Traditional British Breakfast Fare Ingredients

[karadekoolaid]

I found this photo of mine which shows back bacon

All the bacon I found in the US , when I was last there, seemed different from British bacon. I just wonder whether it's different butchering criteria? Finding really thin, streaky bacon was not so easy because most of the cuts were thick, and I like my bacon thin and crispy. There is, however, much more "meat"on British bacon, IMHO.

 

[Barriehie]

There's thin ones; just have to buy cheap! Streaky bacon is so costly I haven't bought that in several years. I don't eat bacon as it's own part of a dish anymore. I season with smoked meats that mostly aren't bacon and if it is it's jowl bacon.

 

[badjak]

I used to make my own bacon.
Not that difficult. Gotta do it again.
One thing I found is that (I am generalising) Northern Europeans cold smoke their bacon and Americans warm or hot smoke theirs.
Also Europe would mainly use beech

 

[TastyReuben]

Finding really thin, streaky bacon was not so easy because most of the cuts were thick, and I like my bacon thin and crispy.

There's thin ones; just have to buy cheap!

I was just about to say that - by the cheapest streaky bacon on offer, and it’ll be so thin, it’s almost hard to separate it from the rest of the bacon.

 

[SandwichShortOfAPicnic]

I used to make my own bacon.
Not that difficult. Gotta do it again.
One thing I found is that (I am generalising) Northern Europeans cold smoke their bacon and Americans warm or hot smoke theirs.
Also Europe would mainly use beech

I’ve been wanting to make my own bacon for a while now.
What process do you use?

 

[badjak]

I wrote it all out and then firefox ate the text

It ended with "I have also made szechuan bacon following Sichuan Chinese Bacon Recipe - How to Make Chinese Bacon

I'll rewrite the bacon part a bit later

 

[SandwichShortOfAPicnic]

I wrote it all out and then firefox ate the text

It ended with "I have also made szechuan bacon following Sichuan Chinese Bacon Recipe - How to Make Chinese Bacon

I'll rewrite the bacon part a bit later

I hate it when that happens. You just want to give up don’t you.

Thanks for the link. I’ve literally just bought some more szechuan pepper!

 

[badjak]

Okay,
The other one
Slab of belly pork
Salt & sodium nitrite, cure 1, pink salt or pökelsalt or chlorozo
Put slab of belly pork in tupperware or ziplock back, add salt mix and other spices if using and rub onto the slab of belly pork
Put in fridge and turn every day till the pork feels firmer.
Then remove, quick rinse, keep out to dry a bit, till it feels tacky
Then smoke if you want

I haven't put amounts.
They are important and I can't remember them precisely enough.
Germany, Netherlands and Poland use salt that has a low amount of nitrite added and just use this salt as a normal amount (15-20 gr per kg, if I am not mistaken)
UK and I think USA uses cure one which is 6.25 % sodium nitrite and I can only get 8% so I always have to recalculate every recipe

 

[SandwichShortOfAPicnic]

Okay,
The other one
Slab of belly pork
Salt & sodium nitrite, cure 1, pink salt or pökelsalt or chlorozo
Put slab of belly pork in tupperware or ziplock back, add salt mix and other spices if using and rub onto the slab of belly pork
Put in fridge and turn every day till the pork feels firmer.
Then remove, quick rinse, keep out to dry a bit, till it feels tacky
Then smoke if you want

I haven't put amounts.
They are important and I can't remember them precisely enough.
Germany, Netherlands and Poland use salt that has a low amount of nitrite added and just use this salt as a normal amount (15-20 gr per kg, if I am not mistaken)
UK and I think USA uses cure one which is 6.25 % sodium nitrite and I can only get 8% so I always have to recalculate every recipe

Thanks
So you don’t have to drain it, you can just leave it sat in the bag?