On Thu, 29 May 1997, Grant Magnuson wrote:

> Karl  ordered a slab from a butcher, uncured "bacon" and asks for:
> > any words of wisdom before I start eating Neanderthal breakfasts?
>
> - if you ordered a whole pork belly, then ask the butcher to cut it up into
> 1-2 pound pieces so you can keep what your're not using in the freezer;our
> butcher wraps all pieces, usually about 6, ready for the freezer except for
> the one to start using right away
>
> - then you can cut up each piece into slices any thickness you enjoy best,
> we like ours sliced similiar to "thick" pre-packaged bacon

        I'm so lazy I think that $1.98 a pound (meat included) is a good price to
have it cut up.

> - we trim the rind off after slicing and save it up in the freezer to make
> our own piggy puff snacks.

        I have no idea what to do with the rind.  I agreed to have it
removed to make slicing easier.

> - we allow 20-30 minutes for the bacon to to cook over low heat, it turns a
> not so pleasing pale white colour for the first while then starts turning
> golden and then to as dark and crispy as you would like it

        I've got a microwave bacon maker.  I hope I can still use it.  I
-think- the method of hanging in a microwave makes bacon slightly less
fatty than frying it in it's own grease.

> - before starting to fry we sprinkle in some onion & garlic powder, paprika
> and a bit of cayenne pepper -- adding salt too will make it taste more like
> pre-packaged bacon, but we don't need to do that anymore

        Thanks for the advice.


> - road side restaurants often offer pork chops on the menu some place, so
> an idea instead of bacon and eggs, is ask for pork chops and eggs

        Now, that's a healthful alternative.

>
> Grant
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Karl Alexis McKinnon|I live as the beasts in the fields, rejoicing in the
SP2                 |fleshly life. I favor the edible and curse the inedible.
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