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Old 10-17-2007, 08:14 PM   #21
JustDave
 
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Quote:
Originally Posted by Evan!
yeah, lemme just go out back and slaughter one of my stock, then cut it up and take it to the smokehouse for awhile.

Uhhh...??? You make your own? You know, I love bacon...it's the whole "raising and slaughtering swine" that I'm not so keen on.
I remember reading older threads where people keep animals, many people have farms and things like that.

That being said, I wish I could make my own, but I don't have the land. Or the hogs. Or the know-how

 
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Old 10-17-2007, 08:19 PM   #22
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I've had a smoked porter that reminded me of bacon before.
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Old 10-18-2007, 10:37 PM   #23
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If you want to make bacon go to the butcher and just buy the unprepared slab. Soak in a good brine and then cold smoke. MMMMMMMMMM

Bacon and miracle whip on white rules
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Old 10-18-2007, 10:43 PM   #24
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I bought this for a friend.

http://www.amazon.com/Everything-Tas.../dp/0811832392
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Old 10-18-2007, 11:07 PM   #25
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Hey DaveyBoy...Here is the easiest recipe:

4 pounds raw pork belly
1/2 cup packed brown sugar
1/4 cup curing salt
1 gallon cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips
(you can also add apple cider or maple syrup instead of all or part of the brown sugar or add more salt to kick it up a notch)

In a 2 gallon container, mix together the brown sugar, curing salt, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.

Rinse slab with cold water and hang slab from hooks for about 3 days to allow it to dry at a temp between 40-50 degrees.

Light charcoal in an outdoor cold smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 110 and 120 degrees coals are ready. Hang and smoke the pork belly for 8-10 hours(longer if you want it smokier, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.
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Boondock Brewery
This is a must watch :(
http://myspacetv.com/index.cfm?fusea...ideoid=9485746

On deck: Hank's Hefeweizen, Pilsner Urquell clone
Primaries: Traditional Sweet Mead
Secondaries: Irish Red Ale
Bottled: Spotted Cow Clone
Drinking: Dancing Man Wheat

 
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Old 10-18-2007, 11:18 PM   #26
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Quote:
Originally Posted by DaveyBoy
Man, I love bacon.

I want to join this woman's Bacon Club:
Yeah, baby! Boston! Might not be the biggest, but this place is the BEST!
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Old 10-18-2007, 11:20 PM   #27
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Quote:
Originally Posted by Kieva
Hey DaveyBoy...Here is the easiest recipe:
Thanks! That's easier than I thought.

 
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Old 10-18-2007, 11:34 PM   #28
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Quote:
Originally Posted by DaveyBoy
Thanks! That's easier than I thought.
No problemo. and if you need a cold smoker you can make one real cheap, like 40 bucks and home despot.

P.S. I'm also the Minister at the First Church of Bacon & Holy Hand Grenades
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Boondock Brewery
This is a must watch :(
http://myspacetv.com/index.cfm?fusea...ideoid=9485746

On deck: Hank's Hefeweizen, Pilsner Urquell clone
Primaries: Traditional Sweet Mead
Secondaries: Irish Red Ale
Bottled: Spotted Cow Clone
Drinking: Dancing Man Wheat


 
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Old 10-19-2007, 01:20 AM   #29
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Quote:
Originally Posted by Kieva
No problemo. and if you need a cold smoker you can make one real cheap, like 40 bucks and home despot.

P.S. I'm also the Minister at the First Church of Bacon & Holy Hand Grenades
It only takes 8-10 hours? I thought it took weeks/months to cure meat?

 
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Old 10-19-2007, 04:21 AM   #30
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Quote:
Originally Posted by landhoney
It only takes 8-10 hours? I thought it took weeks/months to cure meat?
The curing part does take 6-7 days. then you have a 3-4 day dry time. Trust me a week in whatever cure you make will get through the pork belly. then with the dry time and cold smoke you will have all the yummy bacon you want in less than 2 weeks.
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Boondock Brewery
This is a must watch :(
http://myspacetv.com/index.cfm?fusea...ideoid=9485746

On deck: Hank's Hefeweizen, Pilsner Urquell clone
Primaries: Traditional Sweet Mead
Secondaries: Irish Red Ale
Bottled: Spotted Cow Clone
Drinking: Dancing Man Wheat

 
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