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.
I do like the flavor of bacon, but have cut down on eating meat. When I do eat it, it is usually turkey bacon. I have never seen white goo on any bacon I have bought.
ReplyDeleteIt poured out of this bacon!
DeleteThat's cheap Tesco bacon for you Cro. It's a combination of too much water content, mixed with a little fat, and salt to help preserve it.
ReplyDeleteDon't knock Tesco; I'm a shareholder (although at the moment I wish I wasn't).
DeleteThis comment has been removed by the author.
ReplyDeleteNot only did I eat it, but it was also very good.
DeleteI have noticed the same goo on bacon, think it's like the scum you get if you boil a bacon joint, a combination of fat and salt.
ReplyDeleteIt looks horrid but is probably harmless, after all, the food industry wouldn't put anything unpleasant or harmful in our food - would they?
I'm sure it's harmless, but it just SHOULDN'T be there. However, it was delicious
DeleteIt seems to only happen with cheap bacon, if you buy from a real butchers it tends to be ok, it is also thicker and tastes better!
ReplyDeleteLike others have said none of that from butchers bacon!
ReplyDeleteFrancis Bacon preferred a cigarette and a vodka and tonic for breakfast.
ReplyDeleteI visited him in that famous studio (with the round mirror). He usually ignored the cig' and tonic.
DeleteSainsburys' have got their collection of Bacons on show in Norwich at the moment.
DeleteThe last time we met was in Burlington Arcade; he died about a week later.
DeleteMay be I'm wrong , but F. Bacon died in Madrid in 1992 ? ? and you met him 1 week before in Burlington Arcade. Strange strange , but well you are famous and met famous people. Bravo , bravissimo.
DeleteMy French Canadian friends have a term they use for ick like that. Smeg.
ReplyDeleteI'll use it next time; if there is a next time.
DeleteThe only bacon for frying I ever buy is from the butcher on our Friday market. He has his own pigs and dry cures his own bacon - it is delicious. Never buy that stuff with goo. Is it difficult to buy bacon rashers in France?
ReplyDeleteBack bacon is unheard of; streaky is available, Usually I cure my own.
DeleteWe keep away from the cheap stuff, but bacon sarnies, umm
ReplyDeleteKuru.
ReplyDeleteIf you are horrified at what comes out of our bacon don't even try the pork pie, unless in darkness.
ReplyDeleteI look for Danish bacon .
This stuff WAS Danish... The pork pie was wonderful.
DeleteI reckon it is added water mixed with the hot fat. Won't harm you I am sure. I am Soooo waiting to try your recipe for belly pork that you shared some weeks back with our own pork. (They go in June)
ReplyDeletePerhaps it was the cut. Can't say for sure, but it looks more like ham than actual bacon. And that's about the extent of my bacon knowledge, if any at all. Hope it was tasty!
ReplyDeletemmmmmm bacon....even white goo bacon....mmmmmm
ReplyDeletePrepackaged bacon especially the cheaper stuff, is plumped with extra water to make it weigh more, for less. I always squish bacon before buying it and if it feels squishy, I won't, simple. I hate the goo too!
ReplyDeleteI reckon this stuff was half bacon, half goo.
DeleteEW! I'm so sorry.
ReplyDeleteKindest regards, Australia.
The nicest way to cook bacon, if you like it crispy (which is why I don't like back bacon, which never crisps) is to roast it in a hot oven. Comes out dead straight, too! I agree that home-cured bacon is a beautiful thing.
ReplyDelete