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Homemade Bacon | Basics with Babish
youtube ^

Posted on 04/30/2021 5:06:47 AM PDT by mylife

https://www.youtube.com/watch?v=TUh4Z2li1UM


TOPICS: Chit/Chat; Food; Miscellaneous
KEYWORDS:
it's the weekend and we all need a project...
1 posted on 04/30/2021 5:06:47 AM PDT by mylife
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To: mylife

https://www.youtube.com/watch?v=TUh4Z2li1UM


2 posted on 04/30/2021 5:08:45 AM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

Trichinosis is Fun!


3 posted on 04/30/2021 5:19:34 AM PDT by JonPreston (Q: Never have so many, been so wrong, so often)
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To: mylife

Love this channel. Lots of good things.


4 posted on 04/30/2021 5:35:36 AM PDT by ferret_airlift
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To: ferret_airlift

teaching people the old ways, God does most of the work.


5 posted on 04/30/2021 6:01:34 AM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

I’ve made sausage before, bratwurst actually. Also made corned venison. Kinda strong but it did kill any gameness. I’ve got a whole brisket in the freezer but that will be going into the smoker. Getting warm enough to run the smoker but too windy so far. Hard to keep the temperature steady.

We’ve got meat goats and I’m wanting to get a small breed of pig too. Bacon and ham will be two things I’d like to do. That and some goat/pork smoked sausage, summer sausage etc.

Nitrate/nitrite; not the best thing for you and should be consumed in moderation.


6 posted on 04/30/2021 6:33:01 AM PDT by Pollard
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To: Pollard

you can cure without nitates

I like the pastrami recipe


7 posted on 04/30/2021 6:38:30 AM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: Pollard

salt , sugar, spices, smoke...low and slow


8 posted on 04/30/2021 6:42:04 AM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: Pollard

9 posted on 04/30/2021 6:44:45 AM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: JonPreston

1) There is no trichinosis in US commercially produced pork.

2) curing kills bacteria and trichinosis


10 posted on 04/30/2021 7:23:16 AM PDT by Cold Heart
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To: JonPreston

3) cook bacon before eating


11 posted on 04/30/2021 9:02:53 AM PDT by Cold Heart
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To: mylife

Thanks for the link. I have wanted to try this.


12 posted on 04/30/2021 9:04:51 AM PDT by kalee
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To: kalee

as my old buddy Don would say..”$5.99 lb? eff that! I’ll get a hog belly from Manuel” whars my brining crock ma?


13 posted on 04/30/2021 11:11:16 AM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife
In the 1960's growing up in rural Georgia, this was done without YouTube videos.   Mr. McKinnon, the man on the farm adjoining ours cured his bacon in big wooden boxes on the front porch.   They made great tables when Mom and the kids snapped beans or shucked or shelled corn.

Dad just used some sort of tubs that had been repurposed.   Watching the adults scald and scrape the bristles from the hide, then butcher the hogs was the greatest experience.

Come to think of it, a lesser experience was the whole family falling out of bed in the middle of the night to get those pigs back in the hog lot when they went through the fence.   What does a six or seven year old know about herding pigs?   We learned quickly.

Here in the totally suburbanized Cobb County, I have had no desire to cure bacon myself even though I have no doubt that I could.   Although I know I could, I also have no desire to castrate a bull calf either.

14 posted on 04/30/2021 12:27:27 PM PDT by higgmeister ( In the Shadow of The Big Chicken )
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To: mylife

We have a few acres and I have thought about getting a couple of pigs. One to sell and one to eat, replacing them next year with the same intention.


15 posted on 04/30/2021 1:22:01 PM PDT by kalee
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