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Makin bacon

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

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        02-28-2013, 12:25 AM
      #31
    Super Moderator
    Yeah, all that water in it makes it hard to fry it. It ends up boiling!
         
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        02-28-2013, 12:37 AM
      #32
    Started
    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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        02-28-2013, 07:38 AM
      #33
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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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        03-10-2013, 12:58 PM
      #34
    Started
    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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        03-10-2013, 01:03 PM
      #35
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    Hmmm.... drinking while smoking..... shame on you

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        03-10-2013, 01:07 PM
      #36
    Started
    Smoking, drinking, bacon. Everything is right in the world ;)
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        03-10-2013, 08:54 PM
      #37
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    looking good at the halfway point.
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        03-10-2013, 09:17 PM
      #38
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    Why does my store bought bacon never have that much meat in it

    Looks good

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        03-11-2013, 08:00 PM
      #39
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    Looks like bacon :) bout to cook some up and taste test.
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        03-11-2013, 08:15 PM
      #40
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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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