I wouldn't think of digging a wrapper out of the garbage myself. Attachment 315701Quote:
Originally Posted by 32t
Thanks for the 'approximate weight' I was just wondering what to expect when I went to purchase some bellies this coming Tuesday.
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I wouldn't think of digging a wrapper out of the garbage myself. Attachment 315701Quote:
Originally Posted by 32t
Thanks for the 'approximate weight' I was just wondering what to expect when I went to purchase some bellies this coming Tuesday.
I sometimes go off on tangents.:D
Many interesting things about pork bellies. Here is an interesting one to me.
https://www.nass.usda.gov/Charts_and...ge/bellies.php
The 'Peak' in May is interesting as according to my dad in the 'Old Days' hogs were butchered in the fall, then dry cured to last for the rest of the year.
He used to say that the hams didn't start tasting good until they were about a year old.
He also said that at our homestead that the once the hams and bacons were done curing that they were wrapped in burlap and had strings attached to them and were then buried in the grainery so to keep as cool as possible.
He also used to talk about how when they butchered hogs and the trimmings were ground, his mom (my Granny) would mix in the spices (Salt, Pepper and Sage) and once she was happy with the mixing she would make patties and fry them in a huge cast iron pan on the wood stove (dad was 5 or 6 when REA brought electric power to the homestead) and as they were done, she'd place then in layers in a big crock pot and then pour molten lard over them to cover, then go back to frying patties.
Once the crock was filled, dad said it took quite a few people to roll it out to the root cellar.
When Granny wanted sausage for say breakfast she'd dig down through the lard, pull out how many patties she wanted, put them a pan to heat up and then serve them.
Dad said that after several months those patties got a bit 'Strong' but there was something to eat.
How we are all spoiled with modern transportation, refrigeration etc.
My grandmother mentioned pork chops stored in this way when she was a child.
Could we be modern and fancy and call it pork confit?
Maybe for some, but not for this old long haired red neck country boy----Way too fancy!Quote:
Originally Posted by 32t
I bet everyone knows what a 'Felon' is--right?
Well according to my cook book printed in 1887--They'd be wrong---
https://www.merckmanuals.com/home/bo...isorders/felon
The old cookbook recommends crushing up rock salt, mixing it with turpentine then placing in a rag and applying it to the affected body part.
Thermoworks is having a sale--20% off any single item OR the highest priced item in a group.
http://marketing.thermoworks.com/pub...46b4d822652dfb.
Which one do you use again?
The ThermaQ looks interesting to me.
I could get a high temp probe and use it for heat treating etc. also.
I use their 'Smoke' which has two probes. You can either use two for internal temps of what you are smoking/cooking or one for the temp of the cooking device and one for the internal temp of what you are smoking/cooking. You can get a WiFi for the Smoke.Quote:
Originally Posted by 32t
The 'Signals' has four probes and I believe comes WiFi ready. I don't have a smart phone so the remote for the Smoke is good enough for me.
I've never checked out their 'guns' to check surface temps or such.
Both those models only have an operating range of 0 - 122 'F which would make them useless in the winter around here.Quote:
Originally Posted by cudarunner
I also like the type K thermocouples better.
Thermoworks thermo pen is one of the best. I have the Weber igrill single and a four probe. I love them. I watch my temps from the phone and while cooking over night it alerts me on anything I’ve set alarms on.
