Foodies BS Thread.

I just cut the rind and first slice off the shoulder roast with a very good serrated knife and low temp fried it - very simple

 

What is SSU and OE?

 

Google buckboard bacon. Lots of recipes. I've used this several times. https://www.virtualweberbullet.com/pork-butt-buckboard-bacon/

 

Sunny side up or over easy.

 

Haha haha dang

yeah those are SSU

 

I honestly wasn't even thinking about the eggs. My mind was on smoking/bacon

SSU = super sexy upright, super salted uncured (no sodium nitrate)

OE = original equipment (no controller mods)

 

That would work fine.

"
Ingredients:
Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking."

I say for home quick consumption you don't need the nitrites/nitrates*. And that's a lot of sugar. Salt and spices will work fine*. Pack it good with your dry mix. HOT 250-275°F Smoke (200-210°F internal range). Cool overnight in the refrigerator and store in *fridge - and it should easily last as any cooked meat will in the fridge - eat it up OR freeze. Slice as needed and I always fry at low and slow to keep crispy but not tough and dry.

 

Ok people.. making your own bacon isn't that hard but there are several different ways to make pork belly bacon, pork shoulder bacon, pork loin/tenderloin bacon and they all involve using a pre-made cure or using Cure #1 which is also known as pink curing salt.

There are dry brines, wet brines, cold smoking vs hot smoking and double or triple smoking.

There will be arguments about whose methods are best etc so I am just going to say that you need to do your own research. Too much Cure #1 can kill you and not enough can get you sick. Botulism is a real thing.

Make sure you're using a gram scale a weigh your ingredients.

As a last note, there is a food smoking thread here on TW as well as dedicated smoking forums like Smoking Meat Forums dot com.

Food safety is no joke.

 

Agree.

In my defense, I am hot smoking with plenty of salt. That is the topic I was writing about and I should have been more clear. Hot smoked, dry brined pork products stored in the fridge are in the very safe range. This does not mean one should be cavalier with cleanliness and such.

 

You can salt crust or brine pork belly to make pancetta, smoking it will get you bacon.

I made a prosciutto back in my school days.

 

Yep

Same with Virginia ham just more salt

I want to try the celery juice nitrite method

 

Sunny Side Up
Over Easy

 

Been itching for a Caesar salad for some reason.

 

Appreciate all the tips and referrals. I’ll check them out.

 

Did someone say home made bacon

 

Loaded brisket potatoes with jalapeño aioli and fermented fingerling pepper sauce.

 

Damn.

 

Finished filling the freezer up today

 

It's time for some breakfast tacos!

Egg, cheese, & CHORIZO (on mini flour torillas)

 

I know you didn't make this. What restaurant in DFW serves this?