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Why I think pigs are awesome.
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 2014-01-03 11:09 AM |
Pro  6838      Tejas |  Subject: Why I think pigs are awesome. |
| 2014-01-03 11:18 AM in reply to: mdg2003 |
Champion 10668 Tacoma, Washington | Subject: RE: Why I think pigs are awesome. Where are the *Like* and "Can I have an AMEN?!?" buttons? |
| 2014-01-03 11:19 AM in reply to: briderdt |
Pro 6838 Tejas | Subject: RE: Why I think pigs are awesome. Originally posted by briderdt Where are the *Like* and "Can I have an AMEN?!?" buttons? Hallelujah Brother! |
| 2014-01-03 11:24 AM in reply to: mdg2003 |
Elite 4564 Boise | Subject: RE: Why I think pigs are awesome. I really want to raise a pig (who shall be named Bacon) just to fill my freezer. It would be delicious. |
| 2014-01-03 4:30 PM in reply to: JoshR |
Pro 4838 | Subject: RE: Why I think pigs are awesome. Such awesome thinking. Love Bacon! |
| 2014-01-03 9:13 PM in reply to: mdg2003 |
Master 2642 Bloomington, MN | Subject: RE: Why I think pigs are awesome. Mmmmmmm, Bacon! |
| 2014-01-03 9:57 PM in reply to: Buckshot |
Veteran 258 South dakota | Subject: RE: Why I think pigs are awesome. Pigs are omnivores. Just saying....bacon is AWSOME |
| 2014-01-03 10:09 PM in reply to: Buckshot |
Champion 16151 Checkin' out the podium girls | Subject: RE: Why I think pigs are awesome. Originally posted by Buckshot Mmmmmmm, Bacon! Make your own bacon. Find thee a butcher who will sell you pork belly, cure for 2 weeks, then hickory smoke. Your entire sensory input system will thank you. |
| 2014-01-03 10:09 PM in reply to: Buckshot |
Champion 16151 Checkin' out the podium girls | Subject: RE: Why I think pigs are awesome. Originally posted by Buckshot Mmmmmmm, Bacon! Make your own bacon. Find thee a butcher who will sell you pork belly, cure for 2 weeks, then hickory smoke. Your entire sensory input system will thank you. |
| 2014-01-03 10:28 PM in reply to: briderdt |
Elite 2729 Puyallup, WA | Subject: RE: Why I think pigs are awesome. Originally posted by briderdt Where are the *Like* and "Can I have an AMEN?!?" buttons? My husband speaks wisely. |
| 2014-01-05 11:24 AM in reply to: lkct01234 |
Champion 16151 Checkin' out the podium girls | Subject: RE: Why I think pigs are awesome. Originally posted by lkct01234 Originally posted by briderdt Where are the *Like* and "Can I have an AMEN?!?" buttons? My husband speaks wisely. said no woman ever... |
| 2014-01-05 1:11 PM in reply to: JoshR |
| Subject: RE: Why I think pigs are awesome. lol... |
| 2014-01-05 4:52 PM in reply to: pitt83 |
Master 2642 Bloomington, MN | Subject: RE: Why I think pigs are awesome. Originally posted by pitt83 Originally posted by Buckshot Make your own bacon. Find thee a butcher who will sell you pork belly, cure for 2 weeks, then hickory smoke. Your entire sensory input system will thank you. Mmmmmmm, Bacon! Wish I had a smoker. Green Egg is on my list for 2014. |
| 2014-01-05 7:34 PM in reply to: 0 |
Champion 16151 Checkin' out the podium girls | Subject: RE: Why I think pigs are awesome. Originally posted by Buckshot Originally posted by pitt83 Originally posted by Buckshot Make your own bacon. Find thee a butcher who will sell you pork belly, cure for 2 weeks, then hickory smoke. Your entire sensory input system will thank you. Mmmmmmm, Bacon! Wish I had a smoker. Green Egg is on my list for 2014. I smoke mine on my Weber gas grill. Soak hickory chips in water, then make 3 foil packets from them. Poke them full of holes on both sides. Place the packets over the back burner of the grill under the cooking grates, then light the grill. After a 5 min warm up with all burners on high, I turn the back to low and shut off the middle and front. Place the bacon (or whatever you're smoking) over the front of the grill. It'll smolder those chips for a good 4 hours. Bacon only needs 2 hours to finish. When I made BLT's for a tailgate, I had 4-5 hugs thanking me. I made a serious impression on bacon lover's lives. Also, put some molasses in your cure. Or go spicy and use Asian crushed peppers. Or go Italian and use oregano and basil. You can make tons of differ et flavors stating for a 1:1 kosher salt and sugar cure. Great to experiment with. Edited by pitt83 2014-01-05 7:36 PM |
| 2014-01-05 8:49 PM in reply to: pitt83 |
Champion 6503 NOVA - Ironic for an Endurance Athlete | Subject: RE: Why I think pigs are awesome. Originally posted by pitt83 Originally posted by Buckshot I smoke mine on my Weber gas grill. Soak hickory chips in water, then make 3 foil packets from them. Poke them full of holes on both sides. Place the packets over the back burner of the grill under the cooking grates, then light the grill. After a 5 min warm up with all burners on high, I turn the back to low and shut off the middle and front. Place the bacon (or whatever you're smoking) over the front of the grill. It'll smolder those chips for a good 4 hours. Bacon only needs 2 hours to finish. When I made BLT's for a tailgate, I had 4-5 hugs thanking me. I made a serious impression on bacon lover's lives. Also, put some molasses in your cure. Or go spicy and use Asian crushed peppers. Or go Italian and use oregano and basil. You can make tons of differ et flavors stating for a 1:1 kosher salt and sugar cure. Great to experiment with. Originally posted by pitt83 Originally posted by Buckshot Make your own bacon. Find thee a butcher who will sell you pork belly, cure for 2 weeks, then hickory smoke. Your entire sensory input system will thank you. Mmmmmmm, Bacon! Wish I had a smoker. Green Egg is on my list for 2014. There is something AWESOME here. |
