Traditional British Breakfast Fare Ingredients

JAS_OH1 said:
I'm full just reading that. Breakfast is a light repast for me. I could make 3 meals out of that!

Ob and the bacon isn't "streaky" bacon like we have in the US, either, am I correct?
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It can be either back bacon or streaky, if you were out it's more likely to be back bacon.
Personally for us it's always, always streaky cooked crispy 😋
 
I've never seen back bacon. There's streaky, predominant, and smoked jowl bacon with the skin on it. It's much cheaper than streaky but then there's that skin. I cut that off before cooking and use for seasoning, dogs, whatever.
 
Barriehie said:
I've never seen back bacon. There's streaky, predominant, and smoked jowl bacon with the skin on it. It's much cheaper than streaky but then there's that skin. I cut that off before cooking and use for seasoning, dogs, whatever.
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I think it's called Canadian style bacon in the US?

Then there us the matter of smoked bacon. I much prefer smoked and I think the majority of folk here do too (not sure). But both uncooked and smoked streaky or back bacon are easily availible here. Do you have smoked bacon in the US?
 
Morning Glory said:
I think it's called Canadian style bacon in the US?

Then there us the matter of smoked bacon. I much prefer smoked and I think the majority of folk here do too (not sure). But both uncooked and smoked streaky or back bacon are easily availible here. Do you have smoked bacon in the US?
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The Canadian bacon comes in rounds like it would fit on a large biscuit. Around here biscuits that size are called cat skull biscuits.

I don't recall ever seeing bacon that wasn't smoked. Sometimes I've purchased pork belly and processed it into bacon but then your not buying a sliced piece of meat. Most peeps just buy it ready to go in the pan.
 
mass market "smoked bacon" in USA is "created" by injecting liquid smoked flavorings, in addition to the "liquid curing agent" . . . followed by packaging and labeling "smoked" in about 20 minutes.

we have a Amish market nearby - one seller had dry cured, sugar&salt (hand) rubbed, hung and air dried bacon - one could add "aged" but air dried implies that. it was phenomenal. sigh, he retired and apparently his successor is not continuing the traditional method - and his stuff is no better than the mass market stuff.
I can understand his successor did not continue - the original purveyor had a large barn/inspected et al/ facility and he told me it took between 4 and 6 months of 'hang' before it was 'ready'

bought some dry cured from the 'net - it wasn't bacon, it was pork jerky. I'm still using it - diced fine - as a bacon add for beans/stews/etc. for breakfast bacon,,, no.
 
Barriehie said:
The Canadian bacon comes in rounds like it would fit on a large biscuit. Around here biscuits that size are called cat skull biscuits.

I don't recall ever seeing bacon that wasn't smoked. Sometimes I've purchased pork belly and processed it into bacon but then your not buying a sliced piece of meat. Most peeps just buy it ready to go in the pan.
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Ah. Did a search and this was the nearest type I could find to UK back bacon:

Classic Pastured Pork Canadian Bacon
 
It think British back bacon is cut a bit thinner. I found this photo of mine which shows back bacon. Oh... and despite karadekoolaid saying that the beans are not served on toast in a full English breakfast, it seems that I did just that! The sausages here are not the greatest... but they were quite OK.

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I used to be able to get back bacon at my local Kroger (sold as “Irish-style bacon”), but they quit carrying it due to lack of demand (even though I bought every bit they had every time I saw it).

I can buy it from this guy:

Jolly Posh Foods - British sausages and back bacon in America

But I have to go to the international market to get it.
 
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