/ck/ - Food & Cooking

It's belly bacon vs back bacon.

Mostly fat vs mostly meat
It would be a nightmare cutting the fat off of the left ones

American bacon can be cooked to varying degrees of doneness. I doubt you could cook real bacon (what we call canadian bacon) to crispy without rendering it tough and inedible.

>>10018522
The image is a complete fallacy, "American" bacon is proper bacon and is way more flavorful, regardless of what obsessed europeans will tell you.
If you ever get the chance to have "streaky bacon," take it.

>>10018561
Im an obsessed yurop but this post is true

>>10018542
why would you want to cut the fat off?

>>10018548
this is true, its hard to make it crispy without basically deep-frying it

>>10018561
i want to try it, maybe a butcher somewhere has it here

>>10018581
>why would you want to cut the fat off?
Because fat has a horrible texture and adds nothing to the taste after the cooking process

>>10018581
Ask for pork belly.
It probably won't be properly cured tho.

>>10018593
>He doesn't know how to cook bacon
>He doesn't know that bacon grease can be used to make god-tier hash browns
Do you even cook?

What you Aussies, Brits, and Canadians are calling bacon, we just call ham.

Bacon comes from a pig's belly.

>>10018744
Pork is haram.

>>10018522
if its smoked it's bacon, if it's not smoked the it's pork belly,

Every second topic you people sound like idiots.
Stop . .just stop living in this world. No one wants to know you, watch you or exist in your world.

>>10018744
Bacon in australia is mostly sold as the full belly cut

>>10018758
A lot of this bullshit is semantics and people from Canada, America, Britain, and parts of Asia should know it.

Mostly, the difference is how much if any of the loin is included. Sometimes parts of the loin are included in American bacon but it focuses on belly meat.

>>10018744
No, Brit bacon is from the loin, ham is from the leg.

>>10018788
I'm sorry you responded before I could but yeah. A lot of American bacon looks like that, some is missing the loin section or has just a partial cut of it though.

>>10018561
I'm european and I've literally never even been face to face with this "real bacon"

>>10018593
The fat on bacon fries and crisps up, becoming delicious, so this is just not true at all. Great taste and texture, even in the less crispy side imo

>>10018906
People really like them to a different level of crispiness; but I think we can all agree that saving the rendered, smoked, bacon-fat is a good idea.

>>10018788
what? i've never seen this

>>10018825
Real bacon is the American kind, the other is "english bacon"

We can get both types of bacon in the uk. Streaky is what the american-style is, whereas back bacon is the other. Both can be smoked or unsmoked.

The one thing that makes British bacon better is not the cut, but the lack of being overly processed. Some american bacons are plastic-like in their appearance, and have an unnatural shade of red. Add to that the fact Americans have abominations like precooked bacon bits and bacon powder. It's just odd and makes you wonder why Americans are OK about being slowly poisoned.

Different cuts. Given the choice, "Canadian Bacon" is much healthier and flavorful. I only use the other kind in chowder, as a replacement for pancetta, etc.

>>10018548
Eh, not true, you can make back bacon crispy while keeping it delicious.

>>10018561
I've had both. They both have a lot of flavour, but I much prefer back bacon, I prefer the texture and the lower fat content.

>>10018998
>bacon bits and bacon powder
those aren't even made out of bacon, they are just bacon flavored products

>>10018770
That is not accurate. Although (pork belly) bacon is often smoked as well, the distinction is that it is cured.

>>10018522
If you go to the right place you can get salted & smoked bacon instead of that brined vacuum sealed shit

>>10019040
And if anybody decides to chime in that there is also "uncured" pork belly bacon, this is not true. It is also cured.

>>10018998
What? Don’t let your patriotism get in the way of your judgement. It sounds like you’re comparing cheap, shoddy, processed bacon to normal European bacon. It’s safwe to compare butcher cuts, or at least mid-tier bacon. Both bacons have their place, but American bacon is generally accepted as the better cut.

american bacon is better, in the sense that itll give all the dumb amerimutts diabetes so they die

Bacon from a male pig tastes better. Females are bitter.

>>10019040
Unsmoked, cured pork belly is called salt pork.

>>10018522
actually most of the world agrees with america on this, only other anglos disagree

>>10019063

>>10019076

Day of the rake is coming you fucking leafs

>>10019073
Almost. Salt pork is made from the lower part of the pork belly and the cure is longer and stronger. It is never smoked.

>>10019054
>That is not accurate. Although (pork belly) bacon is often smoked as well, the distinction is that it is cured.
He's right though. Thin cut stuff, euro bacon / canadian bacon is best. Thick cut, it's american bacon all the way.

>>10019004
Ham, you're eating ham.

You can't get that same mix of chewy/crispy all in the same bacon piece with euro bacon. THICC

THICC

THICC

>>10018788
fuck I never knew this.
what do American butchers/megameatfactories do with the lean end bit?

>>10019176
It gets turned into canadian bacon?

>>10018825
it's thinly sliced and cured porkbelly

>>10018924
>but I think we can all agree that saving the rendered, smoked, bacon-fat is a good idea.
I don't like it, the smoke flavor just overwhelms anything you make with it in my opinion. I've tried cooking eggs in it, using it for cornbread, and things like that, but the smoke flavor is too strong.

