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Thread: You had me at bacon

  1. #1
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    Default You had me at bacon

    Roll your own. I think this needs to be done.

    http://www.nytimes.com/2012/03/28/di...acon.html?_r=1
     

  2. #2
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    Default Re: You had me at bacon

    Oh man, I am so on this. The local Chinese grocer sells lots of pork bellies. Got to find pickling salt.
     

  3. #3
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    Default Re: You had me at bacon

    Please update on your results.
     

  4. #4
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    Default Re: You had me at bacon

    This might convince me to eat bacon again. Love it but stay away from it.
    Here's a fun look at bacon: CleverGinger : Men's Bacon! Tee

    ginger_Bacon_MensTee.jpg
    Anne G
    Aiming to KICK cancer's butt this time around
    Dancing with NED, raising funds for METS research



  5. #5
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    Default Re: You had me at bacon

    Cottage cheese for dinner, Greek yogurt for dessert, eat that everyday an' it will make your butt hurt.

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    Default Re: You had me at bacon

    The receptionist where I work husband is the head of quality for Jones Dairy Farms (fine pork products). When I found this out my response was "Your husband's job is to taste bacon? How awesome is that!"
     

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    Default Re: You had me at bacon

    Quote Originally Posted by maunahaole View Post
    Please update on your results.
    I'm literally salivating just thinking about this, but it has to cure like a week in the fridge.
     

  8. #8
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    Default Re: You had me at bacon

    Did you start your cure already? How are you curing? Any flavor aside from the salt?
     

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    Default Re: You had me at bacon

    Most awesome thread ever. Pics?

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    Default Re: You had me at bacon

    I'm a big fan of bacon but damned if it isn't turning into the food equivalent of a fixed gear bike.
    There's no denying there's some good applications beyond breakfast or the track, but some of it is a little forced.

    "let's find a magic gear for this carbon $5k cervelo tt frame!"
    "we should grind bacon with the coffee beans!"
    "special track-inspired geometry created just for Urban Outfitters!"
    "this is our interpretation of Mexican street food- bacon ancho mole, wrapped in bacon instead of a tortilla, topped with Bacos"

  11. #11
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    Default Re: You had me at bacon

    I'm on a low carb thing, so bacon is my friend. Check out the carnitas thread for more fun pork fat things.

    I struck out trying to find pink salt for curing last night, so I believe I will try a recipe (see below) that is nitrate-free and uses my green egg for smoking. Tonight, I buy the pork bellies. I'll try to post some pictures, BUT the snow is finally clear of the Champlain lookout ride here in Ottawa/Gatineau so I believe I will be riding the shit out of myself this weekend.

    Let's Make Something Awesome › Home Cured Bacon Without Nitrates
     

  12. #12
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    Default Re: You had me at bacon

    Time to go back to Camden Yards.

    Camden Yards offers ‘Bacon on a Stick’ - DC Sports Bog - The Washington Post

    Summilux, hows the bacon coming along?
     

  13. #13
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    Default Re: You had me at bacon

    So I did this. Easy-peasy to do. About 10 minutes prep work plus smoking. It came out VERY VERY tasty, if a little too salty. A bit too salty to go just with eggs, but salty enough to cut through a pancake/waffle/syrup breakfast. It's kick ass with collards and for those with Germanic tastes, it makes a great addition to braised cabbage. The texture is great: when fried, its chewy and crisp at the same time. Definitely a repeat. Next time I'm going to reduce the amount of salt I add and reduce the salt cure time.

    -5lbs of pork belly from Chinese grocer. I left the rind on (don't be squeamish about the nipples). 1 cup salt, 1/4 cup brown sugar. If you like sweeter bacon, add more sugar. At this mixture, the bacon is not noticeably sweet.
    -Rub it all in and massage
    -Everything goings into a Ziploc bag and stays in the fridge for 6 days.
    -Rinse and leave uncovered in fridge overnight.
    -Smoke on BGE (or other), rind up for 7 hours at 200 degrees F. Handful of maple chips in the smoker. I turned the bellies a few times during the smoke. If you have a large BGE, 5lbs fits easily, 7.5 lbs would be the max. 5lbs of belly became 3.5 pounds of bacon after smoking.
    -Slice thin and fry.

    One note of warning: if you have a dog in the house you must guard the smoked bacon at all times and you must cook some for him/her.
    Attached Images Attached Images
     

  14. #14
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    Default Re: You had me at bacon

    Nice!
    Looks like English bacon.

  15. #15
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    Default Re: You had me at bacon

    Looks awesome. I have to try that.
     

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