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Old 05-30-2013, 08:49 PM   #41
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Wow .. well done Pac !! Can't wait to hear how the taste tests went. They certainly do look delicious.

I think you may have found your calling !!
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Old 05-30-2013, 09:48 PM   #42
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Originally Posted by Andy M. View Post
Extraordinary! Waiting for a taste test report.
The Canadian bacon was outstanding. As soon as the sandwich hit that certain spot where a smell becomes an aroma I knew. I would not change a thing from the way I made this. This wasn't a substitute Canadian bacon, it was Canadian bacon. I lucked into a really good recipe.

And the bacon smelled like bacon cooking. Not as sweet as first time, more like regular bacon. It didn't caramelize as much, which was good, but still had a slight sweet taste. I'm pretty happy with it, too.

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Wow .. well done Pac !! Can't wait to hear how the taste tests went. They certainly do look delicious.

I think you may have found your calling !!
Thank you, Mrs.
I just might start dabbling in making my own beer.
What could be better than making your own bacon and beer?
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Old 05-30-2013, 09:57 PM   #43
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Your are the King!
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Old 05-30-2013, 10:16 PM   #44
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Nice job, Pac!
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Old 05-31-2013, 12:35 AM   #45
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Very nice pac! If it tastes half as good as it looks I'm sure it's mouth-watering. Just looking here I feel a little drool coming on.

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I just might start dabbling in making my own beer.
What could be better than making your own bacon and beer?
Two of the four food groups, eh? Along with chocolate and... Wait! Bacon, Canadian bacon, beer and chocolate. Yup, got 'em all.
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Old 05-31-2013, 12:39 AM   #46
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Originally Posted by pacanis View Post
What could be better than making your own bacon and beer?

making a beer mug or at least a straw out of bacon?


well done, pacnar! i once again pledge my arm ring. made from bacon.
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Old 05-31-2013, 05:02 AM   #47
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Thanks guys.
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Old 05-31-2013, 06:44 AM   #48
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Wow just wow
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Old 06-04-2013, 10:30 AM   #49
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So after having gotten in touch with Pac's 6th grade teacher, here is the reason his bacon venture has been so successful !


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Old 06-04-2013, 06:24 PM   #50
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That reminds me, I bought some asparagus Sunday that's just dying for a bacon wrap and a trip to the Ducane Spa.
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bacon, recipe

Makin' Bacon 2! Canadian too, eh!? 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] [ATTACH]17937[/ATTACH] [ATTACH]17938[/ATTACH] 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. 3 stars 1 reviews
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