Has anyone noticed how cp bacon seems to contain more fat than meat ?

Fortunately the macro bacon is good

The strips are so long you can cut them in half !

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after 5 years iv never once found even a half decent piece of bacon ,anywhere in los , its all crap . and what really s , ,ts me is the way they all cut it so thin ,30 seconds in a hot pan and its shrunk to less than half its size .  

The worst is TGM bacon, not only does it shrink to a third of the size (due to water injections), it also has a horrible, un-bacony smell once cooked.

The only good bacon I've had is from small, foreign owned businesses that do their own butchery.

Makro even


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Try Bunters on Sukhumvit real English back bacon that does disappear when you fry it, 5kg about 1,000 baht.

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The good thing is ,you can buy wildboar
V Tasty !


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I think a westener here with a pig farm has a contract with Makro


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Macro here in Buriram has good bacon, in various cuts including gammon, BigC has a decent streaky bacon.

 

A bacon thread. Nirvanah.

3 hours ago, sirmud63 said:

after 5 years iv never once found even a half decent piece of bacon ,anywhere in los , its all crap . and what really s , ,ts me is the way they all cut it so thin ,30 seconds in a hot pan and its shrunk to less than half its size .  

This cutting it paper thin was one of my bug bears but on a trip to foodland in Ramintra a couple of weeks ago I asked them if they could cut it thicker and the girl behind the counter came back and said if I buy this large uncut piece she will slice it as I want it, got about 7 decent rashers as opposed to 20 or 30 paper thin ones and I was a happy man.

There are also companies out there that import meat from oz and nz and I believe you can get decent cuts of meat from them if a tad expensive.

Never have a problem now as we keep pigs lovley bacon on tap.

3 hours ago, KarenBravo said:

The worst is TGM bacon, not only does it shrink to a third of the size (due to water injections), it also has a horrible, un-bacony smell once cooked.

The only good bacon I've had is from small, foreign owned businesses that do their own butchery.

Delish (Fisherman's Way) used to have good bacon, not sure if they still do.

It doesn't improve the quality of the bacon you're buying, but if you don't want your streaky bacon to shrink and shrivel up you should place it into your frying pan when the pan is cold. A tablespoon of water added to the pan gets a nice result also.

 

Personally, I'm a big fan of cooking bacon in the oven - laid out on a baking tray with a tablespoon of water and away you go... takes about 30 mins which gives you plenty of time to deal with any other prepping you have to do.

2 hours ago, Shot said:

Learn to say bacon like a Jamaican. 

 

Beer can

2 hours ago, jimmybkk said:

It doesn't improve the quality of the bacon you're buying, but if you don't want your streaky bacon to shrink and shrivel up you should place it into your frying pan when the pan is cold. A tablespoon of water added to the pan gets a nice result also.

 

Personally, I'm a big fan of cooking bacon in the oven - laid out on a baking tray with a tablespoon of water and away you go... takes about 30 mins which gives you plenty of time to deal with any other prepping you have to do.

when you do it in the oven like that ,try a lite sprinkle of brown sugar over it . simply awsome .

57 minutes ago, Rc2702 said:

Learn to say bacon like a Jamaican. 

 

Beer can

learn to say bacon like an ozzie ,   police . 

I quite often make my own bacon.

 

I either use a good bit of belly of pork or part of whole hind leg of pork and dry cure it with honey and Coleman's mustard powder.

 

The sad news is that I cannot cut razor thin strips so it is thick sliced.

over the years i have found them all tasteless here 

and stated making my own with pork belly

it takes along time to get it rite for your taste 

but worth giving it a go 

many recipes on internet 

i make my own as well, takes 8 days, but more than worth it in the end.

5 hours ago, billd766 said:

I quite often make my own bacon.

 

I either use a good bit of belly of pork or part of whole hind leg of pork and dry cure it with honey and Coleman's mustard powder.

 

The sad news is that I cannot cut razor thin strips so it is thick sliced.

I think a really sharp knife is the key and put the bacon in the freezer for about 20mins, makes it very easy to carve thin rashers.

Edited January 14, 20179 yr by vogie

2 hours ago, vogie said:

I think a really sharp knife is the key and put the bacon in the freezer for about 20mins, makes it very easy to carve thin rashers.

 

Good eyesight and good glasses help a lot too.

 

Luckily for me so far, when I slice bacon there are no fingers or thumb parts in there too.

1 hour ago, billd766 said:

 

Good eyesight and good glasses help a lot too.

 

Luckily for me so far, when I slice bacon there are no fingers or thumb parts in there too.

 

Not like when I cut potatoes to make chips then. 

17 hours ago, billd766 said:

I quite often make my own bacon.

 

I either use a good bit of belly of pork or part of whole hind leg of pork and dry cure it with honey and Coleman's mustard powder.

 

The sad news is that I cannot cut razor thin strips so it is thick sliced.

I bought a small meat slicer from Lazada. Works great. I have a batch in curing with cinnamon right now. Will try the Coleman's mustard next. 

On 1/13/2017 at 0:41 PM, kevc said:

Try Bunters on Sukhumvit

Is that Sukhumvit in Bangkok? Near what soi's please?

Is that Sukhumvit in Bangkok? Near what soi's please?

You can check on their website www.buntersfoodsbkk.com I'm nothing to do with the company just like their products. They'll deliver for you as well guaranteed you won't be dissapointed with the English back bacon and the Cumberland sausages even though they don't taste authentic Cumberland they are very nice.

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On 13/01/2017 at 8:39 PM, sirmud63 said:

when you do it in the oven like that ,try a lite sprinkle of brown sugar over it . simply awsome .

 

Sounds good - I will try that for sure.

I have tried it and it turned out superb.

I started making my own. Won't ever go back to the old stuff.