>>10018788
lol looks like cock and balls

>>10019146
>>10018561
DON'T CALL THE ABOMINATION ON THE RIGHT EUROPEAN BACON

ONLY ENGLISH RETARDS CALL THAT BACON

>>10019552
t. italian

WHICH BACON IS BEST
VOTE NOW
http://www.strawpoll.me/14893098

>>10019807
>no loin bacons of any kind
>no english bacon with both back and loin
>no pancetta

Shit poll.

>>10019829
no one was talking about loin bacon or pancetta in the thread
pancetta is disgusting anyway

>>10019829
>>10019833
Pancetta is salt incarnate to the point that there's almost no reason to have the meat. It's more a preservative than a food.

I do enjoy it wrapped inside of pastry with mild cheese with other ingredients because some of the salt leaves. The same with roulades.

>>10018522
Not as bad as Japanese ‘bacon’.
God that’s a fail. Any anons experienced that utter shit?

turkey bacon is fucking amazing

>>10019860
Just add a bit of sugar like the nips do if you want it crispy, baka gaijin.

>>10018522
American bacon is incredibly savory, salty, and crispy with loads of fat. Canadian bacon is kind of just alt-ham

>>10018825
Then son, you might as well have never been face to face with a pair of tits. It's that good.

>>10019889
You mad?
It’s nothing to do with crispy anon.
It’s edible but cheap fake bacon is cheap fake bacon. No hiding behind that.

>>10019962
>more actual meat on it than murrikan bacon
That's the opposite of cheap and fake hombre

>>10018522
Fuck you, aussie!

>>10019978
Oh lawd which rock did you live under?
I lived there 10 years so I kinda got the feel of it just a little.

Post a pic of what you consider ‘top tier’ bacon from japan. If it’s what I recall, it’s nothing near top tier.

>>10018779
lol

>>10018593
Get the fuck off /ck/

>>10018788
So Australian bacon comes in fun penis shapes?

>>10018593
If I have a fatty steak or pork chop, I will trim all of the fat off because I completely agree with you there, but fatty bacon is delicious. Because of how thinly it's sliced and then fried up, the fat actually gives it a great consistency and flavor.

>>10019054
As if America invented streaky bacon. We have it in the UK as well and we've been butchering pigs longer than you have. In terms of quality, American bacon is shit-tier, and heavily processed.

>>10018522

We get both types in NZ.

>>10020508
>complains about bacon being processed
>posts "Smoked streaky bacon"
>smoking literally a preservation process

>>10018802
unless you're opening the packaging and mixing things up, a package of pork doesn't have to prompt the store to throw everything out. it's not radioactive.

like i get that this is a joke (or rather i hope), but this would be like saying that the appearance of anything vaguely resembling a cross would obligate a christian to do the sign of the cross hand gesture thing. you're taking maybe one observation in one context and embarrassingly, thoroughly, misunderstanding it.

>>10020518
>completely unable to read the word 'heavily'
Your bacon is factory mass produced, with banned EU additives such as ractopamine. Not only that, but you also brine your bacon in sugar before smoking.

This doesn't even take into account the growth hormones that you give your pigs.

US meat is substandard.

>>10018522

One is bacon and one is fried ham.

>>10019040
No you are wrong, for it to technically be bacon, it has to be smoked, but this is rarely done today and most of the bacon you eat isn't really bacon but cured pork belly that has bean based in a smoke liquid.

>>10020565
>Not only that, but you also brine your bacon in sugar before smoking.
To curing uses both salt and sugar isn't that unusual. But I doubt any American manufacturer would waste money on real sugar, they put corn syrup in everything instead.

>>10018548
>i have to actually chew it instead of it melting apart so it cant be eaten

oy vey soyim

>>10018593
You don't belong in the kitchen. Please never go in a kitchen.

>>10019725
So fucking what?

>>10018802
>that caption
>please respect my retarded food rules
Lolz

>>10020202
>>10020047
>>10019829
>>10019552
>>10018779
>>10020810
>>10018633

>zomg so Americans really do this

The thread

>>10018788
that looks like it could be good

>>10018542
Fuck, man, that's the tastiest part. Are you retarded or a monster?

>>10018593
t. vegan

>>10019176
It gets sold separately at a higher markup.

Welcome to capitalism, comrade.

>>10020516
Do you guys make lamb bacon as well?

I heard that americans buy pre-cooked bacon and microwave it. do they really do this?

>>10020543
You're not dealing with logic, you're dealing with religious stupidity. The Jews are even worse; in an Orthodox Jew household they will have two refrigerators and two sets of cookware so that they never "mix" things that aren't "allowed" to be combined, such as milk and meats.

You can see this, briefly, in the movie "A Stranger Among Us":
http://www.imdb.com/title/tt0105483/
when the undercover detective almost puts away a carton of milk in the "wrong" fridge. According to these Orthodox loons, everything in the fridge has to be thrown out and the fridge has to get "purified" again.

I assume that the Muslim fanatics are the same.

The only reason Christians don't do this stupid shit any more is because they got un-brainwashed to at least a minor extent.

>>10020628
You're right! all food historians are wrong. Have a nice day.

>>10021116
I've seen pre cooked bacon by Boar's Head, which I believe is a Canadian company

>>10021116
I have seen it sold in the UK too, the fucked up thing is that it is more expensive than good butchers bacon, I wonder who is actually buying it.

>>10021340
lazy people.

>>10021116
I didn't even know such a product existed, but it doesn't shock me.

>>10018522
This is one of the few exceptions the american version is better.