Sarah Duffy Posted October 3, 2018 Share Posted October 3, 2018 (edited) Planning to prep some fatties over the next couple days. Bacon: I always get smoked bacon but if I’m smoking it anyway, am I better off just sticking with unsmoked streaky bacon? Not sure if smoked would give a more intense flavour or potentially ruin/clash with what I’m adding to it? Edited October 3, 2018 by Sarah Duffy Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 3, 2018 Share Posted October 3, 2018 Yes go for unsmoked streaky bacon. When it cooks the fat rendering out of the bacon will keep,the fatty more moist. Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted October 3, 2018 Author Share Posted October 3, 2018 Just now, Smokin Monkey said: Yes go for unsmoked streaky bacon. When it cooks the fat rendering out of the bacon will keep,the fatty more moist. Ah of course. Because it’s not cured? Thank you. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 3, 2018 Share Posted October 3, 2018 No the Streaky Bacon is cured, but it has a higher fat content than Back Bacon, which will give you more basting fat as it melts. Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted October 3, 2018 Author Share Posted October 3, 2018 7 minutes ago, Smokin Monkey said: No the Streaky Bacon is cured, but it has a higher fat content than Back Bacon, which will give you more basting fat as it melts. Ah yes, sorry. I get streaky to wrap with but just wondered if to get smoked or unsmoked. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 3, 2018 Share Posted October 3, 2018 Smoked will add extra Flavours, as you tend to cook at a higher temperature, the smoke is less. Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted October 3, 2018 Author Share Posted October 3, 2018 Just now, Smokin Monkey said: Smoked will add extra Flavours, as you tend to cook at a higher temperature, the smoke is less. Ok thanks. Might try one with and one without. Assuming the smoke is hickory then anything I use should be fine on top of that Quote Link to comment Share on other sites More sharing options...
Wade Posted October 4, 2018 Share Posted October 4, 2018 The supermarket streaky is better for plaiting (rather than home dry cure bacon) as it contains more water and is softer and adheres better to the fatty as it cooks. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted October 4, 2018 Share Posted October 4, 2018 I use smoked bacon for my fattys as it does add an additional smoky flavour to the outside. The whole idea of a fatty is layers of different textures and flavours. I did use unsmoked a couple of times and it was still good but I prefer them with the smoked bacon. 1 Quote Link to comment Share on other sites More sharing options...
Ruedeleglise Posted October 4, 2018 Share Posted October 4, 2018 Please excuse my total ignorance but, what is a fatty? Quote Link to comment Share on other sites More sharing options...
Wade Posted October 4, 2018 Share Posted October 4, 2018 A "Fatty" or "sausage bomb" is a swiss roll of different meats that have been wrapped in platted bacon and then hot smoked - like a roast joint. It is then sliced and served like a burger. Here are a couple of links that will give you the idea. http://www.woodsmokeforum.uk/topic/592-fatty-a-great-way-to-have-a-clear-out/ http://www.woodsmokeforum.uk/topic/591-has-anyone-made-a-fatty/ http://www.woodsmokeforum.uk/topic/591-has-anyone-made-a-fatty/?tab=comments#comment-3300 1 Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted October 4, 2018 Author Share Posted October 4, 2018 1 hour ago, Wade said: I use smoked bacon for my fattys as it does add an additional smoky flavour to the outside. The whole idea of a fatty is layers of different textures and flavours. I did use unsmoked a couple of times and it was still good but I prefer them with the smoked bacon. Thanks. Will stick with smoked then! Quote Link to comment Share on other sites More sharing options...
