doesn't feel/look right...

alblancher

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Mar 6, 2009

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Louisiana

• Aug 7, 2011

• #21

There again, looking at my rock hard abs I guess the muscle runs on about a 45 degree angle to the ground when the hog is standing around the pen.

And I have to agree with Bear,  I slice for appearance and distribution of fat to lean.  Not big on a plate full of fried fat (unless you are eating cracklins) or a plate of very, very lean bacon.   

 

simple

Smoke Blower

Original poster

Thread starter

Jun 27, 2011

97

11

• Aug 7, 2011

• #22

Thanks for all the help guys. The whole curing thing has me double checking everything.  Once I do more, I'll be more comfortable with it. And I'll definitely be doing more.  This is good stuff!

One thing I do know--no better than my memory is, I have to do a better job of writing down what's going on.  When the bacon went in to the cure, weight, seasonings, wood applied, all that stuff.  I forget things so easily I have to have back up.

 

Last edited: Aug 7, 2011

alblancher

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Mar 6, 2009

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Louisiana

• Aug 7, 2011

• #23

My friends get so frustrated, I have learned how to cook and don't write anything down.  Can I have that recipe?  Yea, what recipe?

You have to get the amount of cure and minimum cure times correct. After that you can be as creative as you wish.

 

Bearcarver

Gone but not forgotten RIP

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Sep 12, 2009

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Macungie, PA

• Aug 8, 2011

• #24

You're doing great Simple!!

Listening to guys like Al, Pops, etc, etc is a great thing to do!

When I first started on this forum, there were a lot of learned guys. I would read & take answers from 10 or 12 guys & go with the overwhelming majority of agreed upon answers. Everything seemed to at least get me close to what I liked. Then I would refine it to my liking. The only thing you don't want to mess with is curing. Get your info from people who normally use the cure you are going to use, and double & triple check your plan of attack. Also if those people do things a little different, it doesn't always mean they are doing it wrong, but don't mix their instructions either, because one might be using less cure for a longer time. If you used the "less cure" from one guy, and normal "shorter time" from the other guy, it could cause a problem.

Keep doing a lot of research.

Notes????----If I didn't take copious notes, I'd be starting over every time----I got serious CRS !!!

One of the reasons I make easy to follow Step by Steps is my lousy memory (when it comes to this kind of thing)!!!

Hope this helps,

Bear

 

simple

Smoke Blower

Original poster

Thread starter

Jun 27, 2011

97

11

• Oct 22, 2011

• #25

I finally got around to slicing the rest of this chunk.  Looking it over, I could where I was slicing from the "wrong" direction.  It was too small to change the slicing direction, so I finished it up as is.  Still tastes good no matter how it's sliced.  My old Rival slicer I picked up does better than me with a knife, but still leaves a lot to be desired.  Wish there was a middle ground between cheaply made ones and the commercial units...

 

pops6927

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Jul 23, 2008

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Fort Worth, Tx.

• Oct 23, 2011

• #26

Actually, if you look into several of the "Chef's Choice" models there is:

http://edgecraft.com/page2e.html

http://www.pleasanthillgrain.com/meat_slicer_deli_slicers.aspx

or Google whatever model(s) interest you for best prices.

simple said:

I finally got around to slicing the rest of this chunk.  Looking it over, I could where I was slicing from the "wrong" direction.  It was too small to change the slicing direction, so I finished it up as is.  Still tastes good no matter how it's sliced.  My old Rival slicer I picked up does better than me with a knife, but still leaves a lot to be desired.  Wish there was a middle ground between cheaply made ones and the commercial units...

Click to expand...

 

simple

Smoke Blower

Original poster

Thread starter

Jun 27, 2011

97

11

• Nov 4, 2011

• #27

Thanks, Pops! I just got around to looking into these.  A couple look like good deals to me...

Unfortunately, they also look like they cause me to end up in the dog house for a rather lengthy stay

.  Told SWMBO this week that one closet of clothes was enough.  If she wants something different, go to the back of the closet and pull something out

...

Lemme figure out how many hours of dedicated OT it will take, and start setting money aside...

 

pops6927

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Fort Worth, Tx.

• Nov 5, 2011

• #28

Download Evernote, I just did; you can just take a snapshot of the recipe or tip and file it away, no more writing down - because after my last couple strokes I can barely write! 

www.evernote.com

you can even snap a pic of a whiteboard with your camera smartphone (iPhone or Android) and sync it to your computer at home so it's there waiting for you when you get home and in full size so you can read everything!  I am using that now in my therapy classes and it's a godsend!

 

Bearcarver

Gone but not forgotten RIP

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Sep 12, 2009

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Macungie, PA

• Nov 5, 2011

• #29

simple said:

Thanks, Pops! I just got around to looking into these.  A couple look like good deals to me...

Unfortunately, they also look like they cause me to end up in the dog house for a rather lengthy stay

.  Told SWMBO this week that one closet of clothes was enough.  If she wants something different, go to the back of the closet and pull something out

...

Lemme figure out how many hours of dedicated OT it will take, and start setting money aside...

Click to expand...

Now you did it !!!

Nearly 43 years of marriage to the same Lady tell me those closet comments were a "No-No"!!!!  

   

Bear

 

smokey mo

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Sep 18, 2009

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15

North Oregon Coast

• Nov 5, 2011

• #30

If you keep an eye on Craigslist for your area you might find a deli or restaurant liquidating and can pick one up really cheap.  May need a good cleaning but it will be what you want.  Good luck.

The bacon looks great by the by.  Stay close to Pops and you will learn plenty good stuff.

 

raymo76

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Aug 8, 2011

721

37

• Nov 5, 2011

• #31

Good links there Pops thanks!

 

sound1

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Oct 10, 2011

775

22

Northern Arizona

• Nov 5, 2011

• #32

About the only meat that I slice with the grain is for Jerky. I like to grab a chunk and chew on it for a while, kinda like the old style bacon rind. It's all about your preference.