I was tagged by Redzed in another group on facebook asking if I would not mind posting here on the Maple bacon that I produce for my shop -- I hope that some/most will find it interesting Redzed has kindly offered to post the pictures for me Well to some it will be completely different and to others...

Bob K wrote:Lou-

These are good ones on U Tube

https://www.youtube.com/watch?v=KVMSZHFt51E

Use this one and turn the speed right down, you will as I did have to play it a few times before it all falls into place

I have three that I put down each weighing just under 4kg each, I have used beef caps (5+) -- these was done just before Christmas http://imagizer.imageshack.us/v2/640x480q90/911/J1OVJb.jpg http://imagizer.imageshack.us/v2/640x480q90/911/m5tP7w.jpg http://imagizer.imageshack.us/v2/640x480q90/912/FDA...

Baking or toasting it also changes the flavour, aroma and makes a better seasoning. I read somewhere that in Indonesia it legal as a seasoning only. But I am not an expert. :lol: Robert, you are the one who lives in ganja town! :wink: Might live close but yet to indulge :) thanks for the insight th...

Question

Why heat treat the bud ??

crustyo44 wrote:BriCan wouldn't have accepted the other half. I bet, he would've told them to bend over and change suppliers.

To true mate

I do have an offer of an carcase/side of organic pork ... breed unknown as yet to do with what I will ... a special tribute to a 100 year old farm

redzed wrote: Turns out some restaurant got mine and I was left with this thing.

Needless to say, I am not happy.

One look at that I would have told them where they could stick it

Bob K wrote: I wonder if BiCan got the other half.

Sad to say I did not ... transportation charges would have put it out of reach for this time ... and here was me thinking it would have been too big/long for the car

It's what I had on hand, and I would need to zest probably 20 oranges to get the amount that I put into this batch. Nothing wrong with dehydrated orange zest might even be better, just like porcini. :lol: Interesting, I know to get hold of dried can be on the expensive side (you know of a cheep pla...

Question ........

Why dried orange zest over fresh .......??

I have finally got power back and it has taken me sometime to re-establish internet access so have only just seen this

Glad to know that I have not lost my knack on doing things and that you have enjoyed

king kabanos wrote: Should I go with the berkshire or the slaughter house swine?

It's a no brainer ~~ if you can afford go with the Berkshire

king kabanos wrote:wow that looks very good belly with the loin and also smoked my mouth is watering going to have to try that out. i guess thats my next project.

Not smoked

Dry cured and aged/matured to perfection, usually takes between eight to twelve weeks

king kabanos wrote: Also red zed you can make a boneless smoked ham with the leg.

Not redzed .. but yes you can