Who likes to smoke food

**keefallan** · 10-01-2020, 01:21 PM

Originally Posted by keefallan

That's right...........you guys make a ham and call it bacon and we genius' take a blob of fatty belly muscle and make it priceless

I meant genius' as a sarcastic response just as the priceless comment.........meaning we're crazy for paying so much money for fatty meat!! I re-read the post and it looked like I was taking a shot at Dr. Canuck....I wasnt.............

sorry Doc

**InjectorService** · 10-01-2020, 03:14 PM

Funny fact about Canadian bacon...... we don't call it Canadian bacon up here. Its called back bacon. Nowhere near as good as "belly" bacon though.

**keefallan** · 10-01-2020, 05:05 PM

I completely agree. I made mine, and I enjoyed it. But when it came off the smoker, I said......tastes like ham. I enjoy the bacon more....probably because its got more fat.......... go figure.

**bullet20vee** · 10-01-2020, 07:15 PM

I am going down this makin bacon road!! Any suggestions for a decent electric meat slicer? I had no idea you had to have a degree in mea t slciing to choose one of these jewels.

**SS Minnow** · 10-01-2020, 07:43 PM

Originally Posted by bullet20vee

I am going down this makin bacon road!! Any suggestions for a decent electric meat slicer? I had no idea you had to have a degree in mea t slciing to choose one of these jewels.

An electric meat slicer? Slow your role there Rockefeller. Still using my old Ginsu set. It slices it dices, it will split an old oil filter to check for metal shavings. And you can still use it to cut your breakfast meats. For the low cost of 19.99 you can have not one, but two Ginsu knives. But wait, that is not all................

**SS Minnow** · 10-01-2020, 07:45 PM

Originally Posted by InjectorService

Funny fact about Canadian bacon...... we don't call it Canadian bacon up here. Its called back bacon. Nowhere near as good as "belly" bacon though.

Is that some kind of Jedi mind trick to confuse us Mur-icans? It might be working. Damn you.

**bullet20vee** · 10-01-2020, 08:01 PM

Originally Posted by SS Minnow

An electric meat slicer? Slow your role there Rockefeller. Still using my old Ginsu set. It slices it dices, it will split an old oil filter to check for metal shavings. And you can still use it to cut your breakfast meats. For the low cost of 19.99 you can have not one, but two Ginsu knives. But wait, that is not all................

LMAO!! That's good man!

I'm not trying to open a restaurant, I'm just looking at quick and easy slicing of my freshly made bacon and meat to make jerky. You still running decking screws with a screwdirver? Taking lug nuts off with a 4 way?

**SS Minnow** · 10-01-2020, 08:17 PM

Originally Posted by bullet20vee

LMAO!! That's good man!

I'm not trying to open a restaurant, I'm just looking at quick and easy slicing of my freshly made bacon and meat to make jerky. You still running decking screws with a screwdirver? Taking lug nuts off with a 4 way?

Decking screws have all been Torx type for a long, long time. Less waste and lost time due to stripping screws. I sink them with a corded power driver. Drywall I still uses Philips with a depth set, driven by cordless drivers. Everything that has nuts gets taken apart with an impact or some form of pneumatic wrench. Everything in that category goes back together with hand tools, torque wrenches etc.

As far as cutting meats, unless you are going to open a restaurant it is likely not worth your time in clean up of a quality electric slicer. Learning the proper way to sharpen a knife and having the equipment to do so is probably the road you want to go down. I could be wrong, but for now that is what works for me.

**bullet20vee** · 10-01-2020, 08:36 PM

I disassemble and reassemble everything with hand tools, after 40 years of this, I have decided to go the electric route from here on out.

I have good quality knives and have been sharpening my on for many many moons, just looking for a faster way due to the Coronvirus.

**keefallan** · 10-02-2020, 12:27 PM

I use my carving knife to make slices............I can make 'em WAFFA thin don't ya know. When I go electric, I am going all in...........getting one of dem fancy Hobarts!!

But not yet tho.....

**Forkin' Crazy** · 10-03-2020, 01:09 PM

Originally Posted by InjectorService

Funny fact about Canadian bacon...... we don't call it Canadian bacon up here. Its called back bacon. Nowhere near as good as "belly" bacon though.

Isn't Canadian bacon a thin sliced smoked inner pork loin?

EDIT: looked as per google that is correct. I would rather a CB pizza than pepperoni!

**Forkin' Crazy** · 10-03-2020, 05:56 PM

Beef bacon anyone? I have a pack thawing out...

Beef Bacon

**FMP** · 10-03-2020, 07:22 PM

.... that's just wrong

**keefallan** · 10-04-2020, 05:45 AM

Originally Posted by Forkin' Crazy

Beef bacon anyone? I have a pack thawing out...

Beef Bacon

I thought about making beef bacon @ one time..........the costs kept me away. I would still like to taste it! So, I guess I am gonna have to make it at least once.

Now, to get the right cut of meat.............

**HStream1** · 10-04-2020, 06:00 AM

The cut to make beef bacon is the short plate. Situated underneath the short ribs and between the flank and brisket — basically it's the belly or pastrami cut.

Originally Posted by keefallan

I thought about making beef bacon @ one time..........the costs kept me away. I would still like to taste it! So, I guess I am gonna have to make it at least once.

Now, to get the right cut of meat.............