So when picking up stuff to make home made ice cream <Mostly cream and rock salt> I decided to meander over and look at the pork <I was at Walmart, so not a very good selection> but it still had me wondering -what- cut is used for UK style Bacon <proper back bacon>.
Can some one enlighten me? Most of the time the pork loins I see are pretty devoid of a fat cap.. <Also saw Pork belly..at a butcher..for about 7 dollars a pound. I'm not even considering making streaky bacon at that cost>.
Like is there a specific cut I need to see if they got in store or some thing? There are several store chains here with a butcher counter, so I can ask. Then I am also curious if any one here has done UK Style back bacon and can tell me if they did any thing special or if I can just follow a normal back bacon cure.
Can some one enlighten me? Most of the time the pork loins I see are pretty devoid of a fat cap.. <Also saw Pork belly..at a butcher..for about 7 dollars a pound. I'm not even considering making streaky bacon at that cost>.
Like is there a specific cut I need to see if they got in store or some thing? There are several store chains here with a butcher counter, so I can ask. Then I am also curious if any one here has done UK Style back bacon and can tell me if they did any thing special or if I can just follow a normal back bacon cure.