Makin bacon - Page 3

       The Horse Forum > Life Beyond Horses > General Off Topic Discussion

Makin bacon

This is a discussion on Makin bacon within the General Off Topic Discussion forums, part of the Life Beyond Horses category

Like Tree12Likes

LinkBack Thread Tools
    02-19-2013, 11:07 PM
Originally Posted by tinyliny    
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!
Cracklins are the skin fried in their own fat. Taste amazing! Lil Cajun seasoning.
We use the lard for biscuits. Best biscuits I've ever had are lard drop biscuits (cat heads). Yeah ya use it in place of shortening.
Thanks for commenting. I sure ain't a writer.
Posted via Mobile Device
Sponsored Links
    02-19-2013, 11:18 PM
Originally Posted by Phly    
Cracklins are the skin fried in their own fat. Taste amazing! Lil Cajun seasoning.
We use the lard for biscuits. Best biscuits I've ever had are lard drop biscuits (cat heads). Yeah ya use it in place of shortening.
Thanks for commenting. I sure ain't a writer.
Posted via Mobile Device
Go girl go!!! Can't wait, thanks so much for the info!
Mmmmm cracklins and Tabasco sauce!!! Mmmm!!!!!
Posted via Mobile Device
    02-21-2013, 09:34 PM
first repack today. I'm not sold on brine curing so far. It's honestly more work. But the results will decide if its worth it or not. For those who may question if repacking is really necessary or not, notice the bright red areas. That's where the cure hasn't penetrated yet do to inadequate contact with the brine. Or too much contact with the other slabs. That's where the repacking comes in. But, so far so good.
Posted via Mobile Device
    02-21-2013, 09:45 PM
This is really interesting! Thanks for sharing :)
    02-27-2013, 09:21 PM
Ok. Repacked again today. I'm still not happy with how it's curing. I wont do brine cure again. Maybe if I had a huge tub in a cooler. But for my set up, this is just is a pain, takin longer, and I'm already concerned about the consitansy of the cure through the meat. Itll be a bit more time curing.
Posted via Mobile Device
    02-27-2013, 09:52 PM
By the way, Fly, Phly is a guy.
    02-27-2013, 09:56 PM
Thanks tinyliny, I seen that, just kinda let it go lol.
Posted via Mobile Device
    02-27-2013, 11:06 PM

I watched a show today on commercial bacon, the punched 600 plus tiny holes in the slab while injecting the brine and then let the slab soak in a solution of brine and other chemicals , the length of cure I cannot remember.

Did you perforate the slab before the brine cure?

    02-27-2013, 11:26 PM
You know, this perforation is also used on steaks that are aged, for restuarant use. The problem is that it brings bacteria from the surface of the steak, stuff like Ecoli, down into the center of the steak. Normally, if it stays on the surface you can cook it rare and still not get Ecoli poisoning. But if hte bacteria gets into the middle of the raw meat, and you cook the steak rare, the bacteria is alive and waiting for you to injest it. Like raw hamburger has the surface bacteria all gound up and mixced throughout the meat.

Sorry, to hijack a bit there. Didn't mean to put you off your feed.
    02-28-2013, 12:09 AM
That's called pumping I believe. Also one of the bigger reasons commercial bacon shrinks so badly. Even with the brine Im using, water is being pulled from the meat. Commercial bacon is more water weight then meat. That's what got me started makin bacon. After my first batch, I swore off store bought. I've used dry cure till this time. And kickin myself for deviating. No I don't perforate the slabs
Posted via Mobile Device

Quick Reply
Please help keep the Horse Forum enjoyable by reporting rude posts.

Register Now

In order to be able to post messages on the The Horse Forum forums, you must first register.

Already have a Horse Forum account?
Members are allowed only one account per person at the Horse Forum, so if you've made an account here in the past you'll need to continue using that account. Please do not create a new account or you may lose access to the Horse Forum. If you need help recovering your existing account, please Contact Us. We'll be glad to help!

New to the Horse Forum?
Please choose a username you will be satisfied with using for the duration of your membership at the Horse Forum. We do not change members' usernames upon request because that would make it difficult for everyone to keep track of who is who on the forum. For that reason, please do not incorporate your horse's name into your username so that you are not stuck with a username related to a horse you may no longer have some day, or use any other username you may no longer identify with or care for in the future.

User Name:
Please enter a password for your user account. Note that passwords are case-sensitive.
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:


Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.

Old Thread Warning
This thread is more than 90 days old. When a thread is this old, it is often better to start a new thread rather than post to it. However, If you feel you have something of value to add to this particular thread, you can do so by checking the box below before submitting your post.

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
For the love of bacon! Phly General Off Topic Discussion 11 01-28-2013 05:49 PM
She's Makin Milk!! ilovesonya Horse Breeding 7 03-06-2010 08:30 AM
Makin' mah own Likits 8D twogeldings Horse Talk 0 06-02-2009 11:58 PM
Bacon eaters Joshie General Off Topic Discussion 4 03-06-2009 11:54 PM
Makin movies RammsteinHorse General Off Topic Discussion 8 06-29-2008 04:05 PM

All times are GMT -4. The time now is 09:57 AM.

Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0