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12-30-2012, 11:17 AM | #1 |
The Constitutional Choo choo
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Best thread ever
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12-30-2012, 11:32 AM | #2 |
Cast Iron Jedi
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The Cook's Illustrated one I'm using is 7-10 days. Need to find maple sugar, too.
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12-30-2012, 11:32 AM | #3 |
YOU take YOUR seat
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I have a friend who smokes his own bacon. He doesn't have a meat slicer though and cutting it is a pain in the butt though.
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01-06-2013, 12:57 PM | #4 |
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01-07-2013, 03:12 PM | #5 |
Cast Iron Jedi
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01-07-2013, 07:25 PM | #6 |
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12-30-2012, 11:37 AM | #7 |
Certified Bourbon taster
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This just proves how good it is to eat LOW on the hog.
I used to help my grandparents make bacon when we'd butcher hogs. Totally worth the grief. Here's your goal: Burger's Bacon
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12-30-2012, 12:54 PM | #8 | |
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Quote:
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12-30-2012, 11:40 AM | #9 |
NFL's #1 Ermines Fan
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No posts yet about how homemade bacon gives us a lardon? Tsk, tsk.
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12-30-2012, 11:44 AM | #10 |
Cast Iron Jedi
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12-30-2012, 11:48 AM | #11 |
Take a Chill Pill
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When you cook it, put it in the oven cold on a foiled tray, turn the oven on to 300 degrees and let it cook for 20-24 min until perfectly golden brown.
It literally melts in your mouth. |
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12-30-2012, 11:50 AM | #12 |
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That's how I do my regular bacon. With the recipe I'm using, you smoke the bacon to 150. They say after that, the bacon is ready to eat, so you can eat it cold or put it in a skillet (or oven) and cook as you normally would.
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12-30-2012, 11:58 AM | #13 |
Cheat Death
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I've never cured pork belly, but I cure pork loin into back bacon often. It's a 5-7 day cure, I've never used pink salt, I use Tender Quick. I smoke it at 150 degrees to around 145/150 internal.
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12-30-2012, 12:10 PM | #14 | |
Take a Chill Pill
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12-30-2012, 12:23 PM | #15 |
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One plate??? That's just an appetizer for my bacon dinner!
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