Totally addicted now: Bacon explosion, first try at ribs
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Re: Totally addicted now: Bacon explosion, first try at ribs
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
- Got Wood!
- Joined: 31 May 2013, 18:02
- Location: Peterborough
Re: Totally addicted now: Bacon explosion, first try at ribs
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.
I do see American bacon (Oscar Mayer) on sale here at times. Not cheap, but it is very nice.
- aris
- Rubbed and Ready
- Joined: 06 Jul 2012, 13:18
- Location: UK
Re: Totally addicted now: Bacon explosion, first try at ribs
I've never had a problem with shrinkage on a fatty aris. Always stays nice and covered.
- Tyrone1Wils
- Got Wood!
- Joined: 31 May 2013, 18:02
- Location: Peterborough
Re: Totally addicted now: Bacon explosion, first try at ribs
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.
- aris
- Rubbed and Ready
- Joined: 06 Jul 2012, 13:18
- Location: UK
Re: Totally addicted now: Bacon explosion, first try at ribs
JONESEY wrote:Did you use pork mince from the butcher?
I used a pack of Tesco Organic Pork Mince because it was handy.
- DJBenz
- Got Wood!
- Joined: 21 Jan 2014, 15:30
15 posts
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