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Old 06-21-2013, 03:24 PM   #211
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Yep. And dinner, too.
Last night I had bacon wrapped mushrooms and today I had two streaky bacon mcmuffins for lunch with the leftover thawed bacon.
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Old 06-21-2013, 03:52 PM   #212
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Pac, you is a lucky man.

Today I had bacon, eggs and 2 pancakes at a nbhrhood cafe. Electricity out at home following last night's storm. No coffee no toast (and no bacon in the house regardless). It was a treat. O yeah, I had 2 cups coffee which is the excuse I used for going out early.
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Old 06-21-2013, 04:47 PM   #213
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"with the leftover thawed bacon. "


And here I am sitting at the post office every day waiting for my SASC to arrive and you've got leftover bacon.

Now I know those postal workers have bacon breath.
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Old 06-21-2013, 06:02 PM   #214
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Quote:
Originally Posted by Zagut View Post
"with the leftover thawed bacon. "


And here I am sitting at the post office every day waiting for my SASC to arrive and you've got leftover bacon.

Now I know those postal workers have bacon breath.
I'm trying to get it mailed out, but I'm running into difficulty when I go to lick the envelope
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Old 06-21-2013, 06:17 PM   #215
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I'm trying to get it mailed out, but I'm running into difficulty when I go to lick the envelope
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Old 06-21-2013, 06:57 PM   #216
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I guess I shouldn't have sent such a large crate.

I figured it would be easy for an 18 wheeler to pull it to Friendship.

You must have used some really fat pigs.

I understand because my kitties are really pigs disguised
as cats.

Don't worry because I'll be sitting at the PO. until it arrives.
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Old 07-13-2013, 03:46 PM   #217
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Mad Cook, I can't remember if it was in this thread or the second one, but I posted a link on what you've touched upon on meat preservation through curing. It does not remove enough moisture.
Sorry, only just found this when looking for something else.

" This method has nothing to do with olden time preservation of meats". What do you man by "this method"? My method? The methods I use for curing meats (ie preserving meats for future use) are similar to but slightly more scientific than those used by our farming predessessors. Of course it removes enough moisture if it's done properly. I didn't used to smoke the meat after salting, etc., because I didn't have the facilities but meat doesn't have to be smoked for preservation.

If your problem is with the term "curing" it does refer to various methods of longterm meat preservation
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Old 07-13-2013, 08:12 PM   #218
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Originally Posted by Mad Cook View Post
Sorry, only just found this when looking for something else.

" This method has nothing to do with olden time preservation of meats". What do you man by "this method"? My method? The methods I use for curing meats (ie preserving meats for future use) are similar to but slightly more scientific than those used by our farming predessessors. Of course it removes enough moisture if it's done properly. I didn't used to smoke the meat after salting, etc., because I didn't have the facilities but meat doesn't have to be smoked for preservation.

If your problem is with the term "curing" it does refer to various methods of longterm meat preservation
What do I mean by "this method"? Beats me. What do you mean what do I mean by "this method", because I did not use that term at all. I have no idea why you put it in quotations Nor do I remember something that was posted so long ago to even care
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Old 07-15-2013, 12:52 PM   #219
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Pac, I saw your post and thought you were making bacon again! Dd you eat it all yet?
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Old 07-15-2013, 03:08 PM   #220
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Nope. I still have plenty left.
All that Canadian bacon really helped bolster the bacon section in my freezer.
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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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