because it's not bacon, the restaurants/suppliers just use pork loin thin slices or pork belly thin slices and roast with some salty dressing 

 

I roast in the air fryer with soy sauce and is a fraction of the price and tastes similar

3 minutes ago, scubascuba3 said:

because it's not bacon, the restaurants/suppliers just use pork loin thin slices or pork belly thin slices and roast with some salty dressing 

 

I roast in the air fryer with soy sauce and is a fraction of the price and tastes similar

I thought that was where bacon came from.....🤫

 

https://en.wikipedia.org/wiki/Bacon

1 minute ago, transam said:

I thought that was where bacon came from.....🤫

 

https://en.wikipedia.org/wiki/Bacon

Yes but the proper bacon process is more involved. I can do in the air fryer with soy sauce and i get the same as you can buy in expat shops

1 minute ago, scubascuba3 said:

Yes but the proper bacon process is more involved. I can do in the air fryer with soy sauce and i get the same as you can buy in expat shops

That is not what you implied, bacon is from pork belly etc.......🤫

If you want something of decent quality and familiar: https://bangkok.sloanes.co.th/bacon/ 

I also don't mind S-Pure Smoked bacon, as it's made without nitrites: https://www.tops.co.th/en/s-pure-smoked-bacon-150g-c-8852043624529

19 minutes ago, scubascuba3 said:

I roast in the air fryer with soy sauce

not sure why anyone would want to adulterate bacon with soy sauce.

yuk.

 

8 minutes ago, save the frogs said:

not sure why anyone would want to adulterate bacon with soy sauce.

yuk.

 

It wasn’t bacon 

30 minutes ago, scubascuba3 said:

because it's not bacon, the restaurants/suppliers just use pork loin thin slices or pork belly thin slices and roast with some salty dressing

That’s right it is first pork belly.

56 minutes ago, scubascuba3 said:

because it's not bacon, the restaurants/suppliers just use pork loin thin slices or pork belly thin slices and roast with some salty dressing 

 

I roast in the air fryer with soy sauce and is a fraction of the price and tastes similar

 

Thinly sliced pork belly and loin is what I buy at Big C.  They are sometimes referred to as shabu slices on the description.  If you add salt it tastes exactly the same as cured bacon, but cheaper, fresher, and without nitrites, which have been proven to be carcinogenic.  If you want a smoke flavor you can buy something called liquid smoke.  I've seen it at Big C.

 

I can get nitrite-free bacon back home but I haven't found anything like that in Thailand.  I actually prefer turkey bacon now, but I haven't been able to find that anywhere in Thailand.

 

 

 

We Americans and most Europeans make our bacon from pork belly. The Brits make their bacon from the loin.

We Americans prefer our bacon smoked. Hickory is best, but Apple is OK. To be 'bacon,' and not just sliced pork belly, it needs to be cured correctly and should be cold-smoked.
The Pork loin-style bacon doesn't seem to be smoked.

We can buy excellent smoked American-style bacon in Rimping, sourced from three different suppliers (four if you include the French one that is really, really good!)  

It's easy to find great tasting bacon in Chiang Mai these days!

50 minutes ago, scubascuba3 said:

because it's not bacon, the restaurants/suppliers just use pork loin thin slices or pork belly thin slices and roast with some salty dressing 

 

I roast in the air fryer with soy sauce and is a fraction of the price and tastes similar

Because it has been circumcised i think..

53 minutes ago, transam said:

That is not what you implied, bacon is from pork belly etc.......🤫

Streaky from the Belly, ...Back Bacon from the Loin

Why not make your own, then you know exactly what's in it?

 

 

58 minutes ago, scubascuba3 said:

Yes but the proper bacon process is more involved. I can do in the air fryer with soy sauce and i get the same as you can buy in expat shops

I make my own honey and mustard dry cure bacon which takes about 2 weeks to cure, turning daily in the fridge. I use either loin pf pork or belly of pork, about 2kg at a time, and it tastes like thick cut bacon to me. 

 

I have a recipe if you want it.

1 hour ago, scubascuba3 said:

because it's not bacon, the restaurants/suppliers just use pork loin thin slices or pork belly thin slices and roast with some salty dressing 

 

I roast in the air fryer with soy sauce and is a fraction of the price and tastes similar

Have you gone to smokey mountains food on the dark side?

