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Old 05-11-2013, 06:07 AM   #181
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Originally Posted by Cooking Goddess View Post
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?
Don't believe everything you read on the internet
Interesting list. I guess if you sell sliced meat you can call yourself a butcher.
I'm sure if I can get a British cut of bacon it will be my original choice of Urbaniaks. Unless I buy the whole pig at some of the farms on the list.

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Originally Posted by buckytom View Post
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...
Yes, I'll have to see if I can choose my cross section without buying the whole belly. Next time I'm in the store I'll see what the bacon they are selling looks like. I packaged it up last night and on average I'd say it was 2.5:1 fat to meat, so it was about right. Of course, a lot would depend on the swine, too, and where he buys from. Just like some ribs are fattier than others.

And I always knew how to sail east. Sailing west was the challenge.
Now stand. You are like a brother to me.
And partake of the pork
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Old 05-12-2013, 05:55 PM   #182
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The bacon was done on the 9th.

It's now the 12th.

I paid for express shipping on my SASSC.

Guess I'd better be at the post office early tomorrow.

I can't wait to dig into that fantastic looking bacon.


This isn't going to turn out like the 10 million Ed McMahon promised me is it?

I'm still waiting for that to show up.

I sure hope one of those postal workers hasn't lost it in there truck like they have with my 10 mil.
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Old 05-12-2013, 07:18 PM   #183
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There was a story... about packs of stray dogs stealing mail from letter carriers...
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Old 05-13-2013, 03:08 PM   #184
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There was a story... about packs of stray dogs stealing mail from letter carriers...
That was the leadoff story on our news. Have you ever know me to fib to you before?
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Old 05-13-2013, 05:56 PM   #185
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There was a story... about packs of stray dogs stealing mail from letter carriers...
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Old 05-13-2013, 08:29 PM   #186
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This is why I have cats and not dogs.

Ethel and Lucy would never steal my bacon.

I didn't receive my bacon today but the postal worker sure had a smile on her face.

It was the kind of smile you get after you've eaten some really fantastic bacon.

Ya don't think.........
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Old 05-15-2013, 07:09 PM   #187
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Will trade: Blue crab for bacon...
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Old 05-15-2013, 10:04 PM   #188
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Where'd my blue crayon go?
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Old 05-15-2013, 11:06 PM   #189
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Will trade: Blue crab for bacon...

would you consider trading for cans of sardines and light tuna in water, pac? (cans only slightly dented)
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Old 05-16-2013, 03:02 AM   #190
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Will trade: Blue crab for bacon...
how about striped bass, fluke, or bluefish for bacon?

i'm hoping to get down the shore for some surfcasting. the stripers and blues are running.
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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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