TheGreatBuzz Posted February 2, 2017 Share Posted February 2, 2017 Baking it is enough for me to consider you a Commie. Real Americans fry it. Link to comment Share on other sites More sharing options...
KingGibbs Posted February 2, 2017 Share Posted February 2, 2017 That's okay. As long as I'm able to get what's left of the pig aka Scrapple life is good. Link to comment Share on other sites More sharing options...
ExoDus84 Posted February 2, 2017 Share Posted February 2, 2017 Link to comment Share on other sites More sharing options...
The Sisko Posted February 2, 2017 Share Posted February 2, 2017 9 minutes ago, KingGibbs said: That's okay. As long as I'm able to get what's left of the pig aka Scrapple life is good. GACK! I just threw up in my mouth a little. Link to comment Share on other sites More sharing options...
KingGibbs Posted February 2, 2017 Share Posted February 2, 2017 5 minutes ago, The Sisko said: GACK! I just threw up in my mouth a little. It's like the filet mignon of breakfast. The crunch of an eyeball every now and again can be unsettling, but the coffee washes it down with no problem. Link to comment Share on other sites More sharing options...
mcsluggo Posted February 2, 2017 Share Posted February 2, 2017 1 hour ago, The Sisko said: This really should go in the politics thread about bringing us all together. Nothing unifies like bacon...well, except for a couple of commies in this thread. bring the bacon brigade to the middle east to jumpstart the healing process.... uh..oh...wait a second.... rethink ..... regroup. Link to comment Share on other sites More sharing options...
Why am I Mr. Pink? Posted February 2, 2017 Share Posted February 2, 2017 1 hour ago, TheGreatBuzz said: Baking it is enough for me to consider you a Commie. Real Americans fry it. No, real Americans demand the best at all times on all things. Baking bacon is how you get that crispy flat perfect bacon. Frying it is how you get that greasy balled up bacon like you're sitting at a counter at Dennys. Frying it is for losers. I am 100% convinced you have never had baked bacon before. Because if you did, youd be a better person and American for it. edit - your vs you're thing again. Link to comment Share on other sites More sharing options...
LadySkinsFan Posted February 2, 2017 Share Posted February 2, 2017 Baking bacon is the best! Put it in the oven and wait for that delicious bacon aroma, ahhh! Link to comment Share on other sites More sharing options...
Riggo-toni Posted February 2, 2017 Share Posted February 2, 2017 https://www.thedodo.com/pig--5-dog-brothers-video-2205108170.html Link to comment Share on other sites More sharing options...
KingGibbs Posted February 2, 2017 Share Posted February 2, 2017 Yep. We recently discovered the art of baking bacon. It's beautiful..Try getting the crispiness and consistency via frying as you do baking it. Not too mention less work. Link to comment Share on other sites More sharing options...
tshile Posted February 2, 2017 Share Posted February 2, 2017 that's ok just switch to scraple Link to comment Share on other sites More sharing options...
LadySkinsFan Posted February 2, 2017 Share Posted February 2, 2017 Besides, you can prepare a whole package at the same time. Link to comment Share on other sites More sharing options...
Bacon Posted February 2, 2017 Share Posted February 2, 2017 Making your own bacon is something anyone who loves the stuff should try. Get a nice pork belly, cure it and put in a smoker for a few hours at about 200 degrees. Half the fun is the smell of the maple and brown sugar mixing with the smoke. That's really what Heaven ought to smell like. I hope so, anyway. Link to comment Share on other sites More sharing options...
KingGibbs Posted February 2, 2017 Share Posted February 2, 2017 Just now, Bacon said: Making your own bacon is something anyone who loves the stuff should try. Get a nice pork belly, cure it and put in a smoker for a few hours at about 200 degrees. Half the fun is the smell of the maple and brown sugar mixing with the smoke. That's really what Heaven ought to smell like. I hope so, anyway. A buddy of mine does this and it is the most amazing thing I've ever tasted. He slices it THICK too. Didn't think I would like it, but 'like crack" applies here. Link to comment Share on other sites More sharing options...
Bacon Posted February 2, 2017 Share Posted February 2, 2017 11 minutes ago, KingGibbs said: A buddy of mine does this and it is the most amazing thing I've ever tasted. He slices it THICK too. Didn't think I would like it, but 'like crack" applies here. I do the thick slices too. It differentiates it from the store bought stuff in many ways. The last one I did was cold smoked at around 125 degrees for 6 hours and the flavor was phenomenal. But I wouldn't recommend it for everyone, especially not kids. It's a pretty major health risk and my enjoyment of bacon should not be weighed against the strength of your stomach acid. Link to comment Share on other sites More sharing options...
Spaceman Spiff Posted February 3, 2017 Share Posted February 3, 2017 It's always been delicious. I never understood the memes from 8-10 years ago about OMG BACON. Like, really? You'd never heard of it, seen it before? Never tried it before? I hate people. Link to comment Share on other sites More sharing options...
skinsmarydu Posted February 3, 2017 Share Posted February 3, 2017 So we're going to have a Bacon Bubble? I better make sure my boss knows...it's the absolute best in a calzone or stromboli. Link to comment Share on other sites More sharing options...
Riggo-toni Posted February 3, 2017 Share Posted February 3, 2017 Prosciutto > Bacon, but I don't eat much pork anyways. I'm still bummed beyond belief that grocery stores stopped carrying ostrich steaks, and I can't find sunchokes anywhere in GA. Link to comment Share on other sites More sharing options...
