Bacon sarnies

[Proudfoot]

Toasted EGG* n bacon sarnie n a dollop o' brown. *Egg fried in butter with a sprinkling of salt on the runny yolk = Heaven

 

[The Geordie Shaver]

Crispy,smoked streaky everytime
Derrick

 

[Bechet]

From a female operated 'refreshment bar' by the side of an 'A' road or in an industrial estate, at 5 or 6am after a few hours driving.

 

[antdad]

Toasted EGG* n bacon sarnie n a dollop o' brown. *Egg fried in butter with a sprinkling of salt on the runny yolk = Heaven

See title of this thread...NO deviation allowed.

 

[Ids]

Smoked back bacon with a slight threatening of Brown sauce, HP of course. Recently stopped buying supermarkets own brand after discovering Danish Bacon.

Now, if Pigs only laid eggs...

 

[Proudfoot]

Toasted EGG* n bacon sarnie n a dollop o' brown. *Egg fried in butter with a sprinkling of salt on the runny yolk = Heaven

See title of this thread...NO deviation allowed.

erm, erm I'll just get my apron :icon_eek:

 

[antdad]

I have to keep a tight porcine line on this thread otherwise folks will be suggesting all sorts of weird stuff like lettuce, tomato or mushrooms.

 

[Tall_Paul]

BLT all the way for me (burn him, burn him!)

 

[Dr Rick]

Streaky for a cooked breakfast, back for a sandwich, ideally, but I ain't going to complain.

 

[hunnymonster]

Recently stopped buying supermarkets own brand after discovering Danish Bacon.

I stopped when I found you could still buy bacon that didn't eject water and that minging white stuff when heat was applied (it's a sign of pressurised brine curing and usually means there's all sorts of other shite in there that isn't needed)

 

[Ids]

Recently stopped buying supermarkets own brand after discovering Danish Bacon.

I stopped when I found you could still buy bacon that didn't eject water and that minging white stuff when heat was applied (it's a sign of pressurised brine curing and usually means there's all sorts of other shite in there that isn't needed)

So what brands are we looking at for the quality bacon?

 

[hunnymonster]

Try a butcher... remember them

Or get your Hugh Frightfully-Poshbloke hat on and DIY... http://www.guardian.co.uk/lifeandstyle/2006/nov/11/recipes.pork

 

[Ids]

Try a butcher... remember them

Or get your Hugh Frightfully-Poshbloke hat on and DIY... http://www.guardian.co.uk/lifeandstyle/2006/nov/11/recipes.pork

Butcher? that's the bit at the back of the supermarket right?

Although I get the rest of my meat from the butcher I've never got bacon from there

 

[antdad]

Next time you buy a pack of Danepak, before you grill or fry them, poach them in near boiling water for 3 seconds to exude the gunk and then dry on kitcen paper you'll see what I mean. I think hunny meant independent butcher rather than supermarket version, dry cure is best and the supers can carry a fair variety.

 

[osdset]

A toasted doorstep filled with crispy back or streaky or both and slices of grilled tomato............drool.

 

[Lose the beard]

I do like good quality bacon, it makes all the difference.

I keep meaning to make some myself, and it doesn't actually look that difficult. There is a lot of info on this site, and you can get ready made up cures as well.

http://www.sausagemaking.org/acatalog/bacon_cures.html