what happened to the crispy bacon they had before the second world war ?

Answer 1

bacon if cooked correctly is generally always crispy

Answer 2

You are just now asking about this? What made you think about how crispy the bacon was before WWII?

Answer 3

crispy bacon is cooked that way by you ,it is not bought as such,put alittle oil in the fry pan on a moderate heat cook it through then turn up the heat and cook it till it is crispy,lovely with hp sauce and a nice cup of tea.

Answer 4

As with everything, the suppliers wanted to make more profits from the consumers. In the case of bacon, they inject water into the meat thereby swelling it to make it look bigger and juicier. We of course get conned, pay by the pound for water and get spat at when it cooks.

Answer 5

Find a shop that sells dry cured bacon and especially smoked. When you put it in the pan there is no water and the smell is fantastic.

There is a shop in Newark that does this in the premises (on the square) but I don’t know the name.

Answer 6

Nothing....Bacon these day's has too much water injected into it to make the weight up. Years ago the bacon (dry cured bacon) only had it's own fat in it to help it crisp up.

Answer 7

Try a greasy spoon in London, they only know how to do incinerated bacon and half cooked eggs.

Answer 8

They use to many chemicals know. And the pigs are feed differently. Ask a butcher in a small town where they use their own produce and meat. It does make a difference.

Answer 9

You have a fantastic memory, Try grilling it a bit longer.

Answer 10

Maybe people learnt how to cook it without burning it.