Recent content by Rex

Nice looking! I think you could slice it a little thinner. The more exposed surface, the more flavour. Think about deli slicing. Beautiful trimming too;just right in the lean/fat ratio.

My grandfather used to me on long trips in his Morris Minor convertible. He always bought what he called "Polish" bacon. They were smoked jowls and we had them for breakfast every am. When sliced and fried, we would cut them off, put them in our shirt pocket and eat them all day as candy. He...

Hey Mike, school out? Missed you, figured the marking etc had you tied up. Welcome back.

David deVivo, good choice. I make the cure and inject the eye and then soak for 7/10 days, smoke, test for tenderness and steam as I need different portions different times. Slice THIN and stack.YUM Best recipe is on the sausagemakers site imho (did it commercially, so know the ropes)

Len Dennis, I went to meat cutting school at Geo Brown College in TO in 1975. The lessons on pork included trichinosis. NO trichinosis in Ont pork reported for 20 years then. Only cases came from dump feeding bears. FYI Keep on stuffin'.

Glad you're happy. IMHO, your method is better. That's because when I fry, I save the rendered smoky lard for other uses. i.e. unsmoked cured loin(pea-meal bacon). However, if she wants apparent leaner looks, then her method works.

Dennis, you can get it at Malabar Spices in Burlington. Google it and see.

For a real Montreal"smoked Meat" go the Sausagemaker.com/daiglesmontrealsmokedbrisket. You will find the brine-cure,the rub, and methodology to turn out a real satisfying product.

Try Malabar Super Spice. They're in Burlington,ON. Email: info@malabar.on.ca I bought cure, juniper,etc from them.

To all in S.Ont. Fortino's has legs and shoulders this week @.99 and bellies @1.29. Pleasant pickling all.

I love them too. CaesAr, Kaiser, Csar are variants in different lingos. The German pronunciation is closest to the Latin original.

You are not curing. You are brining.

You're dealing with nomenclature. It is ceramic but is commonly called terra cotta.

ScooterB, try Malabar Spices in Burlington. They have everything and are open to the public Thurs/Fri. You need to call ahead and place your order. (no connection, just a customer.

Kept a #10 cast iron on my boat for 20 years and it never rusted.