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Thread: Bacon made easy

  1. #11
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    i add a splash of milk, or heavy cream

  2. #12
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    Originally posted by Geir Widar:
    I sure do.
    It makes the scrambled eggs much more fluffy. Cold water.

    I thought everybody used this trick to get fluffy scrambled eggs??
    I learned this trick from a Swedish instructor in cooking school many years ago...it seems to be a European way of doing things that was passed down through the apprenticeship system. Putting milk, or cream, in eggs is loathsome to me...but only because I've tried water and dairy and prefer the ice cold water method by far!
    "My biggest fear is when I die, my wife will sell all my stuff for what I said I paid for it."

  3. #13
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    tried water yesterday morning.

    i didn't notice a difference in fluffyness really

  4. #14
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    Bob -- thanks for posting this. Bacon is next on my to-do list, and if it works out then I'm planning to give some out as Christmas presents. Just need to find pork bellies.

    Geir -- I'm with you on the cold water over dairy. I think eggs take on a rubbery texture with milk that they don't with water.
    18.5" WSM, 18.5" OTG, Genesis Silver B, Smokey Joe

  5. #15
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    Bob, I salute your simple approach to bacon. I worked my butt off making ketchup based BBQ sauce...i got up to 27 ingredients. Nobody made any or was interested in them because it required too many ingredients and too much effort.
    I got wise. Figured out how to make a sauce with only five ingredients. No.5 sauce. Simple is what gets folks off the couch...after they learn they can do it, they will learn how to make it their own. It does not have to be difficult. Good call Bob. Now I need to find a belly.
    Peach Kissed Q

  6. #16
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Thanks guys!

    Steve,
    I'm honored to have my bacon even mentioned in the same post as your wonderful #5 sauce!

    Now I just need to adapt my old 3 ingredient oven wing recipe to the grill.
    Wings, brown sugar, and soy sauce.
    Heat can be added, but my wife is the polar opposite of a chilehead.

  7. #17
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    Thats the way I have always done it but I add some black pepper.
    Mapleleaf

  8. #18
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    OK, found a pork belly today at my friendly local Asian grocer. It was rolled up and packaged on a napkin on top of a small paper plate then wrapped in Saran wrap. Anyway, it's been rubbed with MTQ, brown sugar, black pepper and white garlic powder and is hanging out in the fridge. It seemed like I'd never get all of the cure to stick, but it's done. So in the next 7 days, I need to figure out what's next. Feel free to commment on any or all of these points.

    - I'm going to flip daily, rinse on the last day, then slice a piece and fry off to check for saltiness. Assuming all is well, I'll dry it in the fridge overnight and then smoke. If too salty then I will soak then dry.

    - I'm planning on peppering it again before smoking. I'm hoping it will stick, but maybe I should do that before drying it?

    - It's only a 2 pound piece of belly. Should I slice it in 2 before smoking?

    Thanks for your help in advance. And thank you Bob for your timely posting of this thread.
    18.5" WSM, 18.5" OTG, Genesis Silver B, Smokey Joe

  9. #19
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Jon,
    Looks like you have it well covered.
    I would leave the slab whole.

    I put pepper with the cure, but haven't tried to cover it before smoking.
    Perhaps put a layer of pepper on a platter and press the slab onto it?
    Maybe others can help.

    Good luck, I'm sure it will taste great!

  10. #20
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    Thanks Bob. I can't believe I still have another week until I can smoke it.
    18.5" WSM, 18.5" OTG, Genesis Silver B, Smokey Joe

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