Lady Magnon is a generous soul, when she returns from Blighty she invariably brings me a present or two. Amongst this Easter's offerings (she's been grandson sitting again) were some Hot X Buns, Sumac Powder, a Melton Mowbray Pork Pie, and the above pack of unsmoked Back Bacon.
I'm a big fan of Bacon, and I use it in all sorts of different ways; the most common being fried for breakfast. But just look at what happened!
All sorts of white goo came spilling out; gawd only knows what it was. It looked to me like poison (even if the Bacon was delicious). WHAT IS THAT STUFF? I had to scrape it off.
So I would like to take this opportunity to remind everyone that making your own (entirely chemical, and white goo free) Bacon is child's play. All you need is a slab of Pork Belly, some sugar, and some coarse salt. Recipes can be found everywhere.
Home made Bacon is a bit hit-n-miss at the first attempt, but you'll soon get the hang of it. The most important thing is not to leave it too long in the dry mix; it can become quite dry and hard to slice. 4 days is probably enough.
You will also find that no white goo emanates from your home-made rashers! If that doesn't tempt you, I dunno what would.