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Default Recipe calls for "unsmoked streaky bacon"

Hi,
I've just received an electronic slow cooker, and the very first recipe I've
chosen calls for some "unsmoked streaky bacon". The butcher said that all
bacon is smoked, and that the recipe author must be clueless.
Also, streaky bacon is very low grade, and he said he only stocks good
quality bacon.

I'm in Sydney, Australia. Help.

Greg.


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Default Recipe calls for "unsmoked streaky bacon"

Greg said...

> Hi,
> I've just received an electronic slow cooker, and the very first
> recipe I've chosen calls for some "unsmoked streaky bacon". The
> butcher said that all bacon is smoked, and that the recipe author must
> be clueless. Also, streaky bacon is very low grade, and he said he
> only stocks good quality bacon.
>
> I'm in Sydney, Australia. Help.
>
> Greg.



Greg,

I'm wondering if that means uncured bacon? I've had uncured bacon with
the difference being it didn't have any sodium nitrite or sodium nitrate
in it AND it wasn't smoked as well. Call around and ask for uncured?

Andy

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Default Recipe calls for "unsmoked streaky bacon"

Andy,
Thanks, but the butcher said that *all* bacon is shipped smoked (cured?).
Perhaps it just isn't available in Australia!

Greg.


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Default Recipe calls for "unsmoked streaky bacon"

"Greg" > wrote in message
...
> Andy,
> Thanks, but the butcher said that *all* bacon is shipped smoked (cured?).
> Perhaps it just isn't available in Australia!
>
> Greg.



Here (U.S.), "uncured" currently means "no nitrates / nitrites", but the
bacon will still be smoked. Without the preservatives, it needs to be used
more quickly than cured bacon, or frozen before it spoils. It's usually more
brown in color, not so red. Some people use the two words interchangeably,
which is incorrect. Your butcher is probably doing the same thing. Is it
possible he's so young that he's never seen uncured bacon?

Try another store or two. Or three. If you have no success, pick a time of
day when chefs aren't insanely busy, walk into a fancy restaurant, and ask
if someone knows a source. Unless your government prohibits it, it's got to
be out there somewhere.


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Default Recipe calls for "unsmoked streaky bacon"

Greg wrote:
> Andy,
> Thanks, but the butcher said that *all* bacon is shipped smoked (cured?).
> Perhaps it just isn't available in Australia!
>

Pancetta would work well here.


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Default Recipe calls for "unsmoked streaky bacon"

In article
>,
"Greg" > wrote:

> Hi,
> I've just received an electronic slow cooker, and the very first recipe I've
> chosen calls for some "unsmoked streaky bacon". The butcher said that all
> bacon is smoked, and that the recipe author must be clueless.
> Also, streaky bacon is very low grade, and he said he only stocks good
> quality bacon.
>
> I'm in Sydney, Australia. Help.
>
> Greg.


streaky = pork belly in the USA
bacon = cured pork in the UK- Can be the whole carcass.

To me, this translates as unsmoked, cured pork belly or, in the USA,
salt pork.

D.M.

--
George Bush is to the presidency as Thomas Kinkade is to fine art.
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Default Recipe calls for "unsmoked streaky bacon"

"Greg" > wrote in message
...
> Hi,
> I've just received an electronic slow cooker, and the very first recipe
> I've chosen calls for some "unsmoked streaky bacon". The butcher said that
> all bacon is smoked, and that the recipe author must be clueless.
> Also, streaky bacon is very low grade, and he said he only stocks good
> quality bacon.
>
> I'm in Sydney, Australia. Help.
>
> Greg.
>


What's the recipe, anyway?


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Default Recipe calls for "unsmoked streaky bacon"

On Wed, 1 Nov 2006 12:06:44 +1100, "Greg"
> wrote:

>Hi,
>I've just received an electronic slow cooker, and the very first recipe I've
>chosen calls for some "unsmoked streaky bacon". The butcher said that all
>bacon is smoked, and that the recipe author must be clueless.
>Also, streaky bacon is very low grade, and he said he only stocks good
>quality bacon.
>
>I'm in Sydney, Australia. Help.
>
>Greg.
>


Any chance you cn get some pancetta from a shop that sells Italian
meats? Pancetta is the same part of the pig, cured but not smoked.

- Mark
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Default Recipe calls for "unsmoked streaky bacon"


"Goomba38" > wrote:
> Pancetta would work well here.


Thanks - that looks like a good idea. - I've seen Pancetta in the
supermarket.
Also, the only Australian web page that I have found so far which has the
phrase "unsmoked streaky bacon" supports your assertion, too:
http://www.lifestylefood.com.au/glos...ion.asp?id=795

Greg.


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Default Recipe calls for "unsmoked streaky bacon"

On 2006-11-01, > wrote:

> Any chance you cn get some pancetta from a shop that sells Italian
> meats?


