The beginning of this video shows the most common cuts of bacon sold in Tasmania. Silver Siren, this may answer your Questions. Thanks for watching :) HAPPY PREPPING :) All music is royalty free from U Tubes Creation Tools
Thank you for this. I know that you made this almost 10 years ago but it was nice to see the entire cut of bacon and it explains how Canadian Bacon is named from removing the loin from the belly. That was pretty cool to learn. Loved how when you opened the lid of the machine that the lid of the pie shell started to rise like a calm shell. The looked good God Bless
Thanks for stopping by and taking the time to watch. I am still trying to put videos up, my camera has a sucky battery with no life to make a good video so saving money to get better stuff.
You answered my question with these two videos, I appreciate it :) Yes, the tail is what we usually have here. You call it streaky bacon, but here it's just marketed as "bacon" we don't generally have names for our bacon cuts, just bacon (the tail as you call it there) and Canadian bacon, that looks like the eye you show. Good quality pork used to be so cheap here, now it is getting pricy, along with everything else (hidden inflation). Thanks, these look tasty!
OMG, Your bacon looks so much better than ours. The crunchy cutting of that pie with the gooeyness.......wow this is the best idea ever. I am going to have to try and make some of these.
Thanks ImRamro, glad you enjoyed it, the machine i used is Brand name - Sunbeam Product is called - Pie Magic 4 I was going to make that a prize for my 1st year on u tube but Australian plugs are different to USA plugs, so have to think of something else. Thanks for watching :)
Looks yummy! Have you ever tried curry and rice pies...? I used to get them from a bakery on shopping day, curry & rice/meat pie and a carton of Iced Coffee, oh how I miss those! Have to make my own iced coffee/chocolate milk here as it's the nastiest stuff out, don't know what they do with it but it's horrid! Edited to add, on your meat pie video you said you were going to make the pastry for the pies, but you/ve been away for a while, (hope everything is ok your end...?) Do you make a short crust pastry? Thanks for sharing your recipes it great, thank you again.
@@NaysKitchen Hows about a recipe video Wilow....for the curry pie? Yes you are right about the bacon, no round and really thin cut as well, not so much the thickness of Aussie bacon, there is a slightly thicker one.
Just you wait till i start wrapping things in bacon lol I have many bacon dishes, you many need to visit the Doc and get some calm ya down pills :) breath into a brown paper bag it might help, you best not watch my latest shopping video then as there is deli show cases full of bacon lol. thanks for watching xx
Gonna make these today but remember although they charge a bit more for it without the rind, by the time you throw the rind away you have less weight left hence the higher price per kilo.
So they cut off the whole of the tail and give you just the eye? Back bacon in the UK always has a bit of tail attached, so it's less greasy than streaky but still has a bit of a crispy bit.
Hi thanks for watching. yes they cut the tail off and sell them at different prices. now due to covid, the price of bacon along with most meat has skyrocketed out of control. thanks for stopping by.
when your making more than 4 would you turn the machine off to cool down again because i find that it melts and shrinks the pastry when it gets too hot and its too hard to manage
Carin Proud "..thanks Carin. I'm in the UK. I managed to find one on Amazon. It only makes 2 pies at a time and, on mine, you have to heat the machine up before you start so I'm guessing it will be harder to work with but those pies look so good that I think I'll risk it.
In Australia we have streaky bacon also, well in Perth we do, it is much like our middle rasher minus the eye...the streaky rasher's meat and fat is more evenly distributed, I'm useless at explaining sorry - streaky bacon is also much more flavoursome
WOW, Canadian bacon has no "eyes". I guess they always cut it and sell it at a different price. Even regular bacon is not so cheap either...but I use it mostly for tortellini.
Hi Rebecca, it was given to me as a christmas gift about 10 years ago so not sure how much was paid. It is a Sunbeam Pie Magic 4. I don't think this model is available any more but there are newer versions both by sunbeam and brevel.
Good morning Willow! Thanks ever so much. After watching so many videos, I can plainly see I need to stock up on puff pastry. I do a lot of baking for my hubby's 26 coworkers. Even though I do prefer making as much from scratch as possible, some things are just not feasible for me. You have been a great help. Thanks again and have a blessed day. :)
How much is bacon these days?? I stopped eating ham/bacon/pork after watching Babe, wonder how long that will last because I really want to make these pies... 🤔
LOL thank you hun glad you enjoyed it, thanks for watching, If your not much into egg i have a pie filling you may enjoy :) when i get days off work again i will make them for you :)
Those look really good but are you starting with raw bacon? I wouldn't think the bacon would get cooked enough in just the 8 minutes with the crust and egg taking up part of the heat. Is that a problem?
G'Day Gayle, The bacon is not raw, it's been smoked & cured. the pie maker cooks from both sides, the pies & the bacon are extremely hot. If you want a less runny yolk on your egg then just cook it for longer.
Australian bacon comes smokes and cured already from the shop. You can eat it straight away without "cooking it any further. But is always better cooked.
It was all good until you broke it open... It's RAW! The egg 'white' hasn't even turned 'white', like a fried egg. Also, your yokes are so much larger than ours (USA).
the egg whites were cooked, it's the juice from the bacon that runs out with the runny yolk, the eggs are fresh free range I get them straight from the chooks bum. if you don't like your yolks that runny then just simply cook your pies a bit longer. thanks for watching.
Oh... That's the oil from the bacon. Whew. OK! People used to be able to eat raw eggs here (USA), but now (since they feed the chickens God knows what and wash the protective film off the eggs), they are not safe. I'm old (68) and remember when the only thing we had to worry about eating raw was pork; and even that, my father ate raw. Thanks! 😀👍
In Tasmania (where I live) the store bought eggs are treated the same, I REFUSE to eat cage eggs because the poor chickens live 24/7 in a cage smaller than a shoe box in a un-insulated shed never seeing daylight, they are given forced grown feeds and hormones and do nothing but lay eggs until they die, it's horrible and I wont buy them. I am lucky because my mums neighbour has a chook pen and I get mine from her. I get free poop & feathers with my eggs lol. I try to buy from local farms and growers as much as possible while I am still renovating our house. once we have our house finished I will have my own hen house hence why i'm called "the free bums ranch" my chickens will run free and have the hen house for night time.
TBH the only thing I can see running out of that pie is a beautiful golden yolk, I can't see anything that even resembles bacon fat or a raw egg pouring out. Out of curiosity which pie maker do you have?
Thank you GameThruz, the runny yolk is hypnotic lol, I use a Sunbeem pie magic fore pie maker. that pie maker is about 10 years old so that particular model is no longer available but Sunbeem still make them. Thanks for your comments and stopping by to watch my channel
I am making a pie not a quiche. This is the traditional way an egg and bacon pie is made in Australia, and like I have said in previous comments for those that do not like a runny egg, just cook it longer. The egg is meant to be cracked whole over the bacon. I a larger family size pie the egg yolks would be a lot firmer because the pie would take longer to cook, but as I said you don't like it that runny, cook it longer. Thanks for stopping by
@@GameThruz It's cultural sociological in NZ as with every sane person in the world it's Bacon and Eggs You lead with the Flavor You Don't call a BLT a Lettuce Tomato and Bacon
traditionally an egg and bacon pie contains cured bacon, not fried bacon. If you fry the bacon you end up with hard bits in your pie as your cooking the bacon twice. It's a bit like going for a swim in your clothes, then changing into your swimmers, its pointless, but thanks for stopping by
