So I broke down and bought a 10 pound boneless pork loin on sale
yesterday and faced the usual delightful problem of what to do
with such a large hunk of meat. To the intarwebs for ideas, I went.

After watching this particular video:
http://vimeo.com/8101573
(BTW, if that guy isn't a Chicago native, I'll eat my hat.)

I cut the loin into quarters and kept the two middle pieces as
roasts. I cut 1-inch thick chops off the ribeye end, except for
the very end piece, which I saved with the very opposite end piece
for sausage, meatloaf, cubes for stir-fry, whatever.

As for the sirloin end, the guy in the video cut some of it thin
for "breakfast chops." Never heard that term before, but after
seeing that and having recently had a discussion of British bacon
(unsmoked) versus American bacon (smoked, a.k.a. British streaky bacon),
I thought, "Well, it's not pork belly, but it does have a nice fat
cap ... how 'bout I cut some really thin slices, pan fry them
up in the morning, and see how bad they really are" :-)

So I did. 1/8 inch thick, about like the "thick-sliced" American
bacon I get from the supermarket (or local butcher before their
shop burned down). Fried over medium-low heat until the lean was
the consistency of shoe leather and the fat was crispy. Tasty,
porky, not smokey shoe leather, crispy/chewy, rather like the way
I like "real" bacon cooked.

It wasn't the best thing I've ever had for breakfast, but I'd do
it again.

Served with leftover tortilla casserole fried as hash with a
lightly fried egg on top and a good dump of chopped cilantro and
scallions, it made for a "different" breakfast :-)

--
Silvar Beitel

In article >,
says...

> seeing that and having recently had a discussion of British bacon
> (unsmoked) versus American bacon (smoked, a.k.a. British streaky bacon),
> I thought, "Well, it's not pork belly, but it does have a nice fat
>

If I could just correct your error re British bacon;

We can buy streaky bacon smoked and unsmoked. We can also buy back
bacon, smoked and unsmoked. Smoked and unsmoked are equally available
regardless of cut.

Unsmoked bacon is salt-cured.

http://www.donaldrussell.com/unsmoked-back-bacon.html

Janet UK

On Thursday, September 11, 2014 11:48:22 AM UTC-4, Janet wrote:
> In article >,
> says...
>
> > seeing that and having recently had a discussion of British bacon
> > (unsmoked) versus American bacon (smoked, a.k.a. British streaky bacon),
> > I thought, "Well, it's not pork belly, but it does have a nice fat
> >
>
> If I could just correct your error re British bacon;
>
> We can buy streaky bacon smoked and unsmoked. We can also buy back
> bacon, smoked and unsmoked. Smoked and unsmoked are equally available
> regardless of cut.
>
> Unsmoked bacon is salt-cured.
>
> http://www.donaldrussell.com/unsmoked-back-bacon.html
>
> Janet UK

Ah, thanks! I'll get it all sorted out one of these days :-)
This was useful too: http://en.wikipedia.org/wiki/Back_bacon

--
Silvar Beitel

On 11/09/2014 05:01 pm, wrote:
> On Thursday, September 11, 2014 11:48:22 AM UTC-4, Janet wrote:
>> In article >,
>> says...
>>
>>> seeing that and having recently had a discussion of British bacon
>>> (unsmoked) versus American bacon (smoked, a.k.a. British streaky bacon),
>>> I thought, "Well, it's not pork belly, but it does have a nice fat
>>>
>>
>> If I could just correct your error re British bacon;
>>
>> We can buy streaky bacon smoked and unsmoked. We can also buy back
>> bacon, smoked and unsmoked. Smoked and unsmoked are equally available
>> regardless of cut.
>>

.... and Bacon Lardons usually smoked


>> Unsmoked bacon is salt-cured.
>>
>> http://www.donaldrussell.com/unsmoked-back-bacon.html
>>
>> Janet UK
>
> Ah, thanks! I'll get it all sorted out one of these days :-)
> This was useful too: http://en.wikipedia.org/wiki/Back_bacon
>

There's no such thing as "American" or Canadian" Bacon it's just English
Bacon!

