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| Streaky (american style) bacon!; Found it at Coles! | |
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| Topic Started: Jun 28 2011, 11:55:30 AM (2,728 Views) | |
| Kuningan | Jul 11 2011, 04:22:36 PM Post #41 |
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True Blue Mate
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We'd talked a while back about asking the butcher who makes our smoked American style bacon for us to try making it with the pepper too. I bet if I buy the pepper he'd do at least one belly that way for us...that'll have to be our next experiment! |
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| Bend | Jul 11 2011, 11:30:21 PM Post #42 |
Anklebiter
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Dude. I'm interested. I've been obsessed recently with building my own hot and cold smokers here and would like to know what fuel source you use. Gas? Electricity? Charcoal? Please enlighten me. |
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| West_Texan | Jul 13 2011, 05:18:47 PM Post #43 |
Chinwagger
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I just buy the middle rashes and cut the round end off, cook it and feed it to my Dog and I enjoy the long pieces. |
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| mamkai | Jul 13 2011, 08:22:01 PM Post #44 |
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True Blue Mate
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Bought some at Coles and ate it all up for dinner last night with the kids! It clearly says "smoked" on the back... not sure why I was too lazy to look the first time at the store! Thanks for the heads up Incognito. And no, they weren't exactly the same, but close enough and I did not have to expend any effort. Yahoo! |
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| bubbles | Jul 14 2011, 11:22:36 PM Post #45 |
True Blue Mate
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My fiances exact words after making him the streaky bacon "f*** American bacon is good"  It's not helping our waistlines any though, time to sign up for lite and easy!
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| RachaelK | Jul 15 2011, 09:44:25 AM Post #46 |
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True Blue Mate
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Okay... so this streaky bacon is playing games with me! I even have my workmates looking for it. Lol. I've checked meat, butcher, and pre packaged deli-meat sections at about 5 different coles so far and work mates have checked as far out as the Dandenongs.  It's become a bit of an office game. I've even armed them with the photo. I may have to suck it up and just get a home delivery. They have it on the website!
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| West_Texan | Jul 15 2011, 10:38:59 AM Post #47 |
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Chinwagger
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RachaelK, Have you looked at Coles in Fountain Gate? If not, I will have a look for you in a day or two. |
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| RachaelK | Jul 15 2011, 03:04:44 PM Post #48 |
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True Blue Mate
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Nah... I'm going to have another look at Southland and see if they've restocked it. It's not a big deal to order it online. We do it through work all the time so I might have them pop it into the order and donate the difference to petty cash. Thanks though!
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| crapola | Jul 15 2011, 09:45:04 PM Post #49 |
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True Blue Mate
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rachael, just ask at the butcher shop in coles. there should be an actual human there somewhere who can point you in the right direction... |
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| ~vjay~ | Jul 23 2011, 09:21:44 AM Post #50 |
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Anklebiter
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Our local Coles (in country Vic) has started recently selling streaky bacon on the shelf as well as in the deli. Hubby was all excited when he saw that for the first time.  We usually buy it from the deli section so if you cannot find any packaged bacon check there as well. Edited by ~vjay~, Jul 23 2011, 09:22:22 AM.
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| tierneyrb | Jul 23 2011, 06:07:34 PM Post #51 |
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Chinwagger
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Ok found the streaky bacon at Coles. Although closer to the good stuff, still not the good stuff. I'm afraid it has to be what they call "smoked streaky bacon" and I'd like to find it. I guess I need to go to a real butcher. |
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| incognito | Jul 24 2011, 08:07:27 PM Post #52 |
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Chatterbox
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Rachael - I just got some today. It's in the cold section just across from the seafood section in the deli - at the far right of the case. There is regular Aussie bacon there too in similar packaging. |
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| incognito | Jul 24 2011, 08:08:04 PM Post #53 |
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Chatterbox
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| wd9and | Jul 24 2011, 09:12:33 PM Post #54 |
Chinwagger
