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    Old 01-21-2013, 03:14 PM
    Denizen Denizen is offline
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    Quote:
    Originally Posted by Dayve View Post
    The US bacon that you linked is streaky bacon. The UK one you linked is... what's the name? I'll just call it regular bacon.
    I believe the term you're looking for is "peameal"
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    Old 01-21-2013, 08:59 PM
    Dayve Dayve is offline
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    Quote:
    Originally Posted by Denizen View Post
    I believe the term you're looking for is "peameal"
    I've never heard that before and it just doesn't sound right. I am sticking with normal bacon.
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    Old 01-21-2013, 09:08 PM
    Swiss Swiss is offline
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    It's back bacon you fannys
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    Old 01-21-2013, 11:35 PM
    Dayve Dayve is offline
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    Quote:
    Originally Posted by Swiss View Post
    It's back bacon you fannys
    Don't you oppress me.
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    Old 01-22-2013, 05:13 PM
    jon_hill987 jon_hill987 is offline
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    So basically Americans don't know how to cut up a pig.
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    Old 01-22-2013, 05:15 PM
    Belimawr Belimawr is offline
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    Quote:
    Originally Posted by jon_hill987 View Post
    So basically Americans don't know how to cut up a pig.
    I bet they don't even know how to make sausage skin out of intestines.
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    Old 01-22-2013, 06:54 PM
    Barbarossa66 Barbarossa66 is offline
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    If the US government had their way no one would use intestines for sausage, but the good stuff is always in intestine skins. If you're smart you purchase your meat from a reputable source or have it processed locally in which case all sausage will be done this way.

    I am quite sure that most people in the US don't even know that sausage casings in fact are traditionally intestines.

    On the main subject though, what you in the UK seem to be calling bacon appears to me to be a belly/side cut with the loin attached. Here in the US we generally get pork belly for bacon. Now I would not say either are wrong, but would instead challenge your Brits to leave the loin whole and either use it for a roast or slice them about an inch and a half thick(3cm?), wrap them in thick sliced belly bacon, and cook them to medium in a hot cast iron skillet. Get the best of both worlds instead of the moderate.
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    Old 01-22-2013, 07:13 PM
    Belimawr Belimawr is offline
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    you can buy pork loin steaks and joints in the UK they are also a common cut of meat.
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    Old 01-22-2013, 08:34 PM
    Barbarossa66 Barbarossa66 is offline
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    Oh, I'm sure Belimawr. I just tend to think that slicing that cut so thin is a great injustice to the pigs, the people, and pouissant (had to use something on the fly). I personally buy whole pork loins and consider it to be a heavily underrated cut that is very affordable(hell its cheaper than any cut of beef here). Of course the bonus with bacon is the smoke, but you can always get windsor loins(I highly doubt smoked loin steaks are marketed as that in the UK though).
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    Old 01-22-2013, 08:42 PM
    Belimawr Belimawr is offline
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    but that's the point pork is one of the cheapest (if not the cheapest) meats you can get, for meat I'd take a proper steak over a pork steak. saying that I would also rather have lamb just have to make sure it doesn't come from Wales.
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