"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Thread Tools Display Modes
Old 07-18-2012, 11:05 AM   #11
Executive Chef
Harry Cobean's Avatar
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!

I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote

bacon, cook

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:33 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.