Bacon sarnies
- Thread starter antdad
- Start Date
- Messages
- 1,673
Streaky for a BLT.
Back for a plain old bacon butty.
Back for a plain old bacon butty.
- Messages
- 411
- Location
- North East Scotland
Either for me.
Both have merits.
Streaky, well done and crispy. Back not so much.
Whichever, a good bacon sandwich takes some beating.
Steve
Both have merits.
Streaky, well done and crispy. Back not so much.
Whichever, a good bacon sandwich takes some beating.
Steve
- Messages
- 4,702
- Location
- Bideford, North Devon
Smoked Streaky every time, use to be back but streaky is more tasty.
Red or brown that's the question too? Brown for me.
Red or brown that's the question too? Brown for me.
- Messages
- 1,075
- Location
- Glasgow
Go both!then you can have lovely crisp streaky and nicely cooked back.maybe combain a sweeter maple cure back with a Smokey streaky!
- Messages
- 5,874
Either, as long as it's dry cured grilled and the fat is crispy, then a few slices of sweet beetroot, my perfect sandwich.
Jamie
Jamie
- Messages
- 144
- Location
- South Wales
I agree with IanM on this one, keep it simple and get it in your face 
Bacon (grilled, but not crispy), toasted bread, red sauce (none of that brown rubbish for me), done. A simple, but delicious snack, perfect for any day of the week
Bacon (grilled, but not crispy), toasted bread, red sauce (none of that brown rubbish for me), done. A simple, but delicious snack, perfect for any day of the week
- Messages
- 8,392
- Location
- Little Feckwittering-on-the-Moor
What's this hideous overdressing that you're talking about? Brown & red sauce? Blergh - buy proper bloody bacon with a taste that doesn't need masking (and ruining) with sauce.
Back, streak, pancetta, lardons, smoked, unsmoked - so long as it's properly made in the traditional fashion (ie. not pressure cured with brine with painted on smoked flavour) from decent quality pork - I don't care.
Preferably in a stottie - and if you're a lardy fat bastard like me, you can go for the full "pig in a bun" (10" stottie with about 1lb of bacon in it). Nom nom.
Back, streak, pancetta, lardons, smoked, unsmoked - so long as it's properly made in the traditional fashion (ie. not pressure cured with brine with painted on smoked flavour) from decent quality pork - I don't care.
Preferably in a stottie - and if you're a lardy fat bastard like me, you can go for the full "pig in a bun" (10" stottie with about 1lb of bacon in it). Nom nom.
- Messages
- 164
IanM said:You're over analysing it. The beauty of a bacon sarnie is that it's simple but lovely. Don't go fussing over what bacon to use; get it made, get HP sauce on it and get it down yer!!
Ian
Hit the nail on the head Ian.....always bacon on toasted bread for me....brown, red or mustard...all good.
- Messages
- 1,168
- Location
- West Yorkshire
Don't care wether its back or streaky...so long as the fats crisp enough to snap...lightly fry the bread in the dip along with a tomato.....Magic