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Mmmm…bacon!!?

By 18 March 2011 17

Just wondering if anyone has any idea where we’d be able to buy the American style streaky bacon here in our Nation’s Capital?

Hans Smallgoods used to make it, but no longer do. It’s different to the normal middle bacon rashes that you can get everywhere.

Streaky bacon is sliced very thinly, has no thick rind on the edge, and is usually quite fatty (but oh so tasty).

Has anyone come across this style of bacon (either in supermarkets or independent butchers)? Any assistance would be greatly appreciated. Thanks :)

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17 Responses to Mmmm…bacon!!?
#1
outofhere10:21 am, 18 Mar 11

Mikes Meats at the Fyshwick markets does on occasion, get it in.
The shop itself has not had it for a while.
If you ring the wholesale number 62950577 and enquire, they should be able to sort something out for you.

#2
M0les10:37 am, 18 Mar 11

Maybe you could try a good bacon butchery (Like the one at Kambah Village) and get them to cut it extra thin and without the “short cut” end of the rashers?
Then you just have to cook the snot out of it (deep-fryer?) to get authentic American-style crunchy colon-asphalt.

#3
John Moulis10:41 am, 18 Mar 11

Isn’t bacon sliced very thinly called proscuitto? Not that I’m an expert on such things but I thought putting such a fancy name on what is essentially bacon gave delis the right to give it gourmet status and charge like a wounded bull for it.

#4
imarty1:38 pm, 18 Mar 11

Southlands Quality Meats in Mawson, made on the premises using Australian pork.

And John, the only thing bacon and prosciutto have in common is they’re both made from pigs.
Bacon is from the loin and belly, wet cured (in most cases) and smoked and partially cooked. Prosciutto is from the leg, dry cured and air dried, no cooking or smoking (in most cases). Bacon can be made in a couple of days, prosciutto at least 6 months and the longer the better.

#5
urchin7:10 pm, 20 Mar 11

Try Woolworths. They have some very thinly sliced bacon in their bacon section (well at Dickson they do). $5 for a few hundred grams but it’s worth it if you have a craving. Can’t remember what it is called specifically but it should be obvious from the label.

#6
beejay768:04 am, 21 Mar 11

John Moulis said :

Isn’t bacon sliced very thinly called proscuitto? Not that I’m an expert on such things but I thought putting such a fancy name on what is essentially bacon gave delis the right to give it gourmet status and charge like a wounded bull for it.

I nearly fell off my chair! No, prosciutto is not bacon! Bacon is mostly the side of the animal (cheaper, fattier cuts) and is smoked. Prosciutto is a hind leg, and it’s not smoked at all. It’s cured for months (sometimes years) and that’s why it’s so expensive! Give it a try. It’s delicious and nothing at all like bacon.

#7
johnboy8:50 am, 21 Mar 11

Bacon smoked? only if you’re very lucky. Most of it is just dunked into potassium nitrate. (made with a delightful combination of ashes, horse manure, and human urine)

#8
Gerry-Built9:33 am, 21 Mar 11

johnboy said :

Bacon smoked? only if you’re very lucky. Most of it is just dunked into potassium nitrate. (made with a delightful combination of ashes, horse manure, and human urine)

Jebus Wept… If bacon didn’t taste so good… I think I’d have just been put off for life…

#9
EvanJames9:38 am, 21 Mar 11

It’s not hard to make bacon, although it’s ironic that the bits of pork you make it from now cost more than most bacon by the kilo. That’s pork bellies and loins (preferably attached). Quite a few people are making their own bacon, and not using nitrites, just salt and a bit of sugar. You pickle it in that for a couple of weeks, then into the smoker to finish it off. You do have to remove the rind though, as the smoking really dries it out.

#10
imarty9:45 am, 21 Mar 11

Far out Johnboy, you are so far off the mark it’s not funny.

#11
p111:07 am, 21 Mar 11

imarty said :

Far out Johnboy, you are so far off the mark it’s not funny.

Well, JB must be making his potassium nitrate in his back yard, since if he was purchasing it, I think it would be made from slightly more modern methods.

Although the nitrates used in cured meats is replacing the preservative action of the smoking, not the flavour. If you are buying a cheap un-smoked, but smoky flavoured, bacon, then I suspect it has also been dipped in something to add that taste.

#12
imarty11:30 am, 21 Mar 11

When curing meat, the curing process only begins when the nitrate that is in the cure is reduced to nitrite.
Curing protects against rancidity due to the stabilisation of fats and reduces the growth of noxious micro organisms like clostridium botulism.
The majority of nitrates consumed by humans are actually through vegetables.
Smoking does contribute to preservation but it is mostly through the curing process that meat is preserved.
Liquid smoke is used in some bacon production but it is mostly used in ham production from the large well known supermarket brands, which is why buying from a butcher that makes their own is where you’ll get the best quality.

#13
EvanJames12:19 pm, 21 Mar 11

Yep, the curing is what preserves the bacon. In fact, after curing my last lot I did a fry-test, cutting off a bit and frying it to see how the cure was going, and it tasted bloody good even without smoking. The smoking helps with the preserving a bit, but really it’s for taste

#14
mp26159:56 am, 29 Feb 12

Thread revival. There was a recipe in the SMH the other weekend for making your own bacon. Sounds great but it really annoys me when they hang stuff out there with exotic ingredients that are hard to source.

Anyway, does anyone know where I could buy saltpetre, aka potassium nitrate, aaka KNO3 ?

Thanks

#15
p110:19 am, 29 Feb 12

mp2615 said :

Thread revival. There was a recipe in the SMH the other weekend for making your own bacon. Sounds great but it really annoys me when they hang stuff out there with exotic ingredients that are hard to source.

Anyway, does anyone know where I could buy saltpetre, aka potassium nitrate, aaka KNO3 ?

Thanks

I bought some a while ago of Ebay…

#16
mp261512:05 pm, 29 Feb 12

Thanks p1. good tip.

#17
EvanJames1:08 pm, 29 Feb 12

mp2615 said :

Thread revival. There was a recipe in the SMH the other weekend for making your own bacon. Sounds great but it really annoys me when they hang stuff out there with exotic ingredients that are hard to source.

Anyway, does anyone know where I could buy saltpetre, aka potassium nitrate, aaka KNO3 ?

Thanks

that recipe was for a dry cure. I’ve tried those but find it easier to control the salt level by using a wet cure (brine). The nitrate is sometimes called Pink Salt or Cure number something-or-other, you can get it from kitchen supply mobs online.

I don’t use it, it’s not necessary and many people are allergic to it. They reckon it’s carcinogenic, too.

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