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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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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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