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-   -   Food and Drink Homemade bacon (https://www.chiefsplanet.com/BB/showthread.php?t=268166)

angelo 05-23-2013 05:47 PM
Quote:
Originally Posted by Dr. Gigglepants (Post 9704045)
yep, gonna have to skin It
Posted via Mobile Device
Wait to skin until you pull it off the smoker and it will slip right off.
Then you can fry it for smoked pork rinds. Dust the pork rinds with cheddar powder for an awesome snack.

Ang

Fire Me Boy! 05-23-2013 06:35 PM
Quote:
Originally Posted by angelo (Post 9704152)
Wait to skin until you pull it off the smoker and it will slip right off.
Then you can fry it for smoked pork rinds. Dust the pork rinds with cheddar powder for an awesome snack.

Ang
Disagree here. Not only didn't it slip right off, it toned the flavor down quite a bit bacause the cure doesn't penetrate the skin as easily.

In58men 05-23-2013 07:23 PM
Looks pretty simple

<iframe width="560" height="315" src="http://www.youtube.com/embed/SYH3Z0Hp1Wo" frameborder="0" allowfullscreen></iframe>

In58men 05-23-2013 07:30 PM
Quote:
Originally Posted by Fire Me Boy! (Post 9313056)
Won't be long now... once it hits 150 we're set.

http://imageshack.us/scaled/medium/4/img3966td.jpg
You have the same thermometer as shown in the YouTube vid.


Perhaps these are just pictures from their site or cookbook your posting?

Fire Me Boy! 05-23-2013 07:34 PM
Quote:
Originally Posted by Inmem58 (Post 9704571)
You have the same thermometer as shown in the YouTube vid.


Perhaps these are just pictures from their site or cookbook your posting?
I have a thermapen.

In58men 05-23-2013 07:41 PM
Quote:
Originally Posted by Fire Me Boy! (Post 9704592)
I have a thermapen.
That's cute.

Fire Me Boy! 05-23-2013 07:43 PM
Quote:
Originally Posted by Inmem58 (Post 9704626)
That's cute.

Good enough?


http://img824.imageshack.us/img824/38/therma.jpg

Fire Me Boy! 05-23-2013 07:45 PM
Would you like a picture of the leftover frozen bacon I have in my freezer with my Chiefs cap?

In58men 05-23-2013 07:45 PM
Quote:
Originally Posted by Fire Me Boy! (Post 9704632)
Photoshopped?

In58men 05-23-2013 07:46 PM
Quote:
Originally Posted by Fire Me Boy! (Post 9704639)
Would you like a picture of the leftover frozen bacon I have in my freezer with my Chiefs cap?
I would like to see this. Even the best photoshop experts can't pull that off.

Fire Me Boy! 05-23-2013 07:48 PM
Quote:
Originally Posted by Inmem58 (Post 9704646)
I would like to see this. Even the best photoshop experts can't pull that off.
Nothing better than to troll a bacon thread?

In58men 05-23-2013 07:52 PM
Quote:
Originally Posted by Fire Me Boy! (Post 9704652)
Nothing better than to troll a bacon thread?
Now, if you was to send about 10 slices of this stuff to my house I'm willing to taste it and compare to store bought bacon. This is the only way ill believe you.

Fire Me Boy! 05-23-2013 07:56 PM
Quote:
Originally Posted by Inmem58 (Post 9704675)
Now, if you was to send about 10 slices of this stuff to my house I'm willing to taste it and compare to store bought bacon. This is the only way ill believe you.
OK. I'll drop it in the mail. You go wait by the box for it.

angelo 05-23-2013 08:00 PM
Quote:
Originally Posted by Fire Me Boy! (Post 9704339)
Disagree here. Not only didn't it slip right off, it toned the flavor down quite a bit bacause the cure doesn't penetrate the skin as easily.
FMB
Are you brining or curing?
I use the salt box method to cure. I have never had a problem with flavor penetration, although I do used both skin on and off.
The minute you take it off the smoker lay it skin side down and run a sharp slicer just on top of the skin (like filleting a fish) the skin should come off easily.

Ang

In58men 05-23-2013 08:01 PM
Quote:
Originally Posted by Fire Me Boy! (Post 9704688)
OK. I'll drop it in the mail. You go wait by the box for it.
http://img.tapatalk.com/d/13/05/24/ha9y8y7e.jpg


How long do I have to wait?


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