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Old 05-10-2013, 05:09 PM   #171
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Not much excitement since the smoke cleared!
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Old 05-10-2013, 06:05 PM   #172
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Hey, pac. What kind of bacon based meals have you had today?
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Old 05-10-2013, 06:42 PM   #173
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Ain't that the truth, Bea

BLT's for dinner, Andy. Or maybe a BLT sub. Then I can use more bacon
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Old 05-10-2013, 06:52 PM   #174
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Pac, those plates look so delicktable. Count me in as another who's sold on your smoking ability. Also, count me in as another who performed spring cleaning after licking the drips off my keyboard.
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Old 05-10-2013, 07:13 PM   #175
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Nice job Pac!

Quote:
Originally Posted by pacanis View Post
Well, it sure tastes like bacon!
It looks like bacon, it smells like bacon and it tastes like bacon, so... it must be bacon.

So far so good. I fried up three pieces and made a bacon and mayo sandwich and dang, if I didn't impress myself. It had a real nice taste and texture.
It's certainly fatty and yielded a lot of grease, so I'll have to get to know my way around a pork belly for next time. See which section my butcher is giving me if I only take 4 lbs. And it's not the most uniform. I like uniform bacon for weaving. Although some of that could have been fixed by timming the slab. The real test though will be wrapping it up, storing it, freezing some... seeing how it holds up. Initial thoughts are I wouldn't change a thing. I took half a dozen pieces over to my buddy next door for a second opinion. And I think I may be cooking some later, too

So I started with 4.18 lbs and finished with a solid 2.875 lbs of strip bacon. I've got a few miscellaneous pieces and small chunks left over for some beans or something.
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Old 05-10-2013, 07:17 PM   #176
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If I recall Kylie posted some bacon that looked just like that British bacon from her trip. I think I asked her what kind of meat it was. It looked delicious all cooked up.
Pac, yes over here we have the whole rasher of bacon, with the short back section still attached

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Old 05-10-2013, 07:59 PM   #177
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Thanks Whiskas, Kylie.

"Delicktable" I like that
And no real smoking abilities to make this. The hardest part was waiting for it to cure... as you may have noticed

Thanks for posting that, Kylie.
Like I told Andy earlier, I'll have to see if I can find that cut, or have the butcher make it for me. That's heaven right there. The best of both worlds of bacon
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Old 05-10-2013, 09:04 PM   #178
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Your welcome Pac

I do hope you can find some like this as I do really think you will love the top part of the bacon...funnily enough I feel like some fried bacon now

We do have some in but it is for a Mothers Day meal tomorrow lunchtime, so I cant touch...no shortage of bacon for you though Pac
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Old 05-11-2013, 12:29 AM   #179
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Quote:
Originally Posted by pacanis View Post
...Thanks for posting that, Kylie.
Like I told Andy earlier, I'll have to see if I can find that cut, or have the butcher make it for me. That's heaven right there. The best of both worlds of bacon
Lessee, you identify your location as "NW PA". Erie is in northwest PA. Hope this helps: Erie Butcher Shops

Looks like Erie proper has a dozen butchers. You have to be able to find what you need, right?
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Old 05-11-2013, 02:36 AM   #180
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so, pacnar, now that you know how to sail eest to invade a land of riches (a metaphor), it seems rhat all you need to do is be better at choosing the cut.

i'd imagine a cross section of the next cut you buy, maybe smaller cuts for qualty assurance, would be what you're looking for future tries. sort of like like looking into that tiny window on a package of bacon in the store to see how fatty/streaky it is.

'm looking forward to future bacons.

i am in awe, and pledge my bacon arm rings and fealty to you...
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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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