Bacon

[tiggerblue10]

Why does bacon have to have water added to it? Whenever I go to make a fry up (once every so often) the bacon produces white gunk so I can't fry the eggs in the same oil afterwards.

[tiggerblue10]

Hi IAP,

Should have thought of that shouldn't I. Going for cheap stuff doesn't always bode well. Lol

xxx

[shivvy]

Got to agree with In A Pickle. There are some things that you just need to pay a bit more for and bacon is one of them. In fact all meat in my opinion. However I also think that a smaller piece of really nice bacon/meat is much better than a pile of stuff that has very little flavour (because it has been artificially filled with water in the case of bacon). So it doesn't really have as much of an impact on the cost.
Sausages are another good example. The difference in taste between sausages with over 90% meat content and those with eg only 40% is huge. Since that kind of info has had to be put on labels, I have changed how I shop. Information is a good thing!

[gelda]

I don't buy bacon very often but when I do I look at several makes on the shelves and pick the one with the least water.

[tiggerblue10]

I agree Shivvy and Gelda,

I will not buy anything without looking at the label first. Not that I can understand most of the stuff on there but at least I can see what I'm putting into my body.

In case anyone is interested: http://en.wikipedia.org/wiki/List_of_food_addi tives%2C_Codex_Alimentarius

[fagidill]

Best bacon ever! "Oscar Meyer" it is Canadian & Morrisons sell it . If you have ever had a breakfast in Spain
that is what they serve you [Spanish Bar ] not british Bars.

Subway serves same bacon as above [American company
Give it a try you will love it promise!!

[fagidill]

P.S Just checked pack in my fridge No Water added

you will def be able to fry an egg in fat & dip ur bread in fat
it is delish

I have been naughty for 20+ yrs carting it back from Spain
in a cool bag packed with ice. Morrisons only had it appox
18mths hope this helps.

[bimbo123456]

We haven't got a Morrisons. Surely there must be a bacon with a few less air miles that doesn't give out gunk?Personally, I find even the dry cure does. And another thing, does anyone else get fed up with so called thick sliced bacon being thin?

[tiggerblue10]

thanks Fagidill,

I've been doing some research and Walls Brilliant Bacon doesn't produce any white gunk. Don't know if you can make it out but it states less white stuff on the front.

http://www.bangers.co.uk/products.cfm?cat=5

[Kleiber]

Hi, all! I agree with you, tiggerblue, it makes me wonder why "they" have to put water in any meat (to plump it up, I s'pose & make it look more attractive to the poor, gullible punter?). The best bacon I've bought is from our butcher - locally raised, slaughtered and cured, so we know where it's come from (no air miles, bimbo!). Yes, it costs a wee bit more than the stuff you get in supermarkets, but tastes so much better (and, as my butcher says, it fries rather than stews!!) and it supports the local farmers, too.

[fagidill]

There is no longer a single independent butcher in my
town , i wish there was.

[Ethel]

I do a thirty mile round trip to buy meat from a good butcher - thankfully I have a large freezer, but his bacon is just as bacon should be.

[snow.maiden]

I agree with ethel. Best to buy it from a butcher, instead of the rubbishy pre-packed stuff you get in supermarkets. Oh - and cook it well, Tigger, because you can get tapeworms from all undercooked pork! xx

[Ethel]

No tapeworm in bacon - curing it kills any possibility of tapeworm and other nasties.

In any case, tapeworm is rare in humans nowadays - in 2005 just 71 cases of beef and pork tapeworm reported in the whole of the UK and some of these were caught abroad.

So enjoy!

[maxi2]

Always best to buy British bacon - the husbandry standards are higher than most of the foreign imported stuff. Supermarket bacon is generally inferior to that sold by a good butcher who sources locally - and whilst dry cured British bacon can be variable, it is the best bet.