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BACON Done with Money shots (Pic Heavy) - Page 2

post #21 of 32
Very nice. You will never be able to eat store bought bacon again
post #22 of 32

bravo1.png   C farmer is right. We can't stand store bought bacon anymore.

One word of caution, however. If you start sharing your newfound bacon treasure with friends and family, they will start demanding you make more. I found out the hard way. Probably be doing 2 or 3 bellies next month.

post #23 of 32
Thread Starter 

already finding that out...lol

post #24 of 32

Bacon Mmmmmmmm....................

post #25 of 32
Your bacon looks wonderful. You don't have to worry about not liking store bought but you do have to worry if your friends and family find out and start asking for your bacon!

Disco
post #26 of 32

Very nice job on all the products you got from the bellies! Now you are hooked!

post #27 of 32
Thread Starter 

thanks all. next project will be sausage. Haven't made any yet. Looking specifically for something resembling hillshire farms smoked cheddar or those little smoked appetizer type.

Any recipe help would be appreciated..

Brian

post #28 of 32
Thread Starter 

Bought a half pig, took every one else skin as well. 3 full pigs worth.

Came searching for pork rinds and forgot I actually made this thread....canada-flag-14.gif

post #29 of 32

Fried pig skins or cracklin's?

 

Here's a Cracklin thread I did, maybe help a little.

 

http://www.smokingmeatforums.com/t/189822/cracklins-by-foamheart

post #30 of 32
Thread Starter 
Whats the difference between cracklins and deep fried pork puffs?
cracklin is unheard of here in Canada
Edited by navier - 9/26/15 at 12:14pm
post #31 of 32
Quote:
Originally Posted by navier View Post

Whats the difference between cracklins and deep fried pork puffs?
cracklin is unheard of here in Canada

 

Fried pork skins

 

http://www.google.com/imgres?imgurl=https://upload.wikimedia.org/wikipedia/commons/2/2d/Khaep_mu.jpg&imgrefurl=https://en.wikipedia.org/wiki/Pork_rind&h=1272&w=1920&tbnid=RrtO1GzXO-deXM:&tbnh=160&tbnw=241&usg=__NidiX7KtXCSKUWoZXQ35YBwaA1c=&docid=5Ixf6x71w-lneM&sa=X&ved=0CCIQ9QEwAGoVChMIq4Wd4smVyAIVil4eCh1FDAl4

 

 

Cracklins

 

 

Its easiest to explain it as...... the difference between puffed and crunchy Cheetos. You have to boil & clean then dehydrate the skin only to make fried pig skins. You just cut the fat, meat and skin up and fry the cracklin's. Both are great with beer and football!

post #32 of 32
Thread Starter 

great analogy with the cheetoes, makes perfect sense now.

cracklin is basically larger extra crispy bacon bits

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