Text 4448, 114 rader
Skriven 2010-12-02 17:29:00 av Dave Drum (48106.cooking)
   Kommentar till text 4387 av Jon Justvig (147.fidocooking)
Ärende: Bacon & Eggs
====================
-=> Jon Justvig wrote to All <=-

 JJ> I make really beautiful eggs with bacon on the side.  Only thing is
 JJ> that the bacon has a lot of salt in it.  It's still really good though,
 JJ> I made it for my wife and I tonight for dinner.  Turned out really good
 JJ> in a matter of ten minutes. <g>  What's my next step to be the next
 JJ> Iron Chef?

Hello, Jon. Welcome to the Cooking Echo.
 
Eggs seem a simple thing to make. But, they are also very easy to mess up. If
you'd like a less salty, but still flavourful bacon try buying bacon labeled
"Low Salt" Oscar Mayer, Bar-S, Kirkland (CostCo's house brand), and
Armour/Eckrich all make a low-sodium version. And there is also turkey bacon --
which is less salty than the pork stuff we are used to. Willie Bird is an
excellent brand for turkey bacon.

Back bacon comes from the loin in the middle of the back of the pig. It is a
very lean, meaty cut of bacon, with less fat compared to other cuts. It has a
ham-like texture. 

It is known around here as Canadian or Irish bacon or pea-meal bacon and is
cured differently, has less fat, etc. from traditional American streaky bacon.
Also known as gammon bacon or back bacon. It's the meat on an Egg McMuffin.  
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Makin' Bacon
 Categories: Five, Pork, Preserving
      Yield: 3 Pounds

MMMMM-------------------------DRY CURE------------------------------
      3 lb Center pork loin
      2 tb Tender-Quick

MMMMM-------------------------DRY CURE------------------------------
      3 lb Center pork loin
      1 c  Tender-Quick Salt
      3 c  Water
        
  For dry cure, use 2 heaping tablespoons of Tender-Quick for
  each pound of meat. Rub the Tender-Quick on all surfaces.
  then put the meat in a plastic bag and tie the open end.
  Place in a refrigerator not over 45øF. allow to Cure 5 to 7
  days. When curing time is up, remove the meat from the bag,
  wash then dry and the meat is ready to use.

  For brine cure. Mix 1 cup of Tender-Quick to 3 cups of
  water. Place the boneless loin in a container, then pour
  enough brine over the meat to completely cover it. Place in
  a refrigerator not over 45øF. allow to cure 6 to 10 days.
  When curing time is up, follow dry cure directions above.

  This cut of meat. when cured may be Sliced and used as
  Canadian Bacon

  To make it really look like Canadian Bacon, roll the cured
  piece in some yellow corn-meal. 

  From: http://www.recipecottage.com/preserving-meats

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Glazed Gammon Steaks with Nutty Apples
 Categories: Pork, Fruits, Nuts, Breads
      Yield: 4 servings
 
      4    (6-8 oz ea) Gammon steaks
      2 tb Clear honey
      1 ts Ground ginger
      4    Apples; cored
      1 oz Butter
    1/2 oz Hazelnuts or almonds;
           - chopped
      1 oz Wholemeal breadcrumbs
      1 lg Egg yolk
           Salt & Pepper

MMMMM--------------------------TO SERVE-------------------------------
           Vegetables; your choice
 
  Snip fat around edge of gammon. Place steaks on a grill
  rack. Warm honey and stir in ginger. Baste steaks with honey
  glaze. Cook under a medium grill for about 8 minutes each
  side, basting occasionally with glaze.
  
  Score apples around the centre. Melt butter, and saute seeds
  and nuts. Stir in crumbs, yolk and seasoning, then pack into
  apples. Microwave on HIGH for 2 minutes. Serve steaks with
  apples and vegetables.
  
  Source: CHAT Magazine
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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