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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-14-2009, 02:02 PM
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#16 | |
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is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Quote:
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Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
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01-14-2009, 03:19 PM
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#17 |
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Knows what a fatty is.
Join Date: 06-11-08
Location: DFW land - TX.
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Scrooge,
To me, it's kind of a cross between bacon and sliced ham. It was smoked to 140F so you only have to lightly brown it to get it ready for the the plate. Lots less grease too! |
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01-14-2009, 05:51 PM
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#18 |
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Full Fledged Farker
Join Date: 01-01-09
Location: Douglasville, GA
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IMO, the thinner you slice it, the more like 'bacon' it tastes after frying... the thicker it's sliced the more it seems like ham... we like to slice it super thin and fry it up nice and crispy.
Just took one out of the freezer for slicing... as others have said, it's best to cure/smoke more than one at a time... they do go fast~!
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- UDS v1.0, Vision Grill S-Series, Camp Chef Expedition 3x/Artisan Pizza Oven 90 |
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