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

PostPosted: 19 Jun 2014, 09:01
by Tyrone1Wils
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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Re: Totally addicted now: Bacon explosion, first try at ribs

PostPosted: 19 Jun 2014, 11:00
by aris
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.

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

PostPosted: 19 Jun 2014, 11:04
by Tyrone1Wils
I've never had a problem with shrinkage on a fatty aris. Always stays nice and covered.

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

PostPosted: 19 Jun 2014, 11:06
by aris
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.

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

PostPosted: 19 Jun 2014, 12:41
by DJBenz
JONESEY wrote:Did you use pork mince from the butcher?


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