Not to be rude, but if he can't, it's not really a shop that sells
Italian meats, is it?

nb


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Default Recipe calls for "unsmoked streaky bacon"

"JoeSpareBedroom" wrote:
> What's the recipe, anyway?


It's a recipe in the booklet I received with my Tefal 3-in-1 cooker, and
it's "Beef in Red Wine and Onions".

Just as an aside, what is the approximate size/weight of a "small onion"? (I
got "pickling onions", but there is quite a range of sizes - ranging from
just 2cm dia to about 6cm dia or so)

Greg.


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Default Recipe calls for "unsmoked streaky bacon"

"Greg" > wrote in message
...
> "JoeSpareBedroom" wrote:
>> What's the recipe, anyway?

>
> It's a recipe in the booklet I received with my Tefal 3-in-1 cooker, and
> it's "Beef in Red Wine and Onions".
>
> Just as an aside, what is the approximate size/weight of a "small onion"?
> (I got "pickling onions", but there is quite a range of sizes - ranging
> from just 2cm dia to about 6cm dia or so)
>
> Greg.
>


Small onion - about the size of a ping pong ball.


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Default Recipe calls for "unsmoked streaky bacon"



"Greg" > wrote in message
...
> Andy,
> Thanks, but the butcher said that *all* bacon is shipped smoked
> (cured?). Perhaps it just isn't available in Australia!
>
> Greg.
>

I remember that being available in the UK.

--
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in
FERGUS/HARLINGEN
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Default Recipe calls for "unsmoked streaky bacon"

"Greg" > wrote in message
...
> "JoeSpareBedroom" wrote:
>> What's the recipe, anyway?

>
> It's a recipe in the booklet I received with my Tefal 3-in-1 cooker, and
> it's "Beef in Red Wine and Onions".
>
> Just as an aside, what is the approximate size/weight of a "small onion"?
> (I got "pickling onions", but there is quite a range of sizes - ranging
> from just 2cm dia to about 6cm dia or so)
>
> Greg.
>


Pick up some smoked ham and be done with it.


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Default Recipe calls for "unsmoked streaky bacon"


Isn't unsmoked bacon what we call "side meat"? Or is that something
totally different?

~Eri in TX



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Default Recipe calls for "unsmoked streaky bacon"

MY WORD said...

>
>
> "Greg" > wrote in message
> ...
>> Andy,
>> Thanks, but the butcher said that *all* bacon is shipped smoked
>> (cured?). Perhaps it just isn't available in Australia!
>>
>> Greg.
>>

> I remember that being available in the UK.



Trader Joe's, the upscale market chain in the US, sells uncured bacon, hot
dogs and a few other meats,

Andy
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Default Recipe calls for "unsmoked streaky bacon"

Greg wrote:
> Hi,
> I've just received an electronic slow cooker, and the very first recipe I've
> chosen calls for some "unsmoked streaky bacon". The butcher said that all
> bacon is smoked, and that the recipe author must be clueless.
> Also, streaky bacon is very low grade, and he said he only stocks good
> quality bacon.
>
> I'm in Sydney, Australia. Help.
>
> Greg.
>
>



You want "salt pork" or "salt jowls" or "salt-cured fatback". I have no
idea how those will translate into Australian.

Best regards,
Bob
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Default Recipe calls for "unsmoked streaky bacon"

Andy wrote:

> Trader Joe's, the upscale market chain in the US, sells uncured bacon, hot
> dogs and a few other meats,



There's no such thing as "uncured bacon". If it's not cured it would
be fresh pork belly, which is not what you mean, I'm sure. The product
you're referring to that TJ's sells is nitrite free bacon.

--
Reg

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Default Recipe calls for "unsmoked streaky bacon"

Reg said...

> Andy wrote:
>
>> Trader Joe's, the upscale market chain in the US, sells uncured
>> bacon, hot dogs and a few other meats,

>
>
> There's no such thing as "uncured bacon". If it's not cured it would
> be fresh pork belly, which is not what you mean, I'm sure. The product
> you're referring to that TJ's sells is nitrite free bacon.



http://www.tinyurl.com/ymdv85
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Default Recipe calls for "unsmoked streaky bacon"



Andy wrote:

> Reg said...
>
>
>>Andy wrote:
>>
>>
>>>Trader Joe's, the upscale market chain in the US, sells uncured
>>>bacon, hot dogs and a few other meats,

>>
>>
>>There's no such thing as "uncured bacon". If it's not cured it would
>>be fresh pork belly, which is not what you mean, I'm sure. The product
>>you're referring to that TJ's sells is nitrite free bacon.

