G
Guest
Guest
After 9 days of curing the butt in the fridge, I took em out and smoked em yesterday to 140. Popped both pieces back in the fridge after cooling dowm, and sliced this morning. \
No problem slicing when cold. Used a Henckel, and the texture of the meat was similar to a pastrami I made one time. The slices were beautiful to look at, kind of a cross between bacon and ham. Obivously thicker and wider than storebought bacon.
So I fried some up. Yes it's good, and yes there is a hammy taste to mine, but it also tastes like bacon. I will say this...I did miss
the crispy texture of the storebought, fatty bacon. This is like a whole new meat! A mild bacon flavor, with the texture of a ham.
If you can imagine a cross between bacon, a country ham, and a city ham, it's kind of like that. I'll be doing more of this because it's so cheap, much cheaper than buying bacon or ham.
Great tasting breakfast meat. Rethinking my idea of using it for ABT's though. Also had some odd shaped scraps left over that look great for cooking with.
The gist of this is that when you say bacon, people have such preconceived ideas. It's not the same thing obviously, but it's good
and does have a bacon flavor. 2 thumbs up here.
Won't post much more today because my internet is down, and I came to work to let you know about this cook. I'll be back tomorrow morning to answer any questions...thanks to Bruce and everyone who helped me with info for this cook!
Jim
No problem slicing when cold. Used a Henckel, and the texture of the meat was similar to a pastrami I made one time. The slices were beautiful to look at, kind of a cross between bacon and ham. Obivously thicker and wider than storebought bacon.
So I fried some up. Yes it's good, and yes there is a hammy taste to mine, but it also tastes like bacon. I will say this...I did miss
the crispy texture of the storebought, fatty bacon. This is like a whole new meat! A mild bacon flavor, with the texture of a ham.
If you can imagine a cross between bacon, a country ham, and a city ham, it's kind of like that. I'll be doing more of this because it's so cheap, much cheaper than buying bacon or ham.
Great tasting breakfast meat. Rethinking my idea of using it for ABT's though. Also had some odd shaped scraps left over that look great for cooking with.
The gist of this is that when you say bacon, people have such preconceived ideas. It's not the same thing obviously, but it's good
and does have a bacon flavor. 2 thumbs up here.
Won't post much more today because my internet is down, and I came to work to let you know about this cook. I'll be back tomorrow morning to answer any questions...thanks to Bruce and everyone who helped me with info for this cook!
Jim