White gear in bacon that comes out when you fry it

poolieinnottingham · **Posted:** Tue Dec 02, 2008 11:02 pm

Why is it added? It's fecking minging and if it's there to make up a bit of weight, I'd prefer to pay a bit more for bacon that weighs less and doesn't have a load of nasty shit injected into it.

I think Hugh Furry-Shittingstall should stop larking about in River Cottage and start chewing the supermarkets about this, like he did with battery chickens.

When you fry a good bit of middle and back in Germany, I bet it doesn't flood the pan with briny water which evaporates into a substantial amount of disgusting egg white-looking stuff. Why do we put up with such crap food in this country?

Dugoutpaddy · **Joined:** Sat Sep 02, 2006 10:23 am **Posts:** 1772

I got sick of supermarket slop being passed off as consumable and now buy meat from a butcher who knows where his stock comes from. You might pay a little xtra but by god its worth it.

Feckin supermarkets full of shiyte rage

Obafemi Obsession · **Posted:** Tue Dec 02, 2008 11:33 pm

Don't want to sound thick but how can white stuff be water?

MutleyRules · **Posted:** Wed Dec 03, 2008 2:23 am

poolieinnottingham wrote:

Why is it added? It's fecking minging and if it's there to make up a bit of weight, I'd prefer to pay a bit more for bacon that weighs less and doesn't have a load of nasty shiit injected into it.

I think Hugh Furry-Shittingstall should stop larking about in River Cottage and start chewing the supermarkets about this, like he did with battery chickens.

When you fry a good bit of middle and back in Germany, I bet it doesn't flood the pan with briny water which evaporates into a substantial amount of disgusting egg white-looking stuff. Why do we put up with such crap food in this country?

A campaign started in the HARTLEPOOL MAIL about the same problem about 5 years ago on the Letters page....plenty of REAL Butchers wrote in and recommended buying REAL Bacon!!!! :coool:

Mr Irrelevant · **Joined:** Thu Aug 17, 2006 8:25 pm **Posts:** 22663

Obafemi Obsession wrote:

Don't want to sound thick but how can white stuff be water?

Have you ever seen the oil filler cap on a engine thats on its way out? Its covered in white gunge, its called emulsifying. Basically the same things happening with bacon when it mixes with the cooking oil or natural fats.

Just like chickens they pump water into sides of bacon to increase the weight.

Snowy · **Joined:** Fri Aug 18, 2006 12:18 pm **Posts:** 37383

The pork is injected with brine, so it's the salts as well.

townendtimmy · **Posted:** Wed Dec 03, 2008 10:37 pm

Next time you home Mr PIN goto Dropswell Farm Shop between Hartlepool and Trimdon Village. You will get some beautiful bacon and such there mate.

dawlishmonkey · **Joined:** Fri Sep 01, 2006 11:53 am **Posts:** 1588

one of my first jobs in a shop was to bone out a pig and joint it down into bacon. depending on the quality of the supplier(this was 20 years back) you would have to put welly boots on cos of the water content,before you could slice any of it it had to go in the freezer for a few hours,at the time danish was the worst

verbalkint · **Joined:** Thu Dec 20, 2007 9:08 pm **Posts:** 3135

dawlishmonkey wrote:

one of my first jobs in a shop was to bone out a pig and joint it down into bacon. depending on the quality of the supplier(this was 20 years back) you would have to put welly boots on cos of the water content,before you could slice any of it it had to go in the freezer for a few hours,at the time danish was the worst

Have you boned many pigs then ? :grin:

dawlishmonkey · **Joined:** Fri Sep 01, 2006 11:53 am **Posts:** 1588

oh yes all that water though...very sloppy

townendtimmy · **Posted:** Thu Dec 04, 2008 11:35 am

I bet many a lad has boned many a pig in there time on here :grin:

Salty · **Posted:** Thu Dec 04, 2008 11:37 am

verbalkint wrote:

dawlishmonkey wrote:

one of my first jobs in a shop was to bone out a pig and joint it down into bacon. depending on the quality of the supplier(this was 20 years back) you would have to put welly boots on cos of the water content,before you could slice any of it it had to go in the freezer for a few hours,at the time danish was the worst

Have you boned many pigs then ? :grin:

back of the net!

Obafemi Obsession · **Posted:** Thu Dec 04, 2008 9:46 pm

I'm boycotting supermarket bacon in that case.

parmopooly · **Posted:** Fri Dec 05, 2008 1:19 pm

however don't decide to boycott it once you've put it under the grill, otherwise your house might burn down

Spiff · **Posted:** Fri Dec 05, 2008 1:38 pm

Obafemi Obsession wrote:

I'm boycotting supermarket bacon in that case.

I bet Asda are shitting themselves

White gear in bacon that comes out when you fry it

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