Poll: Bacon: back vs. streaky

[Bennie-Mac]

Streaky please, preferably maple cured.

 

[Craig1981]

Smoked back definetely.

 

[krooton]

Dry-cured, unsmoked back is in a sammich or brekkie, smoked streaky is used in cooking (pigs in blankets, over a roast chicken, in a pasta bake, etc).

I am SO over water injected cheap crap that lets our white goop when cooking, dry-cured 4TW!

 

[Participant]

I like all bacon too, but not equally! 47 people really have no preference?!

 

[TehBluebear]

SMOKED BACK.

Is this going to turn into a Skub/Anti-Skub style thread?

But yeah, can't understand Americans obssession with streaky. When I went over there with scouts, all the bacon I had was streaky, was very hard to find back bacon for some reason Back tastes FAR better imo.

EDIT: Although I agree with krooton; Pigs in blankets just wouldn't work if streaky wasn't used. About the only thing its good for

 

[MooMoo444]

I like em all !

 

[cainer]

I like em all !

get off the fence!

 

[buchtis]

Smoked/Unsmoked back. Streaky is nice but there's just wayyyy to much fat on there.

 

[GravyMonster]

I voted smoked back, but that was before 'I like them all', which I do.

 

[grimm]

Streaky has its applications, such as in a pasta dish or something like that. For your general use/bacon sarnies it's got to be some form of back bacon

 

[bsoltan]

Those who put streaky in a sandwich. Isn't that like a whole pack because the strips are so thin?

Of course people would argue you could put a whole pack of back bacon in a sandwich too.

 

[SeraphX]

Smoked back is my personal preference, everything else is just urgh lol

 

[MooMoo444]

get off the fence!

leaning a bit more to streaky

 

[A.N.Other]

Unless I'm getting it for a specific purpose that requires something different, then smoked back. Always.

 

[Redz]

Another vote for smoked back.

 

[Platinum Pete]

Smoked Back bacon in sandwich for me.

I make all my own bacon these days- dry cure, almost always cold smoke (either apple or oak), slice and then freeze in small batches. Significantly cheaper than shop bought but vastly superior to most. and you can experiment with different flavours.

Most shop bought smoked bacon uses brine injection and smoke flavour injection and its not in the same league as dry cured and properly cold smoked products.

 

[j.col]

Back for sarnies, preferably smoked.

This for me as well

 

[Willyeckerslike]

Smoked back for me, would love to have a go at making my own but wouldn't know where to start

 

[icecold]

Sandwiches need back bacon for me, cured or smoked.

All bacon has it's place though, none need be wasted!

 

[PlacidCasual]

Smoked Back bacon in sandwich for me.

I make all my own bacon these days- dry cure, almost always cold smoke (either apple or oak), slice and then freeze in small batches. Significantly cheaper than shop bought but vastly superior to most. and you can experiment with different flavours.

Most shop bought smoked bacon uses brine injection and smoke flavour injection and its not in the same league as dry cured and properly cold smoked products.

Hi Pete

Do you raise your own pigs or just buy pork/baconer bellies from a butcher?

Also does your dry cure include much sugar? When I've dry cured with salt only I find it too salty?

PlacidCasual