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01-05-2013, 08:24 PM | #46 |
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01-05-2013, 08:33 PM | #47 |
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01-05-2013, 08:34 PM | #48 |
Shit
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01-05-2013, 08:37 PM | #49 |
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01-05-2013, 08:44 PM | #50 | |
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Quote:
I accidentally bought some baby bitch bacon (thin sliced) so I was able to get like 15 pieces on the tray compared to the 9 I usually get. I don't know wtf I was thinking. I think it was on sale for $1.50. |
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01-05-2013, 08:47 PM | #51 | |
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What are you wearing?
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01-06-2013, 07:56 AM | #52 |
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The bacon trials have begun.
Spice rub made up of maple sugar, Kosher salt, peppercorns, thyme, bay leaf and pink salt. I learned very early on you must have a fine tip and a very sharp knife for skinning the pork belly. This is not hard, but patience is a virtue. Leftovers (skin). I don't have a big enough pan to fit the whole pork belly, so I split it between two. Now, we wait. It'll sit in the fridge for the next 7-10 days and cure; I'll flip them every other day. Mmmmm, bacon. |
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01-06-2013, 08:33 AM | #53 |
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Does it make a mess in the oven?
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01-06-2013, 09:29 AM | #54 |
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I tried this method this week, and it was not messy at all. Once the bacon was removed, I carefully took out the foil, and there was no grease at all on the pan. Let the pan cool, gave it a quick rinse, and that was it. Oven looked good on the inside. I imagine some grease will wind up sizzling its way into the oven, but if you clean your oven semi-regularly, I imagine you would be fine.
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01-06-2013, 09:48 AM | #55 | |
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01-06-2013, 12:24 PM | #56 | |
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No, thats why you put foil on the cookie sheet, to collect the fat. Once you're done, there should be a considerable amount of bacon grease, which you can pour into a glass jar.
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01-06-2013, 12:26 PM | #57 | |
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01-06-2013, 12:36 PM | #58 | |
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01-06-2013, 12:57 PM | #59 |
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01-07-2013, 03:12 PM | #60 |
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