Very well said Bucky. Love this site! so now I know a little bit more and will sleep wiser tonight.
Makin' bacon.
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Rocklobster
Master Chef
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....
buckytom
Chef Extraordinaire
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.
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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buckytom
Chef Extraordinaire
Come to think of it, I haven't had Russian salo in a long time.
The good stuff is almost pure fat.
The good stuff is almost pure fat.
Rocklobster
Master Chef
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..
buckytom
Chef Extraordinaire
We call them muffins Englais
Lol.
Hey, I heard a guy from Montreal said the leafs blow, even in winter.
Rocklobster
Master Chef
Not this year..they are Canada's team..
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Farmer Jon
Sous Chef
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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Farmer Jon
Sous Chef
Ive been flipping everything every day like I'm supposed to. I cant wait till saturday when we can get it on the smoker!
Rocklobster
Master Chef
Never had the Southern version but I am a big fan of the Italian version called Guanciale..
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Farmer Jon
Sous Chef
That looks delicious.
buckytom
Chef Extraordinaire
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.
Some say a true Carbonara must be made with Guanciale, not Pancetta.
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Farmer Jon
Sous Chef
Got it all done. Came out near perfect. 8 hours at 175 with apple wood. 
WOW!! That's beautiful Jon!
Check this out. It's not KY bacon, but was made by a KY girl. It came out pretty darn good.
http://www.discusscooking.com/forums/f171/speck-98695.html
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Farmer Jon
Sous Chef
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.
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.
CraigC
Master Chef
- Joined
- Jan 27, 2011
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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!
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Farmer Jon
Sous Chef
Bacon was a success. Used pecan wood for smoke. It has a more mild smoke. The loins came out really good also. 
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Farmer Jon
Sous Chef
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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