Thanks, Adam!Beautiful work Disco as always.
Thanks, Adam!Beautiful work Disco as always.
LOL You don't have an unkind bone in you body Disco! B
Thanks, Brian! I was being unkind. I don't do all metric myself. I still use inches and feet.
I think you will like them Red! Thanks for the point!
Well, there is this one my back that hurts from time to time...
LOL You don't have an unkind bone in you body Disco! B
I sure won't question using Pop's brine. I use a variation on my loin hams and pastrami. I have done both for bacon and the difference is minimal but I think it has a bit more of a bacon texture with the dry but it is marginal.
Another great post, Disco. I'm all out of back bacon and it's about the time of year to make some.
I've always used Pop's brine before but I may just try it dry this time.
Point for you.
Chuck
No bacon in the freezer is unforgivable! Get with it, Case!Looks great Disco! It's about time I make some more the bacon stock is getting slim in the freezer!
I am looking forward to the post. The back bacon in the store is cured but they don't guarantee it is fully cooked so I always fry and it and don't assume it is safe to eat right off the chunk.I've been working on a "side by side" for you, Disco. The TQ "Canadian Bacon" was done last week and your version of "Back Bacon" will be ready in a couple of days. If I don't crash and burn I'll make a post of it [emoji]128578[/emoji]
Just out of curiosity, when you buy back bacon at the grocery, is it cooked or uncooked?
Dan