Bacon?

I'm another fan of Morrison's meat counter, they do far better meat (and bacon) than any of the crappy butchers near me. The dry cure smoked stuff my local Morrison's do is very good indeed.

I don't like my bacon crispy either. I like mine just cooked in no more - nice and juicy.

I'm going to have to stop now, my mouth is watering and I've been nearly 4 weeks in Egypt and I've nearly another week to go until I get my teeth around a decent bit of pig flesh :(
 
krooton said:
I don't eat Danish bacon any more after hearing about their welfare issues, British pigs lead happier lives.
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I wouldn't rely on that. Our pork industry is almost as bad as battery farming chickens and I'm surprised it has never been exposed in the same way. Best to go for the Free Range option where at least it guarantees a bare minimum amount of outside life for the animal. I don't think 'outdoor reared' means the animal actually got to live outdoors; I think it literally means that some part of the rearing process happened outside, a tragically misleading term used by the supermarkets.
 
You're doing it wrong

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Streaky > Back

The taste is in the fat, with streaky it's distributed through the meat, so it's better. It's like how people say ribeye is the best cut of steak due to the fat marbling.

Also, try cooking the bacon in the oven. Get a couple of identical baking trays, layer the first with all the bacon (you can pack it tight, but no overlapping), then stack the other tray on top to keep the bacon flat as it cooks.

If you see the bubbles forming on the bacon (it looks like spit), take it off, cos it's done.

PS: Cooking bacon on a George Foreman is a seriously epic fail.
 
I do prefer my sausages baked in the oven. MMMMMMM!!!!!

So I might try bacon that way.

Let me understand you correctly though.. I put the bacon on a baking tray... and put another baking tray on top... so the bacon is sandwiched.... and then after 20 minutes or so I'll check to see if there's "spit" and it's done? Sounds nice and simple.

As for supermarkets for meat and veg... I've just started getting veg delivered from Homefresh today, they delivered about an hour ago and while I can't say it's great value for money (it's ok) the stuff appears to be far, far higher quality than what I could get myself by hand picking it in the supermarket.
 
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Lower the heat, and drain off the water as you cook. You seriously cant mess up good bacon.
 
I always fry bacon, grilled bacon is just wrong.

No oil in a thick frying pan, cook until it starts showing crispy burn marks.

Coop bacon is nice, i get this danish back bacon from my local corner shop and that is nice. The thick expensive bacon from m&s and tesco is good but id rather buy expensive sausage and stick with normal bacon.

Where i work the cafeteria on fridays has a 5 items for £2.50 subsidized fry up :D Going to go down in a bit and get some.
 
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Proper local bacon for me, nice and thick with the rind on, fried in clarified butter, mop up the left over fat with the bread and make a butty.
 
The Halk said:
I do prefer my sausages baked in the oven. MMMMMMM!!!!!

So I might try bacon that way.

Let me understand you correctly though.. I put the bacon on a baking tray... and put another baking tray on top... so the bacon is sandwiched.... and then after 20 minutes or so I'll check to see if there's "spit" and it's done? Sounds nice and simple.

As for supermarkets for meat and veg... I've just started getting veg delivered from Homefresh today, they delivered about an hour ago and while I can't say it's great value for money (it's ok) the stuff appears to be far, far higher quality than what I could get myself by hand picking it in the supermarket.
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Yup, that's it. It might be less or more than 20 minutes, so just keep checking it. Once it's cooked, take it out and put the bacon on some kitchen towels or something to soak up the remaining grease.

It tastes exactly the same as fried bacon, but has the benefit of leaving your hob free for anything else you might be cooking, and not making your kitchen smell like bacon fat for the rest of the day.

The reason you sandwich the bacon is to keep it flat so it cooks evenly. I'm sure everyone's experienced bacon where the slice curls up and parts of it end up burnt, and other parts end up raw. Not pleasant!
 
I have just had a delicious bacon sandwich.

Tesco order arrived, they didn't have dry cure so I got 2 packs of wiltshire cure. I thought I'd start with that.

In the frying pan, at 5/10 heat (2.2kw ceramic burner).

Not anywhere near as much water as the other bacon I've bought. Still a bit of mess in there, but not anything like as bad. When I was taking the bacon out of the packet it felt firmer - much as sliced wiltshire cured ham for sandwiches does compared to normal cheap ham.

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Then onto Mother's Pride plain loaf, lightly warmed to help the butter melt... with tomato sauce (as they didn't deliver the brown I ordered!).

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A delicious sandwich. I could have cooked the bacon a bit longer, but I was worried it'd dry up. However it was nearly perfect! :) This sandwich is the product of your advice folks, and I very much appreciate it.

I'm also tempted to go and make another one.

Edit : I made another one.. it tasted even better. This time I only used spray oil on the pan to clean it, once I'd wiped all the mess from the previous 3 rashers away I just cooked the next 3 on the pan as it was, nearly free of oil. It tasted even better. Something I did notice was that the bacon stopped cooking, so it seems to reach a certain point and then not cook much more - at least not very visibly. That point happens to be perfect for my taste.

I've still got lots of bacon to get through... I've got a couple of Angus burgers... so there may be a couple of bacon cheeseburgers being made over the weekend.
 
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Jonny69 said:
???

Most of our pork is from caged indoor bred pigs.
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I thought the battery chicken conditions were banned for pigs in the UK - seem to remember this from a TV show Jamie Oliver did a few years ago about how the British pork industry is dying because they aren't banned overseas so can produce cheaper pork.
 
Total cheat method that a lot of restaurants use apparently is just stick it on a wire rack or on some scrunched up foil then oven bake it at about 190-200C for about 15-20 minutes - it doesn't curl up that way either :p

Also another pro-tip for when you have massive gatherings, you can freeze baked bacon, wrap it in paper towels and stick it in a freezer bag - you can then cook it straight from frozen in about 60 seconds :cool: Instant-Bacon!
 
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I buy Morrison's Cooking Bacon @ 75p per packet.

Usually a mixed selection, of smoked,streaky & middle, rashers & sometimes chunks idea for a bacon & eggs flan,or similar.
 
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asda extra special dry cured, smoked streaky bacon is superb

fat crisps up lovely and theres ample meat to hold the smoky flavour
 
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