•  
• Board Index
• Register

Follow Ups

• Blythburgh free range unsmoked back
  Posted By: LowestoftBoy, Oct 15, 14:35:48
• Unsmoked not too rubbery
  Posted By: yellowman, Oct 15, 14:02:08
• Read this first.......
  Posted By: Larry Hagman, Oct 15, 13:49:46
• 1
  Most important thing about bacon is that the pigs lived well and died well
  Posted By: Old Git, Oct 15, 13:43:41
• Crispy pancetta with chilli jam on sourdough with a mug of Earl Grey
  Posted By: BSE Canary, Oct 15, 13:23:36
• Jubbles. Some ideas for my Mozzers trip later.
  Posted By: DrDublin, Oct 15, 13:15:37
• smoked, back, thick for butties.
  Posted By: CWC, Oct 15, 12:49:23
• 1
  Smoked back thin cut - crispy but not charcoal with a bit of brown in a sour dough
  Posted By: Jumbo1, Oct 15, 12:41:05
• 3
  bacon rule #1: cold bacon into cold pan
  Posted By: Tombs, Oct 15, 12:26:13
• 1
  Gammon perhaps? Controversial 😉
  Posted By: Worthing Yellow, Oct 15, 12:23:10
• Unsmoked / Thick / Back
  Posted By: peterindxb, Oct 15, 12:19:01
• Smoked Thick cut dubs.
  Posted By: Men without hats, Oct 15, 11:58:55

Reply to Message

Log in

Username:

Password:

Lurk:

•  
• Board Index
• Register

Written & Designed By Ben Graves 1999-2025