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Bacon Fest
Exactly. That is why I want to know if anyone has gone to this. I want to know what they have. I know in years past they had candied bacan, but I can make that myself..... Maybe this fest is ment for the upper class, the people that can;t do things for themselves. -
How Embarrassing! Qview
Also I have found that you want to manipulate the puff pastry as little as possible. Puff pastry is a layered pastry. If you work it to much the layers will get stick together an not puff properly. I like a light flakey puff pastry, so I guess it is all in what you are looking for. -
Bacon Fest
Has anyone out there been to Bacon Fest? Here is the link. http://baconfestchicago.com/ I have contemplated going the past 2 years, but have never made it. From the looks of it, it costs $65 for a ticket. I can make a lot of bacon for that and have my own bacon fest. So I want to know if... -
First attempt at Bacon / Canadian Bacon
Will do, Packers Superbowl? One thing I have to say is that both of the bacons turned out to be more like a ham, the canadian bacon more so. Is there something I did wrong? Or is this just what homemade bacon tastes like? The sweetness of the brown s ugar and apple wood definately came... -
First attempt at Bacon / Canadian Bacon
Pulled from the fridge, trimmed the skin off the belly, soaked in cold water for 30 minutes, patted dry, racked and placed in front of a fan for 1.5 hours. Cold smoked the belly for 8 hours with apple wood. The smoker temp never rose above 73*. removed the belly from the smoker and put the... -
First attempt at Bacon / Canadian Bacon
Wow! Those look awesome! You sure do make a convincing arguement for cold smoking. -
First attempt at Bacon / Canadian Bacon
Tomorrow is smoke day. I was thinking about doing a long cold smoke, but now I ma starting to have second thoughts, since I will have the canadian bacon in there also. I wouldn't want to cold smoke the canadian bacon would I? CB should be able to be eaten without cooking, right? Maybe I cold... -
Winter Smokin'??
I use a hot plate for doing my cold smoke. It is only a single burner hot plate. I can do it in the summer and the temps still stay pretty low. I have tried to crank it up on high before to see how warm it gets and I have nver been able to get it over 200* Will you be using the hot plate... -
Pork belly costs?
We have a place here that is a meat purveyor, you know the place that all the local restaurants buy their meat from. They have a store on the side of the building and they have the best prices in town by far. I bought a 11.5# belly from there last week and paid $1.79/lb on a side note, I...- meatnbeer
- Post #17
- Forum: Hot Smoked Bacon
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Bottom Roast Made Into Deli Sliced Roast Beef & SPAM
It seems like you look familiar, Did you ever work for diamond out by adventure land? -
First attempt at Bacon / Canadian Bacon
Eman I wish I could tell you. I hope someone else can shed some light on this subject. Maybe next time I will do an expierement and skin half to see if there is a difference. Kind of wish I had done that this time. The only thing I can say so far, is that I was loosing some of the fat when... -
First attempt at Bacon / Canadian Bacon
I forgot to mention, there is a local grocery store that carries a rub out of Florida called a bourbon rub. It is fantastic! The name of the company that makes the rub is Lysanders. The have a couple of other rubs that I need to try, but I have not had a chance yet. This is the rub that I... -
First attempt at Bacon / Canadian Bacon
You guys and your bacon posts, Look what you made me do! I went to the store and bought a 11.5lb pork belly and a 9lb pork loin. I was going to remove the skin from the belly, but after a few minutes into it, I scrapped the idea. I don't relly like skin on anything, so hopefully it will be... -
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First fatty: fail w pre-fail qview
Looks like the sides of the fattie are open. I always make sure that it is completely sealed. There may be some light leakage, but there will always be plenty of cheese/sauce/whatever left behind. With the side open like that you are just inviting that good cheese to make a run for it. -
2011 venison sausage
Good but if I do it again I will reduce the amount of cheese. To much stuff covering up the flavor of the meat. -
2011 venison sausage
It turned out really good. I'm not sure if I like it with or with out cheese better. The only problem with the one with cheese it it starts to hide the flavor of meat. I was really surprised with the blue cheese. It didn't melt and go thru the sausage like I expected it to. It held its... -
2011 venison sausage
One other thing, I did a 50/50 mix of venison/pork trim. Although they have good flavor, I will reduce the amount of pork next time to try and get the venison to come thru a little bit more. -
2011 venison sausage
Doe to my lack of harvesting a deer, I was not able to make any sausage last year. So I was pretty eager to make some this year! The deer was small, but the meat is great. I also purchased a large quantity of high temp cheese (5lb) which will last a really long time, considering that I only...
