Hi, I've just watched your videos on haslet and pig's head and was amazed. I never thought I'd see this kind of thing on RU-vid! It's great to see that the recipes my mum used in the 1940's and 50's in Sheffield UK are still here! Thanks for sharing and best regards from Ireland (I'm 78 now)
Last time I saw all that White Bacon fat it reminded me of my Grandma's stories during the War. "We used to have to save it up and give it down the street. They said it was used to make bombs to kill Jerry!". She was a saint.
Needs a couple of eggs cooked in that rendered fat to accompany the collar bacon. Keep spooning the hot fat over the yolk until u get a nice pink hue. Remove them from the pan, then turn up the heat and add a triangle of white sliced bread and fry 'til crisp. Hot cup of tea to cleanse the palate, what more can one ask for ?
Wonderful! You sir are a master. As a novice home butcher I would like to know where the “gammon” portion of the pig is… sorry for a stupid question, but i dont know. 😊
Hi Peter. Thank you for your kind words my friend, it's very much appreciated. As you know, there are NO stupid questions especially when learning so it's all cool. The gammon is made from the leg of pork, so basically, a whole boneless, cured leg. Two ways you can do it mate, either a dry cure, by rubbing curing salt into the leg or, the easier and preferred method, a wet cure. A wer cure is where you submerge and leave your leg of pork in a brine for a certain amount of days, depending on the weight of said leg. To sum up, it's basically leg bacon. Hope this helps my friend. Always willing to answer questions... 😎🐖
Back in my married days, my erstwhile wife's aunt and uncle - from ENGLAND proper - came across the pond for a visit. I thought it would be a nice gesture to make breakfast - bacon and eggs - for them. That's when I learned American bacon isn't Commonwealth bacon - "What in the Heavens is that, Andy?! That's not bacon!"
Start with a cool pan, not necessarily absolutely cold but warm enough to start melting the fat, under no circumstances should you pierce the sausages skins and keep them in a constant state of movement , either by lifting each sausage individually and rotating it before placing it back in the pan in a different area of the pan or by shaking both the pan and its contents so that the sausage tumble over each other. Keep examining the sausages for any signs of overcooking but don’t worry if they pick up some of the fond from the bottom of the pan and when ready place them on a warm plate with a cover in a warming drawer or slow oven before serving as required.
