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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-02-2011, 10:28 AM   #61
hokiebrewer
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Has your dad tried the bacon yet?
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Unread 08-02-2011, 01:04 PM   #62
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I get the sense his father may have passed, but that's just what I got from it. Regardless, Your dad must/would be proud, because that looks great.
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Unread 08-02-2011, 02:04 PM   #63
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Hi,
Love this story and that bacon looks awesome. Looks like the bacon you can get from a old restaurant called Jackos in Nipomo California. The best bacon I ever had was from there. From what Im told they slaughter all there own meat. What type of salt did use to cure the bacon ?
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Unread 08-02-2011, 07:00 PM   #64
gtr
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Food for the soul!

As already stated - what a great thread - I really appreciate you putting this up for many reasons. My great grandparents lived in Buchanan, VA and my great grandfather cured his own country hams - this brings back memories for me - thanks, brother!
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Unread 08-02-2011, 09:39 PM   #65
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Right, well this thread got me going. I got the pink salt in the mail today, tomorrow, pork belly!
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Unread 07-24-2013, 04:32 PM   #66
gtr
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Bump for newer folks - great thread here. Ain't seen Bo in a while & it looks like the pix may have gotten stripped off somehow, but a good read nevertheless.
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Thanks from:--->
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