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That was a great baconpost.
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Nov 1, 2011 10:54
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| # ¿ May 5, 2024 15:14 |
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I get mine from an Asian supermarket.
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Nov 4, 2011 22:11
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Cathab posted:I live in Australia (Brisbane - a capital city) and absolutely nowhere that I've been to (delis, butchers, supermarkets) have ever heard of pink curing salt or know what the gently caress I'm talking about. Does anyone know of somewhere that I am able to order this stuff online and have it shipped to Australia? Have you looked for Prague Powder #1?
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Dec 31, 2011 13:36
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Also most things in life are linked to some sort of cancer.
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Jan 2, 2012 05:13
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EDverything gives you cancer.
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Jan 2, 2012 23:59
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AlternateAccount posted:So I don't know what the gently caress I got sold. It's proper bacon-y pork bellyish on one end mostly except for an entire quarter of it that is just fat, no lean on it whatsoever. The other end is a mess, where the belly ends is a very thick section of that sort of fluffy fat and then just straight lean pork. The whole thing is about 3 inches thick on one end and it tapers down to practically nothing at the other end. Skin still on it, too. There's no way to get more than about a half a pound of proper bacon out of this and I don't know wtf you would do with the rest of it. What a loving mess, I don't know what to do with this, I just chucked it back into the fridge in a fury. Dude. You won the jackpot. The fat is the best part of bacon anyway. Full steam ahead man.
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Jan 31, 2012 08:01
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If you feel compelled to post a 4000x2250 image (which is insane), please at least use the [timg] tags instead of [img].
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Jun 16, 2012 22:48
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| # ¿ May 5, 2024 15:14 |
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sinburger posted:Oh hey look it's 20 lbs of pork belly. Whatever should I do with it... Oh wait I think I know this one!
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Nov 2, 2013 09:32
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