In article >, says...
>
> On 11/09/2014 05:01 pm, wrote:
> > On Thursday, September 11, 2014 11:48:22 AM UTC-4, Janet wrote:
> >> In article >,
> >> says...
> >>
> >>> seeing that and having recently had a discussion of British bacon
> >>> (unsmoked) versus American bacon (smoked, a.k.a. British streaky bacon),
> >>> I thought, "Well, it's not pork belly, but it does have a nice fat
> >>>
> >>
> >> If I could just correct your error re British bacon;
> >>
> >> We can buy streaky bacon smoked and unsmoked. We can also buy back
> >> bacon, smoked and unsmoked. Smoked and unsmoked are equally available
> >> regardless of cut.
> >>
>
> ... and Bacon Lardons usually smoked
>
>
> >> Unsmoked bacon is salt-cured.
> >>
> >> http://www.donaldrussell.com/unsmoked-back-bacon.html
> >>
> >> Janet UK
> >
> > Ah, thanks! I'll get it all sorted out one of these days :-)
> > This was useful too: http://en.wikipedia.org/wiki/Back_bacon
> >
>
> There's no such thing as "American" or Canadian" Bacon it's just English
> Bacon!

Not here in Scotland. I eat Scottish bacon.

Janet UK

On Thursday, September 11, 2014 12:34:45 PM UTC-4, Janet wrote:
> In article >, says...
> > There's no such thing as "American" or Canadian" Bacon it's just English
> > Bacon!
>
> Not here in Scotland. I eat Scottish bacon.
> Janet UK

I see that Scottish bacon is made using whisky:
http://www.electricscotland.com/life...k/chapter3.htm

:-)

(Good luck on the referendum, whatever side you're on.)

--
Silvar Beitel

Janet wrote in rec.food.cooking:

> In article >, says...
> >
> > On 11/09/2014 05:01 pm, wrote:
> > > On Thursday, September 11, 2014 11:48:22 AM UTC-4, Janet wrote:
> > >> In article
> > >, >>
> > says...
> > > >
> > >>> seeing that and having recently had a discussion of British
> > bacon >>> (unsmoked) versus American bacon (smoked, a.k.a. British
> > streaky bacon), >>> I thought, "Well, it's not pork belly, but it
> > does have a nice fat
> > > > >
> > > >
> > >> If I could just correct your error re British bacon;
> > > >
> > >> We can buy streaky bacon smoked and unsmoked. We can also
> > buy back >> bacon, smoked and unsmoked. Smoked and unsmoked are
> > equally available >> regardless of cut.
> > > >
> >
> > ... and Bacon Lardons usually smoked
> >
> >
> > >> Unsmoked bacon is salt-cured.
> > > >
> > >> http://www.donaldrussell.com/unsmoked-back-bacon.html
> > > >
> > >> Janet UK
> > >
> > > Ah, thanks! I'll get it all sorted out one of these days :-)
> > > This was useful too: http://en.wikipedia.org/wiki/Back_bacon
> > >
> >
> > There's no such thing as "American" or Canadian" Bacon it's just
> > English Bacon!
>
> Not here in Scotland. I eat Scottish bacon.
>
> Janet UK

LOL! I kinda know what you mean but there is a difference in how the
cuts are made but the main one is how it is cured. The curing makes a
distinct difference.

Australia has something it sells as 'bacon' but an American will not
recognize it in flavor at all. Theirs to us comes off as if you thin
slivered raw pork and cooked it that way. Now i am not bashing them,
all countries have some things that suprise and delight, and things
that are, well, ok enough. I get sausages there (Brisbane, Townsend,
Darwin).

Canadian bacon is close but less streaky and more like a round bit.
Prosicuuto (sp?) is very close to USA Bacon (which is also seen widely
in Canada).

Carol
--