Makin bacon - Page 3 - The Horse Forum
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post #21 of 44 Old 02-19-2013, 10:07 PM Thread Starter
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Originally Posted by tinyliny View Post
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.
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post #22 of 44 Old 02-19-2013, 10:18 PM
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Originally Posted by Phly View Post
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.
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Go girl go!!! Can't wait, thanks so much for the info!
Mmmmm cracklins and Tabasco sauce!!! Mmmm!!!!!
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post #23 of 44 Old 02-21-2013, 08:34 PM Thread Starter
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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.
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post #24 of 44 Old 02-21-2013, 08:45 PM
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This is really interesting! Thanks for sharing :)

"Horses donít have hard mouths, they have hard, stiff bodies. The softer you can get the horse through his body, the softer he will be in your hands." Clinton Anderson




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post #25 of 44 Old 02-27-2013, 08:21 PM Thread Starter
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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.
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post #26 of 44 Old 02-27-2013, 08:52 PM
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by the way, Fly, Phly is a guy.
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post #27 of 44 Old 02-27-2013, 08:56 PM Thread Starter
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Thanks tinyliny, I seen that, just kinda let it go lol.
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post #28 of 44 Old 02-27-2013, 10:06 PM
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.

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?

.

May all your Trails be happy and safe ones

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post #29 of 44 Old 02-27-2013, 10:26 PM
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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.
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post #30 of 44 Old 02-27-2013, 11:09 PM Thread Starter
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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
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