Makin' bacon #2

busterb · 08-24-2007, 04:32 PM

First, I'd like to thank Bruce for posting the link. Also to Seakdivers for the post that led me to Buckboard bacon.
Aw-shucks. the time I've spent looking at the links.
Amazon for the about 50 bucks worth of books.
Hi-Mtn for the spice to cure $11.??. And best of all, a great keystone cops deal at walmart to pick-up a small fridge for meat. $90.00+
Anyone wanting to help buy some meat, now that I have the rest of show. Please send to: timeonmyhands@youwish.com.

"Disclaimer" Zippy spelling. If I get tomaine and die, no one will be libel. I do not ask for any advice from people that have been, done all things, except airline pilot, fighter pilot, submarine pilot. But I might have missed a post about these qualifications? This is not a request for money. One day I'll write the real shit in BB's BS
OK I got the sob in wheelbarrow and to back door and into the house, after I moved a few old computers and other shit. Now to get it from box to table. Thanks again B&S. Boy what fun.

Just in case Bruce and Seakdivers doesn't get the left hand of this, please PM me.

busterb · 08-24-2007, 09:19 PM

Sorry if I seem to put the onus on Bruce and Seakdivers about the money and time I've spent about makin bacon. Can't find the old photo about makin bacon.
But for true I have a book by Morton salt, by snail mail years ago. And 1 of their hi-dollar meat pumps.
This just seemed like a great time to indulge in one of my. word check. Idiosyncrasy, change the y to i and add e?? hell I don't know.
Thanks for excuse to give it a try.
Miller Chill isn't bad, but does nothing for my spelling and vocabulary

xoxoxoBruce · 08-24-2007, 10:02 PM

Youze a growed up man, if ya get ptomaine poisoning, it be your fault.
Pumping salt water into the meat defeats the purpose of doing it yourself.

Urbane Guerrilla · 08-24-2007, 10:07 PM

[Not eating popcorn, but chips and guacamole. Crunch crunch. Am now represented in this thread too. O the humanity! -- or porcinity.]

busterb · 08-24-2007, 10:44 PM

fuck ya. Said in a nice way, I hope BTW the big words confuse even M&W online. "porcinity"
The word you've entered isn't in the dictionary. Click on a spelling suggestion below or try again using the search bar above.
So just maybe you should put my post on ignore and keep your west coast comments.

busterb · 08-24-2007, 11:08 PM

Bruce. the meat pump was for hams. to inject around the bone and prevent bone sour, which was bad news. About the time I read all this, I gave up on the big plain to cure meat. But your links have restored the urge. Store has a boneless pork loin on sale for $1.69. Which should make Canadian bacon. + they have Mortons sugar cure. Hell I'll give it a try.

xoxoxoBruce · 08-25-2007, 02:21 AM

Porcinity is not a word. Something he made up from porcine, probably, relating to or suggesting swine.

fargon · 08-25-2007, 09:40 AM

I been thinkin bout makin sum beef bacon, usin a brisket and a cold smoker of my own makin. As for the brine I believe a simple brown sugar and black pepper seasoning will work fine.

xoxoxoBruce · 08-25-2007, 05:00 PM

Quote:

Originally Posted by fargon

I'm thinkin bout makin sum beef brisket bacon,
usin a cold smoker of my own makin.
I believe a simple brown sugar's good for the brine,
and black pepper seasoning will work fine.

It's got a good beat and I can dance to it... I give it a 93.

Sorry man, I couldn't resist.

Urbane Guerrilla · 08-26-2007, 01:49 AM

Well, I don't think you can really be hatin' on a parallel construction tweaking a famous radio-announcer blurt! Why, that would be hemipygian! (Which would describe certain cuts of ham...) Think I should suggest hemipygian, adj. and n., to Bill O'Reilly? It's not in the dictionaries yet, but they can make room.

Perry Winkle · 08-26-2007, 03:48 PM

Half-assed. I like it.

Griff · 08-26-2007, 05:10 PM

Smoke cured donkey? Sounds kinda tough, try the jerky.

busterb · 09-04-2007, 07:35 PM

The Pork loin came out of seven days of Morton's smoke flavored sugar cure today. Not sure about the smoked taste, I trimmed a little off and fried. A bit salty. Will rest in fridge for a day or 2 then smoke.
Photos later.

busterb · 09-06-2007, 07:36 PM

This has been fun. I used some of the directions for Morton cure and some from Hi-Mts buckboard bacon. Then I jacked with 2 thermometers that we've discussed before. So I trimmed a little off last night and fried, great, but needs a little hickory smoke. So I fixed my ice tray with chips and the damn heat never got high enough to help.
Because Hi-Mtn said to use 150 F. for 45 minutes then go for 200 and an internal temp of 140, let rest for 1 hr.
So we're resting now.
I promise I'll get some photos tomorrow and never do this again.

xoxoxoBruce · 09-07-2007, 04:28 AM

Pictures? Aren't you going to send everyone a sample?

