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Recent content by robertrandall
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Thanks for the warm welcome Dave. I enjoy the debate and I really like hearing other peoples opinions and listening to them share their knowledge and the benefit of their experience.
DanMcG according to webster to cure is:
to prepare or alter especially by chemical or physical processing for...
Good call on the smoke flavored cure i missed that.
I don't know, alblancher I know you are the moderator on this site and I'm sure you make great bacon, but Michael Ruhlman and Brian Polcyn are major and well respected authorities on this and their work is where I've gotten most of my...
In Michael Ruhlman's "charcuterie" he says you should smoke the bacon until it reaches an internal temp of 150. This does not render the fat very much at all it simply loosens up the meat and lets that smoke really penetrate. When I smoke my bacon I do so at between 170 and 200 degrees for 2 to...
Now in my experience things aren't so cut and dry. Most people I've seen make bacon hot smoke it, this does several things: It makes for a more tender product, it adds a different smoke character and helps the flavor penetrate. Traditionally there was a slot in a fireplace in which you would put...