I made bacon

Oh pshaw, on Sun 25 Nov 2007 02:17:37p, modom (palindrome guy) meant to
say...

Quoted message said:

Behold:
http://i4.tinypic.com/6kzwox5.jpg
--

modom

Very nice, Michael. Gives new meaning to, "bringing home the bacon"!

--
Wayne Boatwright

Date: Sunday, November(XI) 25th(XXV),2007(MMVII)

*******************************************
Countdown 'til Christmas
4wks 9hrs 30mins
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He who foresees calamities suffers
them twice over.
*******************************************

modom (palindrome guy) said:

Behold:
http://i4.tinypic.com/6kzwox5.jpg
--

<smile> show off!

Looks yummy

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remove the smiley face first

sf said:

modom (palindrome guy) said:

Behold:
http://i4.tinypic.com/6kzwox5.jpg
--

<smile> show off!

Looks yummy

Not exactly yummy looking in the skillet, but once cooked it's fine
stuff. I also made guanciale, but I don't know what guanciale is
supposed to taste like, so judging it is out of my zone. An Italian
friend has yet to report.

The current project is pancetta.

So many things one can do with pork.
--

modom

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modom (palindrome guy) said:

Not exactly yummy looking in the skillet, but once cooked it's fine
stuff. I also made guanciale, but I don't know what guanciale is
supposed to taste like, so judging it is out of my zone. An Italian
friend has yet to report.

The current project is pancetta.

So many things one can do with pork.

Have you by chance read Michael Ruhlman's book "Charcuterie" all about
smoking and curing meats?
I have some pork belly in the freezer I purchased from my "ethically
raised, heirloom free range pork guy" but I've not done anything with it
yet.
Goomba

On Sun, 25 Nov 2007 20:32:00 -0500, Goomba38 <[email hidden]>

Quoted message said:

Have you by chance read Michael Ruhlman's book "Charcuterie" all about
smoking and curing meats?
I have some pork belly in the freezer I purchased from my "ethically
raised, heirloom free range pork guy" but I've not done anything with it
yet.
Goomba

I think that is the book Modom is using. He has made a few other
thigns from that book. I heartily recommend this book as well.

Christine

In article <[email hidden]>,

modom (palindrome guy) said:

Not exactly yummy looking in the skillet, but once cooked it's fine
stuff. I also made guanciale, but I don't know what guanciale is
supposed to taste like, so judging it is out of my zone. An Italian
friend has yet to report.

The current project is pancetta.

So many things one can do with pork.

Yes indeed! The bacon looks delicious to me. I still haven't gotten
around to curing any bacon because I have to drive so far to find any
pork bellies. But pork shoulder is on sale this week so I think I'm
going to buy a hunk and break it into several pieces and smoke them. I
flavor them with garlic, pepper and spices and serve sliced thinly for
appetizers along with cheese and olives.

D.M.
--
greatvalleyimages.com

modom (palindrome guy) said:

Behold:
http://i4.tinypic.com/6kzwox5.jpg
--

modom

And a good job you did of it. Looks great.

koko
---
http://www.kokoscorner.typepad.com
updated 11/24

"There is no love more sincere than the love of food"
George Bernard Shaw

Christine Dabney said:

On Sun, 25 Nov 2007 20:32:00 -0500, Goomba38 <[email hidden]>

Quoted message said:

Have you by chance read Michael Ruhlman's book "Charcuterie" all about
smoking and curing meats?
I have some pork belly in the freezer I purchased from my "ethically
raised, heirloom free range pork guy" but I've not done anything with it
yet.
Goomba

I think that is the book Modom is using. He has made a few other
thigns from that book. I heartily recommend this book as well.

Right you are. I've made a couple of batches of sausage, smoked
salmon, duck breast "prosciutto," pastrami, bacon, and (soon)
pancetta. The guanciale recipe came from Mario Batali's Web site, not
from Ruhlman.

What have you made from "Carcuterie?" Any recommendations? I still
have a ham to work with, and the head of the Ag Dept. here says he has
a place to age it.

And the pork I'm using this winter is also from a sustainably raised
animal like Goomba's pig meat. The taste is far superior to
supermarket, factory-farm pork. Cow Hill is tiny and mostly boring,
but there are some perks if you look around for them.
--
modom

"It's almost too late to be early."

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modom (palindrome guy) said:

What have you made from "Carcuterie?" Any recommendations? I still
have a ham to work with, and the head of the Ag Dept. here says he has
a place to age it.

Just the bacon so far, but I only baked it. I am going to start
another batch, and if it gets warmer, I will smoke it. There was
just an element missing without smoking it..at least to me.

I don't think I have the conditions here that will let me make
pancetta...as it needs a humid environment in which to finish curing.
I have read somewhere that wine refrigerators might provide the
necessary environment...and I might look into that at some point.

I just found a blog that Michael Ruhlman mentioned in his blog..and a
post from said blog..about making bacon. You might enjoy this..
http://habeasbrulee.com/
The author mentions some cures she did..which sound interesting...

Christine

Christine Dabney said:

modom (palindrome guy) said:

What have you made from "Carcuterie?" Any recommendations? I still
have a ham to work with, and the head of the Ag Dept. here says he has
a place to age it.

Just the bacon so far, but I only baked it. I am going to start
another batch, and if it gets warmer, I will smoke it. There was
just an element missing without smoking it..at least to me.

I don't think I have the conditions here that will let me make
pancetta...as it needs a humid environment in which to finish curing.
I have read somewhere that wine refrigerators might provide the
necessary environment...and I might look into that at some point.

I just found a blog that Michael Ruhlman mentioned in his blog..and a
post from said blog..about making bacon. You might enjoy this..
http://habeasbrulee.com/
The author mentions some cures she did..which sound interesting...

Thanks for the link. I really liked the bacon flow chart she linked
to: http://img402.imageshack.us/my.php?image=baconflowchartvj8.jpg
Much wisdom there.

There's a contact link on Ruhlman's site you could try for advice
about pancetta in the desert. He answered my query about pastrami
last summer when Victor and I went mano a mano about dry vs brine
cures. It's worth a shot.
--

modom

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Posted via a free Usenet account from http://www.teranews.com

modom (palindrome guy) said:

There's a contact link on Ruhlman's site you could try for advice
about pancetta in the desert. He answered my query about pastrami
last summer when Victor and I went mano a mano about dry vs brine
cures. It's worth a shot.
--

modom

I could even ask on eGullet..where he participates in the thread on
charcuterie. Some great posts and posters there. I think that is
where I might have read the stuff about wine refrigerators.

Christine

It doesn't look like you *made* bacon, rather it looks like
you *cooked* bacon. Big difference!

: Behold:
: http://i4.tinypic.com/6kzwox5.jpg
: --

: modom

: --
: Posted via a free Usenet account from http://www.teranews.com

JOBOBS;:;,

YOU IS ONE SMARTY BUMPKIN;:''"

ONLY GOD CAN MAKE BAKON., IMEAN UNLESSON HE HUMPEDA PORKER.:;

FATTY

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It doesn't look like you *made* bacon, rather it looks like
you *cooked* bacon. Big difference!

: Behold:
: http://i4.tinypic.com/6kzwox5.jpg
: --

: modom

: --
: Posted via a free Usenet account from http://www.teranews.com

Quoted message said:

It doesn't look like you *made* bacon, rather it looks like
you *cooked* bacon. Big difference!

I think he means he cured the bacon. We've cured ham before, but we haven't
tried bacon, yet.

kili