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Old 05-09-2013, 05:16 PM   #151
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We need more pictures.

I nominate pacanis as the Official Bacon Provider of Discuss Cooking...

...following a taste test and approval by the DC tasting panel headed by me.
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Old 05-09-2013, 05:39 PM   #152
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Looks fantastic!

Just in time to buy a couple of piglets and get them fattened up by this fall !!!
Actually, I recently started receiving a farm magazine and was just reading last week about how to rotate plots for grazing pigs
I think I'll stick to buying my pork

And thanks guys. It's been fun having you all join in
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Old 05-09-2013, 05:48 PM   #153
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Yay!!! Great job, Pac!!! All the harassment obviously added some of that je ne sais quois...
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Old 05-09-2013, 06:05 PM   #154
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Yay!!! Great job, Pac!!! All the harassment obviously added some of that je ne sais quois...
The French Canadian bacon is next week
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Old 05-09-2013, 06:56 PM   #155
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The French Canadian bacon is next week
Oui! Looking forward to it, Pacchien!
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Old 05-09-2013, 08:22 PM   #156
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Looks beautiful and porky! Perfect Pac!
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Old 05-09-2013, 08:45 PM   #157
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Thanks PF.

Here is your more pics, Andy. At least the ones I thought you were looking for, what a strip actually looks like.
Click image for larger version

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I think the reason it gets such a nice caramelization when it's cooking is because of the sugar in the cure. It has a sweetness to it. It reminds me of when I used to sprinkle a little sugar on bacon as I was cooking it years ago. Nice flavor, but next time I'll use less sugar.

It also shrinks quite a bit. The butcher that gave me a few tips leaned me towards tips on how to avoid shrinkage as it was cooking... Obviously that is what he would be more interested in. He's selling the stuff and wants it to look big. The next time I smoke it I'll go with a little higher temp to shrink it more while it's cooking. I would rather it not change in size so much while it's cooking a second time. Especially if it is wrapped around a shrimp.

So now I have about 2.625 lbs to burn through to try out my tweaks
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Old 05-09-2013, 10:33 PM   #158
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Pac, that is so very tasty looking! Unfortunately, I couldn't taste it when I licked the screen! I hope my keyboard doesn't short out from the drool!
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Old 05-09-2013, 10:43 PM   #159
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Pac, that is so very tasty looking! Unfortunately, I couldn't taste it when I licked the screen! I hope my keyboard doesn't short out from the drool!
See Taxlady's lament. She had to buy a new keyboard.
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Old 05-09-2013, 10:55 PM   #160
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Pac, that is so very tasty looking! Unfortunately, I couldn't taste it when I licked the screen! I hope my keyboard doesn't short out from the drool!
Somebody get this lady a drool rag!!!
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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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