Well QM you have really put a huge spanner into the works; I really do wonder how one could in their right mind possibly at all limit oneself to “just” four types of bacon.
One might just think it was the end of the world or even scarier yet ~~~ the ‘last’ known pig to exist or is it just you have been listening to an old program that I as a child used to love to listen on a wintery Sunday afternoon long after the Navy Lark
http://www.bbc.co.uk/programmes/b007k27k had finished to Desert Island Discs
http://www.bbc.co.uk/radio4/features/de ... land-discs and instead of the music changed it to the “bacon”
Out of all I have done (on a not so regular schedule now) and do those are within demand at the present time it is hard to pick and choose as each and every one has its own characteristics, flavours and quirks
Not doing at the present; but will on request.Upminster bacon; Streaky bacon ~~ Belly ~~ rind on ~~ ribs out ~~ immersion cure ~~ hot smoked ~~140/145 degrees F
Smithfield bacon; This was my take on an old Smithfield (market) bacon produced a long time ago; Streaky bacon ~~ Belly ~~ rind on ~~ ribs out ~~ immersion cured ~~ painted with a liquid caramel (?) that looks like liquid smoke ~~ hot smoked ~~140/145 degrees F (because the people who smoke my products not being able to hot smoke right I get these cold smoked)
Wiltshire bacon (hot smoked);Pork loin cut for short back ~~ rind off ~~ immersion cure ~~ hot smoked ~~140/145 degrees F
Gammon Streaky;Belly ~~ rind on ~~ ribs out ~~ immersion cure ~~ cold smoked
Gammon Collar;Shoulder pork ~~ rind off ~~ boneless ~~ immersion cure ~~ cold smoked
Ayrshire Shoulder;Cut from the hand (?) ~~ Boneless ~~ rind off~~ dry cured (European) ~~ cold smoked (was used for bacon but not having enough trimmings from my Smithfield bacon I started using this for my Steak & Bacon Burgers)
Lincolnshire Middle;Pork middle (loin and belly) ~~ rind off ~~ boneless ~~ immersion cured ~~ cold smoked ~~air dried/matured
Most of the following I have been doing since the middle of 1987 with ‘some’ additions over the years. Ayrshire Short Back;Pork loin ~~ rind off ~~ dry cured (Glasgow University recipe) ~~ air dried/matured
Ayrshire Middle; (this is a custom order but could find its way into full production)
Pork middle (loin and belly) ~~ rind off ~~ boneless ~~ dry cured ~~ air dried/matured
Irish Short Back;Pork loin ~~ rind off ~~ dry cured ~~ air dried/matured
Lancashire Short Back;Pork loin ~~ rind off ~~ dry cured ~~ air dried/matured (very similar to the Irish Short Back)
Gammon Short Back;Pork loin ~~ rind off ~~ dry cured ~~ cold smoked ~~ air dried/matured
Wiltshire Short Back;Pork loin ~~ rind off ~~ immersion cured ~~ air dried/matured
Maple Bacon;Belly ~~ rind on ~~ boneless ~~ dry cured ~~ cold smoked ~~ air dried/matured
Traditional European Bacon;Belly ~~ rind on ~~ boneless ~~ dry cured ~~ cold smoked ~~ air dried/matured
Suffolk Short Back;Pork loin ~~ rind off ~~ dry cured ~~ immersion cured ~~ cold smoked ~~ air dried/matured ~~ (not in full production)
Suffolk Streaky;Belly ~~ rind off ~~ Boneless ~~dry cured ~~ immersion cured ~~ cold smoked ~~ air dried/matured ~~ (not in full production)
Shropshire Short Back;Pork loin ~~ rind off ~~ dry cured ~~ air dried/matured
Ok; so out of these the top four would have to be and in no particular order the following Maple baconThis one is possibly by far the most talked about and sought after possibly worldwide I have been informed that a good friend has been told not to come home until he has the recipe and knows how to make it
Belly ~~ rind on ~~ boneless ~~ dry cured ~~ cold smoked ~~ air dried/matured
This to be done right can and will take up to 27 days to make/produce
Maple bacon
Maple Bacon peeled and cut in half
Maple bacon sliced
Traditional European Bacon;This one has been like a dark horse; I think that what I am using for a my spice mix might be slightly different than what NCPaul is using (cardamom)
Belly ~~ rind on ~~ boneless ~~ dry cured ~~ cold smoked ~~ air dried/matured
Traditional European bacon
Traditional European Sliced
Smithfield bacon; This was my take on an old Smithfield (market) bacon produced a long time ago; Streaky bacon ~~ Belly ~~ rind on ~~ ribs out ~~ immersion cured ~~ painted with a liquid caramel (?) that looks like liquid smoke ~~ hot smoked ~~140/145 degrees F
Smithfield bacon ~~ slab
Smithfield bacon sliced
Ayrshire Middle; Pork middle (loin and belly) ~~ rind off ~~ boneless ~~ dry cured ~~ air dried/mature
Ayrshire Middles
Ayrshire Middle sliced
Ayrshire Middle ~~ sliced just right
Ayrshire Middle ~~ cooked just right