The Bacon Thread
06-23-2011, 02:41 PM
#47
Old Mopar Aficionado Extraordinaire
Thread Starter
Join Date: Oct 2008
Location: North West Jorsey
Posts: 730
Likes: 0
Received 0 Likes
on
0 Posts
06-23-2011, 04:35 PM
#49
DTR's Volcano Monitor, Toilet Smuggler, Taser tester, Meteorite enumerator, Quill counter, Match hoarder, Panic Dance Choreographer, Bet losing shrew murderer
Join Date: May 2007
Location: Kenai Alaska
Posts: 965
Likes: 0
Received 0 Likes
on
0 Posts
06-24-2011, 04:32 AM
#55
DTR's "Cooler than ice cubes 14 miles North of North Pole" member
Join Date: Oct 2006
Location: 14mi North of North Pole
Posts: 1,797
Likes: 0
Received 9 Likes
on
8 Posts
Friend of mine here at work wraps little smokies with bacon and broils them with a maple and brown sugar glaze........ He has a hard time actually getting in the door with them without being mugged......
06-24-2011, 09:48 AM
#56
Registered User
)
06-24-2011, 04:55 PM
#57
Old Mopar Aficionado Extraordinaire
Thread Starter
Join Date: Oct 2008
Location: North West Jorsey
Posts: 730
Likes: 0
Received 0 Likes
on
0 Posts
06-24-2011, 08:54 PM
#60
Sausage Aficionado (In training)
Geeze folks, I haven't made bacon in about 6 months. Now I have to pick up 2 bellies when I go to the abbatoir to pick up my 28 day aged steer next week. For the funny ones in the crowd, it was hung/aged 28 days after it was killed, it is not 28 days old. Good thing wife and I are meat-a-tarians. We need a better bacon recipe though. Old recipe was kind of lame and new recipe was WAY too salty. We like salt but this batch, you can actually see the salt crystals on the rashers after they are cooked.