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Topic: Belly to Bacon< Next Oldest | Next Newest >
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Lago Grey
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PostIcon Posted on: Jan. 18 2013, 5:20 pm  Skip to the next post in this topic. Ignore posts   QUOTE

Belly to Bacon - Tastings

Belly to Bacon - home page
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PostIcon Posted on: Jan. 18 2013, 5:45 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Bacoholic.

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"Sure as I know anything, I know this - they will try again...They'll swing back to the belief that they can make people... better. And I do not hold to that. So no more runnin'. I aim to misbehave."
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PostIcon Posted on: Jan. 22 2013, 7:10 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Loved your blog!
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PostIcon Posted on: Jan. 22 2013, 10:54 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Freakin' awesome. I will be reading in detail later and taking notes...

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If I'm going to be lost, in the woods is where I want to be...
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PostIcon Posted on: Jan. 22 2013, 1:52 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

http://frombellytobacon.com/2012/10/16/cochon-au-lait/#more-4879
This blog is so awesome. Foodies check it out!
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PostIcon Posted on: Jan. 22 2013, 5:45 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

DukeFan, it's not my blog.  I'm too lazy to have a blog.

Bacon Rankings

Benton's, the winner.

If you want to really get into it yourself, this seems to be the bible.  I have a copy but haven't put it to good use.  They also have a website.  Apparently eastern europeans have been smoking meat (but not a lot of fish) for centuries, and have a ton of knowledge on the subject.  And of course so have native americans and others.

And yes, there's a forum for that.

On a side note I tried cooking some salmon al alsado over the weekend.  I didn't have enough heat so I ended up smoking it more than cooking it.  After two and a half hours I ate part of it and finished the rest off in the pan.  But it was a good first experience.  Salmon may not be the best to start with since it's so oily.


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PostIcon Posted on: Jan. 22 2013, 5:50 pm Skip to the previous post in this topic.  Ignore posts   QUOTE


(TDale @ Jan. 18 2013, 5:45 pm)
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Bacoholic.

Not really, I just like good food, and it doesn't have to be fancy or complicated.  Bacon, chicken, rabbit, lettuce, tomatos, peppers, garlic, beer, fish...

I do make a mean creme brulee, however.

But then there was the "cornbread incident" at HOTB...  How embarassing...   :(
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