Bacon butties. How hard is it?

I haven’t had a bacon sandwich in I don’t know how long, until this morning. And I remember why. Flacid,  soggy bacon – might as well have been boiled. Who likes it like this? Its not hard to get some colour into it and a bit of crisp on the fat. Disappointed, back to egg and tatty scone.

Why are you accepting flaccid bacon in your butty?

Has to be crisp to get the full flavour combination.

Cook it for longer? 😉

BLT in Lidls low GI bread with a touch of mayo **** awesome.

Bacon cooked until it is not quite raw and a brioche bun has been the great find of this week 🙂

Someone I was speaking to professed to hate bacon it took some time but it turns out that they microwave it.

They said this in a room full of people and I swear every head turned and I’m pretty sure I heard a pin drop.

They didn’t even think about cooking it any other way.

it turns out that they microwave it.

What kind of a monster are they?!

Cure your own bacon. Favourite is a stout and treacle bacon. Fried until crisp, nice strong coffee served with the sarnie. Never fails.

I saw someone belittle it on here the other week, but streaky bacon, smoked obviously, is supreme especially in a sandwich, you just have to use more of it, at least 6 rashers.

banana bacon https://itdoesnttastelikechicken.com/banana-peel-bacon/

You’re buying the wrong bacon. Dry cured doesn’t have all the water so cooks nice n crispy. Best I’ve found is Co-op. Or Lidl.

When I first moved to the area I popped into the local cafe for for bacon and egg sandwich.
I was alarmed when 2 bits of tissue thin bread appeared, then pre cooked bacon when in the microwave and to further ruin my life, in went a pre cooked fried egg.
I have not returned.

Bacon is definitely best grilled.

Nope, not crispy, I like it the Yorkshire way.

Cure your own bacon.

Peak STW. After first slaughtering the pig with a home made knife, obvs.

On top of the required cooking time in a suitable manner, the right bacon to bread ratio is paramount. 3 rashers of thick cut fried enough so the fat isn’t soft with one (yes one) slide of fresh lightly toasted bread of choice (¾ of an inch thick). Maybe even the crust if you are allowed. Bread buttered lightly with brown, red or BBQ sauce depending on stock/taste. Yesterday’s even had a thin (ish) slice of extra mature cheddar between 2 of the rashers to get some heat into it to help form it to the other contents.

Back bacon is also the devil’s work, streaky or nothing

Bacon is definitely best grilled

+1

Got both back and streaky back 3 curing at the moment, about 4kg worth. Will have to find some good bread in approx 10 days time 😏

Back bacon is fine, after all it’s half the constituent part of Ayrshire bacon.

Bread buttered lightly

No, no, no, no, no. I can not let that pass. Never use butter with bacon, ever. It comes with its own delicious fat… what are you thinking!?!?

banana bacon

I can see that working… I’ll give it a go.

Cook it for longer?

It’s a fine line. Too long and you end up with little strips of salty hardboard.

Being cured you can actually eat it uncooked, though I don’t think it’s recommended
Decades ago in my butchery career I worked briefly in a bacon factory, in Auldhouse in Glasgow. Struggling to remember the name of the place 😕 Menzies curers I think it was.

It’s the people that cut the fat off….like it makes your bacon Roll healthy fatty. Just get it down ya. This isnae weight watchers.

Bacon is definitely best grilled

Why would you even contemplate any other option?

Microwave? 😳

Always worth remembering

I haven’t had a bacon sandwich in I don’t know how long

You lost me there

Why would you even contemplate any other option?

BBQ…..quite obviously.

Bacon cooked until it is not quite raw and a brioche bun has been the great find of this week 🙂

BURN HIM!

“black” bacon is pretty good for something slightly different.

Cure your own bacon.

Peak STW. After first slaughtering the pig with a home made knife, obvs.

Bacon is seriously easy to make at home. Try it, you will be surprised how different the result is to generic bacon. It’s really low level in the home curing ladder, good effort/benefit ratio.

Being cured you can actually eat it uncooked

I wouldn’t, certainly not if it’s been packaged sliced. But if you cure your own you can safely eat slices straight off the joint once it gets dry through. Usually gets eaten well before this point though.

Bread buttered lightly

I may just vomit, butter is only allowed if the bread is toasted.

Bread buttered lightly

No, no, no, no, no. I can not let that pass. Never use butter with bacon, ever. It comes with its own delicious fat

Indeed. The bread should be dipped in the fat.

I realise that this may be an unpopular opinion, but I have discovered that the ultimate bacon sandwich is actually made with naan, cream cheese, spicy tomato jam. And a fried egg.

https://store.dishoom.com/bacon-naan-roll-kit

Eggs you say…..

https://www.allrecipes.com/recipe/142857/the-red-dwarf-sandwich/

Have always grilled my bacon until about three months ago when I fried it….I’ll never grill it again. So much more flavour. Only have bacon once, maybe twice a month so don’t care about the slight less healthy fried method.

Don’t buy bacon from supermarkets…if you have to go cured rather than the cheap standard stuff, but I just get bacon from the local butchers or farm shop…just in a completely different league to anything you can buy in a supermarket.

Microwaved bacon is actually pretty good. Fat goes crispy in a minute or so. It doesn’t work well in a shit microwave and can make a bit of a mess but does actually work in creating cooked bacon with crispy fat all around if that’s what you want. It’s a good method if you’re only doing enough for one person as saves heating the whole grill up.

IMO I’d rather have microwaved bacon than microwaved scrambled eggs. Microwave is hopeless for light fluffy French style scrambled eggs as you can’t stir enough and control cooking, and it can’t do the chunky style either. Whereas bacon comes out OK, not as good as grilled but Ok.

Smoked bacon, cooked in the Aga is the way forward

Soft mortons rolls and unsmoked streaky. Top class, cannot be improved upon.

No danger.

Crispy over soft.

Never well fired, that shits nasty.

I found a small tub with bacon in the fridge this morning*
There was no bread in the cupboard.
There was however a single raisin and cinnamon bagel and a single egg.

Yes, I did. The bacon was very salty, but it offset the sweetness of the bagel nicely, and the runny fried egg provided the “sauce”.
I think I shall do that combo again , it was bloody lovely.

* I have since found out that it was decanted from the big pack of poundshop bacon the wife had bought for the kids to go crabbing this afternoon . Oooops

– Smoked bacon – and I’m bucking some of the trend here, back. Whatever you choose though – don’t get the stuff with added water!
– Leave the rind on and cook in a non-stick pan without oil
– Don’t overcook, but with a nice bit of crispness to the rind
– No butter.
– Dip bread in fat – I’m not fussy, so brown, white, granary – all good
– Brown sauce of choice
– Best with coffee as suggested in a previous post

Soft mortons rolls and unsmoked streaky. Top class, cannot be improved upon.

Of course it can, Ayrshire bacon with home laid eggs. With you on soft rolls though, crispy is second place and I’d just not bother with well fired (aka burnt). If you’re in the Brownings supply catchment you can also get sweet rolls. I’ve never been brave enough for that, weird Killie freaks.

Also picked up salt and pepper on my egg from somewhere, think that’s a Lanarkshire thing.