Bacon

[PeteC]

The liver thread reminded me of this apparently new way to cook bacon.

Tried below and it really works. Some bacon here in Thailand is not from the best cuts but cooking this way works really well and produces a superior result. Pete



http://www.huffingtonpost.com/2014/04/2 ... 87367.html

[richard]

Bacon side note...no need for new thread. Tried below and it really works. Some bacon here in Thailand is not from the best cuts but cooking this way works really well and produces a superior result.

http://www.huffingtonpost.com/2014/04/2 ... 87367.html

EDIT: If this slides into a multi-post bacon discussion, I'll start a new thread.

Looks a good method. Careful though guys as we could end up with some multiple threads. Crispy bacon, Smoked bacon, cold bacon butties. Thinking about it maybe we need an offal thread. I like my kidneys, liver and sweetbreads................

Seriously perhaps what we should do is just post something and let the mods select the title and allocate accordingly

[Nereus]

........The liver thread reminded me of this apparently new way to cook bacon.

Well, my dear old mother used to cook it exactly like that over 60 years ago!

[PeteC]

........The liver thread reminded me of this apparently new way to cook bacon.

Well, my dear old mother used to cook it exactly like that over 60 years ago!

New generation re-inventing things I guess.

[huahin4ever]

I like my bacon slightly on the softer side than completely crisp

[migrant]

Anyone made their own bacon out there?

[Dannie Boy]

Anyone made their own bacon out there?

Yes I always make my own and then pack it into freezer bags enough for 2 people to eat. I buy the curing agent from a UK company (http://www.sausagemaking.org/acatalog/) when I visit the UK and bring it back here, together with seasoning mix for sausages and pork pies. I am very pleased with the results and IMO, it all tastes much better than anything you can buy in the shops in HH. This is what the bacon looks like

[huahin4ever]

http://www.destinationamerica.com/tv-sh ... s-of-bacon

[migrant]

Anyone made their own bacon out there?

Yes I always make my own and then pack it into freezer bags enough for 2 people to eat. I buy the curing agent from a UK company (http://www.sausagemaking.org/acatalog/) when I visit the UK and bring it back here, together with seasoning mix for sausages and pork pies. I am very pleased with the results and IMO, it all tastes much better than anything you can buy in the shops in HH. This is what the bacon looks like

[Bamboo Grove]

This summer the missus has done a couple of times bbq'ed asparagus wrapped in bacon. Ah it's so delicious and I can pretend I'm eating healthy food.

[oakdale160]

Dannie boy, what is the cut of meat that you use to make the bacon

[Dannie Boy]

Dannie boy, what is the cut of meat that you use to make the bacon

It's the loin of pork, the only place I've seen it cut that way is at the French Butchers up Soi 80, as places like Makro only sell the loin meat trimmed of the bit of streaky at the end.