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View Full Version : Does anyone here like Bacon?


JY001
03-30-2011, 08:02 AM
This was walking around 9 weeks ago. We cure it the old school way with just salt, brown sugar pepper, and cold mountain air in a 100 year old smoke-house. No nitrates, no antibiotics, no steroids, nothing. The hogs are certified drug free. They live in a 'clean' habitat indoors. The are pesticide fed corn.

Once you taste this stuff it ruins you for store bought bacon. We also cure the hams but that takes about 10 months. We make home made sausage from the shoulders. We also take the tenderloins and cut those into chops. No nasty bits for us, we give those away.


http://i57.photobucket.com/albums/g221/jyarchin/photo-1-1.jpg
http://i57.photobucket.com/albums/g221/jyarchin/photo-20.jpg
http://i57.photobucket.com/albums/g221/jyarchin/photo1-7.jpg
http://i57.photobucket.com/albums/g221/jyarchin/photo-24.jpg
http://i57.photobucket.com/albums/g221/jyarchin/photo-25.jpg

stumm729
03-30-2011, 08:08 AM
Oh my god, that looks amazing!

replicant_argent
03-30-2011, 08:10 AM
Pure heaven.
I have a pork belly curing in the fridge, and almost ready to be smoked. My first, but not the last, I am sure.

MurphysLaw
03-30-2011, 08:10 AM
Oh my god, that looks amazing!

:tpd: :dr:dr:dr

Aero95
03-30-2011, 08:30 AM
:dr that looks tasty.

Chainsaw13
03-30-2011, 08:32 AM
Looking good Jeff. I too make my own bacon, but do the curing in the fridge. All my friends are converts.

hammondc
03-30-2011, 08:41 AM
soo....how can I get some?

mosesbotbol
03-30-2011, 08:46 AM
My buddy in Raleigh is into curing bacon, hard saugsage, pancetta and the like. I would like to get into it, but getting quality pork in New England is way too expensive.

Swift is not good enough for prosciutto or speck.

kydsid
03-30-2011, 08:58 AM
Are you single? :dr :dr I'd marry you if that was legal in the south. :D


Why can't I find good stuff like that in Texas. sigh.

DBall
03-30-2011, 09:04 AM
Looks interesting... never had bacon other than store bought. As was mentioned before, how does one go about getting some?

hammondc
03-30-2011, 09:10 AM
Are you single? :dr :dr I'd marry you if that was legal in the south. :D


Why can't I find good stuff like that in Texas. sigh.

For some reason, Texas seems to have a phobia to pork. No one can cook it and it is hard to find good fresh cuts.

replicant_argent
03-30-2011, 09:13 AM
For some reason, Texas seems to have a phobia to pork. No one can cook it and it is hard to find good fresh cuts.

If you want to cure your own, Asian markets with a meat counter/butcher will commonly have pork bellies as an ingredient for a few popular dishes.

replicant_argent
03-30-2011, 09:14 AM
I see the hams too.... Anything special done there?

JY001
03-30-2011, 09:14 AM
Thanks all. It is a labor of love, we don't sell it, sorry!

Aero95
03-30-2011, 09:40 AM
My buddy in Raleigh is into curing bacon, hard saugsage, pancetta and the like. I would like to get into it, but getting quality pork in New England is way too expensive.

Swift is not good enough for prosciutto or speck.

My wifes mother cures speck and its great. Where she lives in Austria speck is very popular.

hscmit
03-30-2011, 09:42 AM
hog heaven ?

Steve
03-30-2011, 10:01 AM
Yummy!

http://oldchurchbbq.com/sharedpictures/Bacon/Bacon%20Burger.jpg

kelmac07
03-30-2011, 10:02 AM
:dr :dr :dr :dr

swh127
03-30-2011, 10:07 AM
mmmmm.....bacon

jdawg
03-30-2011, 10:13 AM
Wow! Looks amazing!

pektel
03-30-2011, 10:15 AM
:dr That's awesome!