Xameil Posted February 3, 2017 Share Posted February 3, 2017 This thread reminds me of my "bacon day" I had about 9 years ago. I took 1 pounder of bacon and ground it up. Breakfast was an egg, pepper jack cheese and 1/4 pounf ground up bacon sandwich on an onion roll with bloody marys to wash it down. Then for lunch was a burger and 3/4 ground bacon burger with onions and melted pepper jack cheese between the 2 patties on a toasted onion roll with copious amounts of beer to wash it down Link to comment Share on other sites More sharing options...
First Colony Posted February 3, 2017 Share Posted February 3, 2017 On 2/2/2017 at 0:51 PM, KingGibbs said: That's okay. As long as I'm able to get what's left of the pig aka Scrapple life is good. -"What's the best way to eat scrapple?" -"Pickled" "Oh yeah, what's the recipe?" "Well, first drink a fifth of scotch. . . " Link to comment Share on other sites More sharing options...
China Posted February 4, 2017 Author Share Posted February 4, 2017 11 hours ago, Riggo-toni said: Prosciutto > Bacon, but I don't eat much pork anyways. I'm still bummed beyond belief that grocery stores stopped carrying ostrich steaks, and I can't find sunchokes anywhere in GA. That's one of the great things about the internet. You can find and buy just about anything nowadays. It doesn't have to be in your local store. http://www.fossilfarms.com/ostrich-meat Link to comment Share on other sites More sharing options...
Kosher Ham Posted February 4, 2017 Share Posted February 4, 2017 On 2/2/2017 at 0:42 PM, TheGreatBuzz said: Baking it is enough for me to consider you a Commie. Real Americans fry it. Only if you want to enjoy all of the clean up after. Throw it in the oven it will change your life. Throw it in the oven on a broiler pan, with the drip pan. ALL SET. First off, I hate crunchy bacon, I prefer crisp. Anyone that prefers thin slices instead of the thick cut...lost your damn mind. Balance of salty and crispy, less grease because you are draining it. On 2/2/2017 at 5:07 PM, tshile said: that's ok just switch to scraple No,that stuff is disgusting. Link to comment Share on other sites More sharing options...
Dr. Do Itch Big Posted February 4, 2017 Share Posted February 4, 2017 Wtf is scraple Link to comment Share on other sites More sharing options...
tshile Posted February 4, 2017 Share Posted February 4, 2017 It's brown stuff you fry up and eat It tastes good Thats as about as far as you want to take it Link to comment Share on other sites More sharing options...
China Posted February 4, 2017 Author Share Posted February 4, 2017 6 minutes ago, Dr. Do Itch Big said: Wtf is scraple Scrapple Makes 6 loaf pans full.I.1/2 a small pig's head (ahem: brain removed), cleaned 2 trotters, cleaned several pounds of meaty pork neck bonesor: 1 pork butt roast (about 5 pounds)4 trotters/hocks, cleaned1 whole yellow onion, cut in 6-8 pieces3 stalks celery, cut into 2-3 pieces each1 TB whole peppercorns5 or 6 whole cloves 4 bay leavesa handful of fresh parsleywaterII. 2-3 tsp cayenne pepper2 TB fresh ground black pepper1 TB crumbled dry sage leaves, or chopped fresh1 whole nutmeg, grated finely3 TB salt3 cups white cornmeal3 cups yellow cornmealPut all of the ingredients from section I into a large stock pot, and cover them with water. Bring to a boil, then reduce the heat and simmer until the meat has fallen off the bones, about 3 hours or so.Cool the pot, and scoop out the solids. Discard the bones, skin, cartilage, hunks of fat, and anything else you don't consider fit to eat. (My friend Lidia snatched up every one of these discards except the bones, and cooked them with black beans that night. It was "Muy delicioso!" she says!) Discard the peppercorns, celery, etc. When the meat is cool enough, chop it into small pieces. (You can use a food processor - we didn't.) You should have about 5 or more pounds of meat. The more meat, the merrier.Strain the broth - reserving it! If you want to do this over a few days, chill the broth and meat overnight. This makes it easier to skim off the fat. Otherwise, use your best talents to skim off the fat - there will be plenty of it! Measure the stock; you should have about 1 gallon to 5 or 6 quarts. If you are a bit short, you can add some water to it to make up the difference.In your smaller stockpot, put the stock, all of the spices and salt, and the meat, stir well, and bring it back to a boil. In a separate stockpot, large enough to hold everything, put the cornmeal, whisking it to combine it well. Turn the heat on under the pan to medium. Using your best ladle, ladle in a few measures of the hot stock and stir well. Continue to add the stock, stirring well to incorporate it, until you have added all the stock. Stir constantly until the mush has cooked and thickened, about 15-30 minutes. When it is done, rinse each loaf pan in cold water before filling it. Use your ladle to fill the pans, then press the scrapple into the corners of the pan and spread the top smooth with a spatula. When all of the scrapple has been put into the pans, cover them with plastic wrap and put them in the refrigerator to chill.To prepare it for serving: run a knife around the edges of the loaf pan, then use a butter knife or some such to help dislodge the loaf from the pan. Carve slices about 1/2" thick. Heat some bacon drippings, butter or oil in your iron skillet over medium high heat until hot, then add the slices of scrapple. When the underside is truly golden brown and crusty (don't rush it!) flip it over and repeat. Serve alone, or with maple syrup, apple sauce or eggs. Link Link to comment Share on other sites More sharing options...
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