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Ah, building your own smokers.. That's great! I'm in the middle of building a woodfired pizza oven. I just finished a peppered slab of bacon smoked in Mesquite on Friday.. Sliced it into three 1lb packs, two tossed in the freezer, the other is being consumed as I type this. The wife is making Risotto with my Mesquite smoked bacon. The curing process is easy. Just get a pork belly from Woolies, preferably with the rind un-scored. The curing solution... 1 gallon water, 1 cup rock salt, 1 cup sugar, 1/3 cup honey.. Bring to boil and cool. Add more honey.. another 1/3 cup. You can add a 1/3 cup of dark brown sugar if you like that Sugar cured taste. Notice I don't use Nitrates or curing salts... You don't need that artificial crap. Rinse off your raw pork belly and pat it dry with paper towel. Rub in some fresh ground black pepper and put the belly in a large enough flat, covered Tupperware container. Fill it to the brim with your curing solution and put in some spacers to keep the entire belly submerged while it's curing.. I use Zorks, which are those plastic wine bottle corks the local wineries around here use instead of real cork. Leave it in the brine for 4 days.. Forget about it.. Don't look at it.. Don't touch it.. Just let it soak. After 4 days, pull it from the brine, rinse, pat dry, insert a skewer (for hanging) into the long side (the side you'll slice) and then onto a rack and back into the fridge, uncovered for 24 hours. The belly will form a skin called a pellicle.. a sticky, protein membrane that allows the smoke to stick.. Do NOT touch the belly with your hands after that. The next day, it's into the smoker.. I use a gas fired smoker that Aldi had on sale last year. But you can use a plain old weber if you like. You need a thermometer for the smoker and for the meat. Choose your flavor of wood chips for the smoking.. You can find Mesquite, Hickory and such.. I've used Apple, Almond & Cherry (branches from the orchard here). Don't use any resinous woods.. no pine, no gum and Wattle tastes bizarre. The way to smoke is to soak the wood chips for a half hour, while you get your smoker or Weber up to 225 degrees F or 100C. Electricity is too expensive. Gas is best as the temperature is very controllable. You can use charcoal, but you have to watch it like a hawk. Charcoal on the bottom, a metal pan above with your soaked woodchips, then a rack above to hold your pork belly. You might want to get a roasting rack set in a drip tray as the belly will drip fat. Get the woodchips smoking before you add the belly tray and then pop in the belly for 4 to 4 and a half hours. A meat thermometer inserted into the thickest part of the belly must get to 170 degrees F or 75C. You'll have to toss fresh, soaked woodchips in every hour or so, depending on how 'smoked' you want the belly. All that's left is to pull it out, let it cool a bit and pop it into the fridge overnight to chill.. Then you can slice it as you like and you'll never buy packaged bacon again. |
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Alex Colquitt - Director the Lake FM & 2USA Australia's only American Multicultural Radio Station | |
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| Kuningan | Jul 25 2011, 02:40:57 PM Post #55 |
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True Blue Mate
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Wd9and - what proportion of pepper do you use on your pepper bacon? Our butcher just did his first effort at pepper bacon for us and it was very good, but actually too peppery. I wouldn't have imagined he could get too much pepper on it, but we'd asked him to really pack it on, and he sure did It caused a sensation in the butcher shop Sat morning when Mr Kuningan went in to pick it up. Bunch of other people shopping who wanted to know what in the heck that strange pepper crusted stuff was. |
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| Sher3046 | Jul 25 2011, 08:46:40 PM Post #56 |
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Piker
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I too found it at Coles in Glenroy  ...it's in the meat section, not with the packaged stuff near dairy!!! Had it with eggs today...ABSOLUTELY LOVELY!!!!!!!!
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| wd9and | Jul 29 2011, 08:27:11 PM Post #57 |
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Chinwagger
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I just take the pepper grinder, hold it over the pork belly and twist until it looks.... enough... A light sprinkle is all, as it's a matter of taste. Crusting it on is a bit of overkill, eh? Some people like a bit of Cayenne pepper on theirs... I tried a light sprinkle... Not too bad.. sort of a Cajun taste once you smoke it. By the way, those of you near a Costco or have a friend who's a member.... They have Pork Bellies to die for.. Huge... and half the price of Woolies. |
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Alex Colquitt - Director the Lake FM & 2USA Australia's only American Multicultural Radio Station | |
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| Del Mar | Nov 3 2011, 11:15:27 PM Post #58 |
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Anklebiter
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...the infamous American Bacon threads..........I have been using Smoked Speck from Costco, which taste better than the streaky-bacon from Coles in my opinion, then again, I like it crispy, like good old back home bacon..........for those not hear a Coles that has the streaky-bacon, smoked speck is available from most any butcher in the country (not regular speck, smoked). You buy it in a slab and slice to whatever thickness you like...... |
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| FinanceBroker | May 13 2012, 03:35:48 PM Post #59 |
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Piker
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After thirty years in Sydney, I finally found American-style 'streaky' bacon at Coffee Warehouse on Parramatta Road, Homebush. Unlike others, I've never seen anything like it in Coles or Woolies, but I will have to try the smoked speck from Costco. |
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