Buckboard Bacon
- Thread starter islandpiper
- Start date
Here is a raw pork loin fresh out of the cure.
A piece fried as bacon.
A pork loin cooked to 150 internal for Canadian Bacon.
Nothing like homemade. ET
A piece fried as bacon.
A pork loin cooked to 150 internal for Canadian Bacon.
Nothing like homemade. ET
Wilded, you done good, and you probably didn't even have to to Canada for that. Looks fine alright to me. And, I've made a bunch of it .
Rpecot......can't wait to see the pics of yours, or just drive over and bring me some, whatever is easiest. piper
Rpecot......can't wait to see the pics of yours, or just drive over and bring me some, whatever is easiest. piper
So I guess we were too busy licking our lips (and our fingers) once the meat came off the grill. Only a couple pics of the bacon...
My new rig. Happy Birthday to me!
Slowly warming up to 150°
Didn't want that little piggy to be lonely
Turkey legs, baby back ribs, stuffed and wrapped jalepenos, and the bacon
Time to get serious
My new rig. Happy Birthday to me!
Slowly warming up to 150°
Didn't want that little piggy to be lonely
Turkey legs, baby back ribs, stuffed and wrapped jalepenos, and the bacon
Time to get serious
Geez, Russ, at least TRY to look like you are having fun. Let that buckboard chill in the fridge for a few days and it will be even better.......if it's not too late.
Oh, and BTW, if there were peppers left over, you can chop them up and put them in an omlette.......oops, too late for them, too, eh?
piper
Oh, and BTW, if there were peppers left over, you can chop them up and put them in an omlette.......oops, too late for them, too, eh?
piper
I used to like Russ, but now I'm rethinking that. He didn't even call me up to invite me over! No couth or swave at all. :wink:
RIGHT! We have to test it before the working troops have to eat it, just to make sure they are receiving good chow.