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Old 05-08-2014, 07:12 PM   #291
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Peanut Butter & Bacon sandwich? On the other hand, that PB in the photo looked more like hummus. Hmmmm...

I've actually had a couple of those: Bacon/apple/brie grilled sandwich, loaded potato soup, bacon in Brussels sprouts (often), but the one I haven't tried but looks yummy is the bacon/guacamole grilled cheese. I won't use guac but instead just use a nice, ripe avocado. Maybe Fontina cheese.

And about those bacon pancakes? Make them when you have breakfast for supper and substitute the milk with beer.

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Old 05-10-2014, 10:05 PM   #292
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The Bacon, Apple and Brie Sandwich looks great.

I have been making bacon and corn pancakes for years.

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Old 05-11-2014, 12:02 PM   #293
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Those bacon recipes look great. Thanks for the link.

Unfortunately I won't be able to make many since my bacon shipment hasn't arrived "Yet"

Pac, You've got the right idea filling those bacon cups with crumbled bacon. Just be sure to have your cardiologist on speed dial before you chow down.
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Old 05-22-2014, 11:29 PM   #294
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I have read this whole thread, Interesting to say the least.

But anyway, at any time I have at least 4 pieces of Pork belly curing in a liquid cure on the go. I make 1 slab for US, one for my Next door Neighbour, one for my lifelong friend and one for my Neighbour's Girl Friend, one slab each a week, sliced. They pay for it. Our bacon is paid for by the others, it is cured, cold smoked, then up the temp to reach a 155 internal temp, then sliced on slicer.

The one thing we all know, there is no better bacon to be had, even from the market or any store in town cannot compare.

Will I post the recipe, Maybe in another thread.
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Old 05-22-2014, 11:39 PM   #295
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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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