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He said "you can't make bacon like"

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  • #16
    surprised no one has addressed the smoke.............kinda what makes bacon.......bacon.
    sigpic
    it's all good my friend..........

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    • #17
      Question: Can I make my Home TQ cured Bacon taste like Store Bought?

      Answer: Why in Heaven's name would I want to do that? I cure & Smoke my own Bacon to avoid the taste of Store Bought Bacon.

      Bear's Bacon:
      http://www.smoked-meat.com/forum/showthread.php?t=19027


      Bear
      Last edited by Bearcarver; 12-16-2017, 01:52 PM.
      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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      • #18
        Originally posted by Bearcarver View Post
        Answer: Why in Heaven's name would I want to do that? I cure & Smoke my own Bacon to avoid the taste of Store Bought Bacon.

        Bear
        This right here sums it up

        Not sure why anybody would "ask" for that. That is actually why I got into making sausage - to produce a much higher quality product to my own liking.

        I remember watching this on TV on how a commercial bacon operation works:
        (lets see if this works)


        [yt]https://www.youtube.com/watch?v=_tvx_CKB7uI[/yt]
        Last edited by Uncle Sauce; 12-15-2017, 10:15 AM.
        ~ George Burns

        sigpic

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        • #19
          Originally posted by curious aardvark View Post
          Then make sure you only ever use belly pork that is 70% + fat. You don't want any of that nasty pinky red stuff in there - oh hell no, it's the good white stuff you want.

          Basically, the commercial american bacon flavour is based around fried salty fat with added overtones of phosphates.

          Doesn't sound so bad to me


          Originally posted by Blinginpse View Post
          I like it here....Straight to the point. I felt there was something they did or used to make it taste different to him. Sounds like his taste buds are just messed[emoji23]
          Hey let's stop right now...
          Do not stroke the ego of the Englishman...
          Sometimes he thinks he knows Americans better than Americans do
          Heck he can't even spell flavor right

          Sorry Alex...
          Craig
          sigpic

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          • #20
            Originally posted by SMOKE FREAK View Post
            Doesn't sound so bad to me




            Hey let's stop right now...
            Do not stroke the ego of the Englishman...
            Sometimes he thinks he knows Americans better than Americans do
            Heck he can't even spell flavor right

            Sorry Alex...


            And I Like most store bought bacon personally.....
            sigpic

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            • #21
              Originally posted by Fishawn View Post

              And I Like most store bought bacon personally.....
              Thats true - I’m actually trying to remember if I’ve had any bad bacon....nope, I’m pretty certain!
              ~ George Burns

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              • #22
                Man I love bacon...store bought is good, but home cured and smoked...DAMN MAN, I CAN'T DO THAT STORE BOUGHT ANYMORE! I can't cure and smoke it fast enough to keep it in the freezer (I also treat neighbors and some peeps at work).

                Grab a slab and try your own...you will see.
                BBQ Eng.

                The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
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                • #23
                  So far I have made about 30 pounds of home made bacon. Everyone that has tried it has raved about how much better it is than what you buy at the store, so I'm not sure where the question comes from. It is my understanding that if you use celery juice or powder, then the law says that you have to label the product as "uncured", even though it is cured, just using different products to achieve the same result. Here is a pretty good article.
                  A few of my favorite things:
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