Excellent, love their sausages.

Small shop but you can see the butchers working.

The jalapeños-cheese sausages is wonderful

 

4 minutes ago, billd766 said:

I make my own honey and mustard dry cure bacon which takes about 2 weeks to cure, turning daily in the fridge. I use either loin pf pork or belly of pork, about 2kg at a time, and it tastes like thick cut bacon to me. 

 

I have a recipe if you want it.

 

I think we would love to see your recipe in the bacon thread linked above 😛 

 

43 minutes ago, FolkGuitar said:

We Americans and most Europeans make our bacon from pork belly. The Brits make their bacon from the loin.

We Americans prefer our bacon smoked. Hickory is best, but Apple is OK. To be 'bacon,' and not just sliced pork belly, it needs to be cured correctly and should be cold-smoked.
The Pork loin-style bacon doesn't seem to be smoked.

We can buy excellent smoked American-style bacon in Rimping, sourced from three different suppliers (four if you include the French one that is really, really good!)  

It's easy to find great tasting bacon in Chiang Mai these days!

Someone by now must be making cannabis infused bacon, because duh! Smoked!

1 minute ago, PoorSucker said:

Have you gone to smokey mountains food on the dark side?

Excellent, love their sausages.

Small shop but you can see the butchers working.

The jalapeños-cheese sausages is wonderful

 

Which I suppose is fine, IF you live in Pattaya but not everybody does.

5 minutes ago, Crossy said:

 

I think we would love to see your recipe in the bacon thread linked above 😛 

 

Bacon-honey Mustard dry cure v01
https://tasteofartisan.com/how-to-cure-bacon/#recipe

Use belly pork for streaky bacon. or loin pork for back bacon
Ingredients                        500g        1kg        2kg

Pork belly, no skin    for streaky        500g        1kg        2kg
Or pork loin, no skin for back bacon        500g        1kg        2kg
Honey                            15g        30g         60g
Coleman’s mustard powder            a/r        a/r        a/r
Kosher or sea salt                     15g        23g         45g    
Himalayan pink salt                    2g        2.5g        5g
Ground black pepper                    8g        15g        30g

See Instruction #2 below
For the salts and pepper see Instruction #3 below

Warning it is a messy business but worth it.

Instructions
1.    Weigh the pork belly in grams. Divide by 1000, then multiply each ingredient by that number. For example, if your belly weighs 2650 g, you need to multiply the ingredients specified above by 2.65.
2.    Rub the belly with honey. Make sure that the piece od pork is either on the cut open bag it came in or ob a piece of cling film much bigger than the piece of pork. So that you can throw it away when you have finished
3.    Combine the Sea salt, Himalayan Cure #1, and black pepper in a small bowl.
4.    Apply the dry cure mix evenly on all sides of the pork belly.
5.    Place the pork into a Ziploc bag, (I use a 30x36cm bag) or vacuum-seal, and refrigerate for at least 7 days and up to 14 days for regular thickness pieces (less than 3") and up to 21 days for thicker bacon pieces (3" or thicker), flipping occasionally. I turn the bag over once a day if I remember.
6.    Remove from the bag, pat dry with paper towels, scrape off excess seasoning with the back of a knife if you desire, slice, cook and enjoy.
7.    You may also hang the bacon to dry for a week or so, at temperatures below 40F if not using Cure #1 or at 55F or below if using Cure #1. This will improve shelf life and intensify flavour.
8.    If you used Cure #1 to cure the bacon, you can smoke it at low temperatures (below 200F) to obtain smoky flavour.
Notes
If you decide not to use Cure #1, replace its amount with kosher salt.
If you don't mind your bacon slightly sweeter, double the amount of honey. The bacon will become much tastier, with less perceptible saltiness and a pleasant sweetness. It's addictive!

6 minutes ago, Jonathan Swift said:

Someone by now must be making cannabis infused bacon, because duh! Smoked!

 

From here https://bestbudsco.com/f/cannabis-infused-bacon?blogcategory=cannabis#

 

Recipe for Bacon-Infused Cannabis (or "Bacanna-bliss")

Cannabis Product:

 

• Just your standard ground cannabis – nothing too fancy, because let’s be      honest, bacon is the real star here.

