Kelly was eating bacon. In Scotland we called it back bacon. I'm in America and miss it dearly. It's salty and love it on a hard roll for breakfast (also love beans on toast but gratefully can get Heinz baked beans in my local market). If anyone knows a supplier who has the real thing please let me know. I'm jonesing!! Thx
share"I'm jonesing" that's a great saying that needs to be said more often!
shareTry RJ Balson & Son (balsonbutchers.com) for the best authentic British bangers and back bacon available in the US.
shareTried them once. Didn't taste the same; it tasted like American bacon without the stripes (perhaps same curing process?). Thank you anyway for trying to help. Someone else offered me two other sites to try and I just tried one of them hoping for a more authentic flavor. I'll post here my tasting results for anyone interested. I appreciate your trying. A+ for effort.
shareI thought it looked like Canadian bacon, which in Canada is just bacon,
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Be kinder than necessary. J.M. Barrie
Oh I love Canadian bacon but the U.K. version still tastes different. I love Eggs Benedict...the Canadian bacon and Hollandaise. YUM
Lol...you are making me hungry!
That looked really delicious lol.
Mindthinkr- you could get a nice pork loin and slice it up and brine it with salt mixed in water with sugar and any desired spices.
shareThank you Juliegirl, I hadn't considered that option. I have some really old (like early 1900's) cookbooks that might even have a recipe for doing it. I also like to make pulled pork...a staple here in the south. Awhile ago my child said that she had some meat (think along the wild bird type don't want to get graphic and gross anybody out) and she called me to see what to do with it and sure enough I found a recipe in one of my Moms old books..complete with scribbles in the margins, newspaper clippings of recipes and food splatters on the well worn pages. I think I'm going to visit the country butcher up by my daughter and try to do just that! You've inspired me!!
shareP.S. I didn't mean that I was too lazy to slice my own meat...I'd go to the the butcher because their meat tastes much better than the heavily processed meat at the local grocery stores, and I'll get better results. You put my mind in gear!!
shareThat's great, mindthinkr!! Please let me know how it goes!
For Thanksgiving I always buy an organic turkey from a local farm and brine it for 24 hours! The brine has salt, sugar, bay leaf, mustard seed, juniper berries, sliced onion and a bottle of white wine. The turkey always turns out amazingly tender and juicy!!
Good luck! 😊👍
Will do. I'm up at the farm tonight so will go to the butcher up here tomorrow and get some meat to experiment with. Your turkey recipe sounds delish !! Got room at the table? I'll make some homemade cranberry sauce or lingonberries lol. (Just kidding)
shareYou haven't considered it because it's too much damn work!
Next thing, someone will be suggesting slaughtering your own damn pig. No thank you!
We call it Canadian ham in America. For the most part, I think that may be what you should look for.
Good luck. Let me know how it turns out.