Totally addicted now: Bacon explosion, first try at ribs

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Re: Totally addicted now: Bacon explosion, first try at ribs

Postby Tyrone1Wils » 19 Jun 2014, 09:01

The best fatty I made was from sausages I bought in tesco. I cut the casings off and used that meat


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Tyrone1Wils
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Re: Totally addicted now: Bacon explosion, first try at ribs

Postby aris » 19 Jun 2014, 11:00

Did you experience any problems with shrinkage? American bacon tends to be dry cured and doesn't shrink much, while British bacon can shrink to half its size.

I do see American bacon (Oscar Mayer) on sale here at times. Not cheap, but it is very nice.
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Re: Totally addicted now: Bacon explosion, first try at ribs

Postby Tyrone1Wils » 19 Jun 2014, 11:04

I've never had a problem with shrinkage on a fatty aris. Always stays nice and covered.
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Re: Totally addicted now: Bacon explosion, first try at ribs

Postby aris » 19 Jun 2014, 11:06

Tyrone1Wils wrote:I've never had a problem with shrinkage on a fatty aris. Always stays nice and covered.


Thanks for the info. Maybe the low-and-slow cooking style helps keep the size and shape.
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Re: Totally addicted now: Bacon explosion, first try at ribs

Postby DJBenz » 19 Jun 2014, 12:41

JONESEY wrote:Did you use pork mince from the butcher?


I used a pack of Tesco Organic Pork Mince because it was handy.
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