My friend has a farm, raises pigs and cattle and food crops. A coupla
weeks ago some black gentlemen came to buy a pig from him for a barbecue
they were going to have. He asked them if they were going to take it
home and kill it and butcher it. They said no, where they lived (in
North Charleston) the cops had gunshot microphones on the utility poles,
and if they heard the shot they would come running. So they shot it
right there and threw it in the back of their truck to take it home to
butcher it. About as fresh as you can get!
--R
On 8/3/13 5:54 PM, clay wrote:
http://www.takepart.com/article/2013/05/21/marijuana-fed-pork-debuts-seattle
IF I can cease screwing up the smoking, I will go looking for fresh pork belly.
Right now, I am doing ok with the local bellies the chinese supermarket sells.
Then I move into hams and maybe charcuterie. I should be able to fabricate a
smoking shed at that point.
clay
On Aug 3, 2013, at 6:49 AM, Peter Frederick wrote:
Smoker? Smoking bacon is usually done in a room full of smoke, not in a cooking device,
which may be your problem. "Smokers" these days are low temperature (180F or
so) cooking devices and it's going to be tricky to keep the temp below cooking temp with
one.
My brother tried bacon a couple times when he used to butcher with some
buddies, but he quit when the drinking got out of hand. He never brined it
long enough - bacon is salt cured meat, it's going to be salty!
I think the secret is to soak it in the proper brine solution until it becomes
"waxy" -- that is, enough water has been removed to prevent spoilage. Treating
with cool smoke after that is to enhance the flavor and prevent mold on the surface, you
don't want to cook it. Like country hams, bacon is raw, not cooked, meat. The salt in
the meat is a side effect, not what you want.
When you get it figured out, you will have the best bacon ever. Better yet if
you can find some local source of pork bellies where the pigs are allowed to
run rather than being fed in confinement -- much more meat in that bacon.
Good luck!
Peter
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