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Old 02-25-2018, 08:06 AM   #21
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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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Old 02-25-2018, 08:08 AM   #22
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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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Old 02-25-2018, 09:15 AM   #23
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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.
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Old 02-25-2018, 09:17 AM   #24
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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.
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Old 02-25-2018, 09:32 AM   #25
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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.
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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Old 02-25-2018, 09:44 AM   #26
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We call them muffins Englais
Lol.

Hey, I heard a guy from Montreal said the leafs blow, even in winter.
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Old 02-25-2018, 10:08 AM   #27
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Lol.

Hey, I heard a guy from Montreal said the leafs blow, even in winter.
Not this year..they are Canada's team..
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Old 02-26-2018, 06:23 AM   #28
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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.
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Old 02-26-2018, 06:25 AM   #29
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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!
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Old 02-26-2018, 06:50 AM   #30
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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.
Never had the Southern version but I am a big fan of the Italian version called Guanciale..
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Old 02-27-2018, 08:29 PM   #31
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That looks delicious.
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Old 02-27-2018, 11:02 PM   #32
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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.
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Old 03-04-2018, 04:32 PM   #33
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Got it all done. Came out near perfect. 8 hours at 175 with apple wood. Click image for larger version

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Old 03-04-2018, 04:55 PM   #34
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WOW!! That's beautiful Jon!
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Old 03-04-2018, 05:14 PM   #35
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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.
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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Old 06-08-2018, 07:29 AM   #36
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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.
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Old 06-09-2018, 06:58 AM   #37
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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 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!
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Old 06-11-2018, 06:02 AM   #38
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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. Click image for larger version

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Old 06-11-2018, 06:04 AM   #39
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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.
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Old 06-17-2018, 03:55 AM   #40
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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. Attachment 30258
Those aren't loins. I can tell.














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and pork belly or loin., bacon, brown sugar, morton quick salt, recipe

Makin' bacon. 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 3 stars 1 reviews
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