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Old 04-15-2014, 08:42 AM   #261
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Hey now... I bake a few times/year.
I just baked a meatloaf the other night

Those look good.
I can see myself getting frustrated trying to tie them though. Sticky dough and slippery bacon... hmm...
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Old 04-15-2014, 08:54 AM   #262
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Pac,

I saw this and immediately thought of you.

Time to try your hand at baking!

You could probably start out with a ball of dough from the store, we won't tell.

Bacon Yeast Rolls | A Spicy Perspective
OMG! Did you go look at her Lava Bread on the KA site?
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Old 04-15-2014, 10:01 AM   #263
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OMG! Did you go look at her Lava Bread on the KA site?
That does look good and pretty easy, darn those pesky carbs!
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Old 04-19-2014, 07:17 PM   #264
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I have finally hit upon a ratio of salt:sugar:cure and smoke where I can truly say this bacon is meat candy.
I cooked some up last night, semi-fresh off the smoker, and just cooked a few more pieces up while packaging one of the sliced thirds up. Yowza.
Bacon isn't for everybody and tastes vary, but this recipe will not be changed.
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Old 04-19-2014, 08:32 PM   #265
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Good job finding the right combination so fast.
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Old 04-19-2014, 08:41 PM   #266
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Thanks, Andy. I surprised myself.
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Old 04-19-2014, 09:04 PM   #267
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Bacon isn't for everybody and tastes vary, but this recipe will not be changed.
Looks awesome!!!
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Old 04-19-2014, 09:31 PM   #268
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Looks awesome!!!
It still doesn't stretch like storebought bacon... I'm not sure what's up with that... but it tastes great. It's a keeper.
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Old 04-20-2014, 12:52 AM   #269
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If it looks that good and it tastes as delicious as you say, I would't worry about the stretch. Besides, they probably do something awful to get it to do that and you wouldn't want to know and lose your taste for bacon, would you?
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Old 04-20-2014, 06:47 AM   #270
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If it looks that good and it tastes as delicious as you say, I would't worry about the stretch. Besides, they probably do something awful to get it to do that and you wouldn't want to know and lose your taste for bacon, would you?
True, but it means keeping storebought bacon on hand for wrapping foods. The homemade bacon just doesn't want to stretch and stick to itself. As evidenced by my pathetic bacon wrapped asparagus last night. And I could not use one slice to wrap my mushrooms with. Not the usual way anyway.
I wonder if storebought bacon is wet cured... maybe I could try method that next time. Oh well.
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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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