KC 71 Posted January 13, 2017 Share Posted January 13, 2017 Has anyone noticed how cp bacon seems to contain more fat than meat ?Fortunately the macro bacon is goodThe strips are so long you can cut them in half !Sent from my iPad using Thaivisa Connect Link to comment Share on other sites More sharing options...
sirmud63 Posted January 13, 2017 Share Posted January 13, 2017 after 5 years iv never once found even a half decent piece of bacon ,anywhere in los , its all crap . and what really s , ,ts me is the way they all cut it so thin ,30 seconds in a hot pan and its shrunk to less than half its size . Link to comment Share on other sites More sharing options...
KarenBravo Posted January 13, 2017 Share Posted January 13, 2017 The worst is TGM bacon, not only does it shrink to a third of the size (due to water injections), it also has a horrible, un-bacony smell once cooked. The only good bacon I've had is from small, foreign owned businesses that do their own butchery. Link to comment Share on other sites More sharing options...
KC 71 Posted January 13, 2017 Author Share Posted January 13, 2017 Makro evenSent from my iPad using Thaivisa Connect Link to comment Share on other sites More sharing options...
kevc Posted January 13, 2017 Share Posted January 13, 2017 Try Bunters on Sukhumvit real English back bacon that does disappear when you fry it, 5kg about 1,000 baht.Sent from my SM-P901 using Thaivisa Connect mobile app Link to comment Share on other sites More sharing options...
KC 71 Posted January 13, 2017 Author Share Posted January 13, 2017 The good thing is ,you can buy wildboarV Tasty !Sent from my iPad using Thaivisa Connect Link to comment Share on other sites More sharing options...
KC 71 Posted January 13, 2017 Author Share Posted January 13, 2017 I think a westener here with a pig farm has a contract with MakroSent from my iPad using Thaivisa Connect Link to comment Share on other sites More sharing options...
cooked Posted January 13, 2017 Share Posted January 13, 2017 Macro here in Buriram has good bacon, in various cuts including gammon, BigC has a decent streaky bacon. Link to comment Share on other sites More sharing options...
champers Posted January 13, 2017 Share Posted January 13, 2017 A bacon thread. Nirvanah. Link to comment Share on other sites More sharing options...
zd1 Posted January 13, 2017 Share Posted January 13, 2017 3 hours ago, sirmud63 said: after 5 years iv never once found even a half decent piece of bacon ,anywhere in los , its all crap . and what really s , ,ts me is the way they all cut it so thin ,30 seconds in a hot pan and its shrunk to less than half its size . This cutting it paper thin was one of my bug bears but on a trip to foodland in Ramintra a couple of weeks ago I asked them if they could cut it thicker and the girl behind the counter came back and said if I buy this large uncut piece she will slice it as I want it, got about 7 decent rashers as opposed to 20 or 30 paper thin ones and I was a happy man. There are also companies out there that import meat from oz and nz and I believe you can get decent cuts of meat from them if a tad expensive. Link to comment Share on other sites More sharing options...
Deepinthailand Posted January 13, 2017 Share Posted January 13, 2017 Never have a problem now as we keep pigs lovley bacon on tap. Link to comment Share on other sites More sharing options...
stevenl Posted January 13, 2017 Share Posted January 13, 2017 3 hours ago, KarenBravo said: The worst is TGM bacon, not only does it shrink to a third of the size (due to water injections), it also has a horrible, un-bacony smell once cooked. The only good bacon I've had is from small, foreign owned businesses that do their own butchery. Delish (Fisherman's Way) used to have good bacon, not sure if they still do. Link to comment Share on other sites More sharing options...
Shot Posted January 13, 2017 Share Posted January 13, 2017 Link to comment Share on other sites More sharing options...
jimmybkk Posted January 13, 2017 Share Posted January 13, 2017 It doesn't improve the quality of the bacon you're buying, but if you don't want your streaky bacon to shrink and shrivel up you should place it into your frying pan when the pan is cold. A tablespoon of water added to the pan gets a nice result also. Personally, I'm a big fan of cooking bacon in the oven - laid out on a baking tray with a tablespoon of water and away you go... takes about 30 mins which gives you plenty of time to deal with any other prepping you have to do. Link to comment Share on other sites More sharing options...
