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Old 07-18-2012, 12:05 PM   #11
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Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
just got your pm about the bacon joint tax.back bacon is bacon made from the the centre cut of the pork loin.when it is sold sliced it sometimes is just the eye of the loin with a bit of the "streaky" attached or it can have all of the "streaky" attached depending on the size of the pig.boneless of course.the bacon roasting joint is just a whole piece of back bacon unsliced.usually sold rolled & tied.
i would soak for a couple of hours,rinse then roast @ 190c for about 20-25mins/lb as it's a tender cut(you won't need any oil or salt,irish) or foil up & do it long & slow for "pulled" bacon.i also cook bacon joints in the pressure cooker or slow cooker(crock pot)but that's for cheaper cuts.
there ya go,hope that helps & welcome to dc from a sunny,for once,manchester uk!
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