Crispy bacon comes in made by smiths. Yes, crisp the rind but the meat needs to be just past raw. Streaky is what you put around other more tasty meat products.

Find a good butcher, a really good one and buy dry, you’ll never buy supermarket again.

Further to the original post, I had a bacon sandwich (BLT) from the cafe in Walkerburn today and it was excellent. Thick bacon, cooked not crispy but juicy and colourful. It was perfect. Relevant for the biking community where it is, I recommend.

Leftover bacon grease is liquid gold. Here’s how to put it to good use. https://t.co/SNuG4z8aRY

— The Washington Post (@washingtonpost) September 12, 2021

What is it with this trendy, new fangled, designer coffee style codswallop with modern food? Bacon is fried. No body grilled it 100 years ago. It isn’t crisp, thats the same as having crispy chips. Another poncy modern invention.
Bacon is only worth having if it doesn’t come in plastic although I will, reluctantly, conseed that it is hard to find it sitting in a block from which it is cut to taste. If it cannot be bought by the individual piece don’t buy it.
Of course butter. What are you? Some health freak. Bet you have tofu and mung beans with your bacon. Butter adds to the grease content.

Bacon “grease”? That’s typical of what’s wrong with American English.

On a slightly related note, I was once eulogising to younger colleagues on the delights of pork dripping. Once they understood what it was they couldn’t believe anyone would choose to spread it on bread. Youth of today eh?

Bacon “grease”? That’s typical of what’s wrong with American English.

Is it the word?

I was once eulogising to younger colleagues on the delights of pork dripping

Hearing that brings back fond memories of my dear old dad, God bless his soul. Taken from us so young from heart failure. He had his faults, as we all do, but Jesus Christ he knew how to do a fry-up when mum wasn’t home to do the cooking.

Is it the word?

Yes. Grease goes on bearings. It’s bacon “fat”.

Yes. Grease goes on bearings. It’s bacon “fat”.

What if you rub it on the inside of your thighs to stop them chafing when you’re riding your bike?

Yes. Grease goes on bearings. It’s bacon “fat”.

For the motion?

What if you rub it on the inside of your thighs to stop them chafing when you’re riding your bike?

Then it’s lard, as in “minty arse lard”

For the motion?

Why don’t they understand, it’s just a crying shame.

Brioche bun, toasted on the inside only on a dry pan to accept the bacon fat. And brown sauce. No butter. Over-cooked crispy bacon is not my thing. It’s just burnt.

I’m still recovering from the OP which reads as “somebody cooked my bacon wrong so all bacon is vile and I shall shun it forever”.

Cure your own bacon.

Peak STW. After first slaughtering the pig with a home made knives

It’s really not that difficult and the results are amazing.
there are some pics on my Instagram if you scroll down
@instamatt1972

Keeping the ‘grease’ or oil rather off the cooked bacon is a bad idea.
Salt is used and its pumped for the majority of bacon sold full of nitrates.

Nothing like a jar of concentrated salty nitrates to get you going.

Well that’s like saying I shouldn’t dip my bread in the frying pan, which clearly would be a waste.

Well that’s like saying I shouldn’t dip my bread in the frying pan, which clearly would be a waste.

Exactly, just let it cool and scrape it up with your fingers then lick it off. Bonus is your fingers will smell like bacon.

Grilled to within an inch of its life, then throw the bread on top to toast it slightly. Brown sauce.

I’m still recovering from the OP which reads as “somebody cooked my bacon wrong so all bacon is vile and I shall shun it forever”.

It does a bit but not really the case. Mostly cutting down on meat and a fried egg + tatty scone or hash brown roll is a fine thing.

How many slices constitutes a Bacon Butty ?. For mine(Smk’d streaky orientated) its 5.
Minimum.

How many slices constitutes a Bacon Butty ?

How think are the slices? If they’re 1/4 inch thick, two is plenty.

I was thinking pre-sliced, so a couple of mm thick.
1/4 is about 6mm so that sounds comparable

Is it the word?

👏👏

Nicely done.

your fingers will smell like bacon

Kermit, is that you?

Nicely done.

Wasted but thanks.

Kermit, is that you?

I had to think about it but then LOL.

Brioche bun, toasted on the inside only on a dry pan to accept the bacon fatBrioche bun, toasted on the inside only on a dry pan to accept the bacon fat

No, no, no! Proper brioche is light and airy and no match for properly cooked bacon. The dreaded fat run-through occurs and your fingers get all slippery leading to loss of filling control. Likewise they should be nowhere near a burger, too fragile for the job.

The dreaded fat run-through occurs

This is how you get your fingers to smell and taste like bacon and butter. Then you can spend the rest of the day licking them to remind yourself of the delicious food you just ate.

and your fingers get all slippery leading to loss of filling control.

The solution is to basically inhale the filling from between the buns. Hold the bun vertically, not flat and suck the filling out then take a nibble at the bread. By the time you’ve eaten your way to the bottom, you’ll just have a couple of pieces of bread dripping in bacon fat and butter left. Finish those off, suck the remaining fat and butter off your fingers and you’re good.

I always thought bacon butties were simple until I read this thread. Now I still think its simple but many of you are off your heads
1) must be streaky bacon. Back bacon you overcook the lean before the fat is rendered. Streaky cooks more evenly
2) Must be fried – until the fat is properly rendered, golden and crispy but not overcooked till the lean is crispy. See point 1
3) must be white morning rolls
4) properly cooked bacon requires no sauce. sauce is for those who cannot cook bacon properly and require sauce to cut thru the unrendered fat

Ah TJ. You definitely need a good sauce. I’ve recently discovered The Sauce Shop’s everyday chilli sauce with a bacon butty.

Why? I like the taste of bacon and can cook it properly. Sauce adds nothing just detracts from the flavour.

A decent sauce can compliment the flavour of the bacon, especially if using a decent smoked bit. That paring of sweet and salty is great.

The sweetness of the sauce balances out the salt/fat of the bacon and provides some extra moisture. Basic cookery science TJ.

Edit: too slow

This is good stuff

Good bacon needs no sauce, streaky bacon is not good bacon.

Streaky bacon is good for American pancakes (with maple syrup) and pigs in blankets, that’s about it.

Streaky cooks better! You avoid the choice of unrendered fat or dry lean. Grum – if the bacon is proper bacon cooked properly sauce adds nothing

Sauce is like alcopops – its for those who want to disguise the taste!

Jeepers you guys. Really. this is basic stuff – how did you reach adulthood?

Why? I like the taste of bacon and can cook it properly. Sauce adds nothing just detracts from the flavour.

I like, respect and on many, many things agree with you – but damn it TJ, on this you’re wrong.

I love great bacon but a good sauce compliments the bacon. Provides the sharp and spicy contrast which really enhances it. I’m now worried that you are one of the extremists who thinks a touch of the appropriate sauce detracts from steak. You wouldn’t have a roast without gravy would you!

Streaky bacon is good for American pancakes (with maple syrup) and pigs in blankets, that’s about it.

Precisely.