Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Meatwad on January 31, 2013, 09:08:58 PM
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Is this possible? I have a freezer full of it and a new dehydrator that makes awesome deer jerky, and had the crazy thought of dehydrated bacon.
Combining the two would make instant bacon satisfaction :)
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There's recipes out there for it. I've never tried it, but I'd imagine that you'd have to use pretty thick slices to get good results.
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I've had something similar once, they used Portuguese bacon which has more meat and less white fat and is smoked heavily. Great stuff!
(http://ecx.images-amazon.com/images/I/413JoTKmyhL._SL500_AA300_.jpg)
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you can dehydrate anything but fat doesnt taste good dehydrated. I make a lot of jerky at home, it is awesome.
midway
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I was dehydrated once :bolt:
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you can dehydrate anything but fat doesnt taste good dehydrated. I make a lot of jerky at home, it is awesome.
midway
Midway is correct. The fat would turn rancid and ugly quickly.
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Same goes with barbecue. If you don't smoke it long enough, there can be some bad taste develop in the meat.
BTW I tried making buckboard bacon. The one where you cure a boston butt. That is pretty tasty.
I tried making canadian bacon, it was good but not great.
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I've had something similar once, they used Portuguese bacon which has more meat and less white fat and is smoked heavily. Great stuff!
(http://ecx.images-amazon.com/images/I/413JoTKmyhL._SL500_AA300_.jpg)
Great idea, for good results you'd need a "better quality" bacon (leaner, and the better the marbleing the better) than what we're accustomed to usualy frying.
But starting with bacon/pork that's already been smoked to then dehydrate is probabley the best idea I think, it's already had a bit of fat "cooked" out of it by the smoking process.
Still, probabley going to be a lot of trial and error -
you can dehydrate anything but fat doesnt taste good dehydrated. I make a lot of jerky at home, it is awesome.
midway
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Just quit giving the pig water.. sheesh you really fail to see the obvious solutions! :devil
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I tried making canadian bacon, it was good but not great.
elaborate please? I thought it was because of our pork and stuff, what makes it Canadian?
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You take a hog........let it drink beer, eat donuts, watch hockey, and then teach it to say "eh" after oink.
Canadian bacon :cool:
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You take a hog........let it drink beer, eat donuts, watch hockey, and then teach it to say "eh" after oink.
Canadian bacon :cool:
:lol
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You take a hog........let it drink beer, eat donuts, watch hockey, and then teach it to say "eh" after oink.
Canadian bacon :cool:
You forgot the Poutine
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elaborate please? I thought it was because of our pork and stuff, what makes it Canadian?
Canadian bacon is a cured pork loin instead of belly meat we use for bacon.
Our American interpolation of Canadian bacon is different from the bacon you buy in Canada as I understand it.
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(http://www.thinkgeek.com/images/products/zoom/c399_tactical_canned_bacon.jpg)
(http://img.diytrade.com/cdimg/1396847/23363361/0/1316504899/1000mw_1Watt_Waterproof_focusable_blue_laser_pointer_burning_torch.jpg)
With these two items, you can acquire all you need to survive the zombiepocalypse.
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(http://www.mrbaconpants.com/wordpress/wp-content/uploads/2010/09/hormelbacon.jpg)
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The curing process removes much of the water. Bacon is already a processed meat.
I would suggest using side pork instead. It's just uncured bacon and usually purchased unsliced or your butcher can slice it to your desired thickness.