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Old 05-08-2013, 10:06 PM   #121
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That looks just fantastic!
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Old 05-08-2013, 11:57 PM   #122
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you tease, you.

hey, tomorrow's thursday, isn't.

it'll forever be known as bacon day every fortnight.

or woe be pacnar.

pac, apple and hickory are all use for smoking. i've used mesquite, oak, maple, cherry, and a few others, all in different combos, but i've settled on hickory and apple. i've even tried driedrasperry canes. but since i have a monstrous apple tree in my backyard that provides me with trimmed (for the pool) or dead branches (because i don't know what i'm doing when trimming ), i chunck up the apple and buy easily available and smaller chipped hickory. the combo provides a really nice, gentle but noticeable smoke.

i've used it often enough that i can pick it out when i smell it, much like pot smoke , and i sound really knowledgeable when i can tell someone that they're using hickory and apple.

i can't wait for tomorrow night.

you're not gonna make us wait until friday, are ya?
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Old 05-09-2013, 05:37 AM   #123
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Old 05-09-2013, 05:59 AM   #124
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That's about all I use, too, Bucky. And maple and cherry, but to a much lesser extent.

I'm already reading up on Canadian bacon
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Old 05-09-2013, 06:03 AM   #125
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b-eh-con?
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Old 05-09-2013, 08:24 AM   #126
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Originally Posted by pacanis View Post
That's about all I use, too, Bucky. And maple and cherry, but to a much lesser extent.

I'm already reading up on Canadian bacon

I'm hoping you will give British back bacon a try!


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Old 05-09-2013, 09:22 AM   #127
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That one might be tough for the butcher to get.
Nobody actually butchers their own meat from carcasses up here anymore... unless you are buying an animal from a farm.
Up here even the butcher shops buy the cuts already broken down and take it from there.
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Old 05-09-2013, 09:36 AM   #128
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ooh, i haven't had <<ahem>> irish back bacon in a long time. not since i had a traditional irish breakfast on mcclean ave in the bronx.

that looks so good.
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Old 05-09-2013, 09:43 AM   #129
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That one might be tough for the butcher to get.
Nobody actually butchers their own meat from carcasses up here anymore... unless you are buying an animal from a farm.
Up here even the butcher shops buy the cuts already broken down and take it from there.

British/Irish back bacon is from the loin. That should be easy to come by.
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Old 05-09-2013, 10:49 AM   #130
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Andy, doesn't it need that small part of the belly attached?
I just did a quick Google and it mentioned the loin and the belly in one piece, like the pic.
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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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