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Paprika bacon, How to make... - Page 2

post #21 of 35
engrish prease?PDT_Armataz_01_05.gif
post #22 of 35
lmao just because you only have the one good cheese and it apparently doesn't travel well ;-)

Paprika not a problem. lol
We even have hungarians :-)
post #23 of 35
Only if we LET you ;{) -

The Mad Hunky!
post #24 of 35
Thread Starter 
Well, just tasted it today.....Wow talk about melt in your mouth. It is well worth all of the work put into it. YUMMY.
post #25 of 35
where's the Q-View of the sliced up bacon, dude~! ! ! ! ! ! ! !
post #26 of 35
Köszönöm részére a paprika szalonna recept. PDT_Armataz_01_37.gif
post #27 of 35
Thread Starter 
Ok, Ok, Steve, don't get your ?????? in a bunch....LOL

post #28 of 35
thank you andy NICE!
post #29 of 35
MMmmMMmmMM! Where's my rye bread!?!?
post #30 of 35
Thread Starter 
Sorry Rich. I put it back in the fridge. That will be lunch for tomorrow (if the kids don't eat it all before I get some more).
post #31 of 35
How can you POSSIBLY eat or condone the making of this stuff !
IT'S BEEN BOILED !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Grab your pitchforks and torches boys, we've got us a hungarian to lynch !


Was it simply a necessary part of the whole process ?
Hmm, maybe hot water can be used in cooking - now there's a thing !
post #32 of 35
You'll find our necks tough to stretch ;{)

Whaddia think... I "Low and slow in thin blue" my linguini? Of course it has a place.

But it IS refreshing that you have been doing your homework here to find this example of a rather obscure process that seems to bolster your position. Keep up the good work! And DON'T even THINK of pulling the hotdog card... Heh!
post #33 of 35
CA; Give it a rest!!!!!, pickin' on the que is one thing, and I can ignore the anti fat rants well enough, but LEAVE MY PEOPLE ALONE!!! I am second generation Hungarian and VERY proud of that, and I am dead sure you don't want to stumble down that path and say something you are going to regret. OK?!
post #34 of 35
LOL... Din't much bug me...other than the fact he forgot to capitalize Hungarian. Of course, I am willing to give more slack than usual... what with the driving on the wrong side of the road thing and stuff ;{)
post #35 of 35
Thread Starter 
C A, Once you cure the belly the meat is dried out (salt pulls out all the fluids outs). When smoking the belly, it does not softenth e meat up enough. This should almost melt in your mouth. Therefore you have to put more moisture into the belly (the meat) to soften it.
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