Decent bloody bacon!

ponder

ponder

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Where do you get decent bacon these days?

Everything you buy from the shops is kuk, it's all injected with water and when you fry it you end up with that cum scum. The water content in bacon these days is astronomical. Cant they cure the stuff properly?
 
Try the Joostenbergvlakte brand at Food lovers market or of you can get it the Bergdale one from the deli counters at PnP or FLM.

We haven't gone back to the normal stuff since finding this.
 
Thanks as well... I despise the bacon nowadays.... no rind, full of water...
 
Check your local checkers for their OLD FARMHOUSE section it is all cured meat, sometimes they sell "slabs" of bacon you have to cut it yourself. It is unfrozen so is not full of water like the other shyte you buy. Problem is they don't stock it enough but if its there it is awesome...otherwise take a drive up to Escourt
 
Thanks, also been looking for decent bacon to use for cooking.
 
I find doing bacon in the microwave gives me better results. Any of you guys try it? You basically just need a plate, the bacon and two sheets of kitchen towel. Put the bacon between a layer of the towel on the plate and set it to high for 15 seconds. Bazinga.
 
ponder said:
Where do you get decent bacon these days?

Everything you buy from the shops is kuk, it's all injected with water and when you fry it you end up with that cum scum. The water content in bacon these days is astronomical. Cant they cure the stuff properly?
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1) a butcher
2) always grill bacon
 
Fudzy said:
I find doing bacon in the microwave gives me better results. Any of you guys try it? You basically just need a plate, the bacon and two sheets of kitchen towel. Put the bacon between a layer of the towel on the plate and set it to high for 15 seconds. Bazinga.
Click to expand...

+1. Comes out nice and crispy if you leave it in for just a little bit too long. Yum!
 
I get my bacon directly from a butcher. Have none of this big chain scammery :D
 
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this freaking injecting poultry and meat with water thing really pisses me off.
 
If you trust my judgement, then please do yourself a favour and order the smoked neck bacon from Frey's Food Brands. You have to order it through a distributor though. In JHB I order and collect from Blue Marine - they've got a Durban Branch as well.

It is some of the best bacon I have ever tasted. Ordinary store bacon pales in comparison, and it is dirt cheap too...
 
AstroTurf said:
this freaking injecting poultry and meat with water thing really pisses me off.
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While it is used excessively these days, for the most part, injecting a low concentration salt solution into most meats goes a long way in helping to develop flavours; preserve the meat; and keep it moist during cooking.

We often replicate this method when we brine foods (which most people don't do enough of these days). While brining is far better as it involves various other beneficial outcomes, a small injection of brine is a good thing for most cooks.

At the end of the day though, it is more commonly used by mass manufacturers to bulk up their products and they have lost the plot in this respect. Many of the chemicals/additives added to processed food serve no purpose apart from helping certain cells in meat retain more water and some of these chemicals are dubious to say the least. A prime example here is ham, where they chemically manage the pH level of the meat as a higher pH content results in better water retention. You then have the various phosphates and emulsifiers added to create artificial cells which retain even more water. They then add sodium nitrite as a preservative and sodium erythorbate as a curing accelerator. It is then compressed under incredible amounts of pressure to fuse the chemicals into meat and to form the square and round shapes we know.

Store-bought ham is some of the most processed meat in the industry and it bears on resemblance to what real ham should be. It is pretty much the same process they use to create polony, only they use more chemicals in ham...
 
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DJ... said:
We often replicate this method when we brine foods (which most people don't do enough of these days). While brining is far better as it involves various other beneficial outcomes, a small injection of brine is a good thing for most cooks.
Click to expand...

You say injection, but when I do chicken I just pop it into a salt water concentrate inside a container, is that fine?

Also, is this the company you're talking about? How exactly do you order?
 
DJ... said:
If you trust my judgement, then please do yourself a favour and order the smoked neck bacon from Frey's Food Brands. You have to order it through a distributor though. In JHB I order and collect from Blue Marine - they've got a Durban Branch as well.

It is some of the best bacon I have ever tasted. Ordinary store bacon pales in comparison, and it is dirt cheap too...
Click to expand...

they are here in cape town. how do i register to get a pricelist?
 
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