Popular Post Grumpy John 5,215 Posted May 18, 2020 Popular Post Share Posted May 18, 2020 Living in Woop Woop limits my shopping options. To get a chub of Pepperoni I have to drive 100km up to Muang Phitsanulok to their new Makro on the main hwy. Up at Big C they used to have bacon, average quality, but the last few times I couldn't get any. So now I am making my own! I had to mail order Pink curing salt (Prague #1) but I had regular salt and sugar in stock Now I can eat enjoyable bacon....all that is left now is to figure out how to make yummy sausages. The Yorkies porkies in Pattaya I enjoyed. Linked sausages with Cumberland sausage filling. Traditional Cumberland just to much for a breakfast sausage! 10 Link to post Share on other sites
Popular Post sirineou 17,915 Posted May 18, 2020 Popular Post Share Posted May 18, 2020 Bacon makes everything batter. I fry it, cut it up, and boil it with Brussels sprouts. Then I throw away the Brussels sprouts and eat the bacon. LOL only kidding, I will admit my shame, I like Brussels Sprouts too. 3 10 Link to post Share on other sites
Popular Post stephenterry 7,241 Posted May 18, 2020 Popular Post Share Posted May 18, 2020 I see a few posters are on their way to an early heart attack from blocked arteries. Advise an immediate ECG. 1 2 Link to post Share on other sites
Popular Post vogie 25,237 Posted May 18, 2020 Popular Post Share Posted May 18, 2020 Nothing better than homemade bacon in homemade bread with lashings of New Zealand butter............breakfast time. 9 1 Link to post Share on other sites
Popular Post cooked 6,022 Posted May 19, 2020 Popular Post Share Posted May 19, 2020 10 hours ago, stephenterry said: I see a few posters are on their way to an early heart attack from blocked arteries. Advise an immediate ECG. Absolutely without scientific validation, like so many things concerning health these days. 8 4 Link to post Share on other sites
Popular Post ThailandRyan 18,216 Posted May 19, 2020 Popular Post Share Posted May 19, 2020 10 hours ago, stephenterry said: I see a few posters are on their way to an early heart attack from blocked arteries. Advise an immediate ECG. Yes my A1B, the new blood test for bacon grease, showed it was on its way to non elevated levels. Doctor told me to up my intake of bacon to 400 grams a day.....lol 1 5 Link to post Share on other sites
Popular Post cooked 6,022 Posted May 19, 2020 Popular Post Share Posted May 19, 2020 (edited) You don't need pink curing salt, although it is slightly more efficient at preventing mould. Been making my bacon for years, 3 - 4 Kg monthly. Edited May 19, 2020 by cooked 6 Link to post Share on other sites
Popular Post IsaanAussie 1,687 Posted May 19, 2020 Popular Post Share Posted May 19, 2020 Hey GJ, Tried a black pepper and molasses dry cured bacon? Great stuff. Ingredients pepper. molasses, sugar and salt. You don't need the pink salt. I have recipes (on a remote drive somewhere) for farm made sausages western and some Isaan ones. You will need a mincer and spout. I buy salted pig intestines (skins) by the kilogram at an old style Thai general store. If you are interested in the recipes, let me know and I will try to find the drive. We should start a pinned thread on farm produce and recipes. 10 3 Link to post Share on other sites
Grumpy John 5,215 Posted May 19, 2020 Author Share Posted May 19, 2020 23 hours ago, sirineou said: Bacon makes everything batter. I fry it, cut it up, and boil it with Brussels sprouts. Then I throw away the Brussels sprouts and eat the bacon. LOL only kidding, I will admit my shame, I like Brussels Sprouts too. I have never had a problem with Brussel Sprouts. My mum had a way of cooking them which made them tasty. Link to post Share on other sites
Grumpy John 5,215 Posted May 19, 2020 Author Share Posted May 19, 2020 22 hours ago, vogie said: Nothing better than homemade bacon in homemade bread with lashings of New Zealand butter............breakfast time. As an Australian I am ashamed to admit it but I eat NZ butter too. I don't see how the Australian butter can be worth half a dollar more! 2 Link to post Share on other sites
Grumpy John 5,215 Posted May 19, 2020 Author Share Posted May 19, 2020 13 hours ago, ThailandRyan said: Yes my A1B, the new blood test for bacon grease, showed it was on its way to non elevated levels. Doctor told me to up my intake of bacon to 400 grams a day.....lol Yesterday had a full blood workup and everything in range for age. Goodbye diabetes....don't hurry back. The Moringa Oleifera leaves in my Lemon Honey Tea must be doing the trick. 2 Link to post Share on other sites
Grumpy John 5,215 Posted May 19, 2020 Author Share Posted May 19, 2020 12 hours ago, IsaanAussie said: Hey GJ, Tried a black pepper and molasses dry cured bacon? Great stuff. Ingredients pepper. molasses, sugar and salt. You don't need the pink salt. I have recipes (on a remote drive somewhere) for farm made sausages western and some Isaan ones. You will need a mincer and spout. I buy salted pig intestines (skins) by the kilogram at an old style Thai general store. If you are interested in the recipes, let me know and I will try to find the drive. We should start a pinned thread on farm produce and recipes. Maaate, you had me from black pepper and molasses dry cured bacon! Those salted pig intestines (skins), would be great if you had a picture of the packet they come in. And being salted they will last in the heat better than some others. 1 Link to post Share on other sites
IsaanAussie 1,687 Posted May 20, 2020 Share Posted May 20, 2020 1 hour ago, Grumpy John said: Maaate, you had me from black pepper and molasses dry cured bacon! Those salted pig intestines (skins), would be great if you had a picture of the packet they come in. And being salted they will last in the heat better than some others. No packaging, just a bag of salt with the skins in it. Buy by the kilogram from memory. Take as many as you need and soak them in water to remove the salt. 2 Link to post Share on other sites
Popular Post MikeN 1,066 Posted May 21, 2020 Popular Post Share Posted May 21, 2020 On 5/20/2020 at 5:28 AM, Grumpy John said: I have never had a problem with Brussel Sprouts. My mum had a way of cooking them which made them tasty. the trouble is most mums boiled them into mush, including mine. It was a revelation when,at a friend's house for dinner many years later, his wife produced Brussel Sprouts that had been lightly steamed, then tossed into a wok of diced bacon, onion, a bit of butter and black pepper. 3 1 1 Link to post Share on other sites
Popular Post IsaanAussie 1,687 Posted May 21, 2020 Popular Post Share Posted May 21, 2020 I remember my father telling my mum she was working too hard cooking the veggies for family meals. She only had to cook them, not boil the ByJesus out of them. Fond memories 5 Link to post Share on other sites
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