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Old 07-09-2018, 09:02 PM   #41
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You are right. They are not loins. That is picture of the bellies. Skin off. I did not get a picture of the loins.
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Old 07-10-2018, 08:23 AM   #42
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Quote:
Originally Posted by buckytom View Post
Come to think of it, I haven't had Russian salo in a long time.

The good stuff is almost pure fat.
Bucky have you ever had Szalonna (bacon)? It is all fat, sometimes with a tiny strip of meat. My uncle is Hungarian and introduced us to it. It is already cooked before sale. You can eat it with or without recooking/frying it. He liked it cooked like bacon then you dip bread in the fat. I liked it both ways.


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Szalonna is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine. It is often smoked or cooked in some manner before purchase so that the buyer can eat it without further preparation.[1] It is very different from popular American bacon, which is typically sold soft and uncooked.

https://en.m.wikipedia.org/wiki/Szalonna_(bacon)
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Old 07-10-2018, 02:51 PM   #43
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msm, the Slovak version of that is speck. So good held over a fire, rye bread at the ready, so that you can blot the drippings onto the bread as the fat melts. Himself likes to top his bread with raw onion slices, while I likes a couple thin slices of tomato. Toppings on, drippings added...and added...and added until you get the veggie just a wee bit limp. Slavic heaven!
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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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