Making Three Kinds of Bacon with The Meat Hook Butchers Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
Al
it's not a cell wall we call it a cell membrane and i think by coating it with salt, you're causing the moisture/water to evacuate the cells the salt is in contact with creating a moisture-less barrier to stop the growth of mold. The dryer cells at the surface of the meat, through the process of what i figure is osmosis, cause moisture/water from areas of higher concentration (the deeper parts of the meat) to enter areas with lower concentration (the surface with salt on it. I'm not 100% on that, but i'm thinking that's what curing is all about. It's a method of storing meat for a long time while not being able to chill it and i figure it's a method the early settlers/pilgrims came up with to have meat over the winter season. again, not 100% sure. Honestly the method was probably developed long before the settlers and pilgrims. Ancient cultures probably developed it.
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it's not a cell wall we call it a cell membrane and i think by coating it with salt, you're causing the moisture/water to evacuate the cells the salt is in contact with creating a moisture-less barrier to stop the growth of mold. The dryer cells at the surface of the meat, through the process of what i figure is osmosis, cause moisture/water from areas of higher concentration (the deeper parts of the meat) to enter areas with lower concentration (the surface with salt on it. I'm not 100% on that, but i'm thinking that's what curing is all about. It's a method of storing meat for a long time while not being able to chill it and i figure it's a method the early settlers/pilgrims came up with to have meat over the winter season. again, not 100% sure. Honestly the method was probably developed long before the settlers and pilgrims. Ancient cultures probably developed it.
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socalisurfer13
How can these guys not ship? Especially with well over 600, 000 views they are completely missing out on some serious business. Hope they reconfigure and figure out a way to expand otherwise being featured in this way is just a complete waste. Im really disappointed and was totally looking forward to spend some serious cash to try out all 3 of these products only to find out that they still only sell the regular belly bacon and and not the jowl or Canadia bacon and that they only service local customers that will come and pick up their items or that live close enough for local delivery.
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How can these guys not ship? Especially with well over 600, 000 views they are completely missing out on some serious business. Hope they reconfigure and figure out a way to expand otherwise being featured in this way is just a complete waste. Im really disappointed and was totally looking forward to spend some serious cash to try out all 3 of these products only to find out that they still only sell the regular belly bacon and and not the jowl or Canadia bacon and that they only service local customers that will come and pick up their items or that live close enough for local delivery.
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Ken
There are no cell walls in animal cells. The purpose of salt would primarily be for preservation as no bacteria can survive at high salt content. Moreover, if you expose a cell in high concentration or salt and sugar (glucose) or anything aside from water you are exposing the cell in a hypertonic environment, causing water and other cytoplasmic content to be release. Therefore, preservation is even heightened as microbes have no where to live and proliferate.
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There are no cell walls in animal cells. The purpose of salt would primarily be for preservation as no bacteria can survive at high salt content. Moreover, if you expose a cell in high concentration or salt and sugar (glucose) or anything aside from water you are exposing the cell in a hypertonic environment, causing water and other cytoplasmic content to be release. Therefore, preservation is even heightened as microbes have no where to live and proliferate.
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al
Cheap pork loins. rub w/25% Tender quick. 75% Brown sugar. place in slider lock bag. in bottom of fridge. massage and rotate daily for 5 to 7 days. rinse well. dry. add coarse ground black pepper. rub Maple syrup all over. smoke on pit 160 degrees for 4 hrs. wrap and go another 1 or two. or till desired. using Maple. Birch woods. Works for me. Thanks Guys, never buying a commercial ham or bacon again.
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Cheap pork loins. rub w/25% Tender quick. 75% Brown sugar. place in slider lock bag. in bottom of fridge. massage and rotate daily for 5 to 7 days. rinse well. dry. add coarse ground black pepper. rub Maple syrup all over. smoke on pit 160 degrees for 4 hrs. wrap and go another 1 or two. or till desired. using Maple. Birch woods. Works for me. Thanks Guys, never buying a commercial ham or bacon again.
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john
But do you East coast fellas enjoy a good St. Louis style pork steak? I was in Utah and asked a local shop for pork steaks and the gentleman pointed me in the direction of the pork chops. Poor guy had no clue what I was talking about when I again asked for pork steaks. After explaining the cut, he was more than happy to make me some, but had never heard of pork steaks in his life.
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But do you East coast fellas enjoy a good St. Louis style pork steak? I was in Utah and asked a local shop for pork steaks and the gentleman pointed me in the direction of the pork chops. Poor guy had no clue what I was talking about when I again asked for pork steaks. After explaining the cut, he was more than happy to make me some, but had never heard of pork steaks in his life.
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TeaDaemon
It's a rare thing in the UK any more, but when I was growing up (30 years ago) it was possible to get middle bacon - where the belly is left attached to the loin and folded over. Also, smoked bacon in the UK tends to be cold smoked, so it still has the flavour but the meat is uncooked (similar to smoked salmon, and requires grilling or frying.
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It's a rare thing in the UK any more, but when I was growing up (30 years ago) it was possible to get middle bacon - where the belly is left attached to the loin and folded over. Also, smoked bacon in the UK tends to be cold smoked, so it still has the flavour but the meat is uncooked (similar to smoked salmon, and requires grilling or frying.
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Frederick
I was stationed in GA 18 years ago and was invited to a few parties called hawwwg jaaawwwz. I went because it was a party, I left understanding that the head of a hog is really dang edible. Next time someone invites you to a hawg jauw, accept. Them: Haayee main, want to come to ma gamaawz hawwg jaw dis weekend? You: yes, what can I bring?
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I was stationed in GA 18 years ago and was invited to a few parties called hawwwg jaaawwwz. I went because it was a party, I left understanding that the head of a hog is really dang edible. Next time someone invites you to a hawg jauw, accept. Them: Haayee main, want to come to ma gamaawz hawwg jaw dis weekend? You: yes, what can I bring?
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MrGoatflakes
Hmmm, weird, here in Australia bacon is invariably loin and belly, an entire slice all the way through. There is also streaky bacon which is just belly, and fat free bacon, which is just the loin trimmed of all fat. And an abomination. Also usually it has the rind (skin) on, but often sooks want it removed.
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Hmmm, weird, here in Australia bacon is invariably loin and belly, an entire slice all the way through. There is also streaky bacon which is just belly, and fat free bacon, which is just the loin trimmed of all fat. And an abomination. Also usually it has the rind (skin) on, but often sooks want it removed.
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xXCr4zie_mofoXx
Back Bacon is best cured in brine and then rolled in cornmeal called Peameal Bacon origanted in Sothern Ontario when a immigrant butcher from England came over in 1850's i'm Canadian and live in Niagara (Southern Ontario and hardly ever see just Back Bacon in stores mostly just Peameal Bacon)
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Back Bacon is best cured in brine and then rolled in cornmeal called Peameal Bacon origanted in Sothern Ontario when a immigrant butcher from England came over in 1850's i'm Canadian and live in Niagara (Southern Ontario and hardly ever see just Back Bacon in stores mostly just Peameal Bacon)
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mookie714
Lisa: Im going to become a vegetarianHomer: Does that mean youre not going to eat any pork? Lisa: YesHomer: Bacon? Lisa: Yes DadHomer: Ham? Lisa: Dad! all those meats come from the same animal! Homer: Right Lisa, some wonderful, magical animal!
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Lisa: Im going to become a vegetarianHomer: Does that mean youre not going to eat any pork? Lisa: YesHomer: Bacon? Lisa: Yes DadHomer: Ham? Lisa: Dad! all those meats come from the same animal! Homer: Right Lisa, some wonderful, magical animal!
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