British BBQ Society Forums

I thought they stopped selling Oscar Meyer Bacon in the uk.

I've never found it, I use Aldi's dry cure streaky, best I've tasted by far at conventional prices.
As for stuffings, try a good black pudding diced, or pre cooked button mushrooms sauted in garlic until dry and coloured.

Have a butchers here, I did some instructions for a mate who just made a smoker too

https://www.dropbox.com/s/9csddfdd6gc6d ... Fattie.pdf

Not really a great explanation of how to do the bacon bed but you can always ask questions and there are vids on youtube, I found it easier watching it being done first

Jonty wrote:I like the idea of chorizo in the middle! I bet that adds some really flavoursome internal basting juices.

Ooooh yeah, I went off chorizo because it gets stuck in my teeth and does my head in, but when it gets to temperature it just melts in your mouth. We'd love to try another filling but are lazy in thinking of a replacment because we love it so much in the fattie. Any chorizo or bacon we have left over goes on the smoker too and gets eaten after about 40 mins... Infact, buy extra bacon and chorizo, put the burn on in the morning and have breakfast.

keith157 wrote:

aris wrote:I thought they stopped selling Oscar Meyer Bacon in the uk.

I've never found it, I use Aldi's dry cure streaky, best I've tasted by far at conventional prices.
As for stuffings, try a good black pudding diced, or pre cooked button mushrooms sauted in garlic until dry and coloured.

We do only find it in Sainsbury's if that helps, the only reason we use the Oscar Mayer is that it works, but it's expensive so a cheaper version would be awesome for me. I tried some cheaper streaky bacon, I didn't think it would make a difference but it was thicker cut and not as uniform in size, wider at top than bottom and made it awkward to prepare. It was (please forgive me for what I'm about to say) too 'bacony' if there is such a thing. It overpowered everything else, still nice, just not AS nice.

I will try the next one with the Aldi bacon, oh the things I do for research sake

They do their "economy" range and their superior range, that's the one to go for it's under £2 for 14 slices and it's ideal for bacon weaves and sarnies as well. There is no white phosphate residue even when fried and allegedly it's from British farms.

I usually use Aldi unsmoked streaky, turns out like this:

stretchie_ wrote: We'd love to try another filling

Left over pulled pork & smoked cheese:


Breakfast Fatty, plain pork mince stuffed with sauteed onions & potatoes, bacon, scrambled egg and cheese:


Another I did that I liked was walnut and blue cheese, you can pretty much throw anything in there!

Oooooh, I wonder if left over beef skirt would go well in the middle with a bit of cheese? Will have to think of what cheese though, maybe something a bit different.

Thanks for the idea.

We do various fillings ..and get the bacon from a local butcher who cures and smokes in house.
For fillings ..some fried onions and peppers with cheese and german curry mustard is good.
In fact we just use whats in the fridge within reason.
Charizo is wonderfull too my next door neigbour does some superb fatties with this.

:0)