De-Rinding Bacon

[Fatman]

Hi All

Can anyone tell me how to derind bacon correctly?

[rochfordcountrymeats]

Hello, personally I leave the rind on, I find our customers prefer that.
You need a sharp point knife to get under the rind. start in the middle of the back/belly and slightly angle the knife int the rind-then make gradual pushing cuts to remove rind. If you get in the right layer it is fairly easy.
hth Andy k

[Fatman]

Hi Andy

Thank's for the tip!

How are things on the farm outside Tenbury Well's then ?

Is the farm shop doing well?

Your expertise will be of great benefit for this forum, I hope you contribute often.

Regards

[rochfordcountrymeats]

Farm shop doing okay, farmers mkts better
Just done Ludlow food festival so recovering from that, and making 300lb of sausage for the weekend!!
BTW Fatman-do I know you?
regards ak

[Spuddy]

BTW Fatman-do I know you?

Maybe or maybe not but it would seem he knows you!!

[Fatman]

Andy

I know you are well experienced having worked in Scotland and for some of the major blue chip companies and your position at the abbotoir at Weobley. Plus your family farm experience, scary is n't it?

I know you have a red Berkel hand bacon slicer.

Andy

It's me! tall dark and handsome, still not got it! ? Black Tash!!!!!

[rochfordcountrymeats]

Hopmania! Thought it was you
regard ak

[Fatman]

Andy

Well done, you've guessed.

Did you get to meet Maynard Davies at the Ludlow Food Festival? I believe he was there doing curing demonstrations.

There are one or two unanswered questions on this forum, I believe you could answer them with your experience.

Cheers

Mark

[rochfordcountrymeats]

No didn't get time Mark, nearly sold out of stuff! (makes a change)
If you still need a Berkel slicer I know where there is one not far from either of us-won't sell mine-far too vital!
Andy