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White stuff coming out of rashers when fried

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  • 13-12-2014 11:27am
    #1
    Max Carr
    Site Banned Posts: 34 ✭


    I am noticing most rashers now have a massive salt brine content that produces a discussing watery white slime when fried. I am aware this comes from injecting salt water into the bacin joint is frozen before slicing. This was always present in the cheaper rashers but now seems to be prevelent in all brands I have tried. It's disgusting. I don't care if Farmer Brown from ballygobackwards raised the pigs if the factories look to increase weight of product by injecting salt slime.

    Any recommendations for decent rashers???


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    #2
    duploelabs
    Registered Users Posts: 11,436 ✭✭✭✭duploelabs


    It's unfortunately extremely common to add weight to pork and bacon by saline injection, up to 20-30% as I've measured. Look to your smaller artisan brands to avoid this, gubbeen perhaps?


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    #3
    Max Carr
    Site Banned Posts: 34 ✭Max Carr


    duploelabs wrote: »
    It's unfortunately extremely common to add weight to pork and bacon by saline injection, up to 20-30% as I've measured. Look to your smaller artisan brands to avoid this, gubbeen perhaps?

    It never happened back when I was a kid 30 years ago. Lovely rashers with the skins on.


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    #4
    mayordenis
    Moderators, Education Moderators Posts: 9,634 Mod ✭✭✭✭mayordenis


    most supervalu's have O'Neills, this crowd:

    http://www.oneillsbacon.ie/

    streaky rashers, not overpriced, just ate 6 there, can only recommend them.


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    #5
    duploelabs
    Registered Users Posts: 11,436 ✭✭✭✭duploelabs


    Max Carr wrote: »
    It never happened back when I was a kid 30 years ago. Lovely rashers with the skins on.

    welcome to the fantastic world of mass production and commercialisation of the food industry, check out why slow food is against it


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    #6
    The Hill Billy
    Registered Users Posts: 22,777 ✭✭✭✭The Hill Billy


    If you can't get your mitts on quality rashers - grill them instead. You are less likely to get the salty scum on them cooking with a dry heat.


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    #7
    Max Carr
    Site Banned Posts: 34 ✭Max Carr


    The Hill Billy wrote: »
    If you can't get your mitts on quality rashers - grill them instead. You are less likely to get the salty scum on them cooking with a dry heat.

    Hmmm I think you might be correct.


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    #8
    The Hill Billy
    Registered Users Posts: 22,777 ✭✭✭✭The Hill Billy


    But, down to the eatin? Part of a fry or in a sandwich?


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    #9
    Max Carr
    Site Banned Posts: 34 ✭Max Carr


    The Hill Billy wrote: »
    But, down to the eatin? Part of a fry or in a sandwich?

    Well for sandwich, rashers form part of my favourite - rashers, soft strong blue cheese and thinly sliced red onion on a soft buttered bap. Should be no need for mustard or relish.


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    #10
    The Hill Billy
    Registered Users Posts: 22,777 ✭✭✭✭The Hill Billy


    Sounds good.


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    #11
    hawkwind23
    Registered Users Posts: 1,189 ✭✭✭hawkwind23


    Look for some of the unbranded packs , we get one in the local shop , good quality back bacon and its cheap.
    Ask the butcher , they will have good bacon.

    Dont fry the bacon , grill it and will taste better , have a better texture and also be less fat as it drips off.


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    #12
    Resume123
    Registered Users Posts: 2,052 ✭✭✭Resume123


    My recommendation for decent rashers would be those that are "Dry Cured " -
    Rudds ( produced in the Midlands & available nationwide ) are one of the best currently on the market.


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    #13
    Loire
    Registered Users Posts: 2,034 ✭✭✭Loire


    Max Carr wrote: »
    Well for sandwich, rashers form part of my favourite - rashers, soft strong blue cheese and thinly sliced red onion on a soft buttered bap. Should be no need for mustard or relish.

    Yum!!


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    #14
    snickerpuss
    Registered Users Posts: 2,055 ✭✭✭snickerpuss


    mayordenis wrote: »
    most supervalu's have O'Neills, this crowd:

    http://www.oneillsbacon.ie/

    streaky rashers, not overpriced, just ate 6 there, can only recommend them.

    The dry cure rashers they do are amazing. They're €4.99 for about 15 rashers and they don't shrink or release that liquid. I'm obsessed at the moment! I get them in Nolans in Clontarf.


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    #15
    lonestargirl
    Registered Users Posts: 1,501 ✭✭✭lonestargirl


    snickerpuss wrote: »
    The dry cure rashers they do are amazing. They're €4.99 for about 15 rashers and they don't shrink or release that liquid. I'm obsessed at the moment! I get them in Nolans in Clontarf.

    You can get them in Donnybrook Fair also. I agree, they are amazing.


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    #16
    Heavy Pierre
    Site Banned Posts: 22 ✭Heavy Pierre


    Max Carr wrote: »
    Well for sandwich, rashers form part of my favourite - rashers, soft strong blue cheese and thinly sliced red onion on a soft buttered bap. Should be no need for mustard or relish.

    Wow sounds delightful. Would enjoy a scrape of mustard though. Possibly the addition of girolles may add an additional layer of flavour and texture.


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    #17
    pwurple
    Closed Accounts Posts: 12,449 ✭✭✭✭pwurple


    Resume123 wrote: »
    My recommendation for decent rashers would be those that are "Dry Cured "

    Yup, on the money here. Look at the description on the rashers, go for dry cured. This means exactly that, they are cured with a dry rub instead of the wet cure. No liquid will come out.

    Decent butchers will stock them, most supermarkets also have some range of dry cured rashers.


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    #18
    john the one
    Registered Users Posts: 1,750 ✭✭✭john the one


    Max Carr wrote: »
    Well for sandwich, rashers form part of my favourite - rashers, soft strong blue cheese and thinly sliced red onion on a soft buttered bap. Should be no need for mustard or relish.

    This. Doom, that sounds good


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    #19
    Mars Bar
    Registered Users Posts: 31,921 ✭✭✭✭Mars Bar


    Saw a chef on TV the last day mention not to turn your rashers on the grill. We always turned ours so it'd cook both sides but myself and my Dad decided to try it this way. It's much easier to bite through. I'm never turning my rashers on the grill ever again!


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    #20
    delboy1977
    Registered Users Posts: 5 ✭delboy1977


    I was very embarrassed cooking the full Irish last weekend for my American friends. They could not believe the sight of the rashers cooking on the pan as the white slime and water covered the rashers entirely. I assured them that they were Bord bia approved as I sniggered . Needless to say they ate no rashers . I wonder could we export this crap pork along with the beef to the yanks and perhaps import some quality pork products from a country with some sort of quality control . We should stop buying this absolute Sh1te then the producers will sit up and listen.


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