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Old 11-12-2007, 05:17 PM   #11
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Well, I just tried 3 strips of thick sliced with rind. One with just cracked black pepper. One with mustard and brown sugar, and one with cracked pepper and brown sugar! I am happy to report..they were all good!!!! I really couldn't pick a favorite!

Miss Lee, I "cooked" mine at 400* on a cast iron griddle until done.
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Old 11-12-2007, 05:28 PM   #12
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They all sound good Uncle Bob, pass the plate please.
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Old 11-12-2007, 05:31 PM   #13
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Quote:
Originally Posted by Barb L. View Post
They all sound good Uncle Bob, pass the plate please.

I'm sowwy, Miss Barb I eated it all up!
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Old 11-12-2007, 08:21 PM   #14
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Thanx for beta testing Uncle Bob. I have one pack of bacon in the fridge. Gonna try it this weekend.
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Old 11-12-2007, 08:51 PM   #15
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You are welcome Cajun Cook! It was a tough job, but somebody had to do it!
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Old 11-13-2007, 08:32 AM   #16
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I like the brown sugar/black pepper idea. I'll use it sometime when I'm not making breakfast in a big hurry.
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Old 11-13-2007, 08:48 AM   #17
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I`ve done Mustard and sweet Cider, that`s always worked well, but it`s Vital to mix the mustard powder with plain water and leave it a good 20 mins before mixing it with anything else.
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Old 11-15-2007, 09:12 AM   #18
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I have been told by a acquaintance that she routinely marinates her bacon for 30 minutes in either bbq or hot sauce w/ a bit of citrus, either lemon or oranges.
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Old 08-15-2014, 11:02 AM   #19
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Exclamation Curing/Marinating/etc

I want to see if I can revitalize this conversation with this article:
How Does Pork Prepared in Various Ways Affect the Blood | Weston A Price


I need to know more about marinating! I don't think I'm quite set up to do curing at this point, but I'm wondering if anyone else has extensive experience marinating pork.

Let's talk!

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Janet
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Old 09-14-2014, 11:55 PM   #20
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You know I have never thought about that but adding the cayenne pepper to it does sound good.

However I would love to find a way of marinading it in something to give it that maple flavor .
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