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BACON BACON BACON
- Thread starter 1hrdbook2judge
- Start date
1hrdbook2judge
Member
^^^ that 'll make me smack my mama !!
talk to your local butcher, you want 'slab bacon', that slab pictured above is a finished product, the slab you'll get has a rind on it and will be vacuum packed, you'd open it, section it into 5-6 chunks for freezing; then carefully carve away the rind and excess fat from any chunk you select, then season (if you like) and hand slice carefully as above.
We used a slicing machine to get the thickness exactly & consistently right, a tiny bar w/great food we strove for perfection.
slab bacon sits in display cooler...big fucking pile of it....no need for special order... 7$ lb
what a great idea.......
how bout some edible perfect bacon bowls
https://www.buyperfectbacon.com/def...campaign=CPD&gclid=CLqsxbCn_rwCFeRi7Aod9VYARQ
You are beyond awesome...thanks, I need these.
Absolutely perfect for my salsa topped 'bucket of lard' appetizers.
One of my buddies picked up some "Slab Bacon" And cooked/cured it in his smoker..... I'm sooooooo jealous!
Okay I had to google bacon as I'm kind of confused, here bacon refers to the back muscle with back fat on it, salted and smoked.
Here's what wikipedia says, looks like the term bacon can refer to a bunch of cuts
It's pretty easy to salt fresh pork meat yourself, though if you don't have the numbers will involve trial and error. Either by laying the meat in a brine(water with 3 to 20% salt, the latter being for dried meats) for an amount of days corresponding to the thickness and fatness of the meat, then some time in fresh water to take some salt back out of the highly saturated outside layers. Or by vacuumsalting, which is simply vacuumsealing the meat with a measured amount of salt for a minimum amount of days, doesn't matter if it goes longer as all the salt will be taken up. It can sit for a couple of months in this vacuum without changing, bacterial activity is pretty much halted.
If you use kitchen salt the meat the color will be off, butchers and the meat industry use salt with a fraction of sodium nitrite added which keeps the color red when raw, and turn pinkish when cooked rather than the normal gray color. It also stops decay more than pure salt does. Sodium nitrate is used for dried meats, it needs time to be reduced to nitrite.
After the salting process the product can be smoked. Though smoke aroma is often added in the brine.
It can also be cooked, like cooked hams, or my favourite, oven cooked belly bacon with bbq herbs and spices... Mmm..
"collar bacon" is also damn fine, the neck part is fresh one of my favourites for grilling, braising, stewing, just a very thankful piece of meat. The cow version is the best stew meat imo. These are heavy working muscles meaning lots of tendons turning gelatine when slow cooked, great flavor and texture =)
The market prefers lean meat over here, pigs and cows are bred to be low fat and high muscle, and protein rich food(grains) rather than natural grass diet, this gives higher meat productivity and sale value but damned be the flavor and ethics... Animals are turned into meat machines, stuffed with antibiotics to stay healthy and kept in small places so the meat stays tender.
Compared to this:
Here's what wikipedia says, looks like the term bacon can refer to a bunch of cuts
It's pretty easy to salt fresh pork meat yourself, though if you don't have the numbers will involve trial and error. Either by laying the meat in a brine(water with 3 to 20% salt, the latter being for dried meats) for an amount of days corresponding to the thickness and fatness of the meat, then some time in fresh water to take some salt back out of the highly saturated outside layers. Or by vacuumsalting, which is simply vacuumsealing the meat with a measured amount of salt for a minimum amount of days, doesn't matter if it goes longer as all the salt will be taken up. It can sit for a couple of months in this vacuum without changing, bacterial activity is pretty much halted.
If you use kitchen salt the meat the color will be off, butchers and the meat industry use salt with a fraction of sodium nitrite added which keeps the color red when raw, and turn pinkish when cooked rather than the normal gray color. It also stops decay more than pure salt does. Sodium nitrate is used for dried meats, it needs time to be reduced to nitrite.
After the salting process the product can be smoked. Though smoke aroma is often added in the brine.
It can also be cooked, like cooked hams, or my favourite, oven cooked belly bacon with bbq herbs and spices... Mmm..
"collar bacon" is also damn fine, the neck part is fresh one of my favourites for grilling, braising, stewing, just a very thankful piece of meat. The cow version is the best stew meat imo. These are heavy working muscles meaning lots of tendons turning gelatine when slow cooked, great flavor and texture =)
The market prefers lean meat over here, pigs and cows are bred to be low fat and high muscle, and protein rich food(grains) rather than natural grass diet, this gives higher meat productivity and sale value but damned be the flavor and ethics... Animals are turned into meat machines, stuffed with antibiotics to stay healthy and kept in small places so the meat stays tender.
Compared to this:
OK, first of all you're going about it all wrong, you
don't 'google' bacon, you fry the fuck outta it like this:
When you're done fryin' you'll have a stack like this:
When you're completely done cooking all of that bacon then the smell in your kitchen will be euphoric, intoxicating, all consuming; it will mingle and combine the smells & tastes of your favorite candies, cookies, cannabis, scents of the sea shore, rich pine forests and clean mountain air (US mountain air), nitro-fueled monster trucks and even raunchy sex, you will no longer be confused about bacon and you will finally know Nirvana.
Move here (idk where you are now) and this is why:
If someone's telling you that those other pics in your post are bacon then they're lying to you, we invented bacon here in the United States of America, I believe that it was Al Gore who got the patent.
that's American bacon, I don't know what the fuck that other stuff you were showin' is. I do know one thing now for sure, I'm bringing my own damned bacon whenever I have to travel abroad.
I think that 99.9% of our American members would back me up on this one, yup, even my conspiracy theorist friends can't deny that I'm right about my bacon.
This is BACON:
God bless you, America salutes you Al Gore.......
"you must spread some reputation around before giving it to Stoner4life again" well, fuck THAT noise! that picture of that stack of bacon is going to get all the damn rep I can give for the next three days!!! BIG ups dude!
saw a neat show about bacon on the TV the other night. they polled a gang of food critics, and THEY said that the best bacon in the world came from.....(wait for it!) a man that raised hogs in Israel, who sold the meat to a family in the west bank in Gaza, who smoked it, & sold most of it to Israeli shoppers that smuggled it back in to Israel. odd, isn't it? that the two cultures that are supposed to refrain from touching/eating pork would be so good at it? 
time for (get it? get it?) another bacon scented alarm clock.......
Oscar Mayer branded, this one goes right on your iPhone