| 2014-01-05 10:24 PM in reply to: pitt83 |
Master 2642 Bloomington, MN | Subject: RE: Why I think pigs are awesome. Originally posted by pitt83 Originally posted by Buckshot I smoke mine on my Weber gas grill. Soak hickory chips in water, then make 3 foil packets from them. Poke them full of holes on both sides. Place the packets over the back burner of the grill under the cooking grates, then light the grill. After a 5 min warm up with all burners on high, I turn the back to low and shut off the middle and front. Place the bacon (or whatever you're smoking) over the front of the grill. It'll smolder those chips for a good 4 hours. Bacon only needs 2 hours to finish. When I made BLT's for a tailgate, I had 4-5 hugs thanking me. I made a serious impression on bacon lover's lives. Also, put some molasses in your cure. Or go spicy and use Asian crushed peppers. Or go Italian and use oregano and basil. You can make tons of differ et flavors stating for a 1:1 kosher salt and sugar cure. Great to experiment with. Originally posted by pitt83 Originally posted by Buckshot Make your own bacon. Find thee a butcher who will sell you pork belly, cure for 2 weeks, then hickory smoke. Your entire sensory input system will thank you. Mmmmmmm, Bacon! Wish I had a smoker. Green Egg is on my list for 2014. Wow, I'll give that a try. Thanks for the tip! |
| 2014-01-13 6:29 PM in reply to: pitt83 |
Pro 6838 Tejas | Subject: RE: Why I think pigs are awesome. Originally posted by pitt83 Originally posted by Buckshot Originally posted by pitt83 Originally posted by Buckshot Make your own bacon. Find thee a butcher who will sell you pork belly, cure for 2 weeks, then hickory smoke. Your entire sensory input system will thank you. Mmmmmmm, Bacon! Wish I had a smoker. Green Egg is on my list for 2014. I smoke mine on my Weber gas grill. Soak hickory chips in water, then make 3 foil packets from them. Poke them full of holes on both sides. Place the packets over the back burner of the grill under the cooking grates, then light the grill. After a 5 min warm up with all burners on high, I turn the back to low and shut off the middle and front. Place the bacon (or whatever you're smoking) over the front of the grill. It'll smolder those chips for a good 4 hours. Bacon only needs 2 hours to finish. When I made BLT's for a tailgate, I had 4-5 hugs thanking me. I made a serious impression on bacon lover's lives. Also, put some molasses in your cure. Or go spicy and use Asian crushed peppers. Or go Italian and use oregano and basil. You can make tons of differ et flavors stating for a 1:1 kosher salt and sugar cure. Great to experiment with. Taking your advice and I'm making bacon. I've got about 3 pounds in the cure right now and will smoke on Saturday or Sunday. I'm using this recipe from Amazingribs.com So far everything I've tried from this site has turned out really good. This is a wet brine method. Ever tried one like this? Maple Bacon with pink salt Time. 2 hours prep, seven days of curing, 2 hours of smoking. Makes. About 25 thick slices Ingredients 1 pound of pork belly 1 1/2 teaspoons Morton's kosher salt 1/2 teaspoon pink curing salt 1 1/2 teaspoons ground black pepper 1 tablespoon dark brown sugar 3 tablespoons Grade B maple syrup 1/4 cup water |
| 2014-01-18 2:36 PM in reply to: mdg2003 |
Pro 6838 Tejas | Subject: RE: Why I think pigs are awesome. and we're smoking bacon in the back yard. Smells like hog heaven out in the yard right now. I'll post up pics of the finished product with a review of the recipe. I'm thinking BLT's for dinner. |
| 2014-01-18 3:15 PM in reply to: mdg2003 |
Pro 4838 | Subject: RE: Why I think pigs are awesome. Originally posted by mdg2003 and we're smoking bacon in the back yard. Smells like hog heaven out in the yard right now. I'll post up pics of the finished product with a review of the recipe. I'm thinking BLT's for dinner. Reading this just made me hungry. Love Bacon! |
| 2014-01-18 4:58 PM in reply to: Iowaman |
Pro 6838 Tejas | Subject: RE: Why I think pigs are awesome. WOW!!!!!!!!!!!!!!!! I just hacked off a piece right out of the smoker and ate it. Going out for Mexican instead of BLTs. Can't wait to fry some up in the AM with some pancakes! (homemade_bacon.JPG) Attachments ---------------- homemade_bacon.JPG (34KB - 15 downloads) |
| 2014-01-19 9:34 AM in reply to: 0 |
Pro 6838 Tejas | Subject: RE: Why I think pigs are awesome. MMMMM. Fried some up and I'll say it is definitely worth the effort. My oldest daughter who was not a bacon fan, is now a BIG fan. She had me cook more up after she tried it. Tossed an end piece to the dog and she is still standing guard in the kitchen! She was literally drooling to the point where I needed to wipe the floor where she is sitting! My only modification to the recipe might be to back off the sugar a bit and maybe a touch less smoke. Other than that, I'm probably going to the store to buy an electric slicer, more pork belly and maybe a food sealer. Edited by mdg2003 2014-01-19 9:35 AM (photo.JPG) Attachments ---------------- photo.JPG (45KB - 14 downloads) |
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