JY0 Posted March 29, 2011 Share Posted March 29, 2011 If you taste this, you will not be able to eat store bought bacon. We make our own. The bacon and ham are air cured with only brown sugar, salt and pepper. They hang in a 100 year old smoke house for about 9 weeks. The hams take 9 months curing the same way. Link to comment Share on other sites More sharing options...
BatFastard Posted March 30, 2011 Share Posted March 30, 2011 My mouth is watering staring at these pics! Nice work Link to comment Share on other sites More sharing options...
dochowl Posted March 30, 2011 Share Posted March 30, 2011 So where do I place my order? I'd take 4 or 5 pounds to start. Link to comment Share on other sites More sharing options...
JY0 Posted March 30, 2011 Author Share Posted March 30, 2011 So where do I place my order? I'd take 4 or 5 pounds to start. It's a labor of love...not for sale. Link to comment Share on other sites More sharing options...
CanuckSARTech Posted March 30, 2011 Share Posted March 30, 2011 I'm in for an order too! Link to comment Share on other sites More sharing options...
CBL Posted March 30, 2011 Share Posted March 30, 2011 That's some sexy stuff! Haven't had any proper bacon in ages :'( Link to comment Share on other sites More sharing options...
thechenman Posted March 30, 2011 Share Posted March 30, 2011 Bacon...mouthwatering, fat dripping, salty, smokey flavored bacon. Gotta love it! Link to comment Share on other sites More sharing options...
dicko Posted March 30, 2011 Share Posted March 30, 2011 I'm not lying when i say thats one of the mst epic things ive ever seen. going to the buthcer tomorrow morn and getting heavily involved with some delicious bacon Link to comment Share on other sites More sharing options...
sloth Posted March 30, 2011 Share Posted March 30, 2011 It's a labor of love...not for sale. what a cock tease! Link to comment Share on other sites More sharing options...
asudevil08 Posted March 30, 2011 Share Posted March 30, 2011 what a cock tease! Amen to that. Link to comment Share on other sites More sharing options...
ColKurtz Posted March 31, 2011 Share Posted March 31, 2011 Very nice! That's a heck of a vacuum packer you have! I have a friend in the Meat sciences dept. here @ NCSU. Needless to say, we constantly postulate on new experiments to run. One of the more memorable products was a smoked beef, jalapeno, cheddar and mushroom brat. There is usually a supply of country hams around Christmas as well. You need to see this smokehouse. All computer controlled. It feeds the chips in at whatever interval and volume you program. PM me. Link to comment Share on other sites More sharing options...
whiskeynwine Posted March 31, 2011 Share Posted March 31, 2011 So where do I place my order? I'd take 4 or 5 pounds to start. Dochowl, try Bringhurstmeats.com. This is the butcher/slaughter house I get all my meat products from. I'm sure he will ship to you. Hickory bacon and pepper bacon are my favorites. Whats in the pasture in the morning is in the freezer case in the evening. Link to comment Share on other sites More sharing options...
JY0 Posted March 31, 2011 Author Share Posted March 31, 2011 Very nice! That's a heck of a vacuum packer you have!I have a friend in the Meat sciences dept. here @ NCSU. Needless to say, we constantly postulate on new experiments to run. One of the more memorable products was a smoked beef, jalapeno, cheddar and mushroom brat. There is usually a supply of country hams around Christmas as well. You need to see this smokehouse. All computer controlled. It feeds the chips in at whatever interval and volume you program. PM me. PM Sent. Link to comment Share on other sites More sharing options...
Dbone Posted April 12, 2011 Share Posted April 12, 2011 That is awesome brother. Two questions: 1) Did you fry those eggs in all that bacon fat 2) What cigar would you smoke after that heavenly mean Bravo and well done Link to comment Share on other sites More sharing options...
JY0 Posted April 12, 2011 Author Share Posted April 12, 2011 That is awesome brother. Two questions:1) Did you fry those eggs in all that bacon fat 2) What cigar would you smoke after that heavenly mean Bravo and well done Even with bacon there is such a thing, as too much of a good thing. I fried the eggs in olive oil. For dessert....an '08 PLPC, my favorite morning cigar. Link to comment Share on other sites More sharing options...
bunburyist Posted April 19, 2011 Share Posted April 19, 2011 fkn hell that looks good. I want bacon! Link to comment Share on other sites More sharing options...
brazoseagle Posted September 25, 2011 Share Posted September 25, 2011 Oh man! Will you ship it? Link to comment Share on other sites More sharing options...
Tyemv Posted September 28, 2011 Share Posted September 28, 2011 Yum! Meat Candy!! Link to comment Share on other sites More sharing options...
Lastroll Posted September 29, 2011 Share Posted September 29, 2011 I kill a couple wild pigs a year and I process all the meat myself. I have tried to make bacon but there's just not enough fat on them. I dry cure the hams and bellies in the fridge for about a month with sea salt, sugar, saltpeter and peppercorns. The hams turn out great but the bacon sucks. I guess I need to cure them longer? Link to comment Share on other sites More sharing options...
JY0 Posted September 29, 2011 Author Share Posted September 29, 2011 I kill a couple wild pigs a year and I process all the meat myself. I have tried to make bacon but there's just not enough fat on them. I dry cure the hams and bellies in the fridge for about a month with sea salt, sugar, saltpeter and peppercorns. The hams turn out great but the bacon sucks. I guess I need to cure them longer? Definitely two months instead of one. I used kosher salt, pepper and light brown sugar. No saltpeter. Link to comment Share on other sites More sharing options...
Ghabanos Posted September 29, 2011 Share Posted September 29, 2011 Definitely two months instead of one. I used kosher salt, pepper and light brown sugar. No saltpeter. good on you mate - the pics look fricken delicious. Link to comment Share on other sites More sharing options...
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