Set your TIVO's and your PVR's, get the kids, make the popcorn and snuggle up with the one you love.......For all you die hard BACON fans, and I may be the only one, BACON will be raised to it's proper place in Kitchen Stadium. This SUNDAY The Food Network and Iron Chef-America will have their challenge using BACON...that's right BACON. Finally after 127 letters and/or emails sent to the producers they FINALLY thought it was a good idea. Yes it is true about the BACON, well maybe not the letters.
BACON HARD...WORD!
Good work MW. We'll pencil it in for sure.
Art
Ummmm, MW....if anyone knocks on your door and says "Candygram!", don't open it- it may be a trick! They may be coming to get someone.... :o. Tell us you are just joking about the number of letters/e-mails....if you have any adult beverages or prescription drugs "just laying around", now might be a good time to experiment with them...just think happy, soothing thoughts.....everything will be OK....say "I am a good person, bacon does not rule my life". ;D
PS- But my last batch came out great, thanks to your help! 8)
Man of Big Weapon,
I love bacon, but not that much...just kidding on the letters. With one graduating and getting ready for college and the other one learning how to drive...plus keeping the little women happy...I don't have time to let it rule my life...but it is a nice diversion.
(http://www.imgag.com/product/full/ap/3030281/divswine1cp.gif)
I'm the Star at last.... Thank you Duckman whose butt is still filled with bird shot... Oh thank-you!
I was the one who wrote the letters and I can't wait. Land sharks do exist ???
Man I LOVE Bird Shot, 12ga-3 inch #2's on a frosty morning...there's nothing like the smell of fresh powder in the early morning...it is only enhanced by bacon frying on the stove while in the immediate area of the blind...
Great show tonight MW. Thanks for the tip. Irish bacon was a new one for me though. Now, Alton said it was pork loin, cured but not smoked. On the other hand, the Hormel website says it is smoked also, like Canadian bacon, but with more fat left on. I haven't had much time to look further. Any other insights about this style?
Regards,
Art
12ga 3" #2 bird shot ??? How big are those birds? :)
QuoteIrish bacon was a new one for me though. Now, Alton said it was pork loin, cured but not smoked. On the other hand, the Hormel website says it is smoked also, like Canadian bacon, but with more fat left on.
Irish/British bacon made from pork loin is called back bacon and is cured and may be bought unsmoked or (cold) smoked.
As it is uncooked it requires cooking prior to eating, typically grilled but also can be fried.
also see:
http://forum.bradleysmoker.com/index.php?topic=2996.0
The pork loin in the above post came from Ireland.
Hope this helps.
Thanks manxman. So it can either be just cured, or cured and cold-smoked - both sources are right.
I read your previous post with great enjoyment when you wrote it. I too purchased an entire pork loin (half-price, an offer I couldn't refuse) a couple of weeks ago and cut it into 3 sections. I had planned to hot-smoke it after curing in the "Canadian bacon" style and am still trying to find a recipe to use. The only cure I have is some tender-quick, and I don't understand how one can use so little cure/# of meat and still have it do anything. I assume your cure was purchased locally. Perhaps I'll keep it frozen until I can order some from the sources suggested by other posters on the forum (I have some bookmarked, just can't remember them offhand).
Thanks for the reply,
Art