I don't buy cheap bacon, but here in the UK it hardly seems to matter what one buys, as it all contains water and 'gunk'. I have never seen so much white 'gunk' coming from a frying rasher of bacon as I see here. It really is quite disgusting.
When frying most UK bacon, both water and 'gunk' flood out, leaving a watery white goo in the pan (see below). This is easily removed, but why is it there in the first place?
In France I can buy superb bacon, but I often make my own. I buy a large slab of Belly Pork, cover in salt, sugar, and freshly ground pepper, leave for about 4 days, then brush away all the salt and hang in an airy place for a few weeks (below in our fireplace). Yes, it really is that simple!
The resulting bacon (pancetta) is delicious, and no 'gunk' appears when frying.
If you have a reliable source of good quality Belly Pork, and you eat bacon regularly, then this is a good method to provide yourself with the cheapest and best (see below).
I seem to remember that Hugh Fearnley-Thing gave a simple recipe for home-made bacon in his first River Cottage book.
Here's one I made earlier (below).
I suspect they inject water. If I get either dry cure or wet cure from the butcher it doesn't do the white gunk.
ReplyDeleteI don't have a pukka nearby butcher, but I always try to buy the best. I'm afraid it's all injected with a saline solution.
DeleteYes but it ought not to be. There's enough water in the pork to dry cure.
DeleteWhen I make my own, water doesn't go near it, and it cures perfectly. In France I can buy good quality WHOLE Pork Bellies for about 5 or 6 Euros a Kilo. Very different to here.
DeleteWe are lucky to have a local butcher and the weekly Farmers Market where we can buy proper bacon, although I am no longer able to eat it, much to my sorrow.
ReplyDeleteGood Bacon is one of life's pleasures; that's a shame.
DeleteI do my bacon under the grill or better still in the top oven in a baking pan lined with parchment paper. You can then just throw out the paper and anything that comes out of the bacon leaving the bacon crisp and dry.
ReplyDeleteMy son says he does his in the Microwave; I might try that.
DeleteTo paraphrase Trump, when it comes to bacon: Grill baby Grill!
ReplyDeleteI like the immediacy of frying. And one can bung an egg in at the same time.
DeleteWe buy our bacon from an excellent local independent butcher. Dry cured, no white gunk and delicious. Any bacon we have bought from a supermarket, even the "finest" expensive sort has been ghastly. Well done you on making your own it looks delicious. Regards Sue H
ReplyDeleteMaking one's own is so easy. I used to do our own whole Hams too.
DeleteWe use dry cure, which does not leach the white stuff.
ReplyDeleteThat's right, but where do you buy it? Or do you make your own?
DeleteGood bacon is one of the joys of life. I keep bacon fat in the refrigerator to cook with.
ReplyDeleteDelicious.
DeleteI make my own bacon, too! That 'gunk' is simply the remains of the water and 'stuff' they've pumped into the meat to make it heavier. They're selling water for the price of good bacon!!! Eat more bacon; die happier.
ReplyDeleteYes, it's criminal what they do to bacon. We must encourage others to make their own.
DeleteI'd forgotten how awful British bacon looks when cooking! I buy pancetta here and cook it in the microwave on 900, and wrap it in three layers of kitchen paper. It comes out crispy, dry and very tasty!
ReplyDeleteI must try that, my son keeps telling me.
DeleteI should add that I cook it for 1 minute 30 seconds and it's a perfect result every time.
ReplyDeleteOK.
DeleteA YES for a decent bacon. Haven't had any of that in years. It's really thin here. I just use it for a bit more taste with omelette or scrambled eggs. Oh and in stuffing and paté and with sprouts.
ReplyDeleteWe had pancetta last night. Thinly cut strips of pork. With just salt and pepper in the wood stove! Delicious
PS. Cooks well in the microwave!
DeleteThe microwave seems to be getting lots of 'thumbs-up'. I must try it.
DeleteYour homemade bacon looks far superior.
ReplyDeleteThe white gunk must be preservatives.
I've never seen pork belly in our stores.
In France I can whole Pork bellies, but elsewhere I wouldn't have a clue.
DeleteOff topic but may be of interest: https://www.telegraph.co.uk/money/consumer-affairs/how-brighton-became-cold-calling-capital-britain/
ReplyDeleteOh dear! Nothing surprises me about Brighton any more. It used to be such a demure place to live.
DeleteSuch beautiful bacon you made!
ReplyDeleteAnd it tastes wonderful too!
DeleteYes to microwaving bacon with kitchen paper! I’m in Portugal just now. I didn’t see any bacon on menus, but lots of other delights.
ReplyDelete