Thanks, Shagdog!

Ron_L · Jan 19, 2014

At the Chicago area lunch bash yesterday Brother Shagdog gave me a package of his home made bacon. I cooked it up tonight and we had breakfast for dinner.

There was pepper and regular bacon in the package and both were great!

Thanks, Shagdog!

bbqwilly · Jan 19, 2014

I love breakfast for breakfast, lunch and dinner. Nice plate Ron.
Nice bacon shag

c farmer · Jan 19, 2014

That looks great. That's the only time I get breakfast is for supper.

Garrett · Jan 19, 2014

There is no wrong time to have breakfast!!!

Happy Hapgood · Jan 19, 2014

Good on you SD!

Shagdog · Jan 19, 2014

Glad you liked it, brother. I enjoyed about 12 cups of your coffee this morning, it was fantastic! Anytime you want a trade, my freezer is stocked!

16Adams · Jan 19, 2014

That is awesome

Ron_L · Jan 19, 2014

Shagdog said:
Glad you liked it, brother. I enjoyed about 12 cups of your coffee this morning, it was fantastic! Anytime you want a trade, my freezer is stocked!

Coffee for bacon? Anytime! :becky:

sliding_billy · Jan 20, 2014

Great looking plate regardless of what time it is.

buccaneer · Jan 20, 2014

My three favorite things on one plate!!
Spuds, bacon...and...... boobies!:bow::bow::bow::bow:

You Chicago guys are some nice farkers, hope I get to meet you all someday.

Moose · Jan 20, 2014

Oh, man, that's a plate well worth hitting hard. Seriously. :thumb:

gouldina · Jan 20, 2014

That looks good! I just started curing some bacon this morning as it goes. I have a question about bacon US style as UK bacon is rather different. I'll explain the differences first and then ask the question.

First thing is that most UK bacon is back bacon rather than from belly (which we call streaky bacon). Also it's never hot-smoked - it's either unsmoked or cold-smoked. Here's some (unsmoked and uncooked) bacon I made some time back:

So that said, I'm quite interested in trying to make some US style bacon for fun. My question is that having hot-smoked it, which essentially cooks the meat, how long does it last afterwards? Will it keep reasonably well? How do you keep it? Fridge?

Diesel Dave · Jan 20, 2014

Dang nice of you SD and that plate sure looks good :hungry:

Now I might have to get off my arse and cook breakfast......nah coffee will get me through :laugh:

dwfisk · Jan 20, 2014

They say breakfast is the most imprtant meal of the day, no matter what time or how many times a day you eat it,

oifmarine2003 · Jan 20, 2014

I have a package from Shagdog as well that I am going to fry up tonight, I think!

Big George's BBQ · Jan 20, 2014

Very Nice Ron Awesome Shagdog

Ron_L · Jan 20, 2014

gouldina said:
That looks good! I just started curing some bacon this morning as it goes. I have a question about bacon US style as UK bacon is rather different. I'll explain the differences first and then ask the question.

First thing is that most UK bacon is back bacon rather than from belly (which we call streaky bacon). Also it's never hot-smoked - it's either unsmoked or cold-smoked. Here's some (unsmoked and uncooked) bacon I made some time back:

So that said, I'm quite interested in trying to make some US style bacon for fun. My question is that having hot-smoked it, which essentially cooks the meat, how long does it last afterwards? Will it keep reasonably well? How do you keep it? Fridge?

I'm a bacon making virgin, but I've been reading all of the threads. Bacon made "professionally", meaning what we buy in the store or made by a local meat market or butcher, is typically cold smoked. Most of us don't have the ability to cold smoke at home so most guys will hot smoke at a lower temperature and take the bacon just until it is food safe, meaning 140 - 150 degrees F or so. It's still cured, so it will keep well in the fridge or can be frozen for longer term storage.

BTW, I've traveled a lot in the UK, Almost all of it in the London area, and I really enjoy a proper English breakfast and English bacon.

gouldina · Jan 20, 2014

Ron_L said:
I'm a bacon making virgin, but I've been reading all of the threads. Bacon made "professionally", meaning what we buy in the store or made by a local meat market or butcher, is typically cold smoked. Most of us don't have the ability to cold smoke at home so most guys will hot smoke at a lower temperature and take the bacon just until it is food safe, meaning 140 - 150 degrees F or so. It's still cured, so it will keep well in the fridge or can be frozen for longer term storage.

BTW, I've traveled a lot in the UK, Almost all of it in the London area, and I really enjoy a proper English breakfast and English bacon.

Great. I'm definitely going to try this now. I'm a fan of bacon of all kinds so I'd love to try something different and smoke is definitely a nice match with cured pork.

Don't want to hijack this thread so just one point: bacon is seriously quite simple to make at home especially if you don't smoke it which I haven't done in the past. 5 days in a dry cure in freezer bags in the fridge, 1 day drying and Bob's your uncle. Slicing it thin is a bit of a faff without a machine mind.

chicagokp · Jan 20, 2014

My bacon from Shagdog didn't make it 24 hours! It was delicious!

deguerre · Jan 20, 2014

No chocolate covered bacon for dessert? For SHAME! :becky:

Nice trade. :thumb:

Thanks, Shagdog!

Administrator

Babbling Farker

Babbling Farker

Babbling Farker

somebody shut me the fark up.

Quintessential Chatty Farker

somebody shut me the fark up.

Administrator

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

Knows what a fatty is.

Quintessential Chatty Farker

Quintessential Chatty Farker

Babbling Farker

somebody shut me the fark up.

Administrator

Knows what a fatty is.

Babbling Farker

somebody shut me the fark up.

Similar threads