Click here>>>http://www.karlehmer.com/index.asp?PageAction=VIEWCATS&Category=9 (http://www.karlehmer.com/index.asp?PageAction=VIEWCATS&Category=9)
This has a couple things that seem very interesting to me....
The Canadian Bacon seem to be wrapped??
The Irish Bacon perks my interest.
Now I am not sure about the paprika Bacon.
Man it looks like if you order anything from this place it should be great.
There are so many variations of Canadian bacon, and many articles I've read stated real Canadian bacon is not smoked; that is an American twist on this bacon.
When I was developing a recipe to use for curing Canadian bacon, this is one of the sites I came across.
http://www.realcanadianbacon.com/
I do find it amusing that they are promoting real Canadian bacon, when they are from Michigan.
I've done an "Irish" bacon - also called an English Rasher. I used BBC and the style of bacon uses Pork Loin (aka back). It comes out great and makes one heck of a bacon sandwich. Same standard curing and smoking as regular bacon - just leaner, so much so that you need to oil the pan a little to cook it.
There are enough good selections there to make everyone happy............ except the hog.
Harvest Day is a sad day for the hog :(.............and rollin' smoke is a tribute. ;D
A good hog is meant to be tasted..........Not Wasted ;)
paprika bacon? heck i can make that.................................you just watch ;D
nepas
Nice looking stuff, but I just can't bring myself to order anything I can duplicate (or die trying) at home ;D
-Brian