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cathouse willy
04-01-2011, 11:16 PM
BACON that is. Home smoked pork bellies, pork loin for back bacon and now this. Some of the results of a good days smokin a three lb pork butt done up as buckboard bacon
http://www.dualsportbc.com/photogallery/data/780/3012011_04010005-med.JPG
http://www.dualsportbc.com/photogallery/data/780/3012011_04010006-med.JPG
http://www.dualsportbc.com/photogallery/data/780/3012011_04010007-med.JPG
Look I tied it myself!! No pics but a couple of pounds of beef jerky at the same time. I don't have a problem...I can stop anytime.....Honest.

Captain Intrepid
04-01-2011, 11:22 PM
Not fair. I gave up meat for Lent. Not fair!

cathouse willy
04-01-2011, 11:26 PM
Is it still meat if you smoke it??

Wild Dingo
04-02-2011, 04:46 AM
DAMN!! I truely wish sometimes that we had the cuts and meats you mob do... mmmmm that looks sooooooooo flamin good!!! ;o) Maybe I should make or buy me a smoker thingy... mmm then there is the extreme cost of meat down here... never mind for good tucker cost is irrelevent!!! ;o)

Uncle Duke
04-02-2011, 09:31 AM
I made a bunch of Bacon Jam last weekend - highly recommended!!!
From:
http://www.notquitenigella.com/2009/10/08/bacon-jam-your-wildest-dreams-come-true/
http://www.notquitenigella.com/wp-content/uploads/2009/10/main-baconjam3-1.jpg

S.V. Airlie
04-02-2011, 09:32 AM
YAHOOO!!!! A BACON thread.

Peter Malcolm Jardine
04-02-2011, 09:35 AM
Wow, looks great!!!

JimD
04-02-2011, 09:49 AM
What'd I ever do to you?

http://clouddragon.files.wordpress.com/2009/04/cute-pig.jpg

Paul Pless
04-02-2011, 09:52 AM
Not fair. I gave up meat for Lent. Not fair!dumbass

i say that with a certain amount of care, really

Paul Pless
04-02-2011, 09:53 AM
Wow, looks great!!!damn sure does, its beautiful. . .

S.V. Airlie
04-02-2011, 09:57 AM
Can anyone lend me a knife? All I want is ummm, a nibble.

Captain Intrepid
04-02-2011, 11:25 AM
Is it still meat if you smoke it??

Nah, but it's a bitch to clean your pipe out after.

Wild Dingo
04-02-2011, 12:44 PM
dumbass

i say that with a certain amount of care, really

:D :D Cracking up here!!! :D splatter sheild was down you junior lobster eater!! :D

Peerie Maa
04-02-2011, 04:01 PM
DAMN!! I truely wish sometimes that we had the cuts and meats you mob do... mmmmm that looks sooooooooo flamin good!!! ;o) Maybe I should make or buy me a smoker thingy... mmm then there is the extreme cost of meat down here... never mind for good tucker cost is irrelevent!!! ;o)

Hey Shane, you can make smoked hams with sheeps as well. http://www.rivercottage.net/recipes/victorian-mutton-ham/

WX
04-02-2011, 04:06 PM
It's breakfast time here............hmmm nice.;)

Hwyl
04-02-2011, 04:14 PM
http://t3.gstatic.com/images?q=tbn:ANd9GcQ4KKwYR3FnVPo1KLta_ro0Fo3th-yjz9NYwz-B8AU01SrEU0Vz

Chris Coose
04-02-2011, 04:28 PM
You wouldn' know it now by my cosmopolitan style but I used to take pigs from sucklings to the smoke house. 2 each year for about 10 years, fed from the kitchen scraps from the hotel where I worked
One year the smoke house we used to bring our butchered pigs to burned down.
I learned and was always successful getting the salt to the bone before the bacteria in curing (lots of maple sugar too) and I used a metal shower stall turned upside down with a small Webber cooker on the ground supplying the smoke and just a blanket for a door.
I packed the rind away for salt pork and 99% of it went to a drinking buddy (he's still alive) and he cooked a chunk in a pan each morning for breakfast. 50-60# / year.