Bacon - the thread
Mar 17th 2015, 6:18 pm
#271
BE Site Lead
Joined: Aug 2004
Location: MA, USA
Posts: 92,172
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?
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?
Mar 17th 2015, 6:57 pm
#272
BE Forum Addict
Joined: Feb 2013
Location: State College Pa.
Posts: 1,585
Mar 17th 2015, 7:22 pm
#273
.
Joined: Nov 2002
Location: Where bad things rarely happen in movies
Posts: 8,933
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?
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?
Mar 17th 2015, 7:42 pm
#274
BE Site Lead
Joined: Aug 2004
Location: MA, USA
Posts: 92,172
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
So many innuendo's, I don't even know where to go with that one
Mar 17th 2015, 8:48 pm
#275
BE Forum Addict
Joined: Feb 2013
Location: State College Pa.
Posts: 1,585
Mar 17th 2015, 8:55 pm
#276
Joined: Jun 2010
Location: Houston, TX
Posts: 2,262
Re: Bacon - the thread
Mar 17th 2015, 9:07 pm
#277
BE Forum Addict
Joined: Feb 2013
Location: State College Pa.
Posts: 1,585
Jun 1st 2015, 1:23 pm
#278
Thread Starter
Joined: Dec 2001
Location: Dixie, ex UK
Posts: 52,463
Re: Bacon - the thread
Now the warmer weather is here, what we need is an ice cream and bacon sandwich. 
Jun 1st 2015, 1:23 pm
#279
I have a comma problem
Joined: Feb 2009
Location: Fox Lake, IL (from Carrickfergus NI)
Posts: 49,598
Re: Bacon - the thread
Now the warmer weather is here, what we need is an ice cream and bacon sandwich.
Jun 1st 2015, 1:28 pm
#280
Turning into a PA gal!
Joined: Feb 2013
Location: State College PA, finally!
Posts: 3,563
Re: Bacon - the thread
I have to concur with Sultan Bacon should be inside the BREAD sandwich, with tomato ketchup or brown sauce depending on personal preference.
Last edited by lizzyq; Jun 1st 2015 at 1:30 pm. Reason: more thoughts
Jun 1st 2015, 1:33 pm
#281
I have a comma problem
Joined: Feb 2009
Location: Fox Lake, IL (from Carrickfergus NI)
Posts: 49,598
Re: Bacon - the thread
Ice cream is great, bacon is too but the two should be kept separate.
Don't forget the butter ...
Don't forget the butter ...
Jun 1st 2015, 1:37 pm
#282
Turning into a PA gal!
Joined: Feb 2013
Location: State College PA, finally!
Posts: 3,563
Jul 4th 2015, 10:46 pm
#283
Thread Starter
Joined: Dec 2001
Location: Dixie, ex UK
Posts: 52,463
Re: Bacon - the thread
Only in America could someone claim to have "improved" bacon by coating it in brown sugar before it is fried.
Jul 9th 2015, 8:06 pm
#284
Cambridge / Philly.
Joined: May 2015
Location: UK
Posts: 131
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)
Yes, that is a 450mmx450mm bacon blanket ;-)
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)
Yes, that is a 450mmx450mm bacon blanket ;-)
Jul 9th 2015, 11:51 pm
#285
BE Site Lead
Joined: Aug 2004
Location: MA, USA
Posts: 92,172
Re: Bacon - the thread
That's a lot of patience!
How did it turn out? Looks great though
How did it turn out? Looks great though