tag:blogger.com,1999:blog-3155175368056651983.post1318452799377812797..comments2024-03-19T17:05:39.587-04:00Comments on THE sausage debauchery: Mother of all Baconscotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-3155175368056651983.post-70717722782629456902015-03-26T05:57:15.988-04:002015-03-26T05:57:15.988-04:00Hello FRndz...
NIce Blog....
Your blog has always ...Hello FRndz...<br />NIce Blog....<br />Your blog has always been a good source for me to get quality tips on blogging. Thanks once again.<br /><br /><a href="http://smcentury.com/" rel="nofollow">Debris removal Houston, texas</a><br />smcenturyhttps://www.blogger.com/profile/15502334636750462393noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-14408630047005447632011-03-01T02:34:41.250-05:002011-03-01T02:34:41.250-05:00I love to eat sausage and bacon early in the morni...I love to eat sausage and bacon early in the morning as my breakfast. My mom usually put some peppers and soak the meat in vinegar mixed with soda before cooking it. I really miss the way my mom cook breakfast for me early in the morning.free emrhttp://www.ehrlive.com/noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-5044812777740496442011-01-16T02:33:13.372-05:002011-01-16T02:33:13.372-05:00My boyfriend is good on how to cure the meat. He p...My boyfriend is good on how to cure the meat. He puts a lot of vinegar, soy sauce, lemon and pepper. All these will make the meat very delicious once cooked. I love the way he cooks and his ways of curing meat in just 2 days.Chocolate Covered Baconhttp://www.chocolatecoveredgiftbaskets.com/chocolate-covered-bacon.htmlnoreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-7277437379325587782010-11-17T16:26:11.083-05:002010-11-17T16:26:11.083-05:00That turned out to be some fantastic bacon Scott:
...That turned out to be some fantastic bacon Scott:<br />http://ovendriedtomatoes.com/2010/11/14/revival-meats-pork-the-belly/E. Nassarhttp://www.ovendriedtomatoes.comnoreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-28563257757184816112010-11-01T17:27:07.288-04:002010-11-01T17:27:07.288-04:00Send me some pics of the finished bacon. I've...Send me some pics of the finished bacon. I've heard a lot about red wattle and am curious to see it.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-61363928541358337102010-11-01T17:22:10.130-04:002010-11-01T17:22:10.130-04:00I recently picked up something that compares to th...I recently picked up something that compares to this. It's a belly from a Red Wattle pig from a guy who raises pigs outside of Houston, TX (Revival Meats). He also has Mangalista but he recommended I use the Red Wattle for bacon because the Mangalista has almost an all-fat belly. It's funny he said that since this Red Wattle one is the largest thickest belly I've ever worked with (about 3 inches thick) with thick white hard fat and little meat. I can only imagine how the Mangalista would've looked like. It is now still curing and I am hoping to smoke it this weekend). We'll see how it comes out.E. Nassarhttp://www.ovendriedtomatoes.comnoreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-55763750158207332632010-10-05T19:45:53.803-04:002010-10-05T19:45:53.803-04:00You can get meat from Mosefund Farm in NJ. Credit...You can get meat from Mosefund Farm in NJ. Credit is always good with me, Frankie.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-48257860528732009412010-10-04T16:21:10.855-04:002010-10-04T16:21:10.855-04:00Hey Scott this thing looks insane! I am shopping ...Hey Scott this thing looks insane! I am shopping around for a pig to cure this winter. I recently got a 150lb Yorkshire from a local farm here on long island and it was sub-par. I realize the size was small so the loin was narrow,and belly thin respectively, but the taste was a bit gamey. Your passion for this mangalitsa makes me want to try it. Is it possible for me to get a whole, or half hog directly from a farm? If so where? By the way I know it has been a while, but I over paid you last year for a few items and I am wondering If I still have a credit? Thanks!FrankieM83noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-40952440058180361932010-08-24T19:35:43.070-04:002010-08-24T19:35:43.070-04:00Yeah, meatball, forget arrotolata. If I WAS able ...Yeah, meatball, forget arrotolata. If I WAS able to roll it, it would've had a diameter of about 1ft. and probably would have taken 6 months to dry.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-52269828069675409832010-08-24T18:22:23.200-04:002010-08-24T18:22:23.200-04:00That really is a beautiful piece of meat. Too fat ...That really is a beautiful piece of meat. Too fat for pancetta, though, at least the rolled pancetta. <br /><br />Looks real good.<br /><br />And I'm gonna try the vacuum bags, good idea.Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-35771889124849220452010-08-24T12:45:27.455-04:002010-08-24T12:45:27.455-04:00I'm in love. It had to happen. Bacon. Pork. Sm...I'm in love. It had to happen. Bacon. Pork. Smoked. Thick. Perfect.Claudiahttps://www.blogger.com/profile/15601656778586008081noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-72600916495012197142010-08-24T12:05:59.343-04:002010-08-24T12:05:59.343-04:00bluechefs: So right. I'm serious when I say ...bluechefs: So right. I'm serious when I say I can't see a reason to cure any other type of pork.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-28404520450662191122010-08-24T00:44:27.639-04:002010-08-24T00:44:27.639-04:00the managalitsa bellies are are whole different an...the managalitsa bellies are are whole different animal, literally. we've been using them since march when Torm of Pasture Prime Wagyu had his first lot ready. Nothing else compares. The mangalitsa belly has a much lower moisture content than that of berkshire or pretty much any other bacon. Even though the fat to meat ratio in the bacon is off the charts it retains a meaty flavor and texture than melts/explodes upon mouth impact. For a fatty bacon it's mouthfeel is almost light and doesn't feel like a bomb went off in your stomach upon consumption. Truly a unique flavor and texture. We give ours a ton of smoke(10 hours @ 140F) and when rendered it is almost black. "D' effing licious" is the quote of the day taken from Shola at Speck about his carnitas stuffed shishito peppers and applies here as well!bluechefshttp://bluechefs.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-86553014334090593612010-08-23T20:19:37.910-04:002010-08-23T20:19:37.910-04:00you rock!!!! what ever happened to Tuna on Monday...you rock!!!! what ever happened to Tuna on Monday Wed Fri and P&J on tuesday and thursday????Anonymousnoreply@blogger.com