Comments on: Making More Bacon http://www.food-fire.com/index.php/2010/01/20/making-more-bacon/ The carnivorous ramblings of a gluten-free grillmeister Tue, 07 Feb 2012 22:33:26 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Chris http://www.food-fire.com/index.php/2010/01/20/making-more-bacon/#comment-239 Chris Sat, 23 Jan 2010 16:06:18 +0000 http://www.food-fire.com/?p=989#comment-239 I am such a slacker. I have wanted to try this ever since the last time you did it and still have not done it. I haven't been able to fine the cure locally and just haven't been ambitious enough to order it. I am such a slacker. I have wanted to try this ever since the last time you did it and still have not done it. I haven’t been able to fine the cure locally and just haven’t been ambitious enough to order it.

]]> By: Dave http://www.food-fire.com/index.php/2010/01/20/making-more-bacon/#comment-238 Dave Fri, 22 Jan 2010 22:12:00 +0000 http://www.food-fire.com/?p=989#comment-238 Thanks! I tried a previous batch at 145°F and it was just a little rubbery. Not at all bad, but I went just a bit higher this time to see what would happen. This batch was drier, but more flaky. Not sure yet which way I like it best - it's tasty all around. I did notice that with this batch that the molasses version is moister and tastes more like ham than the maple syrup one. Thanks!

I tried a previous batch at 145°F and it was just a little rubbery. Not at all bad, but I went just a bit higher this time to see what would happen. This batch was drier, but more flaky. Not sure yet which way I like it best – it’s tasty all around.

I did notice that with this batch that the molasses version is moister and tastes more like ham than the maple syrup one.

]]> By: Chilebrown http://www.food-fire.com/index.php/2010/01/20/making-more-bacon/#comment-237 Chilebrown Fri, 22 Jan 2010 21:42:08 +0000 http://www.food-fire.com/?p=989#comment-237 That looks awesome. You know they are building a Mega-Mongo-Mart down the street from us. Have you ever tried taking your bacon out at 145 degrees?. The carryover will bring it to 150 and they will be done. That looks awesome. You know they are building a Mega-Mongo-Mart down the street from us.

Have you ever tried taking your bacon out at 145 degrees?. The carryover will bring it to 150 and they will be done.

]]>