Makin bacon - Page 4 - The Horse Forum
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post #31 of 44 Old 02-27-2013, 11:25 PM
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yeah, all that water in it makes it hard to fry it. it ends up boiling!
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post #32 of 44 Old 02-27-2013, 11:37 PM Thread Starter
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Yes that's for sure. Bit of a side note, the best way I've found to cook bacon is on a George Forman grill. It's crisp, flat, no splatter, and (I have the BIG one) I can do at least a pound at a time. I got it as a gift and its honestly about the only reason I still have it. Also I save the grease as a horse fly repellent and it makes it really easy. There's no lil crunchy bits and what you's. well maybe a lil but nothing like pan fried. I'm not a pro, but we eat lots of bacon.
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post #33 of 44 Old 02-28-2013, 06:38 AM
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I had heard dry cure was the best, had a friend who made his own bacon a long time ago, just curious about the perforation method.


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post #34 of 44 Old 03-10-2013, 11:58 AM Thread Starter
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Throwing a batch in the cold smoker today. Woo hoo! Here's my homegrown set up. Ain't pertty, but works.
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post #35 of 44 Old 03-10-2013, 12:03 PM
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Hmmm.... drinking while smoking..... shame on you

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post #36 of 44 Old 03-10-2013, 12:07 PM Thread Starter
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Smoking, drinking, bacon. Everything is right in the world ;)
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post #37 of 44 Old 03-10-2013, 07:54 PM Thread Starter
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looking good at the halfway point.
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post #38 of 44 Old 03-10-2013, 08:17 PM
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Why does my store bought bacon never have that much meat in it

Looks good

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post #39 of 44 Old 03-11-2013, 07:00 PM Thread Starter
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Looks like bacon :) bout to cook some up and taste test.
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post #40 of 44 Old 03-11-2013, 07:15 PM
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Want to sell a slab of that Bacon ?

That made me hungry....... off to make a BLT with yucky store bought stuff


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