Home style Bacon......yummo!

[Grumpy John 2,312]

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!  

 

[sirineou 16,065]

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. 

[stephenterry 6,822]

I see a few posters are on their way to an early heart attack from blocked arteries. Advise an immediate ECG. 

[vogie 20,447]

Nothing better than homemade bacon in homemade bread with lashings of New Zealand butter............breakfast time.

[cooked 5,749]

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.

[ThailandRyan 3,748]

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

[cooked 5,749]

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 by cooked

[IsaanAussie 1,482]

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.

[Grumpy John 2,312]

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.

[Grumpy John 2,312]

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! 

[Grumpy John 2,312]

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.

[Grumpy John 2,312]

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.  

[IsaanAussie 1,482]

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. 

[MikeN 932]

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.

[IsaanAussie 1,482]

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