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01-07-2013, 11:45 PM | #76 |
pimping hoes + clocking a grip
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Yep. I'm doing it that way next time. I used to only cook a big breakfast maybe once or twice a month on the weekend, but my girlfriend loves breakfast and is always hooking up some good shit on weekends. I'm usually stuck cooking the bacon though. And cooking sausage/making gravy for B&G.
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01-08-2013, 06:40 AM | #77 | |
Cast Iron Jedi
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Quote:
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01-11-2013, 08:51 AM | #78 |
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Day 5. The pork belly has lost quite a bit of liquid, which has turned the cure into a marinade of sorts:
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01-11-2013, 08:52 AM | #79 |
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I have 11 pounds of this stuff. That's a lot of bacon. I'm thinking of smoking half, and finishing the other half in the oven for unsmoked bacon (which is a more of a UK thing).
Thoughts? |
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01-11-2013, 09:44 AM | #80 |
fides quaerens intellectum
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01-13-2013, 09:06 AM | #81 |
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Bacon, trimmed and ready for the smoker. I've got some hickory and cherry wood. Getting ready to fire it up.
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01-13-2013, 09:18 AM | #82 |
Supporter
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Dude. That's like bacon porn.
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01-13-2013, 10:13 AM | #83 |
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So after it is smoked will you slice it and put it in packaging and freeze it?
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01-13-2013, 10:53 AM | #84 |
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01-13-2013, 11:14 AM | #85 |
Cast Iron Jedi
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Won't be long now... once it hits 150 we're set.
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01-13-2013, 12:11 PM | #86 |
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Holy crap. If you need me, I'll be in a bacon-induced coma.
Sweet, salty, smoky, bacony. I wonder if my doctor will OK this as part of a healthy diet if I bring him a slab? |
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01-13-2013, 12:13 PM | #87 |
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This is seriously every bit as good as any store-bought bacon I've had. Now, I've never tried any of the artisan bacons out there, but damn... I recommend doing this. It's easy, and it's WONDERFUL.
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01-13-2013, 01:41 PM | #88 |
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I'm lovin the looks of this. Excellent work.
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01-13-2013, 01:57 PM | #89 |
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01-13-2013, 10:56 PM | #90 |
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It looks great. It's on the list of things to try next month.
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