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Old 10-19-2009, 10:22 PM   #31
AZ_IPA
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Jun 2008
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I think I've posted this on just about every HBT bacon thread; so here goes -- from my housboat trip on Lake Powell this summer:
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Old 10-20-2009, 08:26 PM   #32
Glasfeena
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Mar 2009
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Oven bacon FTW!



This was a pound of bacon I made on a recent brew day. I made BLTs with it. The best part is that if you bake it in the oven, the fat is generally clear without bits of black carbon in it. Just pour it out into a jar and use it for frying up eggs or in soup or whatever!
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Reason: Because my god, that picture was huge!

 
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Old 10-20-2009, 08:34 PM   #33
jgln
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May 2008
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Quote:
Originally Posted by chuggs View Post
If you like bacon...you've got to try a fatty!

Take a roll of Jimmy Dean sausage...roll it out into a sqare. Put your favorite filling on it. I like Jalapenos & Cheddar. Roll it up. Wrap the whole thing with sliced bacon. Place on a Smoker and smoke until done at 220 degrees F. Let cool a bit to firm up. Slice & Serve.

Now if that doesn't get your bacon motor running...nothing will.

http://www.barbecuebible.com/board/v...ighlight=fatty

They've got some fatty porn at that link...
I'd have a hard time doing this even not drunk. I'd spend hours trying to roll it into a square if I were drunk!

 
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Old 10-21-2009, 06:51 PM   #34
forcera
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Sep 2009
Birmingham, Alabama
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http://skilletstreetfood.com/baconjam.htm

The new jelly for your Peanut Butter and Bacon sandwich.
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Old 10-28-2009, 12:40 AM   #35
remilard
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Nov 2008
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Quote:
Originally Posted by bulletproof4age View Post
Is that what I had at The Strip House in NYC? I let my friend order. He got this, what I thought was Bacon, appetizer. It was definitely thicker than normal bacon and more layered. It was the most delicious bacony thing I have ever had. He said this type of appetizer was common place at steakhouses ?
Bacon is pork belly, cured and, generally, smoked.

Slab bacon is useful because for anything other than strips of bacon breakfast style, other cuts are more useful.

Very thick cuts, like you describe, can be crisp on the outside and soft on the inside. These are great on sandwiches.

Lardons (little rectangles) can demonstrate the same contrast in textures and are good on salads.

If you are making BLT's or salads (or heaven forbid carbonnara, but this is a topic for another day) with sliced (even thick) bacon, you are doing it wrong IMO.

You can buy slab bacon, but I recommend curing your own. It is stupid easy, it makes extract brewing look like rocket surgery.

 
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Old 11-10-2009, 03:22 AM   #36
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Bacon lamp


that is all
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Old 04-26-2012, 07:29 PM   #37
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http://www.modernprimate.com/man-ing...rectally-dies/
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Old 04-26-2012, 07:34 PM   #38
cyclogenesis
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Old 04-26-2012, 10:11 PM   #39
barneygumble
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