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Bacon, Bacon and more Bacon - Final Pics
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sat Apr 14 12 10:05 pm    Post subject: Reply with quote

Thanks George.
That strange looking drink is Sweet Tea.



Easy to make. I make it by the gallon, so this is for a gallon.

Bring 1 quart of to just under boiling. About 200* F.
Remove from heat. Place 4 Family size Luzianne Tea Bags into the hot water. I like the blended black tea, but they were out, so I had to settle for green tea. Not bad.

Make sure they are submerged and cover (steep) for 10 minutes. Squeeze the liquid out of the tea bags using 2 large spoons and discard.

If you are using sugar, add it now. I like a cup and a half in mine. Stir to dissolve completely.

Add mix back into the 3 quarts of cold water and pour yourself a big ole glass. Enjoy.

Some of my strange friends, (aka Yankees), don't like sugar in their tea. Shocked
So I make Simple Syrup to be able to use the gallon either way.

Mix in 2 cups sugar to 1 cup hot water (200* F) and dissolve. Add to your liking for each glass or add 3/4 C per gallon to the tea.

Don't add sugar to cold tea, unless you want big blobs of sugar in the last few swallows. Sugar don't mix with cold liquids.

Yes, the Peppered Maple was Harry's idea. Just cure it like you would Maple Bacon and pack on the Butcher Grind Black Pepper before smoking. I got in a hurry and didn't let the slabs air dry before putting them on the smoker. Still came out good.
Good stuff.
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TrailerBuilder
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Joined: 08 Feb 2010
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Location: Springfield MO

PostPosted: Sat Apr 14 12 10:39 pm    Post subject: Reply with quote

John, that bacon turned out awesome man. Everytime I got a text of the pictures, I think I drooled a little more on my phone! Awesome job man! Smile
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sun Apr 15 12 1:14 am    Post subject: Reply with quote

Thanks Troy,
When is BEER THIRTY at the Post?
I'll bring ya some.
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h4ppy-chris
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Joined: 18 Feb 2012
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Location: Burnley

PostPosted: Sun Apr 15 12 2:16 am    Post subject: Reply with quote

one thinks you need a name change Jarhead to baconhead Very Happy
well done that man top stuff going on looks nom nom nom yummy.
just set a full loin off to day 1st time trying Very Happy
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Jarhead
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PostPosted: Sun Apr 15 12 2:25 am    Post subject: Reply with quote

Thanks Chris.
Sounds like you got some Canadian or Pea Meal Bacon going on?
Take some pics, always want to see other peoples ideas and tricks.
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h4ppy-chris
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PostPosted: Sun Apr 15 12 2:35 am    Post subject: Reply with quote

Jarhead wrote:
Thanks Chris.
Sounds like you got some Canadian or Pea Meal Bacon going on?
Take some pics, always want to see other peoples ideas and tricks.


in the uk:
streaky bacon = belly pork
back bacon = belly & loin
bacon = loin only

and as for "other peoples ideas and tricks" i am looking to you for them Very Happy
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Jarhead
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PostPosted: Sun Apr 15 12 2:41 am    Post subject: Reply with quote

Quote:
and as for "other peoples ideas and tricks" i am looking to you for them

Laughing
Don't look too hard. I'm just an old dog, but I ain't on the porch. This thread could go South in a hurry, if I posted what I'm thinking. Laughing Embarassed Embarassed
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Jarhead
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sun Apr 15 12 3:33 am    Post subject: Reply with quote

I hope I can introduce y'all to the wonderful world of bacon. You will never use store bought again.
I'll get some pics up of the rest of the sliced ones.
The one above was really lean. I've never seen bacon with that much meat in it.

Here is the Honey. A touch more fat to it.



I forgot to put the other Maple in the freezer last night, so those pics will have to wait.
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dmsintexas
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PostPosted: Sun Apr 15 12 3:55 am    Post subject: Reply with quote

That's just an incredible spread of bacon! Thanks for posting!
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Jarhead
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PostPosted: Sun Apr 15 12 4:00 am    Post subject: Reply with quote

Thank you David.
Am I giving some ideas for your website? Wink
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Jarhead
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PostPosted: Sun Apr 15 12 8:44 am    Post subject: Reply with quote

And they are ready for the freezer.




Thanks for following along. I hope y'all try this easy to do cure and smoke. You will not regret it.
If you have questions, either post them or send me a PM.
Have a great weekend.
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Mr Tony's BBQ
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PostPosted: Mon Apr 16 12 8:58 pm    Post subject: Reply with quote




Cool Cool Cool Cool Cool Cool
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Jarhead
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PostPosted: Mon Apr 16 12 9:26 pm    Post subject: Reply with quote

Laughing Laughing Laughing Thank you Mr. Tony.
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JAllen
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PostPosted: Mon Apr 30 12 2:32 pm    Post subject: Reply with quote

Jarhead, you just got me off my butt.

My kitchen is on it as I write.
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Jarhead
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PostPosted: Mon Apr 30 12 5:29 pm    Post subject: Reply with quote

You're gonna love it Jeff.
Good luck and take pics.
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