Ingredients:

 

• Bacon, sliced (Grab the whole pack. Who are we kidding? You know you want to.)
• Cannabis, finely ground into a powder that would make your spice rack jealous

Directions:

 

1. Preheat and Prep: Set your oven to a cozy 225°F. Spread your cannabis on a      cookie sheet as if you're tucking it into bed. Bake for 45 minutes. This      is not just cooking; it's an act of love.
2. Bacon Time: Lay out those bacon strips on another cookie sheet. No greasing      needed – they're slick enough.
3. Cannabis Sprinkle: After your cannabis has had its beauty sleep, crank up the      oven to 275°F. Shower your bacon with the ground cannabis. Feel free to      pretend you're seasoning with fairy dust – we won’t judge.
4. Bake and Flip: Bake for 10 minutes, then flip those beauties over and give      them another sprinkle of green magic. Another 10 minutes and you’re      golden.
5. Enjoy: Now, bask in the glory of your creation.

Notes:

 

• Don't even think about wasting that leftover bacon fat. It's now a treasure      trove of medicinally active goodness. Make cannabis bacon bread by soaking      it up with bread, or go wild and use it in egg scrambles or stir-fries.
• Feeling bold? Try bacon cups. Wrap bacon around the back of a muffin tin, sprinkle      with your magical green powder, and bake. Because why not?

In the end, remember, this recipe isn’t just about indulging in bacon or cannabis; it’s about creating something that’s both hilariously innovative and deliciously unexpected. So, go ahead, embrace your inner culinary rebel, and explore the deliciously blurred lines between breakfast and bliss.

12 minutes ago, billd766 said:

Which I suppose is fine, IF you live in Pattaya but not everybody does.

 

Those of us who don't could order online 🙂 

 

https://www.smokeymountainfoods.com/

 

22 minutes ago, billd766 said:

Which I suppose is fine, IF you live in Pattaya but not everybody does.

They are online. Very good food supplier.

1 hour ago, shdmn said:

I actually prefer turkey bacon now, but I haven't been able to find that anywhere in Thailand.

 

Google is your friend. ☺️

 

Yes, you can find turkey bacon in Thailand, especially at major supermarkets like Villa Market and through online grocers (Ubuy, Lazada), with brands like Butterball and Oscar Mayer available, offering a leaner, lower-fat alternative to pork bacon, though it's still processed and can be high in sodium

Doesn't bacon give you cancer?

15 minutes ago, Briggsy said:

Doesn't bacon give you cancer?

What does not give you cancer these days?

2 minutes ago, jvs said:

What does not give you cancer these days?

Safe and effectives !  😋

23 minutes ago, Briggsy said:

Doesn't bacon give you cancer?

Nitrites give you cancer.  Most processed meats have them, which is why I don't touch processed meats anymore.  You can get nitrite-free bacon and other processed meats that use things like celery salt instead, but I haven't seen anything like that in Thailand.

36 minutes ago, IvorBiggun2 said:

 

Google is your friend. ☺️

 

Yes, you can find turkey bacon in Thailand, especially at major supermarkets like Villa Market and through online grocers (Ubuy, Lazada), with brands like Butterball and Oscar Mayer available, offering a leaner, lower-fat alternative to pork bacon, though it's still processed and can be high in sodium

I've looked around, including Villa, but haven't seen it.  Never tried ordering something that requires proper refrigeration through Lazada.  One time I tried ordering Dubai chocolate through Lazada and it showed up melted.

32 minutes ago, shdmn said:

I've looked around, including Villa, but haven't seen it.  Never tried ordering something that requires proper refrigeration through Lazada.  One time I tried ordering Dubai chocolate through Lazada and it showed up melted.

Most frozen and chilled food comes in a chiller box in a refrigerated van. I also tried the Dubai chocolate and it was very disappointing. 

A small amount of Nitrites will not be a problem. What is warned against  is the over consumption of processed meat which includes cold cuts, hams, salamis, hot dogs as well as bacon.

I have mostly given up on bacon in Thailand as I find it has too much fat. However the TOPs stocked S Pure German style bacon mentioned above is decent. Tops My Choice back bacon labeled as Canadian bacon is  better. I avoid the TGM products.

Due to the mess and smell that bacon making brings, I have been restricting my consumption to the breakfast buffets at large brand hotels at airport hotels now.