Talk Morgan Forums Community The Malvern Arms Bacon and Sausages

got me . Off to help to make some Marmalade she keeps inventing new kinds .

For anyone planning to visit Dartmoor this Spring or Summer, a recommended bacon sarnie venue is the splendidly named Hound of the Basket Meals.
It is a van parked at the Hound Tor car park.
Great venue, great sarnies and a great drive on a nice day.

May I lay claim to the best bacon buttie in the world?

Start with bacon from a local smallholder...rare breed pigs fed till they are fat, then slaughtered locally.
The bacon is cured according to a recipe from the 1920s, far too much salt and curing salt by modern standards. It is then smoked over a mix of oak and beech.

There is about 1" of fat under the skin and the streaky is about 50% fat...
Slowly fried the far that renders out is perfect for frying eggs.
Streaky has to be crisp, back has to be softer.
Take a thick slice of my home made bread, butter and then put tomato or HP sauce on before adding a slice of each with a fried egg on top, then top with another slice of bread.

When you bite into it the egg yolk runs, you get crispy and soft bacon and sauce..

I'm salivating just writing this!!

Peter, you got me salivating reading it!

It has to be brown sauce. Bacon without brown sauce is Morecambe without Wise.

Sounds like

Am I the only TMer who cures and smokes bacon at home? Along with home made sausages and eggs, tomato and mushroom cooked in the bacon fat it's a good start to the day - I only have it once a week at most and make up for it with spinach and berry smoothie (disgusting brown muck) for breakfast on the other days - on balance it's just about worth it.

I did try it a long time ago with excellent results apart from the mess and pfaff. Used a variety of wood types but hickory was the nicest

Also tried smoking mackerel and roasting my own coffee beans which both ended up smoking the house and my neighbours out as my garden shed isn't far enough away from the main house

Neighbour from Hell?

Did you burn anything down with flying embers?

I could hang my fish over the neighbours wood burner, as a low cost option.

I use a Bradley smoker which is fridge sized and sits in my workshop. Admittedly the workshop smells like a smoke house despite the shower fan that sits above the smoker.

I cure and smoke salmon as well and last December smoked rainbow trout that we'd caught the previous day on an introduction to fly fishing in the Meon valley.

The next step is air dried meat and salami, but I'm not sure the South Downs has quite the right weather - I'll need to build a curing chamber to maintain humidity and temperature.