by the name of Niman, up in Marin. They make some of the nicest bacon out there, smoked, un-smoked cured and uncured, smoked, applewood smoked etc, and to call it streaky would be an offense almost.
Yup, there's loads of places making so-called 'artisan bacon'. Beats supermarket bacon by a mile.
"Shoot the pig in the forehead with your rifle at point blank range (one inch away), or use the captive bolt or electrical stunner in the same place."
Hmm, I normally just smack it round the head with a shovel. Is that not acceptable any more?
I have a suggestion - google around for a British butcher. Even your local British butcher has email these days so send them an email explaining yourself. I find that being as "help I'm trapped in a place with no bacon!" is the kind of thing that gets responses. If the butcher responds positively - and being British we tend to like helping one another in weird situations - they may even agree to directly exchange emails with your new butcher. And voila - when you think "I'd love some Lincolnshire sausage" your butcher might be able to just ask his new international friend.
Think of it as twin-towning but with butchers.
How is British/Irish Bacon Made?
Well, I think we've beaten around the bush (so to speak) for long enough, so here it is....
When a mummy pig and a daddy pig love each other very much, they go and see the vicar and then do a special type of cuddle.
Irish bacon is made in much the same way, but more regularly and with two fathers involved.
/I'm guessing either there is no hell after all, or this is it! ;)
There you go mate all your questions are answered.......... :wink:
I think I just had a venerable JohnA moment :grin: