Thetownend.com

Soft bacon is for weirdos

FH, your comment made me think of Peep Show, when they are arguing about Frosties.

On topic: Smoked bacon, crispy rind FTW. It makes for the perfect BLT.
Can't be doing with no stringy, lank shit or rind that resembles cartilage   :-X :no:

#TeamCrispy

I always have to ask for my bacon crispy in restaurants or else it comes out still squeaking

You don't tend to get bacon with the stringy rind any more. My Mum used to give the rind to the birds.
Also, the little bony bits you had to cut out, haven't seen them for years.
Bacon has come a long way in 30 years :)

But yes, bacon should always be crispy, who the fuck wants soggy bacon?

T H Burroughs butchers sell bacon with the rind on. When I was a butcher back in the day bacon always had rind on it and sometimes those cartridge bits from the end of the rib cage (which I don’t mind myself), these are mechanically removed in the automated box ing process whereas before the boning was by hand. The supermarkets as you’ll know do not sell such delicacies. What is more back in the day bacon wasn’t pumped full of nitrates and protein water to bulk out the profit margin which is what produces that white scum when you cook it.

It has to be crispy and surprising how good it taste considering what a pig consumes!

What do you think pigs consume?

Anything and everything

Not the pigs used for the bacon you you buy through a normal retail outlet. Now, if you have a few of your own they will eat what you give them, which would be vegetable waste, pig nuts. Their diet is more controlled than you think. Unless you can get hold of the odd dead criminal sent your way by brick top.

I've only seen pigs on homesteads in the US where there literally eat everything in their way as well as their regular feed

Commercially raised pigs eat pig feed (pellets), which is made from rice and vegetables and stuff.

All bacon is good. Crispy or not.

I prefer non crispy in a bacon butty and in a fry up.

bacon had a unique property that it enhances anything you add it to, including bacon

thank fuck I'm not Jewish

Nothing like a varied diet. Look what humans eat, ok we don’t eat humans but the more varied the diet the better the flavour of the meat. For example, back in my early butchery days I worked with an old chap. He told me that his family had a few chickens and to help feed them during the summer they hung a sheep’s head in the coup. The flies would lay their eggs on the head, maggots hatched and ate the putrid flesh, dropped onto the floor and the chickens ate the maggots. Best tasting chicken you ever ate according to him.

 :eek: :eek: :eek:

Called pig nuts. Supplemented on small holdings with vegetation. Maybe the odd dead rat.

I was going to have a bacon sarnie for breakfast but the hairdresser is round and the kitchen is out of bounds so I have scavenged two punnets of English grown strawberries dipped in sugar.

Put the hairdresser in the garage where there's lots more space as bacon sarneys should take priority😀

Yes, if you don’t like crispy bacon then you aren’t a proper man.

Or woman.

Pellets are not pignuts. Pigs nuts are a king of tuber.

Really? A farm I did some butchery near RWB only a few short years ago used to dispense feed from a sack and referred to them as pig nuts?

Definitely.

(https://i.imgur.com/cwO276y.jpg)

(Pig nuts)


Although, despite being a pig owner, I'm not in the industry so maybe it's an industry term I'm not familiar with.

Or a generic term for pig feed in the U.K.?

Possibly.

I suppose a farmer would know better than I do, so maybe I'm talking out of my arse.

Yes. Soft bacon is revolting.

Soft bacon with a crispy rind is preferable for me.

Bacon is overrated in the breakfast meats category.

You don't get much for your money compared to a coiple of sasusages in a roll or sandwich 😀

We bake our bacon in a hot oven, by that I mean get the oven up to temperature. If you want crispy rind and nor crucified bacon meat trim the rind off with scissors and have them in say ten minutes before the rest of the bacon.

Where's Nemo?

I am to bacon as John Sheridan is to football managrment.

This is my preference too. I can't eat rind unless it's crispy. Nothing worse than a bacon roll with chewy rind. I pick it off and chuck it when it's like that.

I salute you.

I want to hear Crispy's take on this.

This is similar to the streaky (favoured by Americans) vs non-streaky debate. I do have a preference for well done/crispy bacon. But would never deny the opposing viewpoint. After all, less streaky bacon is more similar to gammon or pork. Each to their own.

(There's a gammon joke in there somewhere, which I will resist.)

Smoked. Streaky vs back depends on the situation. As does crispynss to and extent .

But unsmoked bacon isn’t bacon . It’s just thin shit pork cuts.

I don’t get it, why would you want cremated meat?

Presumably you don’t like ham or gammon cremated, and don’t get me started on steak :(

Not just the rind, can't stand the white bits of fat, got to be brown, if I wanted it uncooked I would eat it straight from the packet.
Having travelled the country, visiting hundreds of burger vans/Butty buses, I've lost count of the number of places where they just show the bacon the griddle/frying pan and throw it in the roll despite asking them to cook it and overdo it rather than underdo it, and I don't mind waiting.
Wasting your breath with most of them, is it really that difficult ??..

The only true way to eat bacon is grilled/dry fried till the rind is crispy, then tucked up between two doorsteps of well buttered crusty bread and topped with a dollop of HP brown sauce.
Here endeth the lesson.

I can't disagree with that just need to know who sells the best bacon

Pretty much this.

My missus, who's a chef, so I trust her judgement, does the crispy bacon in the oven (smoked - of course). I'd never had it done like that before.

Works great with streaky bacon and if you do it with back bacon, the rind goes crispy and if there's excessive fat it goes like belly pork and melts in the mouth. It's fucking amazing. Takes about 30 mins though...

One if the local tavernas does poached eggs on muffins/pancakes, grilled streaky bacon smothered with maple syrup.