is there a bacon forum .....?????
ken_adrian Adrian MI cold Z5
9 years ago
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Make your own bacon - no smoker needed
Comments (16)Yes you must inject. Using only the canister and vacuum (Food Saver one??) will not allow the brine to penetrate properly. They also so this with all hames. My pump is 4 ounce capacity and has a long needle with several side holes punched into it. I push the needle all the way in, and start to pump in the brine while slowly taking out the needle. The pumping makes the meat swell up. I weigh before and after to ensure the proper amount of brine. These people have a brass one at $12.50 - http://www.alliedkenco.com/catalog/product_info.php/products_id/1003 The site below has a stainless one from Morton, for $30. Both are decnet quailty. I also added a regular needle that looks like a giant needle on a syringe, with the end tapered at an angle. This is used in thinner meat poultry brining as its got no side holes. At best the vacuum pump on a FS machine will only give you about 15-20 in. Whereas a regular vacuum pump would bring down the vacuum to 30 in. BE CAREFUL!! don't get ANY liqiid ito the vacuum hose or pump!! My more powerful vacuum pump also has a moisture trap to collect any liquids that might enter the hose. Here is a link that might be useful: Brine Pump...See MoreBuckboard / Hillbilly Bacon
Comments (7)This type of bacon in the UK and Ireland is called rashers and the bacon we mostly use is called streaky bacon. Because it is so lean it requires much less time to cook and becomes dry and chewy if cooked more than a couple of minutes per side. Canadian style bacon can be made from the pork loin using about the same procedure. It is the pork shoulder the same cut used for pulled pork. We have at least two meat markets here locally who make it and it really is excellent,much better than anything you can purchase at your local supermarket....See MoreThe Bacon Explosion
Comments (10)WoW! That is something to aspire to! I want LakeGuy to try it and report back. Here is one not as ambitious but one on my to try list: Bacon Burger Dogs Ingredients: 1 pound of hamburger 1 pound of thin sliced bacon 8 hot dogs (the real deal, no cheap ones!) 4 slices of cheese (split the slices of cheese in half) 1 egg 16 toothpicks Tin Foil Wrap Combined hamburger, egg and your spices/seasonings to taste and form 8 hamburger patties. Spread out your bacon with every two slices being about 2 " apart. Slice each hot dog from end to end, NOT completely through, maybe half through the thickness of the dog and insert one half slice of the cheese into each dog. Place the dog on one end of the hamburger patty and carefully roll the dog while wrapping it with the patty. Place this carefully at the ends of your bacon, which should be spaced 2 " apart....(2 slices of bacon per burger-dog), carefully roll and wrap the bacon. Secure bacon to each burger-dog with two toothpicks. NOTE: Leave each toothpick exposed on one side or the other in order to remove them after cooking. Wrap your burger-dogs with tin foil and place on grill over medium heat, but do not place directly over flame. Cook for half-hour and then CAREFULLY remove foil from burger-dogs (HOT JUICE-Be Careful!) Place burger dogs back onto grill for browning. Serve with any condiments by itself or on a large Hoagie Roll....See Morei am thinking aobut something.. and i cant put my finger on ....
Comments (11)I look at it in a slightly different manner. Okay, so they are edibles. That means I can plant them in the VEGETABLE GARDEN. My DH once told me it was "not proper" to have flowers mixed with veggies in the garden. I've tried to educate him to how the old monasteries grew all sorts of things together beautifully. But making them edible takes them out of the "flower" class. More in the class of KALE, which is ornamental as well as edible. And the giant alliums look mighty good, which is both edible and ornamental. I'm sure we could go on. What I'm getting at is, you can acquire more garden room for your favored plants. The glass is not almost empty, it is nearly full. Attitude is everything....See More
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ken_adrian Adrian MI cold Z5Original Author