>
>
>
> http://www.tinyurl.com/ymdv85


I'm aware of that, but it's purely a misnomer on their part,
a misuse of the term "uncured". There are no regulations
covering that specific term. They're allowed to misuse it
any way they want, but that doesn't make it correct.

Curing is done with salt. It may or may not involve
nitrites/nitrates.

Salt curing, and the very term "curing" for that matter,
predates the use of nitrites by hundreds of years. If it
were truly uncured it would be "fresh".

So, Andy, I'm relying on you to not take part in this
conspiracy to mislead the public

--
Reg



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Default Recipe calls for "unsmoked streaky bacon"

Reg said...

>
>
> Andy wrote:
>
>> Reg said...
>>
>>
>>>Andy wrote:
>>>
>>>
>>>>Trader Joe's, the upscale market chain in the US, sells uncured
>>>>bacon, hot dogs and a few other meats,
>>>
>>>
>>>There's no such thing as "uncured bacon". If it's not cured it would
>>>be fresh pork belly, which is not what you mean, I'm sure. The product
>>>you're referring to that TJ's sells is nitrite free bacon.

>>
>>
>>
>> http://www.tinyurl.com/ymdv85

>
> I'm aware of that, but it's purely a misnomer on their part,
> a misuse of the term "uncured". There are no regulations
> covering that specific term. They're allowed to misuse it
> any way they want, but that doesn't make it correct.
>
> Curing is done with salt. It may or may not involve
> nitrites/nitrates.
>
> Salt curing, and the very term "curing" for that matter,
> predates the use of nitrites by hundreds of years. If it
> were truly uncured it would be "fresh".
>
> So, Andy, I'm relying on you to not take part in this
> conspiracy to mislead the public



Reg,

"To make this uncured bacon, the pork bellies are dry-rubbed with a
mixture of cane sugar, maple sugar and salt. The sugar and salt tenderize
the meat, resulting in a delicious flavor. There are no nitrites or
nitrates added to preserve the bacon. Like our other bacon, this is slow
smoked over applewood for seven hours which gives it a clean, smokey
flavor. Unopened, the bacon will last for 35 days. Once you open the
package, it is best used within 3 to 5 days."

I stand corrected. That old addage rings true, "Just because they say
it's so, doesn't make it so." The Kreatives!

All the best,

Andy
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Default Recipe calls for "unsmoked streaky bacon"

Greg wrote:
> Hi,
> I've just received an electronic slow cooker, and the very first recipe I've
> chosen calls for some "unsmoked streaky bacon". The butcher said that all
> bacon is smoked, and that the recipe author must be clueless.
> Also, streaky bacon is very low grade, and he said he only stocks good
> quality bacon.
>
> I'm in Sydney, Australia. Help.
>
> Greg.
>
>
>

I'm not sure about "unsmoked", but he's wrong about streaky bacon being
low grade. What you want is known as kaiserflesch - looks like it's all
tail and no eye.

What is the recipe for, by the way?

Christine
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Default Recipe calls for "unsmoked streaky bacon"

Andy wrote:

> I stand corrected. That old addage rings true, "Just because they say
> it's so, doesn't make it so." The Kreatives!


It is not you that needs correcting. It's the corporate
sleaze who'll say and do whatever they can get away with
to sell more stuff.

The BUMS

--
Reg

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Default Recipe calls for "unsmoked streaky bacon"

"Old Mother Ashby" wrote:
> I'm not sure about "unsmoked", but he's wrong about streaky bacon being
> low grade. What you want is known as kaiserflesch - looks like it's all
> tail and no eye.


Thanks.

> What is the recipe for, by the way?


For the second time the recipe is "Beef with Red Wine and Onions", and
it's from the booklet that came with my Tefal 3-in-1 cooker. (it's one of
the slow-cook recipes - the cooker also steams and cooks rice)

It turned out well, despite the fact that I used smoked *non*-streaky bacon.

I think this is the first time that I can *really* taste the wine in
something I've cooked. (not that I cook much)

Greg.


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Default Recipe calls for "unsmoked streaky bacon"

Donald Martinich wrote:
> In article
> >,
> "Greg" > wrote:
>
>> Hi,
>> I've just received an electronic slow cooker, and the very first recipe I've
>> chosen calls for some "unsmoked streaky bacon". The butcher said that all
>> bacon is smoked, and that the recipe author must be clueless.
>> Also, streaky bacon is very low grade, and he said he only stocks good
>> quality bacon.
>>
>> I'm in Sydney, Australia. Help.
>>
>> Greg.

>
> streaky = pork belly in the USA
> bacon = cured pork in the UK- Can be the whole carcass.
>
> To me, this translates as unsmoked, cured pork belly or, in the USA,
> salt pork.
>
> D.M.
>

Yes. And in the United States I see it in Asian stores.

--
Jean B.
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