Greetings Stroppy Chops

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Mr Curious
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Re: Greetings Stroppy Chops

Post by Mr Curious » Fri May 05, 2017 1:14 pm

I've heard they use coconut shells/husks
3 hours? I thought they would cold smoke it for like a week
but yeah, smoking it would drive out some moisture too

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kyleincambo
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Re: Greetings Stroppy Chops

Post by kyleincambo » Mon May 08, 2017 9:25 pm

Hey, as a chef by trade I will let you in on a little secret when it comes to curing bacon. You need a salt with nitrates. Using regular salt will cure bacon with the other stuff involved with curing but you need the nitrates. So if you want that BACON-Y flavor. You know what I mean that mmm salty bacon flavor, and not just pork roast flavor you need, actually NEED to use pink salt. It is what makes your cured pork belly go from good to mmm BACON!!! Take notes fellas Cambodia will change when this secret gets out! You can also google it of course.
Mrs Stroppy
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Re: Greetings Stroppy Chops

Post by Mrs Stroppy » Tue Jun 27, 2017 4:45 pm

StroppyChops wrote:
Thu May 04, 2017 10:15 pm
General Mackevili wrote:
Thu May 04, 2017 10:07 pm
Tell Mrs Stroppy I said hello, and I'll see you both in a couple weeks!
Done. There'll be bacon.
Hi GM, speaking of bacon....
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vladimir
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Re: Greetings Stroppy Chops

Post by vladimir » Wed Jun 28, 2017 6:31 am

StroppyChops wrote:
Thu May 04, 2017 10:15 pm
General Mackevili wrote:
Thu May 04, 2017 10:07 pm
Tell Mrs Stroppy I said hello, and I'll see you both in a couple weeks!
Done. There'll be bacon.
I think some red wine would be a good addition, yes?

Need a bbq? ;)
Jesus loves you...Mexico is great, right? ;)
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