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01-01-2014, 02:50 PM | #151 | |
**** you, you cretin.
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Quote:
http://www.thespicehouse.com/spices/curing-salt |
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01-01-2014, 02:51 PM | #152 |
Cast Iron Jedi
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The best thing I can say is since I started making my own, I literally haven't bought bacon since. It's cost effective, depending on how much you're paying for pork belly. I get mine for about $2.20 per pound. But what I like most is having the choice to cut it as thick or thin as I want. There is no treat more fantastic than homemade bacon lardons.
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01-01-2014, 02:55 PM | #153 |
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01-01-2014, 02:57 PM | #154 |
**** you, you cretin.
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01-01-2014, 02:58 PM | #155 |
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I liked the maple, but I didn't feel like the cost of maple justified the very faint maple flavor. I've used white sugar spiked with Grade B maple syrup, maple sugar, and brown sugar, and brown is my favorite. I used dark brown.
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01-01-2014, 03:02 PM | #156 | |
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Quote:
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01-01-2014, 03:04 PM | #157 |
Cast Iron Jedi
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By salt, I presume you meant to say the pork belly. Try the meat market in a local grocery store. I get mine from Publix, which is the only place I can get it without ordering from a butcher (who wants to charge me 4x the price).
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01-01-2014, 03:10 PM | #158 |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $788026
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Could be salt. Because I paid $9, can you find it somewhere cheaper than $9 FMB?
I ordered it from that link I just posted. |
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01-01-2014, 03:15 PM | #159 | |
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Quote:
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01-01-2014, 03:20 PM | #160 |
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It was the salt. I like $13.50 a pound a lot better than I like $9 for a quarter pound. Part of this, for me, is to make it at least a somewhat cost effective alternative to the crappy stuff we're now spending $4 and more a pound on, so every bit helps.
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01-01-2014, 03:41 PM | #161 |
**** you, you cretin.
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Yeah I sorta blew it :-(
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01-01-2014, 03:48 PM | #162 |
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Nah..... First time is usually the learning time, and those things matter less. I'm just trying to get a head start and get right to it, because I really don't like the direction food prices have been going.
I was going to corn some briskets. I took one look at the price of the briskets, laughed, and decided that I'd stick with the commercially made corned beefs for about 1/3-1/4 the price. |
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10-16-2015, 04:45 PM | #163 |
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So I'm making bacon again, but I'm going to take part of this 12-pound belly and not cure/smoke it.
Any ideas for what to do with pork belly besides make it into bacon? |
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10-16-2015, 09:24 PM | #164 |
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Has anybody used raw sugar in the cure? I think that would be a good in a cure?
How about peppered bacon? |
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10-16-2015, 09:26 PM | #165 |
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