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#1 |
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This was walking around 9 weeks ago. We cure it the old school way with just salt, brown sugar pepper, and cold mountain air in a 100 year old smoke-house. No nitrates, no antibiotics, no steroids, nothing. The hogs are certified drug free. They live in a 'clean' habitat indoors. The are pesticide fed corn.
Once you taste this stuff it ruins you for store bought bacon. We also cure the hams but that takes about 10 months. We make home made sausage from the shoulders. We also take the tenderloins and cut those into chops. No nasty bits for us, we give those away. ![]() ![]() ![]() ![]() ![]() |
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#2 |
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Oh my god, that looks amazing!
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#3 |
Gravy Boat Winnah.
![]() Join Date: Oct 2008
First Name: Pete
Location: my attorney has advised against giving this information to insane people
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Pure heaven.
I have a pork belly curing in the fridge, and almost ready to be smoked. My first, but not the last, I am sure. |
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#4 |
Anything can go wrong
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#6 |
Møøse bites can be nasty
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Looking good Jeff. I too make my own bacon, but do the curing in the fridge. All my friends are converts.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. ![]() |
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#8 |
That's a Corgi
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My buddy in Raleigh is into curing bacon, hard saugsage, pancetta and the like. I would like to get into it, but getting quality pork in New England is way too expensive.
Swift is not good enough for prosciutto or speck.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#9 |
Ditat Deus
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Are you single?
![]() ![]() ![]() Why can't I find good stuff like that in Texas. sigh.
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Check out the Cigar Asylum Newbie Sampler Trade |
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#10 |
Cigar Jesus
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Looks interesting... never had bacon other than store bought. As was mentioned before, how does one go about getting some?
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#11 |
Moar Padrons!
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#12 |
Gravy Boat Winnah.
![]() Join Date: Oct 2008
First Name: Pete
Location: my attorney has advised against giving this information to insane people
Posts: 5,326
Trading: (22)
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If you want to cure your own, Asian markets with a meat counter/butcher will commonly have pork bellies as an ingredient for a few popular dishes.
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#14 |
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Thanks all. It is a labor of love, we don't sell it, sorry!
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#15 |
Adjusting to the Life
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My wifes mother cures speck and its great. Where she lives in Austria speck is very popular.
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"If I cannot smoke in heaven, then I shall not go." -- Mark Twain |
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#17 |
Dad Jokester Supreme
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Yummy!
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...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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