JY0 Posted March 29, 2011 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.
BatFastard Posted March 30, 2011 Posted March 30, 2011 My mouth is watering staring at these pics! Nice work
dochowl Posted March 30, 2011 Posted March 30, 2011 So where do I place my order? I'd take 4 or 5 pounds to start.
JY0 Posted March 30, 2011 Author 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.
CBL Posted March 30, 2011 Posted March 30, 2011 That's some sexy stuff! Haven't had any proper bacon in ages :'(
thechenman Posted March 30, 2011 Posted March 30, 2011 Bacon...mouthwatering, fat dripping, salty, smokey flavored bacon. Gotta love it!
dicko Posted March 30, 2011 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
sloth Posted March 30, 2011 Posted March 30, 2011 It's a labor of love...not for sale. what a cock tease!
ColKurtz Posted March 31, 2011 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.
whiskeynwine Posted March 31, 2011 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.
JY0 Posted March 31, 2011 Author 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.
Dbone Posted April 12, 2011 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
JY0 Posted April 12, 2011 Author 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.
Lastroll Posted September 29, 2011 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?
JY0 Posted September 29, 2011 Author 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.
Ghabanos Posted September 29, 2011 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.
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