i am in upper maraboro maryland for some training. there is one heck of a storm raging, lights flicking on and off and LMAO 'cause you and i get that joke. however there lights just went out and there is nothing worse than a dark hotel without power. you ever feel like you are an extra in a horror movie
Well had a couple slices. It is "sweeter" than pork belly bacon. And with the plate cut tougher. Be great for a bacon recipe...beans, chili...etc... frying don't do it justice. Good flavor tho...different.
looks good from here, thanks for blazing the trail
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Island of Misfit Smokers Member #94
Therefore, confess your sins to one another, and pray for one another so that you may be healed. The effective prayer of a righteous man can accomplish much. James 5:16 (NASB)
Well had a couple slices. It is "sweeter" than pork belly bacon. And with the plate cut tougher. Be great for a bacon recipe...beans, chili...etc... frying don't do it justice. Good flavor tho...different.
Looks good from here too, Rich!!!
Also looks like the "Ends" are even tastier than the slices (that's why I never "Square" my bellies before I make my Bacon).
Very nice slices Rich! Looks good. I wonder how the brisket would be? Damn, I need to cook something tomorrow. not sure what though? Hmmm, anyway Bear I am sending you a pm about your step by steps and possibly how to get them all in your sig...
Marcus,
Like Rich said, I'd go with Brisket or Plate.
However you should know that it won't taste anything like Bacon, no matter what cut of Beef you use, and no matter how you cure & smoke it.
If you treat it (cure & smoke) just like a Pork Belly, it will taste like Dried Beef, because that will be what it is.
It will be Great---But it will be Great Dried Beef, not Bacon.
Bear
well cured beef anyway.
Quote:
Originally Posted by Bearcarver
Thanks Friar!!
You probably have one of my older ones.
They were all great, but my newest one was the Best.
I tried to add it to my Signature, but I ran out of room for the 3rd or 4th time, and I hate to ask to have it enlarged. Makes me feel like a beggar.
All of my Step by Steps combined take up a lot less room than one small picture, but they take up more character room in the code dept.
I gotta figure out another way to make my Step by Steps easily available.
actually you can buy more space from ken - no begging involved, just upgrade your smoked-meat account to one of the extra benefit added paid for ones.
Can't find the page - I assume it's still active ? ken, rich ?
There is no reason why you can't cure and fry any type of meat. But for it to be bacon it really needs to come from a pig. The loin in canada, the belley in the states and a bit of both for english back bacon.
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Made In England - Fine Tuned By The USA
Just call me 'One Grind'
Bilbo decided to get in on the bunny munching gig by bringing his own bunny !
actually you can buy more space from ken - no begging involved, just upgrade your smoked-meat account to one of the extra benefit added paid for ones.
Can't find the page - I assume it's still active ? ken, rich ?
The "Donate" button is in the main menu bar, but I cannot find the added bennies of donating... I will PM Ken on this.
Here's a couple more shots for ya Marcus. Sometimes I wonder why I bought a slicer Just gimmie a good knife :{)
ya done well my friend, ya done well. there is nothing better than being schooled (tutored) by the best
Quote:
Originally Posted by curious aardvark
Actually another name for beef bacon would be undried jerky :-)
i like that name too. i was thinking after i read it you could trot those slices right to the smoker
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Island of Misfit Smokers Member #94
Therefore, confess your sins to one another, and pray for one another so that you may be healed. The effective prayer of a righteous man can accomplish much. James 5:16 (NASB)
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