08-24-2007, 04:32 PM	#1
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Makin' bacon #2 First, I'd like to thank Bruce for posting the link. Also to Seakdivers for the post that led me to Buckboard bacon. Aw-shucks. the time I've spent looking at the links. Amazon for the about 50 bucks worth of books. Hi-Mtn for the spice to cure $11.??. And best of all, a great keystone cops deal at walmart to pick-up a small fridge for meat. $90.00+ Anyone wanting to help buy some meat, now that I have the rest of show. Please send to: timeonmyhands@youwish.com. "Disclaimer" Zippy spelling. If I get tomaine and die, no one will be libel. I do not ask for any advice from people that have been, done all things, except airline pilot, fighter pilot, submarine pilot. But I might have missed a post about these qualifications? This is not a request for money. One day I'll write the real shit in BB's BS OK I got the sob in wheelbarrow and to back door and into the house, after I moved a few old computers and other shit. Now to get it from box to table. Thanks again B&S. Boy what fun. Just in case Bruce and Seakdivers doesn't get the left hand of this, please PM me. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch. Last edited by busterb; 08-24-2007 at 04:43 PM. Reason: add

08-24-2007, 10:02 PM	#3
xoxoxoBruce The future is unwritten Join Date: Oct 2002 Posts: 71,105	Youze a growed up man, if ya get ptomaine poisoning, it be your fault. Pumping salt water into the meat defeats the purpose of doing it yourself. __________________ The descent of man ~ Nixon, Friedman, Reagan, Trump.

08-24-2007, 10:07 PM	#4
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	[Not eating popcorn, but chips and guacamole. Crunch crunch. Am now represented in this thread too. O the humanity! -- or porcinity.] __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

08-24-2007, 10:44 PM	#5
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	fuck ya. Said in a nice way, I hope BTW the big words confuse even M&W online. "porcinity" The word you've entered isn't in the dictionary. Click on a spelling suggestion below or try again using the search bar above. So just maybe you should put my post on ignore and keep your west coast comments. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch. Last edited by busterb; 08-24-2007 at 10:50 PM.

08-24-2007, 11:08 PM	#6
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Bruce. the meat pump was for hams. to inject around the bone and prevent bone sour, which was bad news. About the time I read all this, I gave up on the big plain to cure meat. But your links have restored the urge. Store has a boneless pork loin on sale for $1.69. Which should make Canadian bacon. + they have Mortons sugar cure. Hell I'll give it a try. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

08-24-2007, 09:19 PM	#2
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Sorry if I seem to put the onus on Bruce and Seakdivers about the money and time I've spent about makin bacon. Can't find the old photo about makin bacon. But for true I have a book by Morton salt, by snail mail years ago. And 1 of their hi-dollar meat pumps. This just seemed like a great time to indulge in one of my. word check. Idiosyncrasy, change the y to i and add e?? hell I don't know. Thanks for excuse to give it a try. Miller Chill isn't bad, but does nothing for my spelling and vocabulary __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

08-25-2007, 02:21 AM	#7
xoxoxoBruce The future is unwritten Join Date: Oct 2002 Posts: 71,105	Porcinity is not a word. Something he made up from porcine, probably, relating to or suggesting swine. __________________ The descent of man ~ Nixon, Friedman, Reagan, Trump.

08-25-2007, 09:40 AM	#8
fargon Person who doesn't update the user title Join Date: Dec 2005 Location: La Crosse, WI Posts: 8,924	I been thinkin bout makin sum beef bacon, usin a brisket and a cold smoker of my own makin. As for the brine I believe a simple brown sugar and black pepper seasoning will work fine. __________________ Annoy the ones that ignore you!!! I live a blessed life I Love my Country, I Fear the Government!!! Heavily medicated for the good of mankind.

08-26-2007, 01:49 AM	#10
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Well, I don't think you can really be hatin' on a parallel construction tweaking a famous radio-announcer blurt! Why, that would be hemipygian! (Which would describe certain cuts of ham...) Think I should suggest hemipygian, adj. and n., to Bill O'Reilly? It's not in the dictionaries yet, but they can make room. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

08-26-2007, 03:48 PM	#11
Perry Winkle Esnohplad Semaj Ton Join Date: Feb 2005 Location: A little south of sanity Posts: 2,259	Half-assed. I like it.

08-26-2007, 05:10 PM	#12
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	Smoke cured donkey? Sounds kinda tough, try the jerky. __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

09-04-2007, 07:35 PM	#13
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	The Pork loin came out of seven days of Morton's smoke flavored sugar cure today. Not sure about the smoked taste, I trimmed a little off and fried. A bit salty. Will rest in fridge for a day or 2 then smoke. Photos later. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

09-06-2007, 07:36 PM	#14
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	This has been fun. I used some of the directions for Morton cure and some from Hi-Mts buckboard bacon. Then I jacked with 2 thermometers that we've discussed before. So I trimmed a little off last night and fried, great, but needs a little hickory smoke. So I fixed my ice tray with chips and the damn heat never got high enough to help. Because Hi-Mtn said to use 150 F. for 45 minutes then go for 200 and an internal temp of 140, let rest for 1 hr. So we're resting now. I promise I'll get some photos tomorrow and never do this again. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

09-07-2007, 04:28 AM	#15
xoxoxoBruce The future is unwritten Join Date: Oct 2002 Posts: 71,105	Pictures? Aren't you going to send everyone a sample? __________________ The descent of man ~ Nixon, Friedman, Reagan, Trump.

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