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Discussion in 'Smoking Bacon' started by foamheart, May 15, 2015.
Looks Great, nice job You don't have to slice mine I'll do it when you drop it off !!!!
"Yes sir, come on down to Uncle Foam's tabernacle, bar, and smoke house. We promise to fill you fulla somthin."
Thank you Gary. I think my current knive has started rubbing a nerve in the knuckle joint of my right index finger. It hurts like when you hit your elbow, we call that the funny bone although there ain't no funny there.LOL
My finger now has been numb and tinglie since I cut up those cracklins. That skin is tuff.
May have to see what I can beg the butcher out of. LOL
Thank you C-man, there is just something almost mystical about making bacon. It releaves my stress, it relaxes me, its almost like it takes you to another level. When I was younger I did it playing guitar, then playing pool, then.... a long road trip with the windows down, hair blowing and some cranked up tunes. Now I have come to making bacon....LOL
You did notice those are John Deere tractor hydralic fluid buckets I use? They are perfect. They are thick medium density HDPE, white so you can easily see any problems with dirt or any type contamination, and a very sturdy bail. LOL.. I did have to steel reinforce the bottom plastic shelf on the project reefer. LOL
Okolehao? How do you know about Hawaiian moonshine... 😎
There is two things a boat sailor knows about, one is cheap brew and the other ain't mom's apple pie. Its why all the shore pukes always hated it when a boat docked and the crew gets liberty.... We'd throw all our money alway and ruin it all for the gate guards.
Sorry man just messing with ya, think I told ya had a friend who was American Somoan. He didn't talk much, but when he did it was always good to listen. He also made the best raisin jack in the Navy!
That double smoke does make my mouth water.
Thank you but I have another question for you. Pig skins? Can I boil, scrape and make fried pig skins out of what I cut off my smoked bacon?
Never made pig skins and its an interesting idea. Those I cut up and put in the beans were tender really fast, so I am guessing they didn't dry out much if any.
Kevin I think that will work,you may loose a little bit of the smoke flavor. As long as you dry them they will puff up nicely,let us know. Gets thinking cap umm, boil-dry in smoker UMM.
Nice Looking Bacon Foamy!!
Must be Mighty Tasty!!
Great Thread too!!!-------------------
Ok, I gotta say I fried a whole slab with a pan of biscuits. I have had company all morning. I think they are calling each other as they leave. LOL
Heres the best picture I could catch on the run.
Ok, now that I have fried some, I'll fess up. I cured this a bit different. Remember all the moanin and groanin I was doing about burnt bacon. When what could burn? Either the sugar in the brine or the protein. This time I cut both the suagr and the salt down by 1/3, leaving the cure the same. I fried the entire slab with High heat and not a single burn. Well a little of the meat did but it was because I walked away from the stove.
So put this in your notes, less sugar less burning. I miss the salt but it still has a good real good taste and its a load healthier ( I know, I should hate it).
Bisquits w/ fresh strawberry jelly and fresh fried bacon seems to be a hit, they all said we should make it every Sunday at my house....LOL I told 'em no eggs since I don't have chickens anymore. They offered to buy me some biddies...LOL Nope Nope Nope!
Bacon is a huge sucess.
Lower light picture
Ya know I still have one cured slab unsmoked in the reefer (didn't have room to smoke it), and 6 more trimmed but not yet cured slabs in the freezer.
Thank ya Bear.
Its good bacon too. I impressed myself and I been to a state fair, 3 county fairs and 2 goat ropins, not much impresses me anymore. <Chuckles>
Damn I gotta get a slicer, and a vac sealer.
Look in the barns maybe ya have them already
Actually in the big box with the pressure canner I found a "Meal sealer" It looks about 30 or 40 years old and I doubt it even works. Nope no slicer, that I would remember.
Great thread. Just did 2 more bellies myself. 1 in pops brine, other bears recipe only maple sugar. Feller does have withdrawl systems when no curing and smoking. Hate the slicing myself though. Good lookin stuff you got. Sending a pm.
Thank you Dave. Looking forward to it.
Outstanding tutorial Kev... I've never seen an MES packed like that!
You keep the bar mighty high my friend. ...mighty high indeed.
Thaank you Brian, You seem to be having an epic smoke at your house today. Hope all the kids came to eat.
Dad gum Foam, that bacon looks good enough to eat! My God, my arteries are clogged up just looking at it. Oh, oh, oh yea... Definitely cardiac arrest coming on!
Thank ye kindly. I still gotta find a way to thin slice the bacon, and when thats done of course it needs packaging. It just never ends. LOL
Thank ya again.