Category: catching
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MeatMatters: Bacon
In Australia, the most common types of bacon comes from a section along the side and back of the animal called ‘middle cut bacon’ or the back of pork only called ‘short cut bacon. Both are salt cured and require cooking before consumption.
Middle bacon has a bit more fat than the loin only short cut bacon. The pork loin is a lean cut.
Middle cut bacon:
The eye part (oval shape at the top of the rasher) is from the loin with the tail end running down the animal into the middle rib area. It is from further to rear of the animal than short cut bacon.
Short cut bacon:
Features just an eye from the loin area i.e. no tail (see the photo above) and is from closer towards the front of the animal than middle cut bacon. It costs more but many people buy it as a “healthier” option.
More Bacon Goodness
You might have heard about other types of bacon (such as gammon or speck) and wondered what they are. Bacon can also come from the pork belly and cheeks and there are many ways to cure it.
Streaky bacon
Is from the pork belly and is the most commonly consumed bacon in the United States.
Gammon
Is a hind leg joint that has been dry cured by packing it in salt. It may sometimes be smoked too.
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Jon Anderson’s Swan River Prawn and Mushroom Linguine
Sending out a massive congratulations to Jonathan Anderson for winning Grow It, Catch It, Cook It’s first ever competition. The amazing fellas at Life Cykel will be sending him out one of their Home Grown Mushroom Boxes so he can get cracking growing his own Oyster mushrooms.
‘Welchy’ chose this recipe entry as the winner because it completely captures everything that I am writing about on the blog. Fresh home grown ingredients harvested just before use, fresh seafood caught personally and locally with little to no transport footprint and supporting a small local operation’s passion. I hadn’t heard of Magpie Ridge Organics before but their Toodyay farm and products sound amazing. There is even a fishing tip buried in there too :).
Jon writes:
Ingredients:
- 20 king prawns freshly caught from the Swan River
- 3 large button mushrooms
- 1 spring onion from the garden
- 2 garlic cloves from the garden
- 50-100 ml olive oil (highly recommend our mates fresh made – Magpie Ridge brand)
- 15 g butter
- 500 g linguine pasta (even better if home made – ask Davina how)
- 4 leaves basil from the garden
Method:
- Start boiling a large pot of water for the linguine. While you wait chop up the garlic, spring onion and mushrooms.
- Remove the heads from the prawns but leave the shell on the tails (If you like to fish, keep the prawn heads for your berley mixture).
- Once the water has boiled add the linguine and than heat a frying pan on high for the prawn mixture.
- Once the frying pan is hot add the olive oil and let it heat up for 1-2 minutes. Add the mushrooms, garlic and spring onion and reduce for about 3 minutes.
- Add the prawns and butter and cook for 3-4 minutes.
- Turn the heat off the frying pan and remove from hot area.
- Drain linguine and mix into the frying prawn sauce mixture.
- Add the chopped up fresh basil along with salt and pepper to your liking. Freshly graded Parmesan is optional.
Serving:
Although unorthodox, my wife and I really enjoy Black Chook Shiraz bubbles to make it a bit of a celebration!
Thanks from Life Cykel, ‘Welchy’ and I Jon,
PK
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Fishing – Australia Is Amazing
This is one amazing country. A few days ago I was in Darwin fishing in 37C and yesterday I was on Busselton Jetty wearing a thick fleece hoody and a beanie :). I nailed the low tide and although I didn’t get a feed, I had great fun catching these little guys on very light gear using whitebait.
There were also a few Skippies and Trumpeters but they were all undersized as well.
I couldn’t believe how lucky I was to be sitting there fishing,
PK
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I Caught A Squid, Now What?
My ideal fishing trip sees me catching a few squid for dinner. Shame that I am terrible at catching squid. I mostly resort to bartering a few table fish for them with my mates. That said, even a blind pig finds a truffle now and then :).
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