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02-25-2018, 08:06 AM
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#21
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Executive Chef
Join Date: Feb 2013
Location: Montreal
Posts: 3,552
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Very well said Bucky. Love this site! so now I know a little bit more and will sleep wiser tonight.
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__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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02-25-2018, 08:08 AM
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#22
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,360
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The Canadian bacon in that picture. That product doesn't exist here..I have seen it before, we used to call it back bacon..but it isn't something that is in our supermarkets....
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02-25-2018, 09:15 AM
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#23
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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Yeah, Canadian bacon is the American term for back bacon. But you guys don't often see back bacon?
What do you use when making Eggs Benedict?
Please tell me you have english muffins.
But again, as far as ham and bacon goes, Eastern Europeans smoke and cure so many different cuts of pork that are ham or bacon-like that we would just lump together in the nomenclature of ham or bacon. Each one has a seperate name there, and often a separate way of preparing and/or serving.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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02-25-2018, 09:17 AM
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#24
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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Come to think of it, I haven't had Russian salo in a long time.
The good stuff is almost pure fat. 
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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02-25-2018, 09:32 AM
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#25
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,360
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Quote:
Originally Posted by buckytom
Yeah, Canadian bacon is the American term for back bacon. But you guys don't often see back bacon?
What do you use when making Eggs Benedict?
Please tell me you have english muffins.
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We call them muffins Englais 
As far as back bacon goes, we can get it, but it's not as common as pork belly bacon or pea meal bacon..you would have to do a bit of searching to find some..
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02-25-2018, 09:44 AM
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#26
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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Quote:
Originally Posted by Rocklobster
We call them muffins Englais |
Lol.
Hey, I heard a guy from Montreal said the leafs blow, even in winter.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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02-25-2018, 10:08 AM
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#27
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,360
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Quote:
Originally Posted by buckytom
Lol.
Hey, I heard a guy from Montreal said the leafs blow, even in winter.
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Not this year..they are Canada's team..
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02-26-2018, 06:23 AM
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#28
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Sous Chef
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 703
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Anyone here ever had jowl bacon? Its a southern thing. I never herd of it until I met my wife. She is from Kentucky.
__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
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02-26-2018, 06:25 AM
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#29
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Sous Chef
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 703
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Ive been flipping everything every day like I'm supposed to. I cant wait till saturday when we can get it on the smoker!
__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
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02-26-2018, 06:50 AM
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#30
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,360
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Quote:
Originally Posted by Farmer Jon
Anyone here ever had jowl bacon? Its a southern thing. I never herd of it until I met my wife. She is from Kentucky.
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Never had the Southern version but I am a big fan of the Italian version called Guanciale..
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02-27-2018, 08:29 PM
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#31
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Sous Chef
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 703
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That looks delicious.
__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
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02-27-2018, 11:02 PM
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#32
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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Guanciale is fantastic. It's difficult to find even in Italian neighborhoods here.
Some say a true Carbonara must be made with Guanciale, not Pancetta.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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03-04-2018, 04:32 PM
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#33
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Sous Chef
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 703
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__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
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03-04-2018, 04:55 PM
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#34
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Executive Chef
Join Date: Feb 2013
Location: Montreal
Posts: 3,552
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WOW!! That's beautiful Jon!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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03-04-2018, 05:14 PM
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#35
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Executive Chef
Join Date: Feb 2011
Location: Florida
Posts: 4,166
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Quote:
Originally Posted by Farmer Jon
Anyone here ever had jowl bacon? Its a southern thing. I never herd of it until I met my wife. She is from Kentucky.
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Check this out. It's not KY bacon, but was made by a KY girl. It came out pretty darn good.
Speck
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06-08-2018, 07:29 AM
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#36
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Sous Chef
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 703
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Got a couple more bellys in the fridge cureing. I changed up the recipe a bit. I added some chopped garlic. I also cut down some if the brown sugar. Used maple syrup instead. I have a friend from out east that got me some "real" maple syrup. I also used some sea salt. A friend on another forum posted this recipe so I kind or ran with it. Just put my own twist on it.
https://www.smallfootprintfamily.com/how-to-cure-bacon
I measured out the cure and salt according to the recipe. Every thing we used for flavor we just kind of dumped until it looked good.
Did some loins also for "Canadian bacon" Smoke will be on sunday. We will be using a gas smoker an electric one as well as a wood fired smoker.
__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
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06-09-2018, 06:58 AM
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#37
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Master Chef
Join Date: Jan 2011
Posts: 6,292
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Quote:
Originally Posted by buckytom
Guanciale is fantastic. It's difficult to find even in Italian neighborhoods here.
Some say a true Carbonara must be made with Guanciale, not Pancetta.
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The jowl used in the Speck Karen made was originally destine to become guanciale. After years of searching locally and just on a whim, we finally found guanciale next door to the Farmer's Market we got the jowl at on the same day. Glad we did because that Speck is awesome. I agree that Carbonara should be made with guanciale! Pancetta is great for many things including Penne alla Vodka!
__________________
Emeralds are real Gems! C. caninus and C. batesii.
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06-11-2018, 06:02 AM
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#38
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Sous Chef
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 703
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Bacon was a success. Used pecan wood for smoke. It has a more mild smoke. The loins came out really good also. 
__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
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06-11-2018, 06:04 AM
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#39
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Sous Chef
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 703
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The gas smoker and the wood fire did better than the electric. I am really liking my gas smoker. I am old school and always used wood but using gas I didn't have to babysit it constantly.
__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
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06-17-2018, 03:55 AM
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#40
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,058
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Quote:
Originally Posted by Farmer Jon
Bacon was a success. Used pecan wood for smoke. It has a more mild smoke. The loins came out really good also. Attachment 30258 |
Those aren't loins. I can tell.
Runs and hides
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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Makin' bacon.
Farmer Jon
My brother added me to a new group on Facebook called makin' bacon. So off to costco I go to get a pork belly. A buddy of mine brought over a pork loin for Canadian bacon. The recipe we used is in the pictures. The pictures of the loin is after 24 hours. The first flip. We will use an electric smoker the first time just because its more dummy proof. That and its cold out right now. I dont want to have to babysit the fire constantly. Its going in the smoker in 8 more days
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