sotv Posted October 4, 2018 Share Posted October 4, 2018 (edited) I have been using streaky with rind on for ease of plaiting and the rind practically dissolves during my preferred methods of lo&slo for the fatty. Unfortunately the only supermarket I could find rind on bacon was Morrisons, but they seemed to have discontinued it instore and online..grrrr. Will have to ring round local butchers to see if they do it. Can't believe rind on bacon isn't more readily available. Suppose people can't be bothered to snip it off if they don't like it. But there should be a place for both on the shelves imho Did a load of different ones for a family function a few months back, if looking to try a different type of one. Tomato Sausagemeat, with slices of chorizo, grated mixed four cheeses (available at morrisons and other supermarkets) and sundried tomatoes out of a jar in the middle, was by far the most popular of them all and the colour was amazing when sliced open and it was just a thrown together with things that were leftover as mentioned in an earlier thread after the other 4 planned ones had been made Edited October 4, 2018 by sotv Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted October 4, 2018 Author Share Posted October 4, 2018 17 minutes ago, sotv said: I have been using streaky with rind on for ease of plaiting and the rind practically dissolves during my preferred methods of lo&slo for the fatty. Unfortunately the only supermarket I could find rind on bacon was Morrisons, but they seemed to have discontinued it instore and online..grrrr. Will have to ring round local butchers to see if they do it. Can't believe rind on bacon isn't more readily available. Suppose people can't be bothered to snip it off if they don't like it. But there should be a place for both on the shelves imho Did a load of different ones for a family function a few months back, if looking to try a different type of one. Tomato Sausagemeat, with slices of chorizo, grated mixed four cheeses (available at morrisons and other supermarkets) and sundried tomatoes out of a jar in the middle, was by far the most popular of them all and the colour was amazing when sliced open and it was just a thrown together with things that were leftover as mentioned in an earlier thread after the other 4 planned ones had been made Yeah I’d be surprised if a decent butcher can’t sort you out. i haven’t a clue what supermarkets have nowadays. I only go once every 6 weeks or so! I generally used to find the bacon is too thinly sliced/too much water and disintegrates on things I’ve cooked low and slow in the oven. With a butcher I can specify the the thickness I need it cut depending on what I plan to use for. I like thinner if I’m roasting and thicker for low and slow. (Talking oven here before I learnt about smokers) Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted October 4, 2018 Author Share Posted October 4, 2018 6 minutes ago, Sarah Duffy said: Yeah I’d be surprised if a decent butcher can’t sort you out. i haven’t a clue what supermarkets have nowadays. I only go once every 6 weeks or so! I generally used to find the bacon is too thinly sliced/too much water and disintegrates on things I’ve cooked low and slow in the oven. With a butcher I can specify the the thickness I need it cut depending on what I plan to use for. I like thinner if I’m roasting and thicker for low and slow. (Talking oven here before I learnt about smokers) What about online? I used to use an online shop for kangaroo, camel and ostrich meats and never had issues with the cold delivery. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted October 4, 2018 Share Posted October 4, 2018 16 minutes ago, Sarah Duffy said: What about online? I used to use an online shop for kangaroo, camel and ostrich meats and never had issues with the cold delivery. I have looked online previously and you can buy rind on streaky, but most are on or over £10 a kg plus delivery, makes a cheap and cheerful or leftover idea a quite expensive one at those prices unfortunately. I am regularly in Brum for family and football, so hopefully if my 2 local butchers don't do it then I can find one over there. I also cure my own bacon but only ever done it rindless. I am sure it can be done with rind on, just unsure how it effects the curing process. But that is a question I can ask in another thread, when the time comes. As i say just found rind on easier to plait . But that could be down to being very caggy handed and inept....? 1 Quote Link to comment Share on other sites More sharing options...
Neil Craven Posted October 4, 2018 Share Posted October 4, 2018 Rind on home cured is epic each slice has crackling on it 3 Quote Link to comment Share on other sites More sharing options...
sotv Posted October 4, 2018 Share Posted October 4, 2018 I couldn't plait that for a fatty, but looks absolutely delicious for a fry up ? Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted October 4, 2018 Author Share Posted October 4, 2018 18 minutes ago, Neil Craven said: Rind on home cured is epic each slice has crackling on it It looks pretty epic! Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted October 4, 2018 Author Share Posted October 4, 2018 Well this one is in low and slow. and now to make the fatty. I’ll ramp up heat for that and to crisp the lamb bellY Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted October 4, 2018 Author Share Posted October 4, 2018 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 4, 2018 Share Posted October 4, 2018 Watching this one ? Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted October 4, 2018 Author Share Posted October 4, 2018 38 minutes ago, Smokin Monkey said: Watching this one ? I fear it’s going to be vile if I’m honest. Bit of an experiment ? Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted October 4, 2018 Author Share Posted October 4, 2018 Breakfast fatty in! This one I’m excited about. Can’t wait to see/taste how the smoke enhances it. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 4, 2018 Share Posted October 4, 2018 You never know, as long as most of the fat renders out it should be good. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.