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Old 05-07-2013, 09:21 AM   #91
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Uh oh! Looks like she is getting a case of bacon overload.
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Old 05-07-2013, 09:50 AM   #92
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LOL, that was funny Mrs LMB.
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Old 05-07-2013, 10:11 AM   #93
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Quote:
Originally Posted by Addie View Post
Be patient TL. Have you sent her your postage already?
I'm not the one who isn't patient. Pac's bacon is safe from me 'cause I can't smell it.

At my house we have a rule about bacon. If you cook bacon and make nice bacon smells, you have to be ready to share with everyone in the house (including the furry ones) who can smell it.
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Old 05-07-2013, 10:13 AM   #94
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I went by Pac's house last night to drop of my SASE and this is what I saw on the front door

i hope pac doesn't expect a bacon warning sign to protects his bacon from bacon hounds like us, or any potential bacon thieves. a sign like that actually delivers the opposite message, serving as an effective promotion or invitation to a bacon party, not a deterrent....
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Old 05-07-2013, 10:20 AM   #95
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Pac has other deterrents, and they're all loaded and ready.
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Old 05-07-2013, 10:37 AM   #96
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Pac has other deterrents, and they're all loaded and ready.
"Careful. You might hit the bacon."
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Old 05-07-2013, 10:43 AM   #97
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how's our bacon looking this morning, pac? could we get a peek? actually, once every day would be nice, if it's ntmt....:)
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Old 05-07-2013, 10:46 AM   #98
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if you have a blunderbuss, pac, please load it with bacon and point it at me. i'll open my mouth.
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Old 05-07-2013, 10:52 AM   #99
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It's not looking much different, Vit.
In other words, Nothing going on here

Tom, how 'bout I use a Punt Gun and take care of everyone in your area?
(you may need to Google that one )
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Old 05-07-2013, 10:53 AM   #100
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is that like a bacon mortar?

if so, the schrapnel would be delicious.

googling now.
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bacon, recipe

Makin' Bacon! My first attempt at making my own bacon :pig: I will start this week long process by showing the pics from last night. The pork belly. [ATTACH]17816[/ATTACH] [ATTACH]17818[/ATTACH] The rub, or cure. Sugar- 1/2c + 3TB Kosher salt- 2TB + 2tsp Pepper- 1/2tsp Pink curing salt- 1-1/2tsp [ATTACH]17817[/ATTACH] Placed in a lasagna pan and rubbed all over. [ATTACH]17819[/ATTACH] And then placed into a ziploc bag and back into the pan. This will now be cured for seven days in the refrigerator. During this time it is supposed to prodice liquids which will be "massaged" back into the belly so the cure stays evenly distributed. [ATTACH]17820[/ATTACH] To be continued... 3 stars 1 reviews
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