Brining Time for Bacon?

Chuckwagon · Post by **Chuckwagon** » Mon Aug 19, 2013 23:10

Nice work pal! How about a photo of today's lunch?
How are you going to slice the stuff?
If saw horses have legs, do ducks have mustaches?
And just what the heck is with those S.F. Giants?
Are we too inquisitive?

Enquiring minds want to know...

el Ducko · Post by **el Ducko** » Tue Aug 20, 2013 04:33

As zay say in zee capital of Austria, "Zounds like a weiner to me." Give it a try, Ray. You can't break it.
Well... almost not.
Well... keep a backup, okay?
===============================================
Well, I asked one of the locals,

...just what the heck is with those S.F. Giants?

while I was at our place in North Carolina, and he said

"Thay ain't got no gi-ants here in Sherrills Ford, Son. We's got far ants 'n' red ants 'n' some-a-them sugar ants, but ain't none of 'em gi-ants. ...you sure you ain't been talkin' with that yay-hoo f'um Utah agin?"

I laughed weakly, and was looking around for a quick way out, but luckily he said,

"Well... gimme some-mo'-a-them kabonosy sticks agin, an' we kin call it even."

P.S. You know where Sherrills Ford is, right? It's at that highway intersection where ol' Gramma Sherrill done left her pickup on cinder blocks, out in the yard, once't it quit.

sawhorseray · Post by **sawhorseray** » Tue Aug 20, 2013 07:10

Ho-lee-cow! If dis don't get Grandma to quit drivin', nuttin' will. Mrs G says all I have to do after slice'n and bagg'n tomorrow is make a couple of big southwestern bacon cheeseburgers for our lunch, off the hook all day. Idle hands always lead me to trouble, always have. RAY

sawhorseray · Post by **sawhorseray** » Wed Aug 21, 2013 00:56

"Chuckwagon How are you going to slice the stuff?
If saw horses have legs, do ducks have mustaches?
And just what the heck is with those S.F. Giants?
Are we too inquisitive?
Enquiring minds want to know...

With my meat slicer, nice and thick. The batch turned out great, I'll never buy bacon from a market again. Once again CW, your Sons of Bees bacon recipe turned out to be a bigtime winner. Thanks a ton!

Whipped up a nice brekky after all that slicing and wrapping, used the odds and ends. Went to toast a bun and was confronted by the Old Mother Hubbard Syndrome, got dough rising as I type.

The Giants just plain stink this year. We lost our leadoff hitter, Pagan, and Sandoval was just too fat to hit until his recent diet. We gave Cain way too much dough for way too many years, Zito and Timmy can both go somewhere else after this season. We're going to have to re-tool a bit, the hated Dodgers are too good and built to last. RAY

Chuckwagon · Post by **Chuckwagon** » Wed Aug 21, 2013 09:10

You're getting to be a show-off Ray!

Wow, that stuff looks good. Nice work, my friend. Hey, tell me about the smoke. Did you come up with a pretty good hickory smoke on it. Also, did you do any with the rind on? Just curious.

Best Wishes,
Chuckwagon

sawhorseray · Post by **sawhorseray** » Wed Aug 21, 2013 21:00

It had no rind on it when I picked it up. I pretty much smoke everything with applewood, seems to be my favorite wood to smoke with. Off to the indian casino, Wednesdays have been very lucky as of late. RAY

sawhorseray · Post by **sawhorseray** » Wed Aug 21, 2013 21:03

Oh, I meant to say that I tried baking the bacon in a 375° oven for 18 minutes, came out great. One of my buds says to sprinkle a little dark brown sugar on the bacon before it goes into the oven. RAY