GolfNut
03-30-2011, 10:37 AM
Very nice Jeff! I've done a few bellies back when I had access to them. My best source was through a friends restaurant. Can't find bellies anywhere locally now that he's gone. and you're right, store bought can't touch the home made stuff! I'm on my last bag of shoulder bacon right now and it'll be time to smoke some more!

Nice looking bacon!! We should have worked out a trade on those drawers!

hotreds
03-30-2011, 10:39 AM
Yes

J0eybb
03-30-2011, 10:56 AM
I :heart: you

ChicagoWhiteSox
03-30-2011, 11:05 AM
I like my bacon on eggs benedit.

N2 GOLD
03-30-2011, 11:22 AM
:dr :dr :dr :dr

JY001
03-30-2011, 01:10 PM
I see the hams too.... Anything special done there?

Same basic process. When the bacon comes out the hams are wrapped in brown paper, and then hung shank down for about 8 months. Nature takes care of things. It gets covered naturally with mold. The more mold, the better. After about 10 months you power-wash the mold off, wash it, and enjoy. It tastes better than any imported Procuitto I've ever had.

JY001
03-30-2011, 01:11 PM
Very nice Jeff! I've done a few bellies back when I had access to them. My best source was through a friends restaurant. Can't find bellies anywhere locally now that he's gone. and you're right, store bought can't touch the home made stuff! I'm on my last bag of shoulder bacon right now and it'll be time to smoke some more!

Nice looking bacon!! We should have worked out a trade on those drawers!

I wish that I had known!:)

Chainsaw13
03-30-2011, 01:20 PM
It tastes better than any imported Procuitto I've ever had.

A lot of that has to do with the quality of Pork you're using. As I mentioned in my PM a while back, I"m envious you can do this. I'm hoping to one day myself.

GolfNut
03-30-2011, 01:22 PM
I wish that I had known!:)

Me too!

Christiel49
03-30-2011, 02:09 PM
Posting pictures like that is JUST NOT RIGHT!!!!!!! Dang, there goes my diet. Now I have to go fix me a BLT :su minus the L & T :noon

J0eybb
03-30-2011, 02:10 PM
Watching your carbs? Breadless blt.
http://3.bp.blogspot.com/_IZPonG8kGCg/R8XNHd-2rUI/AAAAAAAAB9s/hUaIWfdkqIc/s320/spread_cupdetail.jpg

Christiel49
03-30-2011, 02:22 PM
Watching your carbs? Breadless blt.
http://3.bp.blogspot.com/_IZPonG8kGCg/R8XNHd-2rUI/AAAAAAAAB9s/hUaIWfdkqIc/s320/spread_cupdetail.jpg

DAMN YOU!!!!! :r:r

Chainsaw13
03-30-2011, 02:25 PM
Hmm, might have to try that.

mariogolbee
03-30-2011, 03:01 PM
:dr

J0eybb
03-30-2011, 03:12 PM
When my wife says salad, I think of that.

TBone
03-30-2011, 06:22 PM
Watching your carbs? Breadless blt.
http://3.bp.blogspot.com/_IZPonG8kGCg/R8XNHd-2rUI/AAAAAAAAB9s/hUaIWfdkqIc/s320/spread_cupdetail.jpg

Emeril is right...pork fat rules...of course somebody ruined the basket with lettuce and tomatoe.

Superbad
03-30-2011, 07:03 PM
OMG! Your bacon looks fantastic!

ucla695
03-31-2011, 11:21 AM
Everything’s better with bacon! :tu

TheLostGringo
03-31-2011, 01:49 PM
I am to lazy to make my own, I have bought Slab Bacon here and it is pretty good and love you can control the thickness.

http://www.igourmet.com/shoppe/shoppe.aspx?cat=Bacon&subcat=Bacon

mscales
03-31-2011, 01:58 PM
Sorry, I personally take offense to the OP question. This is like asking a guy when he stopped beating his wife... EVERYBODY LOVE BACON!!! Some may not eat it for whatever reason but anyone who has eaten BACON loves it.

Ever had a great Cigar? Now that is BACON!

mfarre03
05-11-2011, 01:46 AM
I just downed a lb of bacon a few min ago....lol LOVE bacon!!