Bacon, just bacon! ~ Foamheart

foamheart · May 19, 2015

Bearcarver said:
I think I saw that same set of knives in a Hitchcock Movie!!!

Bear

<Chuckles>

But they are not attempting to slice bacon. Knives really are not that ergomonically designed. The above are all well used, except the one next to the steel, its from my uncle. When he died he actually left a knife to each man in the family from his butcher shop. I am guessing I was the only one that was impressed. Wish I had the whole set and his butchers block.

Doh! There I go again, something else to gather dust....LOL Thats right it probably have would end up in a barn....

foamheart · May 19, 2015

gary s said:
It's funny how we get attached to things, I bought the knives I use right before #2 son was born, and he is 38. I don't like anyone using them except for me.

Gary

I am the same, I catch myself getting up to reach for another knife for someone to use. I mean who needs a 8" chefs to spread mayo on a slice of bread? LOL.... I started out with all Chicago Cutlery which are completely worn out from sharpening now. They all look like filet knives. Hence the stainless now. Once figured out they sharpen pretty easy, but I still swear the old carbon steel was better.

bdskelly · May 19, 2015

Don't mean to highjack Kevin, ...But since Knives have been brought up!

P5190009.JPG

bdskelly
May 19, 2015

Nobody touches Dads knives. Not nobody... Not no how....

LOL

Brian

foamheart · May 19, 2015

BDSkelly said:
Don't mean to highjack Kevin, ...But since Knives have been brought up!

P5190009.JPG

bdskelly

May 19, 2015

Nobody touches Dads knives. Not nobody... Not no how....

LOL

Brian

Thems a fancy set a knives ya got there.

Really good knives and those handles look much more comfortible.

smokin sid · May 21, 2015

Greetings Foamheart!

Now ya have me cravin Bacon! I do have a question for you.When you shown your slabs

on the counter and the fan was blowing on them.You used a term I have never heard before.

I think the term was "Pellece" Can you please explain what that is?

Thank's

Smokin Sid

foamheart · May 21, 2015

Smokin Sid said:
Greetings Foamheart!

Now ya have me cravin Bacon! I do have a question for you.When you shown your slabs

on the counter and the fan was blowing on them.You used a term I have never heard before.

I think the term was "Pellece" Can you please explain what that is?

Thank's

Smokin Sid

Heres a good explaination:

http://en.wikipedia.org/wiki/Pellicle_(cooking)

In my humble opinion its subcutaneous fat rising when the surface area of any meat is dryed. The surface area of meat, like your arm is filled with moisture (some more than others). You cause evaporation by blowing the wind across it. To the point it will usually cause the surface area to turn slightly yellow (fat lipids) and the skin will become tacky. At this point the smoke will better adhere to the meat.

Always try to dry your meats before smoking, the more the better. Wipe off moisture, evaporate to form a pelicle, heat in the smoker for a dewater cycle. I actually normally use the first hour in the smoker a dewatering cycle. That is 275 degrees, vents wide open and the door cracked to allow as much fluid vapor as possible to escape.

Hope that answered ya question. A freind here taught me about them and I was extremely sceptial. Its easy to justify though. Think of it at an extreme, could you get any smoke on it under water? Its just different degrees of fluid . The drier the better for cooking, and a pellicle is the fats seen subcutaniously after ample fluid has been removed.

You gotta realize I am just a slow southern country boy, but thats the best I understand it.

bdskelly · May 21, 2015

....ahhh hemm. Did I miss the Q View of the sliced bacon and vacuum packing?

foamheart · May 21, 2015

BDSkelly said:
....ahhh hemm. Did I miss the Q View of the sliced bacon and vacuum packing?

Post #41, sliced and packaged.

Rafter H BBQ · May 21, 2015

Foamheart said:
Here's what each of those "Slabs" slices up into.

006.JPG

foamheart

May 17, 2015

BTW, there is a good reason to go to the Culinary Arts School. I am just an ol redneck counrty boy who cooks. HAD I gone to school I would have been smart enough to trade out my sharp 8" chef knife and use my 12" to slice the bacon. Damn does it makes a difference! I did freeze the slabs before both slicings also. I gotta say I am impressed, although I ain't slicing 'em all up tomorrow, maybe a slab a day.....LOL

Here it is again, with all the bits and pieces I will include in the sliced up ziploc.

005.JPG

foamheart

May 17, 2015

Ready for the freezer, I am having to get 'em in the freezer at night so no one sees 'em.

007.JPG

foamheart

May 17, 2015

Ya know my hands smell so good I have almost bit into 'em a couple a times.

Ba du, ba du, ba du..... thats all folks!

That there is pure awesomeness Foam... Very nice lookin bacon my friend ! Thumbs Up If by some chance ya don't have enough room in your freezer for a package or two.... Well, I'd be more than happy to help ya out ! :biggrin: Seriously, very nice Foam !

bdskelly · May 22, 2015

Foamheart said:
Post #41, sliced and packaged.

gary s · May 22, 2015

Is my package on the way ???

Gary

foamheart · May 22, 2015

WaterinHoleBrew said:
That there is pure awesomeness Foam... Very nice lookin bacon my friend !

If by some chance ya don't have enough room in your freezer for a package or two.... Well, I'd be more than happy to help ya out !

Seriously, very nice Foam !

It has to be the easiest thing to make since Pop's spells out the fornula. Its just takes a little time and a little room. Then you get to the fun, smoking it!

Thank you, but with Pops its hard to make bad bacon.

foamheart · May 22, 2015

BDSkelly said:

I bet it would be simple slicing that bacon with the monster slicing knife you have.

Thank you.

foamheart · May 22, 2015

gary s said:
Is my package on the way ???

Gary

Why sure. I hope that dang postman doesn't steal it again.

smokin sid · May 23, 2015

Greetings Foamheart!

   Thank you for the information. I learn something new every time I visit this informitive forum.

                                                                                         Keep On Smokin!

                                                                                           Smokin Sid

foamheart · May 23, 2015

Howdee Sid, and you're most welcome.

disco · May 23, 2015

Terrific looking smoke. Kudos to the Baron of bacon, the Prince of pork and the King of curing!

Disco

foamheart · May 23, 2015

Disco said:
Terrific looking smoke. Kudos to the Baron of bacon, the Prince of pork and the King of curing!

Disco

You finially get some nice weather and we never see you again.......... Layin out by the Pool? .

disco · May 23, 2015

Foamheart said:
You finially get some nice weather and we never see you again.......... Layin out by the Pool? .

It was a confluence of a bunch of things. I have started golfing again. The garden had to go in. Some judges at Toastmasters took some medication and found me worthy of moving on in speech contests and I had to travel for that. This retirement is tough on a guy.

Bacon, just bacon! ~ Foamheart

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