7/ lightly freeze, slice on a deli slicer, vacuum seal, store in a chest freezerpic.twitter.com/J5RPXAxujr
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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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.
ⓘ Dogs don't have thumbs Retweeted Spag Bol!
9/ pan fry each morning, pour off 2/3 of the fat, keep 1/3 in the pan, cook eggshttps://twitter.com/dcpayne42/status/1047188170960515073 …
ⓘ Dogs don't have thumbs added,
ⓘ Dogs don't have thumbs Retweeted
10/ Yeah, it's a great thing. HOWEVER, we eat bacon w breakfast, and now we've increased the number of pans from 1 to 2 or 3 (rack to raise it above pan?), & appliances from 1 to 2 Pragmatism, my man. We've got other stuff we need to do (barn chores...) https://twitter.com/TonkaSly/status/1047196795133149185 …
ⓘ Dogs don't have thumbs added,
ⓘ Dogs don't have thumbs Retweeted
ⓘ Dogs don't have thumbs added,
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12/ I've used the cure in this recipe, and also the one in his book, Charcuterie, which is 90% similar http://ruhlman.com/2010/10/home-cured-bacon-2/ … https://twitter.com/wundrellama/status/1047199343500021760 …
ⓘ Dogs don't have thumbs added,
ⓘ Dogs don't have thumbs Retweeted Micah Odor
13/ dude, you don't even want to start "have you thought about treating cut X as bacon?" games with mehttps://twitter.com/micahodor/status/1047201233889611776 …
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That's awesome. So the real question: how does it taste?
Oh, I'm happy with my own cure (450g kosher / 225g brown sugar / 50g curing salt, 5% by weight) and rub (3pt brown sugar, 2pt cajun seasoning, 1pt montreal steak seasoning) system. But I was specifically asking about FACE BACON. That's wild.
Google "guanciale". ...tho I just treated it exactly like pig belly
I've heard of it, actually. But never talked to someone who's had it, let alone made it. How is the taste different from "regular" bacon?
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