Nothing gets you out of bed quicker than the sizzling pop and smell of frying bacon.

But why the hell do we always get those white bits and is there anyway of frying bacon without them?

The short answer is yes and no.

First of all, the white stuff is the product of wet-curing, this is when the manufacturers inject a light saline solution into the bacon to increase its weight, basically it’s this that mixes together with the protein which then creates the white slug gunk when fried.

The only way to avoid white slug gunk is to buy dry-cured bacon that hasn’t been processed as above, you can get dry-cured bacon from all the main supermarkets, just look for bacon that says ‘Dry-Cured’, boom shacka lacka.

If you don’t want to spend a few extra pence getting dry-cured bacon then to reduce the chance of white slug gunk you should cook your bacon on a medium heat first, letting it heat up gradually, and finish off your bacon at a high temperature, this allows the bacon to adjust to the heat, it’s not full proof but it definitely helps.

So, there you have it pig lovers.

Fry on kiddos, fry on.