I love the smell of polyphosphates first thing in the morning

I've been cooking bacon for our resident workmen's sandwiches. We use a sweetcure bacon from the nearby butcher, so it's not cheap rubbish and it looks and tastes good. It does however have a large amount of added water and that has two effects.

The first is that it doesn't really fry. It boils and gives off huge clouds of steam. The other effect is that the polyphosphates which are added to keep the water in place come out of the bacon and burn on the griddle.

We tried using the dry cured bacon from the same butcher and it did cook better, but it wasn't always available and looked a bit scrappy on the plate.

Full last night - our 9 workmen and two touring kiwis.