Makin bacon - Page 2 - The Horse Forum

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post #11 of 44 Old 02-16-2013, 06:45 PM Thread Starter
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Originally Posted by waresbear View Post
What about turkey bacon?
How dare you! ;) lmao
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post #12 of 44 Old 02-16-2013, 06:50 PM
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Turkey bacon is 1/10 of the fat and 1/4 of the calories, I learned to compromise!
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post #13 of 44 Old 02-16-2013, 06:57 PM Thread Starter
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Skin and fat for cracklins. Not really makin bacon but, a great byproduct. I really can't do anymore till the other slabs thaw enough so ill make these rinds and get back after it tomorrow. they are in the pot as I type. Tomorrow is should have them curing
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post #14 of 44 Old 02-16-2013, 07:55 PM
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droooooooolling right now! MMMMMM Bacon arggghhh
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post #15 of 44 Old 02-16-2013, 08:30 PM Thread Starter
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Cracklins. fantastic! Ain't even got the bacon curing yet but have cracklins and now have lard for biscuits. And that's just one slab. Tomorrow well get the other two skins off and get curing, and more cracklins.
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post #16 of 44 Old 02-16-2013, 08:33 PM
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Now you are just torturing us. It’s my turn to cook dinner tonight, after seeing all that, I think we’ll be having pork chops.
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post #17 of 44 Old 02-16-2013, 08:52 PM
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I will say those r the best cracklins you have made!!!! Omg those rock :)
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post #18 of 44 Old 02-18-2013, 06:24 PM Thread Starter
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Ok, after last nights traumatic events, ill get back to the bacon in a bit. The other slabs are thawed so I can get the skin off and trim them for the cure.
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post #19 of 44 Old 02-19-2013, 09:37 PM Thread Starter
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Ok, got all the skins off. I prefer to remove the skins before curing and smoking. Some prefer to leave em on. I feel I get a better cure and smoke without the skins. this is my bacon curing tub. Cheap at the dollar store and has a latching lid. I'm trying a brine cure this time. Really just to see if there's any difference and a brine allows more options as far as seasoning. So well see. Used Morton's tender quick and canning salt to make my brine. Also added pepper corns as I intend to black pepper this bacon I use a raw egg to gauge my brine. When the egg floats, the salt level is good. I fill the tub with water till the slabs are covered by an inch or so. Then remove the slabs to mix in the salts and seasoning. Replace the slabs and weigh down with plates (the meat floats in the brine) so there is no meat breaking the surface. If its exposed to air it can spoil and won't properly cure. then it's into the fridge for 10 days. Every 2 days ill repack the meat and stir the brine, to ensure even curing. Well that's the hard part. 10 days from now is the fun part, 12hrs in the cold smoker.
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post #20 of 44 Old 02-19-2013, 09:58 PM
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Amazing@! I had NO idea how bacon is made. Remember, I am a city girl. My bacon comes from the supermarket.

And cracklins? Is that deep fried skin and fat? Probably really bad for you and really good for you, too! (tastes good, no?)

What do you use the lard for? I tried making an apple pie last summer and used lard instead of butter and shortening, but it didnt' taste good at all.

I guess it's an aquired taste.

Thanks for this fun thread!
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