Tough bacon

km79

When I cook bacon and cabbage the bacon tends to be too chewy
Does this mean it's under or overlooked ?
Following my grannies recipe I cook the bacon by bringing to the boil and simmering for 45 mins. But I suppose it waits in there longer as the dinners are being prepared. Maybe an extra 15 mins.
Generally use 5 medium strips of butchers bacon

Tipperary animal lover

Hi,take the bacon out when it's cooked and leave it rest while you finish of the rest of the food or you could give it awhile in the oven after it's boiled I think that it helps the taste a bit!!

the beer revolu

I really don't know what you mean when you say you use about 5 butchers strips of bacon. It would be usual to use a single piece of bacon for boiling - maybe that's where your problem lays.

phormium

Cook for longer, it's done with the fat has turned to jelly like consistency, practically falling apart.

dh0661

the beer revolu wrote: »

I really don't know what you mean when you say you use about 5 butchers strips of bacon.

I presume back bacon - count the ribs - or the gaps in between

km79

the beer revolu wrote: »

I really don't know what you mean when you say you use about 5 butchers strips of bacon. It would be usual to use a single piece of bacon for boiling - maybe that's where your problem lays.

The local butcher cuts the back bacon in strips like rashers but thicker ?
Thanks for all the replies has turned out nicer last 2 times now