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Off Topic Bacon

Discussion in 'Hull City' started by SuitedandBooted, Jul 14, 2015.

?

Which bacon?

  1. Smoked

    28 vote(s)
    58.3%
  2. Unsmoked

    20 vote(s)
    41.7%
  1. SuitedandBooted

    SuitedandBooted Well-Known Member

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    Whats your preference?
     
    #1
  2. LibLob

    LibLob Active Member

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  3. Dr.Stanley O'Google, HCFC

    Dr.Stanley O'Google, HCFC Well-Known Member

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  4. SuitedandBooted

    SuitedandBooted Well-Known Member

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    Freak
     
    #4
    WhittlingStick likes this.
  5. ollyhcafc

    ollyhcafc Active Member

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    depends what cut? smoked streaky and back bacon unsmoked and it has to be thick cut lol
     
    #5
  6. Quill

    Quill Bastard

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    Both.

    It's ****ing bacon.
     
    #6
    Happy Tiger and SuitedandBooted like this.
  7. tigerincanada

    tigerincanada Well-Known Member

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    Canadian bacon is legend but I'm partial to Ayreshire and Wiltshire, too. Can we add Cumberland sausage to complete the meat side of the meal?
     
    #7
  8. Wesrock

    Wesrock Member

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    Suited, try the bacon from the kiosk outside St Stephens, either smoked or un-smoked are ace. Best bacon I've had for years.
     
    #8
    SuitedandBooted likes this.
  9. TigerRoo

    TigerRoo Well-Known Member

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    please log in to view this image
     
    #9
  10. HCAFC (Airlie Tiger)

    HCAFC (Airlie Tiger) Well-Known Member

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    None of those are proper meat, just processed crap pumped with salt, water and god knows what else.
     
    #10

  11. SuitedandBooted

    SuitedandBooted Well-Known Member

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    Bollocks! I get my bacon direct from a friends farm, he slaughters the pigs himself and I know full well he doesn't pump any water into it. Next....
     
    #11
  12. Quill

    Quill Bastard

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    Yeah, most of my bacon (and other meats, eggs, etc.) is from a proper local butchers and then from a local farm. I know it's the real deal.
     
    #12
  13. Spook

    Spook Well-Known Member

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    Another similarity: Saudi Arabia hates them. <somersault>
     
    #13
    TigerRoo and PLT like this.
  14. Sir Cheshire Ben

    Sir Cheshire Ben Well-Known Member

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    I do too & my bangers & my eggs. All good ****.
     
    #14
  15. SuitedandBooted

    SuitedandBooted Well-Known Member

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    Apparently everyone gets good meat except our resident egg chaser who seems to buy stuff pumped full of water, could it be symptomatic of slightly lowered intelligence levels, which are obvious by the fact he's an egg chaser?
     
    #15
  16. HCAFC (Airlie Tiger)

    HCAFC (Airlie Tiger) Well-Known Member

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    Bacon is made by curing a cut of pork using a brine (salt and water), this is almost always injected into the meat with the except of dry curing, which is rare.

    You can get the highest quality, hand reared, organic farmed bacon and it will almost always have added salt and water because that's how you prepare bacon.

    Its a crap cut of meat, that's why its cured.
     
    #16
  17. HCAFC (Airlie Tiger)

    HCAFC (Airlie Tiger) Well-Known Member

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    Doesn't matter what bacon you buy, its all crap meat, that's why that cut is used, its useless for anything else.

    I don't eat processed meat or red meat (with the expectation of steak on the rarest of occasions), its pretty detrimental to health in anything but the smallest of quantities.
     
    #17
  18. originallambrettaman

    originallambrettaman Mod Moderator
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    I get dry cured bacon from Morrisons.

    I win.
     
    #18
  19. HCAFC (Airlie Tiger)

    HCAFC (Airlie Tiger) Well-Known Member

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    Apart from the high levels of salt and saturated fat your on to a winner!
     
    #19
  20. WhittlingStick

    WhittlingStick Well-Known Member

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    If I am the one cooking it , I choose unsmoked
    If I'm cooking I usually avoid smoked

    The next thing that's important is that the rind is either crispy or binned
     
    #20

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