Bacon sarnies

Proudfoot · Thursday March 8, 2012

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 · Thursday March 8, 2012

Crispy,smoked streaky everytime
Derrick

Bechet · Thursday March 8, 2012

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 · Thursday March 8, 2012

Proudfoot said:
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 · Thursday March 8, 2012

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 · Thursday March 8, 2012

antdad said:
Proudfoot said:

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

Click to expand...

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

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

antdad · Thursday March 8, 2012

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 · Thursday March 8, 2012

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

Dr Rick · Thursday March 8, 2012

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

hunnymonster · Thursday March 8, 2012

Ids said:
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 · Thursday March 8, 2012

hunnymonster said:
Ids said:

Recently stopped buying supermarkets own brand after discovering Danish Bacon.

Click to expand...

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 · Thursday March 8, 2012

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 · Thursday March 8, 2012

hunnymonster said:
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 · Thursday March 8, 2012

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 · Friday March 9, 2012

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

Lose the beard · Friday March 9, 2012

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

Bacon sarnies

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