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Old 05-16-2013, 08:17 PM   #191
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Quote:
Originally Posted by pacanis View Post
Will trade: Blue crab for bacon...

Once my bacon arrives I'll send you as many straight out of the bay crabs you'd like.

Just need a SASSC.


They're much better later in the season after they fatten up.

Early crabs are empty.
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Old 05-16-2013, 08:40 PM   #192
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Can you believe I am almost baconless? Devoid of pork candy? Ouch.
I've been a little preoccupied with another project the past week and I'll order another belly tomorrow, but won't be able to get it until next Tuesday. Much too late. Later than I wanted anyway. Then there's that whole 7 day cure thing...
Maybe I can put in a call tomorrow early and my butcher will save me some of his order.
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Old 05-16-2013, 09:12 PM   #193
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" I am almost baconless?"


Isn't there a law against that?


It truly is a crime to have no bacon.


Be sure to order enough to feed all the folks here at DC.
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Old 05-16-2013, 09:25 PM   #194
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An amendment I think.
I could be wrong... or not.
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Old 05-16-2013, 10:34 PM   #195
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We have to wait again???
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Old 05-17-2013, 12:19 AM   #196
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I don't mean to bring this topic down, but I'm not at all happy with the major name bacon in my supermarket lately. Hormel Black label bacon, Oscar Meyer, and Farmer John bacon and the Essentials line of less expensive bacon are my only choices.

I've not tried those brand names center cut bacon yet. It's a lot more expensive.
Anyone prefer only center cut bacon?

OJ and bacon. That's all I need. Forget coconuts and sunshine.

P.S. I've been cooking a lot bacon recently to season my Lodge 9" preseasoned skillet. I can now say that water practically jumps off the pan when I rinse it after cleaning. Finally! Before, water would sheet on the pan upon rinsing, after cleaning.
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Old 05-17-2013, 04:34 AM   #197
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The name brand center cut bacon is good but, I don't think the significantly higher price is justified.

I find the best bacon in the deli case at my old 1950's style grocery store. It is slab bacon that is sliced to order. The bacon is very smoky, much dryer and yields less fat when fried. The downside is that it costs $8.00/pound. I deal with the higher price by having one slice of great bacon instead of two slices of good bacon.
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Old 05-17-2013, 05:07 AM   #198
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Last year I bought two packages of thick cut house brand bacon. I used to eat it all the time. Hickory smoked, not a lot of fat and delicious.

Now I am going to say something really bad. So block your ears if you don't want to hear nasty words.

For some reason, I no longer eat bacon. The last two packages I bought I gave to Spike. I just have no taste for bacon any longer. Well at least I didn't throw them away. And Spike can eat a whole pound by himself in one sitting. Even Teddy loves it. Spike hates to share it with him, but who can resist those eyes.

I know get out the soap. I will wash my own mouth with it.

Something has happened to my appetite and taste buds. I can only eat very small amounts and a lot of my favorite foods have no appeal to me. Like bacon. I don't even like egg sandwiches with runny yolks anymore.
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Old 05-17-2013, 05:37 AM   #199
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sorry to hear that, bacon, sweet-ums.
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Old 05-17-2013, 05:49 AM   #200
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sorry to hear that, bacon, sweet-ums.
Alas, my life has changed. But Spike and Teddy Bear are very happy!
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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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