|
Re: Bacon - the thread
Slightly lost in translation, but managed to pick up a chunk of pork, it's the belly with fat and a bit of the loin.
The guy was carving up the last of the pig and taken a chunk of the loin out already....but now I know this guy gets whole pigs to process himself, sometimes...so might have to try and arrange it properly next time....but the lack of English made it tricky. Anyway, got about 7.5 pounds of meat, curing in the fridge. Thing is, do you then wash and dry it after the cure, or just go for it and slice and chuck it in the fryer? |
Re: Bacon - the thread
Originally Posted by Bob
(Post 11594709)
Thing is, do you then wash and dry it after the cure, or just go for it and slice and chuck it in the fryer?
Steve |
Re: Bacon - the thread
Originally Posted by Bob
(Post 11594709)
Slightly lost in translation, but managed to pick up a chunk of pork, it's the belly with fat and a bit of the loin.
The guy was carving up the last of the pig and taken a chunk of the loin out already....but now I know this guy gets whole pigs to process himself, sometimes...so might have to try and arrange it properly next time....but the lack of English made it tricky. Anyway, got about 7.5 pounds of meat, curing in the fridge. Thing is, do you then wash and dry it after the cure, or just go for it and slice and chuck it in the fryer? |
Re: Bacon - the thread
Should do....I'll be slicing it with a knife as I don't have a proper meat slicer...
So many innuendo's, I don't even know where to go with that one :lol: |
Re: Bacon - the thread
Originally Posted by Bob
(Post 11594784)
Should do....I'll be slicing it with a knife as I don't have a proper meat slicer...
Steve |
Re: Bacon - the thread
Originally Posted by Bob
(Post 11594709)
Thing is, do you then wash and dry it after the cure, or just go for it and slice and chuck it in the fryer?
Originally Posted by steveq
(Post 11594841)
We found a cheap one in Harbor Freight.
Steve |
Re: Bacon - the thread
Originally Posted by Weeze
(Post 11594850)
Oh god. Now we are going to be the proud owners of one.
|
Re: Bacon - the thread
Now the warmer weather is here, what we need is an ice cream and bacon sandwich. :nod:
|
Re: Bacon - the thread
Originally Posted by Pulaski
(Post 11662432)
Now the warmer weather is here, what we need is an ice cream and bacon sandwich. :nod:
|
Re: Bacon - the thread
Originally Posted by SultanOfSwing
(Post 11662433)
Nobody needs that. Sounds ****ing revolting :sick:
Bacon should be inside the BREAD sandwich, with tomato ketchup or brown sauce depending on personal preference. |
Re: Bacon - the thread
Originally Posted by lizzyq
(Post 11662436)
:goodpost: I have to concur with Sultan :sick:
Originally Posted by lizzyq
(Post 11662436)
Bacon should be inside the BREAD sandwich, with tomato ketchup or brown sauce depending on personal preference.
|
Re: Bacon - the thread
Originally Posted by SultanOfSwing
(Post 11662442)
Don't forget the butter ...
|
Re: Bacon - the thread
Only in America could someone claim to have "improved" bacon by coating it in brown sugar before it is fried. :sick:
|
Re: Bacon - the thread
Ages ago I had a butcher friend cure me a whole belly to make bacon from.
Folks in the US drove a crazy amount of traffic to the post on my blog...mainly because it made this... (You'll have to excuse the really really naff photo quality. One of the first posts I ever did and had zero expectation of using the photos I shpot on an old camera phone) http://joshua-palmer.com/wp-content/...plosion003.jpg http://joshua-palmer.com/wp-content/...plosion005.jpg Yes, that is a 450mmx450mm bacon blanket ;-) |
Re: Bacon - the thread
That's a lot of patience!
How did it turn out? Looks great though :) |
| All times are GMT -12. The time now is 10:14 pm. |
Powered by vBulletin: ©2000 - 2026, Jelsoft Enterprises Ltd.
Copyright © 2026 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.