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JerBear
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- Location: San Diego, CA
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by JerBear » Sat Feb 04, 2012 01:34
I don't see a problem with excess pork fat!
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Devo
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- Location: Ontario
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by Devo » Sat Feb 04, 2012 01:43
JerBear wrote:I don't see a problem with excess pork fat!
Very true
They were just not as nice as the last two times I bought off of him thats all.
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ssorllih
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- Location: maryland
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by ssorllih » Sat Feb 04, 2012 02:14
Don't blame the butcher, blame the pig for not doing enough sit-ups. He was just soft and flabby, next time look for a oig with 6-pack abs.
Ross- tightwad home cook
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Devo
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by Devo » Sat Feb 04, 2012 02:39
ssorllih wrote:Don't blame the butcher, blame the pig for not doing enough sit-ups. He was just soft and flabby, next time look for a oig with 6-pack abs.
Where I live out in the country there are a few pig farmers, and I now know why they charge more for their pigs than the store bought butcher pigs. Going to shop around next time but hey we have some bacon till then
Here is all four slabs going into the fridge to rest over night and then get sliced up tomorrow.
I got some salmon brining in the fridge for tomorrow so its going to be another smokey day
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ssorllih
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by ssorllih » Sat Feb 04, 2012 03:28
ME? I like fat bacon. If I want lean I get ham.
Ross- tightwad home cook
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Chuckwagon
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- Location: Rocky Mountains
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by Chuckwagon » Sat Feb 04, 2012 06:55
Post your photos of Smoked Pork Products here (if your post does not contain a recipe).
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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JerBear
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by JerBear » Sat Feb 04, 2012 08:25
Although the farmer down the road might charge more sometimes it's worth it for a not-so-dissappointing product. You'll know that the product was right from the start, also, there's something to be said about knowing the providence of your meal.
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Devo
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by Devo » Sat Feb 04, 2012 14:16
Chuckwagon wrote:Post your photos of Smoked Pork Products here (if your post does not contain a recipe).
Thanks big guy
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Blackriver
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by Blackriver » Sat Feb 04, 2012 19:24
That bacon looks great!
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Devo
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by Devo » Sat Feb 04, 2012 19:32
Plated this up for my 8 year old this morning. He was on his xbox already this morning
but I heard him tell his on line buddies "Dude you should see the awwwsome breakfast my dad just made me"
French Toast With Bacon
All sliced up.
The HoBart Slicer making fast work of it all
http://youtu.be/5yoZF_jsgPI
Out of 13lbs. I ended up with 10lbs. of vac packed bacon
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ssorllih
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by ssorllih » Sat Feb 04, 2012 20:21
That looks like properly balanced lean bacon to my eyes. A very fine breakfast for a growing boy.
Ross- tightwad home cook
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Bubba
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by Bubba » Sun Feb 05, 2012 02:38
Hi Devo,
That bacon does look very good!
If I could serve up home cured and smoked bacon like that here in my home, I'd have a string of friends stopping by for breakfast!
Ron
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Chuckwagon
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by Chuckwagon » Sun Feb 05, 2012 08:37
Topic split by Chuckwagon 2/4/12 See "sticky chat"
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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ssorllih
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- Location: maryland
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by ssorllih » Sat Apr 14, 2012 18:15
On March 24 I rubbed some pork butt bacon with a mixture of 2% salt and.3% sodium nitrite based cure#1 and 1% sugar and a ttouch of molassas and a little water to make a slurry. Today I brought it out to smoke.
;
I laid my fire with hickory,
And fill the fire box,
Then I lit the fire.
And I had smoke.
Ross- tightwad home cook
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uwanna61
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by uwanna61 » Mon Apr 16, 2012 01:33
Hey all
Been a while since my last dry cured salami, so I wanted to share a snap shot of my Soppressata and Prosciutto curing in the fridge/incubator. Sliced the soppressata this evening and its good stuff, good spice blend with a little kick of heat.
Wally