Pemeal request

Make your own Side Bacon, Ham, Peameal, Canadian Bacon, Back Bacon, Sausage, Jerky etc.

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Porky
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Pemeal request

Post by Porky » Wed Aug 23, 2006 9:07 am

Anyone know some decent pemeal recipes/tips?

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Post by Peter » Thu Aug 24, 2006 6:18 am

Try this link to Dizzy Pig site. This is one of the best recipes for bacon and Mike does a great job presenting it.

http://www.dizzypigbbq.com/recipesBacon.html
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Post by Cheech » Thu Aug 24, 2006 7:03 am

That is a terrific description and very well illustrated. I think after seeing that, I would also like to give it a try. We love canadian bacon.

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Post by Bubba-Q » Thu Aug 24, 2006 1:19 pm

Peter is right about the Dizzy link, its a great recipe.

I did one here forums/viewtopic.php?t=148 and it turned out pretty good. Tasted a little salty at first, but it did mellow out after a bit.
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Post by Peter » Thu Aug 24, 2006 4:04 pm

Porky, take a look at the "Hillbilly Bacon" recipe on the pork page. It's a good, simple recipe and gives a teriffic product.
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Post by Porky » Thu Aug 24, 2006 9:41 pm

Thanks Peter I will check it out and post some pics soon.
The Dizzy pig site shows an excelent step by step but I need a bigger pot

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Post by Peter » Fri Aug 25, 2006 6:59 am

Porky wrote:Thanks Peter I will check it out and post some pics soon.
The Dizzy pig site shows an excelent step by step but I need a bigger pot
If you need the pot for brining, use a plastic pail. Food grade pails are often available from restaurants, delis and other places for very little or no money.
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Post by Pigmeister » Fri Aug 25, 2006 8:35 am

Peter could a guy inject a brine then do a dry brine? I'm just thinking about fridge space. I guess if I had to I could take beer out of the beer fridge but what a dilema that would be.
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Post by Peter » Fri Aug 25, 2006 9:39 am

Pigmeister wrote:Peter could a guy inject a brine then do a dry brine? I'm just thinking about fridge space. I guess if I had to I could take beer out of the beer fridge but what a dilema that would be.
or buy another fridge just for bacon!

Injecting a brine just speeds up the brining time. You still need fridge space. Injecting is also used for large cuts like whole hams to ensure even distribution of the brine.
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Post by carolinesrub » Fri Aug 25, 2006 5:57 pm

You could always wait til a bit closer to winter and keep them in your garage when it is consistently 40 or below...

BTW, congrats on moving to the pig world Peter!!!
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Post by Porky » Fri Aug 25, 2006 8:30 pm

Pigmeister, relax I'll be over shortly to help you "remove" beer from your beer fridge, you wouldn't want it to get warm and going to waste after all :lol:

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Post by Pigmeister » Sat Aug 26, 2006 8:44 am

Too late bud. Looked after most of it last night. Oh my head !!!! Never again, at least not till tonight anyway.
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