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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 04-11-2005, 06:43 PM   #16
BrooklynQ
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Quote:
Originally Posted by DFLittle
Quote:
Dave - go drink some coffee!
Sorry, already had my two cups for the day! :D
Your other answer was funnier.
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Unread 04-11-2005, 06:47 PM   #17
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Bravo Dave.

Fine post.
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Unread 04-11-2005, 09:14 PM   #18
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Nice post, Dave... Not to pick on anyone, but I see this all the time. My daughter thinks that she should be an expert in anything she tries without effort. It might be a product of TV and the fast paced messaging we're subject to everywhere.

OK... Back on topic... Smokey's description of the process is probably overstated, but its based on fact. from what I've read on the 'net. But I don't think its necessary to go through the entire process to get decent results. I've exchanged messages with several folks who have made bacon at home. Most of the conversations were on the Cookshack forum, so, as expected, most of the folks I talked to are using Cookshack smokers, but any smoker that can cold smoke, or smoke at 150 degrees or so should work. I just finished coating a 3 lb boneless pork loin with a mix of Tenderquick and dark brown sugar to make canadian bacon. Its going to sit in my basement 'fridge for about a week, and then I'm going to smoke it in my Cookshack. I'll let you guys know how it turns out.
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Unread 04-11-2005, 09:57 PM   #19
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Meet the bacons...
http://www.bacontarian.com/
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Unread 04-12-2005, 10:47 AM   #20
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Here's a link to the Good Eats Fan page transcript of the bacon making episode: http://www.goodeatsfanpage.com/Seaso...Transcript.htm and here's the recipe in plain english: http://www.foodnetwork.com/food/reci..._17624,00.html

If I read the transcript correctly, there was a total of 3 or 4 days from begining to cooked and eaten for the 5 pounds of pork belly.
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Unread 04-12-2005, 02:53 PM   #21
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Here is a link to an old thread on buckboard butt bacon, might help you out.
http://www.bandera-brethren.com/inde...728&highlight=
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Unread 04-12-2005, 03:05 PM   #22
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Quote:
Originally Posted by Bigmista
but maybe you could fing the bittorrent for that ...
Fing the bittorrent?

You got oatmeal on the keyboard there Mista
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Unread 04-12-2005, 04:23 PM   #23
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I'm gonna go for it. Soon as I get a big enough smoker, I'll give this a shot. Thanks for the feedback everyone!! Dave - you're right. So what if it's time consuming and I might screw it up the first time...or the second time...it's the challenge that counts. I can read a million things on making my own bacon, but I can't taste what I don't actually DO! It'll be a few weeks before I go down this road, but I'll let you know how it works out. There's no shortcuts with this stuff. ANd the anticipation of this stuff is half the fun!! I'll keep you all posted.

Thanks!
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