4/ Butcher. Reserve the "belly".pic.twitter.com/7Ric09OiAH
Two-time Prometheus award-winning hard science fiction author. https://www.amazon.com/dp/B005JPPMS6 Learn how to homestead https://www.amazon.com/dp/B093BC3K1T
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4/ Butcher. Reserve the "belly".pic.twitter.com/7Ric09OiAH
5/ Rub in cure. Allow to sit for a week in a cold garage.pic.twitter.com/ZJsbBSesVu
7/ lightly freeze, slice on a deli slicer, vacuum seal, store in a chest freezerpic.twitter.com/J5RPXAxujr
8/ My hunch is that wife and I each eat 25 lbs of bacon per year. If that cuts my life short by a year or two, well, at least the rest of it will have been filled with bacon.
What Americans call "bacon" Brits call "overcooked streaky bacon". We have "back bacon" which is our main bacon (if you don't ask for streaky, that's what you'll get) and we just cook it 'til it's done not until it cuts the roofs of our mouths. https://englishbreakfastsociety.com/back-bacon.html pic.twitter.com/al0UsmPqaG
trying to figure out how to make this.
Break the carcass into primals, remove the ribs from the inside of the belly... then DON'T cut the tenderloin from the spine, but instead cut the spine out of the belly / tenderloin?
@ScottReaProject any insights re making back bacon?
Back bacon is from the hips of the pig, incorporates loin and belly together. you could take my word for it, or ask the experts:pic.twitter.com/F0oCkmliAC
I just did, when I asked a professional British butcher in the tweet that you just responded to
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