Rc2702 Posted January 13, 2017 Share Posted January 13, 2017 2 hours ago, Shot said: Learn to say bacon like a Jamaican. Beer can Link to comment Share on other sites More sharing options...
sirmud63 Posted January 13, 2017 Share Posted January 13, 2017 2 hours ago, jimmybkk said: It doesn't improve the quality of the bacon you're buying, but if you don't want your streaky bacon to shrink and shrivel up you should place it into your frying pan when the pan is cold. A tablespoon of water added to the pan gets a nice result also. Personally, I'm a big fan of cooking bacon in the oven - laid out on a baking tray with a tablespoon of water and away you go... takes about 30 mins which gives you plenty of time to deal with any other prepping you have to do. when you do it in the oven like that ,try a lite sprinkle of brown sugar over it . simply awsome . Link to comment Share on other sites More sharing options...
sirmud63 Posted January 13, 2017 Share Posted January 13, 2017 57 minutes ago, Rc2702 said: Learn to say bacon like a Jamaican. Beer can learn to say bacon like an ozzie , police . Link to comment Share on other sites More sharing options...
billd766 Posted January 14, 2017 Share Posted January 14, 2017 I quite often make my own bacon. I either use a good bit of belly of pork or part of whole hind leg of pork and dry cure it with honey and Coleman's mustard powder. The sad news is that I cannot cut razor thin strips so it is thick sliced. Link to comment Share on other sites More sharing options...
opalred Posted January 14, 2017 Share Posted January 14, 2017 over the years i have found them all tasteless here and stated making my own with pork belly it takes along time to get it rite for your taste but worth giving it a go many recipes on internet Link to comment Share on other sites More sharing options...
jimmyyy Posted January 14, 2017 Share Posted January 14, 2017 i make my own as well, takes 8 days, but more than worth it in the end. Link to comment Share on other sites More sharing options...
vogie Posted January 14, 2017 Share Posted January 14, 2017 (edited) 5 hours ago, billd766 said: I quite often make my own bacon. I either use a good bit of belly of pork or part of whole hind leg of pork and dry cure it with honey and Coleman's mustard powder. The sad news is that I cannot cut razor thin strips so it is thick sliced. I think a really sharp knife is the key and put the bacon in the freezer for about 20mins, makes it very easy to carve thin rashers. Edited January 14, 2017 by vogie Link to comment Share on other sites More sharing options...
billd766 Posted January 14, 2017 Share Posted January 14, 2017 2 hours ago, vogie said: I think a really sharp knife is the key and put the bacon in the freezer for about 20mins, makes it very easy to carve thin rashers. Good eyesight and good glasses help a lot too. Luckily for me so far, when I slice bacon there are no fingers or thumb parts in there too. Link to comment Share on other sites More sharing options...
LongTimeLurker Posted January 14, 2017 Share Posted January 14, 2017 1 hour ago, billd766 said: Good eyesight and good glasses help a lot too. Luckily for me so far, when I slice bacon there are no fingers or thumb parts in there too. Not like when I cut potatoes to make chips then. Link to comment Share on other sites More sharing options...
honoluludave Posted January 14, 2017 Share Posted January 14, 2017 17 hours ago, billd766 said: I quite often make my own bacon. I either use a good bit of belly of pork or part of whole hind leg of pork and dry cure it with honey and Coleman's mustard powder. The sad news is that I cannot cut razor thin strips so it is thick sliced. I bought a small meat slicer from Lazada. Works great. I have a batch in curing with cinnamon right now. Will try the Coleman's mustard next. Link to comment Share on other sites More sharing options...
dddave Posted January 15, 2017 Share Posted January 15, 2017 On 1/13/2017 at 0:41 PM, kevc said: Try Bunters on Sukhumvit Is that Sukhumvit in Bangkok? Near what soi's please? Link to comment Share on other sites More sharing options...
kevc Posted January 15, 2017 Share Posted January 15, 2017 Is that Sukhumvit in Bangkok? Near what soi's please?You can check on their website www.buntersfoodsbkk.com I'm nothing to do with the company just like their products. They'll deliver for you as well guaranteed you won't be dissapointed with the English back bacon and the Cumberland sausages even though they don't taste authentic Cumberland they are very nice.Sent from my SM-P901 using Thaivisa Connect mobile app Link to comment Share on other sites More sharing options...
jimmybkk Posted January 18, 2017 Share Posted January 18, 2017 On 13/01/2017 at 8:39 PM, sirmud63 said: when you do it in the oven like that ,try a lite sprinkle of brown sugar over it . simply awsome . Sounds good - I will try that for sure. Link to comment Share on other sites More sharing options...
Jessome Posted June 23, 2017 Share Posted June 23, 2017 I have tried it and it turned out superb. Link to comment Share on other sites More sharing options...
NickJ Posted June 23, 2017 Share Posted June 23, 2017 I started making my own. Won't ever go back to the old stuff. Link to comment Share on other sites More sharing options...
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