If they inject meat full of water then you pay more for less. Stay away from supermarket meat. have you cooked bacon recently? It spooshes all over then pan and then poaches itself.
Dry cured bacon is the way to go. More expensive per pack, but the other stuff disappears in the pan once the water has evaporated, so I don’t think it’s actually better value than the dry cured. Thick cut from a butcher if you can, supermarket stuff is sliced so thin it’s almost see through.
If they inject meat full of water then you pay more for less. Stay away from supermarket meat. have you cooked bacon recently? It spooshes all over then pan and then poaches itself.
Nasty bacon spunk water.
Sainsbury’s posh bacon is awesome, better than m&s, Waitrose, etc.
Thanks, I forgot the scientific name for it.
Unreal
Pinnacle of brand new sentence…
What’s incredible is everyone knows exactly what they’re talking about…
I’ve heard that before too (injecting water), but is it just something people say, or is there actual evidence for it?
This is a very good reason to get an air-fryer. Makes brilliant bacon, from the same pack that would boil if done in a pan.
Dry cured bacon is the way to go. More expensive per pack, but the other stuff disappears in the pan once the water has evaporated, so I don’t think it’s actually better value than the dry cured. Thick cut from a butcher if you can, supermarket stuff is sliced so thin it’s almost see through.
yes. I just use my local butcher.