
Todd Stewart Contributor |
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Todd Stewart wrote:Once or twice a year, my girlfriend butchers a pig and we cure our own bacon at home. :9I choose the two of you for my apocalypse survival team. Between the three of us we'd have knowledge of how to make beer and bacon, more than enough information to rebuild civilization.
It's relatively rare that we buy commercial meat anymore (except for seafood for me on Wed and Fri), because we have 5 freezers and we get cows, pigs, goats, chickens, deer, ducks, etc and make it ourselves. You would be surprised at how cheap it is if you're willing to euth and disembowel things from time to time. This is what happens when you have two biologists with a serious foodie hobby. :)

Shadowborn |

Shadowborn wrote:Is there irony in calling someone "Infidel!" for -not- eating bacon? :DRingtail wrote:I like soy-composite, vegetarian bacon.
And I like bacon in its living form.
Do those count?
No, you're talking about fake-on and pigs. Not the same thing.
Infidel!
I suppose there would be if I were using the word coming from a particular faith. However, since I'm only adhering to orthodox Baconity at the moment, no irony...just a small amount of comedic effect.

Xabulba |

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CunningMongoose |

CunningMongoose wrote:Aberzombie wrote:13. Bacon IS a vegetable.The Rules of Bacon
1. There must always be bacon in the fridge. Always.
[]...
12. Bacon gets you laid.
Lies! Unless served as a BLT.
Is sausage alright. I mean its a type of bacon. They both come from pigs.
No, bacon is a vegetable. I always have vegetable in my plate. I always eat enough vegetable. Bacon IS a vegetable. In fact, I often eat vegan meals made entirely out of bacon. That is how counscious I am you need to eat more vegetable and less meat.

Odraude |

Geico Insurance Pig wrote:No, bacon is a vegetable. I always have vegetable in my plate. I always eat enough vegetable. Bacon IS a vegetable. In fact, I often eat vegan meals made entirely out of bacon. That is how counscious I am you need to eat more vegetable and less meat.CunningMongoose wrote:Aberzombie wrote:13. Bacon IS a vegetable.The Rules of Bacon
1. There must always be bacon in the fridge. Always.
[]...
12. Bacon gets you laid.
Lies! Unless served as a BLT.
Is sausage alright. I mean its a type of bacon. They both come from pigs.
I... but... wait... what... but bacon...vegetable... no veggie... green... me like bacon... I.. AAAAAAAAAAAAARGH!!

Irontruth |

Is sausage alright. I mean its a type of bacon. They both come from pigs.
Sausage is not bacon. They're both made from... you... but they're different from each other.
Which is why the bacon explosion is so awesome.
It's bacon, wrapped in sausage, wrapped in bacon. It's super easy to make too, assuming you have a smoker you can control the heat on.
Also, you can now get bacon scented kitty litter.
And if anyone in the Minneapolis area wants to meet for a beer and bacon at the Triple Rock (it's all you can eat free bacon after 9pm every wed), let me know.

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Aberzombie wrote:It's relatively rare that we buy commercial meat anymore (except for seafood for me on Wed and Fri), because we have 5 freezers and we get cows, pigs, goats, chickens, deer, ducks, etc and make it ourselves. You would be surprised at how cheap it is if you're willing to euth and disembowel things from time to time. This is what happens when you have two biologists with a serious foodie hobby. :)Todd Stewart wrote:Once or twice a year, my girlfriend butchers a pig and we cure our own bacon at home. :9I choose the two of you for my apocalypse survival team. Between the three of us we'd have knowledge of how to make beer and bacon, more than enough information to rebuild civilization.
Wowser, the only people I know who do that are professionals!
Do you make black pudding as well?

The 8th Dwarf |

Todd Stewart wrote:Aberzombie wrote:It's relatively rare that we buy commercial meat anymore (except for seafood for me on Wed and Fri), because we have 5 freezers and we get cows, pigs, goats, chickens, deer, ducks, etc and make it ourselves. You would be surprised at how cheap it is if you're willing to euth and disembowel things from time to time. This is what happens when you have two biologists with a serious foodie hobby. :)Todd Stewart wrote:Once or twice a year, my girlfriend butchers a pig and we cure our own bacon at home. :9I choose the two of you for my apocalypse survival team. Between the three of us we'd have knowledge of how to make beer and bacon, more than enough information to rebuild civilization.Wowser, the only people I know who do that are professionals!
Do you make black pudding as well?
Hmmmm Black pudding..... with garlic mushrooms, bacon, poached egg and hash-browns topped off with some Worcestershire sauce.
That or Ecky Thump what ever comes first.

TanithT |
What Shadowborn said.
Once or twice a year, the living room is filled with giant tubs of ice brine and the better part of an entire hog in the wet cure stage of ham and bacon. The smell of the brown sugar, pepper and spice brine is lovely, and of course there is lots of quality control testing at every stage of the curing process. Daily bacon snacks till it's done, pretty much.
Rainbow Slaad, you don't actually need a smoker to make awesome bacon. I start in wet cure and move to dry cure, and it's done and delicious after about two and a half weeks of this treatment. I've done both hot and cold smoking, and I don't actually like what it does to the flavor. So after dry cure, that which survives the "testing" process goes in the freezer in blocks to be sliced on a deli slicer just before it's ready to cook.
I share out the bacon with a number of folks, as there is usually quite a lot of it, and no one has ever complained that it isn't smoked. Or even noticed, actually. IMO, it's a gratuitous step and not worth the cleaning up after.

Odraude |