British Expatriate Network

My local Butcher said to me he will make me British/Irish Bacon if I can tell him what part of the pig its cut from, if it is cured etc?

Does anyone know?

So basically I need to know how to make UnSmoked British/Irish or Danish Bacon. I did a search but couldnt find anything on those exact details?

I would be sooooooooooo Greatful if anyone could help me out with this!


Thanks
neil

You may want to search for info using smoking and curing as search terms.
Boy, thats a lot of trouble for just one customer. Can you not get Irish bacon at all there?

Well, he said he might start selling it if I can give him exact details on how to make it.

He cut me a slice which looked like Brit Bacon and I was way excited!!! I got it home and it just tuned white and became thicker when I cooked it and tasted like ham or gammon! :cry:

So I went back yesterday and he said that he would make it for me if I could get him the exact info on how to make it and he said he would also start selling it maybe. :razz:

I have searched no end on Google/MSN/ASK and can't find anything. I actually thought it would be really easy to find something online. I though, ohh I will just type 'How to make British (Irish or Danish)  Bacon' and hit search and it would tell you exactly how to make it from scratch...but theres nothing???? :cry:

For gawds sake use Google (and you're not searching hard enough....)

It's just basic smoking techniques (hot or cold smoking).

But you're making life intolerably difficult for yourself.

Oh, and I'd suggest finding another butcher. if he doesn't know where this particular cut comes from, well. It's from the loin.

This is how a pig is cut up US style:



You can read here how to slaughter you own pig. Although your neighbors in Florida might not be too happy...

Notice where the cuts of bacon come from on here (the belly) hence why it's "streaky"

Now here's a "european disection" image:



and a "British" cut diagram...



With information on curing here.

It's a lot of work. The bacon you can find here if you WORK AT IT can be just as good, especially as you're not that far from VIRGINIA.... ;)

Andrew :)

That's because it's not called "British" bacon.

You just use yer noodle and progressively think out what it is you want. A piece of meat is known as a "cut", thus, if you were searching for a particular recipe for a piece of meat, you could do a search for "cuts of beef, recipes"

And quel surpreez, many pages of information appear..

You just have to think a bit harder.

Andrew :)

That was actually quite a fascinating little article - cheers for posting that.

"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."

/I think I may have just found a new signature :mrgreen:

Ahhh ha...so British Bacon/Danish/Irish bacon is cut from the Loin of a pig which is Obviously the Bacon Joint part of the pig from that Diagram you posted cos that has the most amount of meat on it? I am right on that arnt I?

OK, I think I know what you are saying now, and what I have to tell my Butcher.

Tell him to cut thin slices from the Loin of a Pig and then Cure with Salt only for 3 days and then he will have done everything to make Brit/Danish/Irish  :razz: Bacon!? Right?  :razz:

Try this link:

http://www.reference.com/browse/wiki/Bacon

It seems to have some useful info re cuts and curing, etc.

Thanks Celtic!

So I am getting closer for what to tell my Butcher..I need to tell him to cut thin slices of Bacon from the Loin of a Pic 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?

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?

I think you cure the loin and then hang it for a couple of weeks and then slice it.

I didn't know there were so many types of Lard.... :roll: :grin:

Now I know 'Leaf Lard' is the good stuff...not your nancy boy Caul fat lard...

"Leaf lard or kidney fat: A thick layer of fat on the inside of the carcass, often completely enveloping the kidneys. This is extremely desirable lard, and should be rendered separately from the coarser grades."

And it's really good for fried bread. In fact it's the best. :grin: