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05-23-2013, 02:38 AM
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#11
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Master Chef
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,928
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Just checking pac, but WHERE are you getting your pork from again?
Washington State Butcher Spikes Pig Feed With Weed
Like the article says, give whole new meaning to the term "potbelly pig". 
__________________
"Cooking is the art of adjustment." ~~~Jacques Pépin
“A party without cake is just a meeting.” ~Julia Child
"A dream is a festival of lights within your mind." ~~~ Joan Walsh Anglund
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05-23-2013, 11:21 AM
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#12
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Executive Chef
Join Date: Apr 2011
Location: Ohio
Posts: 3,096
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05-23-2013, 05:02 PM
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#13
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Executive Chef
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,122
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Quote:
Originally Posted by Cooking Goddess
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I wonder if Costco will start sourcing this with their Kirkland brand bacon
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05-23-2013, 05:05 PM
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#14
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,062
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Quote:
Originally Posted by Whiskadoodle
I wonder if Costco will start sourcing this with their Kirkland brand bacon |
...and when you fail the random drug test at work, try to convince them it's because you had bacon for breakfast.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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05-23-2013, 05:15 PM
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#15
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Executive Chef
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,122
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Yes> They're onto the poppy seed muffin thing by now. 
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05-23-2013, 06:53 PM
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#16
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 19,392
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yup, they are. if you fail a urine test because of opiates from poppy seeds, you can ask to have it retested because of your consumption of the seeds. a good lab can detect the difference.
don't ask me how i know.
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Spring is finally here! I got so excited that I wet my plants...
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05-23-2013, 07:04 PM
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#17
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Master Chef
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,928
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Judge Kathy Sutula of Cleveland (AND a high school classmate of mine!) had a guy in court for violating parole by having a positive drug test. He claimed he had eaten three Everything bagels from Einstein's or Bruegger's. She actually went to the same shop, bought three of the bagels, and ate them! Yup, her drug test was positive.
Her warning to the parolee? Don't eat any bagels before his next drug test. 
__________________
"Cooking is the art of adjustment." ~~~Jacques Pépin
“A party without cake is just a meeting.” ~Julia Child
"A dream is a festival of lights within your mind." ~~~ Joan Walsh Anglund
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05-23-2013, 10:31 PM
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#18
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 19,392
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lol, cg.
but what if they're that good? 
another interesting off topic factoid is they can now detect whether you've consumed alcohol within the past 4 or 5 days (depending on how much you drank) from a urine test. a lot of businesses are using these tests before they hire someone.
anywho, back to umm, back bacon.
is canadian bacon called b'eh-con? 
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Spring is finally here! I got so excited that I wet my plants...
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05-24-2013, 07:51 PM
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#19
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Head Chef
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,299
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Now I know why the Postmaster hasn't delivered my shipping crate of bacon. 
You're waiting to include the Canadian Bacon too.
Guess I'll have to stop bugging them for awhile. 
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05-24-2013, 09:08 PM
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#20
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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You guessed it...
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Give us this day our daily bacon.
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Makin' Bacon 2! Canadian too, eh!?
pacanis
I am making bacon again. This time with the addition of Canadian, or back bacon.
The more I ate the first batch the more I liked it. I decided it wasn't too sweet, just different. Nonetheless I am changing the recipe up some. After talking with the butcher today it was determined that the main element to making bacon is the pink curing salt. The rest is just flavoring, though it's recommended to use at least some salt. So this time I am trying another recipe I found for a dry cure and going half and half with the salt and sugar. My ingredients were for 5 lbs, but a 4.51 belly was close enough for me.
2 tsp curing salt
1/4c kosher salt
1/4c white sugar
Same method. Rub the belly down, put it in a ziploc bag and let it cure for a week. This time I am using a center section from the pork belly, so it's a bit more uniform. It was also about $0.50/lb more :mad:
I will slice this thinner and use it for wrapping and doing bacon weaves... after it passes quality control :pig:
And this section of the belly was noticeably wider than the first, but I really didn't want to cut it in half or section it. No way it would fit inside my lasagna dish, nor my deep dish pizza pan... Some improvisation had me reaching for my oven's broiler pan. It rested in there just fine. It's important to keep the meat in contact with the liquids once they show up in a few days.
[ATTACH]17936[/ATTACH]
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Onto the Canadian bacon, being made from a 1.75 lb pork loin.
I found one internet recipe using a dry cure. The rest seemed to favor brining. Perhaps because it's a denser meat? The dry cure recipe also said to cure the meat for about a week, so that's what I went with. It also uses a lot more curing salt/lb than typical american bacon.
The rub per lb is:
1 TBS curing salt
1 tsp sugar
I went 2 and 2 and left some in the bowl. Again, close enough for me.
The loin gets trimmed of fat, rubbed and wrapped up. I used plastic wrap to help it hold a round shape. I read someone tying their loin when brining for the same reason. I will find out if the meat takes a "set" and turns from oval to round this time next week. I also used my foodsaver to help keep things tight to the meat.
[ATTACH]17939[/ATTACH]
[ATTACH]17940[/ATTACH]
[ATTACH]17941[/ATTACH]
[ATTACH]17942[/ATTACH]
And now we wait.
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