Well, our rind has gone! I suspect they have found another use for it. Over here all bacon is supposedly smoked, I have often thought how can they smoke so much bacon? They don't they spray a smoked flavour on it FFS!
Americans do, and they do it better! Thick slices of juicy streaky bacon, it's puzzling why a country that broke away from the empire makes bacon the same way and Australia has to put a pretend smoke flavour to it.
I go to an English butcher and get boiled ham but his bacon is paper thin. I cure my own bacon and share with like-minded friends. But I have been looking at using sodium nitrite which I have avoided in the past, just to speed things up a bit and make sure there is no bacteria on the bacon. Never had a problem before but just want to speed up the curing process.
. I think my previous is prolly out of date.
From what I have read doesn't seem to have a long shelf life. But after my reading I am sure I can avoid any poisoning.English butchers will cut it how you like. "Its got a knob on the side"
That's two of us buying sodium nitrate.
Streaky bacon is not thick and juicy it is cut thin so it goes crispy, the Americans are backward when it comes to food,
Just make sure that you have the right one, there are quite a few different cures. I got mine from one of the local homebrew shops who do all manner of cures for different applications. It was a good job I read up on the one I was supposed to have, they had given me the wrong one!
Woahhhh nelly. This coming from a country that hasn't figured out the war is over and rationing has ended. Comment on our bacon when you've put away the Bovril mate. <3
