*Glenn* 854 Report post Posted May 17, 2009 Some nice kit you have there. There is a saying... do it once... properly.. Its more rewarding and you can keep on doing it and enjoying it. Imagine slicing all that by hand.... frig that Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted May 17, 2009 Half the butchers I spoke to in the last 2 weeks dont even know the difference in the cuts of meat they sell. For Pastrami... I asked for a 2lb cut between the point and the shank of brisket ( the leanest part with no fat running through the middle) all I got was ?? I had to show them ? I'm an Automotive Technician ??.. go figure that one BTW... any Butchers on here?? come to my workshop and tell me how to fix cars... you'll get shot Quote Share this post Link to post Share on other sites
greenday-rulz21 4 Report post Posted May 17, 2009 There is a saying... do it once... properly.. Its more rewarding and you can keep on doing it and enjoying it. Imagine slicing all that by hand.... frig that Totally agree Glenn. Thats the main reason I haven't put angel eyes in yet. Cause I don't want to put the cheap tm ones in and the Umnitza ones work out frikin expensive atm. C'mon exchange rate. Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted June 19, 2012 Bought 8kg boned out side of bacon last week and doing a dry cure at the moment. Will be smoking it Saturday. Will post up the results. Recipe available on request Quote Share this post Link to post Share on other sites
Docile 64 Report post Posted June 20, 2012 can you cut american style rasher bacon? love the crispy one !! Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted June 20, 2012 can you cut american style rasher bacon? love the crispy one !! Yes...but I like it with the rind on and a bit thicker than the Americans. Check out the L/H plate in the photos. That's done with the belly of the pork. The R/H plate is shoulder Quote Share this post Link to post Share on other sites
Mikal 4 Report post Posted June 20, 2012 Are you on lunch next week then Glenn? Quote Share this post Link to post Share on other sites
_ethrty-Andy_ 2122 Report post Posted June 20, 2012 That slicer you have is the same model as the one i used to use when i was a deliboy at New World, that machine you have is built to last! Quote Share this post Link to post Share on other sites
antil33t 90 Report post Posted June 20, 2012 mmmmm... Me Gusta. m Quote Share this post Link to post Share on other sites
deeveus 81 Report post Posted June 20, 2012 (edited) I've got something quite similar Glenn, bit smaller but enough space to smoke two 5 pound trout in there on each shelf. I like your idea mate, and I'm going to give it a try, I'm not a massive fan of bacon but the wife is. PM me the recipe, or do you just smoke the side of pork, cut her up and then bag? Edited June 20, 2012 by The Diesel Guy Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted June 20, 2012 PM me the recipe, or do you just smoke the side of pork, cut her up and then bag? The bacon must be dry cured first- takes 7-9 days. I do it over a 9 day period. I dont have the recipe at work. I'll send it tonight Quote Share this post Link to post Share on other sites
deeveus 81 Report post Posted June 21, 2012 The bacon must be dry cured first- takes 7-9 days. I do it over a 9 day period. I dont have the recipe at work. I'll send it tonight Cool so what exactly is dry curing the Police, ahem bacon? I've looked on YouTube with conflicting results? Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted June 21, 2012 (edited) A couple off the net http://johndlee.hubpages.com/hub/Make_your...astes_fantastic http://cruftbox.com/blog/archives/001573.html I researched heaps and have come up with a recipe that works and suits my taste The Cruft one is very similar to how I do it... but I like to be different Edited June 21, 2012 by *Glenn* Quote Share this post Link to post Share on other sites
deeveus 81 Report post Posted June 21, 2012 Cheers G. What difference would it make if it was hot smoked for 2-3 hours after curing? Mine is a pizza oven come smoker and would only be hot smoke... Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted June 21, 2012 Cheers G. What difference would it make if it was hot smoked for 2-3 hours after curing? Mine is a pizza oven come smoker and would only be hot smoke... Not sure ..it's best smoked under 120F not centigrade. You don't want to cook it Quote Share this post Link to post Share on other sites
Nobimmer 694 Report post Posted June 21, 2012 Glenn, do you do a halal version? Quote Share this post Link to post Share on other sites
liyi_92 37 Report post Posted June 21, 2012 (edited) Wow, looks great! If you were in Christchurch I'd purchase some off you... Not too keen on supermarket bacon, mostly filled with water. Edited June 21, 2012 by andy_e39 Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted June 21, 2012 Glenn, do you do a halal version?I was going to try doing some, but I couldn't find anywhere to buy camel belly killed in the appropriate manner. All I could find was a place outside Kalgoorlie selling road kill Quote Share this post Link to post Share on other sites
Nobimmer 694 Report post Posted June 21, 2012 Haha! Quote Share this post Link to post Share on other sites
Allanw 1051 Report post Posted June 21, 2012 Wow, looks great! If you were in Christchurch I'd purchase some off you... Not too keen on supermarket bacon, mostly filled with water. Best trick for making crap bacon good: open the pack, lay the rashers on a rack or tray, and leave in the fridge for a few days and turn them every now and them. The water they pump it full of evaporates, and when you cook it, it sizzles instead of stewing! I'd like to make some bacon! I'm tempted to get pigs just to do it! Quote Share this post Link to post Share on other sites
deeveus 81 Report post Posted June 23, 2012 (edited) The water they pump it full of evaporates, and when you cook it, it sizzles instead of stewing! Wouldn't that normally mean there isn't enough heat? Cookup I done for my boy's 3rd birthday party... You have to try smoking chicken nibbles G, they are epic. My recipe is raised off a roasting dish, line the bottom of the dish with crushed garlic, heaps of salt on the nibbles and smoke for about an hour. The smell would wake the dead, it's caused the neighbors to poke their heads over the fence asking a few questions. Edited June 23, 2012 by The Diesel Guy Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted June 23, 2012 I must give that a go Clinton. Here's what I've been doing this weekend. Dry cured my bacon for 9 days. Washed it and kept it over night in the fridge on Friday for the Pellicle to develope. Smoked the bacon all day yesterday, just on 8 hours. Refrigerated overnight, cut & bagged this morning... over 7 kg of the best bacon you could ever buy. Ready for the smoker Into the smoker Half way through cooking Finaly smoked Ready for tying up All tied and ready for the fridge overnight Slicing up All vacuum packed Quote Share this post Link to post Share on other sites
dreadful1 7 Report post Posted June 23, 2012 So glenn... gonna start making some for production? I'm sure some of us members would happily buy some off you! Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted June 23, 2012 So glenn... gonna start making some for production? I'm sure some of us members would happily buy some off you! It's not legal to sell unless you have health & council approval... but your allowed to make it for yourself. Thats why I'm sharing what I'm doing for anybody that might want to give it a go. It's easy to do once you set up. You just need to be very clean and accurate with what you are doing. It's quite alot of fun to and you get to appreciate what real bacon tastes like. Quote Share this post Link to post Share on other sites
Allanw 1051 Report post Posted June 24, 2012 It's not legal to sell unless you have health & council approval... but your allowed to make it for yourself. Told the Bro in law about it, he's going to give me the meat, I'll make it, and give half back to him Awesome. Slightly OT: Got my other favourite dead pig meal in the oven right now - slow roast shoulder It's only little, so 20 mins at 250C and 8 hours at 85C will be grand. Did 9KG at Christmas for 14 hours. Literally pulled the bone out and shredded it with 2 forks. Mmmmmmmmmmm Dead pig! Quote Share this post Link to post Share on other sites
