Let the BLTs begin!

[Worth1]

Originally Posted by dmforcier

Can I put in an order now?

Order taken.
It may very well be like nothing you have ever had but I have never had a complaint.
Worth

[Barbee]

[Worth1]

What are you in prison for?
Manufacturer and distribution of illegal bacon.
And everybody on the group W bench moved to the other end.
And creating a nuisance.
And everybody moved back and we smoked cigarettes and all sorts of things and had a good time.

The last time I was in trouble with the law was for malicious mischief and running through a neighbors back yard in nothing but my underwear.
I was over 40 years old.

I paid for the county owned trap I tore up my cat was caught in and the charges were dropped.

Worth

[Spartanburg123]

I love Wright bacon- the pecanwood variety I showed in the picture was a limited edition that was quite nice. Not a fan of the Bourbon-Barrel flavor, too salty for sure. I like the plain old hickory smoked variety. Wright bacon is also very lean, depending on the pack you buy. I like that you can see the meat vs. fat in the slabs- I pick the leanest slab I can find. I'll be making some tomorrow, perhaps I'll include a picture for online torture!

[pmcgrady]

I picked some Joe E Parker green chiles today, got a few roasted and skinned, and some good ground beef... Green chile cheeseburgers on the grill tonight. It's gonna be good!

[Worth1]

The stuff in my pictuer was peach wood cut from a dead tree in my neighbors yard.

Worth

[Spartanburg123]

Originally Posted by Spartanburg123

I love Wright bacon- the pecanwood variety I showed in the picture was a limited edition that was quite nice. Not a fan of the Bourbon-Barrel flavor, too salty for sure. I like the plain old hickory smoked variety. Wright bacon is also very lean, depending on the pack you buy. I like that you can see the meat vs. fat in the slabs- I pick the leanest slab I can find. I'll be making some tomorrow, perhaps I'll include a picture for online torture!

As promised!!

[Worth1]

Here is one from last year.

[Spartanburg123]

Good Lord, that looks incredible! Lemon Boy?

[Worth1]

Originally Posted by Spartanburg123

Good Lord, that looks incredible! Lemon Boy?

Yep lemon boy.

Worth

[Jonnyhat]

so an old timer gave me this recipe the other day after I told him about all the tomatoes I am growing, he said fry up your bacon first but save bacon grease in the pan, slice your tomato thick, dip in milk then in italian bread crumbs, fry each side for 30 seconds to a min in the hot bacon grease and serve on good bread with fresh basil and maybe some fresh moz

[Worth1]

Originally Posted by Jonnyhat

so an old timer gave me this recipe the other day after I told him about all the tomatoes I am growing, he said fry up your bacon first but save bacon grease in the pan, slice your tomato thick, dip in milk then in italian bread crumbs, fry each side for 30 seconds to a min in the hot bacon grease and serve on good bread with fresh basil and maybe some fresh moz

Old school very good.
I like to treat myself once or twice a year to wilted salad with hot bacon grease.
I was raised on it in the summer time why did I not die?
Worth

[fonseca]

Originally Posted by ginger2778

It looks like you think sort if like I do. Have you tried the premium applewood smoked turkey bacons?

Trader Joe's has an uncured turkey thigh bacon. I'm not normally a huge turkey bacon fan (can be too dry-tasting), but this dark meat version is so good you won't pine for pork. No added preservatives, it's still lean but probably higher fat than regular turkey bacon. I'm the kind of person that puts hot bacon in layers of paper towels to remove as much excess grease as possible.

I normally buy Applegate Farms hickory smoked uncured (pork) bacon, which is widely available and usually one of the few good choices. Hormel natural choice is another available in major chains that is tasty and has a short ingredients list.

There no reason for any these ingredients to be added to bacon:

Sodium nitrate
Sodium nitrite
Sodium phosphate
Sodium diacetate
Sodium ascorbate
Sodium erythorbate
Potassium lactate
BHA
BHT
Soybean oil
Propylene glycol
Corn syrup
Soy lecithin
Xantham gum
Guar gum

All but a few options in a grocery store will have some or most of those added. I try to avoid when possible. I love bacon but only eat it a few times a year anyway, so I am willing to spend a bit more for the good stuff.

Even fresh, "uncured" bacon from a butcher is often salted above 10%, and will keep for weeks in the fridge, or months if it has celery juice or yeast extract in it (added nitrates without having to label as such) and is vacuum-sealed. I have no problem freezing a pack of bacon, there is no loss of texture.

I have a family member that raises heirloom-breed pigs, and salt-cures his own bacon, and I am willing to do whatever it takes to get a few pounds of it. His pigs lead luxurious, worry-free lives, and are killed without the transportation stresses suffered by pigs in commercial operations. The only time I don't feel guilty eating pork is when it's one of his pigs. We had a pet pig growing up so I know firsthand how intelligent and affectionate they are.

After typing all this I really want a BLT. I have yet to have any bacon, much less a BLT, this year. I went to pick my supposedly protected ripe brandywine on Sunday and found a huge box turtle with his head buried inside it. He looked at me and then went back to chowing down. This tomato was a foot off the ground, but he had climbed up on a growbag to reach it. I would have been teed off if he wasn't so adorable. Not sure how he got through my fence, much less under the netting held down by bricks. He is now my neighbor's problem...

Originally Posted by Jonnyhat

[...] slice your tomato thick, dip in milk then in italian bread crumbs, fry each side for 30 seconds to a min in the hot bacon grease and serve on good bread with fresh basil and maybe some fresh moz

I've never tried that with tomato, but that's how I like to fry up eggplant. Also good with Panko. I'll have to try with a tomato.

Originally Posted by Worth1

Here is one from last year

^ This guy knows how to build a sandwich!

[Worth1]

Trader Joes all natural uncured bacon has as many nitrites if not more in it as regular bacon.
It just comes from celery powder.
There is a government rule that says you cant call it cured if you dont use Nitrite in the pure commercial form.
Their reasoning is the celery powder nitrites aren't consistent.
So these uncured bacon makers have used the rules in their favor they say it is uncured so people will buy it thinking they are getting a healthier product.
Potassium nitrate Salt peter in itself is a natural occurring compound sometimes found as a crystalline band in manure piles.
These piles were used to produce it and were called nirtaries or saltpeter plantations.
https://www.google.com/url?sa=i&rct=...246651&cad=rjt

Look at all of the information including the other links if you guys want.
This stuff in my onion is a miracle compound and one of the most important discoveries man has ever made.


Not trying to say anything bad or stop folks from eating turkey bacon I am just informing folks that it is in there and for good reason.
It stops you from getting botulism.
If you think you are getting away from nitrites and nitrates you aren't.
If you want to do that stick with bacon and cured meats that were done with
just plain salt.
Better yet learn to do it at home so you get the best your family deserves.

Trust me if you mess up and it goes south you will know it but you wont if you follow the rules.

Over 30 years and I haven't messed up yet.

Worth

[Worth1]

Here is another very good read on the subject.
Worth
https://www.google.com/url?sa=t&rct=...4pPPqbs8Ex3f0g