Serious bacon problem

[Nod]

Grilling should allow some of the fat to come out but I prefer the taste of bacon fried in EVOO and since I only have it once or twice a week, the extra fat isn't going to make too much difference and the taste's worth it!

 

[viv1969]

Certainly no more fried for you Richie!

 

[Cagey75]

Over 'ere, we calls them rashers

Yeah, salty fat water is what you're getting. But really, once that's drained off and you continue to fry up, it'll be same as any other bacon really.

 

[specialman]

Over 'ere, we calls them rashers

Yeah, salty fat water is what you're getting. But really, once that's drained off and you continue to fry up, it'll be same as any other bacon really.

That's what I'd do. Wipe off the scummy stuff and clean the pan of all the white stuff, and it fries up fine.

OP - I also generally only cook streaky bacon these days - tasty, more fat to cook in and better value

 

[littlemonster]

We get some locally cured bacon (not dry cured) and don't get this. It's also not as salty tasting as some cheap bacon.

Per rasher it's more, but by weight it's about the same as other bacon and you don't lose as much volume due to it being pumped so full of water.

Not all butchers bacon will be better though, so you may have to look around.

Our butchers it's actually by an outside company, I think it's called the cornish bacon company, it's delicious.

 

[Nod]

Gemma, you might find that although that bacon isn't labelled as dry cured, it's because the curing company don't think that proper bacon is anything but!

Good point about not all butchers having good bacon - they very often buy it in pre sliced etc rather than doing it in-house, so they're only as good as their supplier. Unfortunately, it's no longer economically viable for most butchers to do their own killing etc and even those who serve smaller communities have been hit hard by supermarkets' home delivery services - most people seem to value convenience and cheapness over quality.

 

[Eddzz!!]

Expensive bacon, expensive brie and expensive cranberry on expensive ciabatta bread. You gotta do it. Heaven sandwich.

 

[rjbell]

Although i do agree with everyone else that cheap bacon is the problem. Frying at a to low a heat will exacerbate the problem.

I always stay away from cheap pork, its almost always Danish and they treat the poor intelligent animals awfully.British pig farmers treat the animals much better. Dry cured thick cut British bacon is in all the supermarkets if you don't fancy a trip to the butchers. In fact if the butchers haven't stated otherwise your probably going to get the same watery danish stuff as in the supermarkets.

There was a interesting article in the which magazine about the true cost of your meat, where they tested sausages and there meat contents then giving the price per kg of meat. They concluded the premium ranges from the supermarkets i.e Tesco finest where much better value, with Richmond being the worst value being around £12.59 per kg. Put that in perspective Morrisons rib steaks are £14 per kg.