tag:blogger.com,1999:blog-1516199892122090215.post7499748845502282632..comments2024-03-29T01:11:42.151-04:00Comments on What Julia Ate: Home-Cured BaconJuliahttp://www.blogger.com/profile/08337291320368324416noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1516199892122090215.post-45982115804576794602010-01-22T10:42:17.487-05:002010-01-22T10:42:17.487-05:00Doris- It might be. What will we call it, though? ...Doris- It might be. What will we call it, though? The "curevolution"? or Brinedependence? Or, -- Oh, I'll stop. You must make this!Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-81627897085753656192010-01-21T20:33:56.444-05:002010-01-21T20:33:56.444-05:00Is curing meat the new canvolution? I've got t...Is curing meat the new canvolution? I've got to try this.Doris the Goathttp://dorisandjillycook.comnoreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-43523411872313568722010-01-21T17:07:54.544-05:002010-01-21T17:07:54.544-05:00Hey Spatula! You do! Now!Hey Spatula! You do! Now!Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-79148208550699849202010-01-20T20:03:51.052-05:002010-01-20T20:03:51.052-05:00oh my, i NEED to make this immediately. everythin...oh my, i NEED to make this immediately. everything's better with bacon.my spatulahttp://kisssmyspatula.com/noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-84750612373327447442010-01-20T11:57:33.466-05:002010-01-20T11:57:33.466-05:00Thanks, Shanna! Anytime!
Ellie- Can't wait to...Thanks, Shanna! Anytime!<br /><br />Ellie- Can't wait to see what you do. I know it will be top notch!<br /><br />Melissa- Thanks! And, good for you. Stay the course and bacon will be yours again! <br /><br />Kaela- Coming from you that means a lot! Do it!<br /><br />Annette- Yeah, you're such a slacker! (Check her site out and you'll know how big of a joke this is!)<br /><br />Sara- It's sort of new, but I've also been thinking about it a lot. Those are both great books (that I borrowed from the library--would love to own them) but they do both use pink salt. I haven't found a book on a more natural course--let me know if you find one.<br /><br />And yes, that's the one. Did you read Cleaving? What'd you think?Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-32472811441992328122010-01-20T08:52:47.205-05:002010-01-20T08:52:47.205-05:00So cool! I am intrigued by all these cured meat p...So cool! I am intrigued by all these cured meat preparations, but still rather intimidated. Eugenia Bone's well-preserved has a recipe (if you have that, being a can-jammer you might!) and Ruhlman/Polcyns Charcuterie is fascinating on that topic. (I got it from the library but it's on my "to buy-to do" list one day, but I'm working up to it.<br /><br />Thanks for the inspiration.<br /><br />Is this the same Fleischers as in Cleaving?Sarahttps://www.blogger.com/profile/17103453299489428431noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-69647000435975981372010-01-20T01:46:57.315-05:002010-01-20T01:46:57.315-05:00Kick me Julia! I have had jowels in the freezer w...Kick me Julia! I have had jowels in the freezer waiting for me for about, oh, 4 months now. I can't wait to try this!!!Sustainable Eatshttp://www.sustainableeats.comnoreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-4073043791380589052010-01-19T21:43:19.504-05:002010-01-19T21:43:19.504-05:00You're my hero! One I haven't tried yet, ...You're my hero! One I haven't tried yet, and given my love of bacon, that's a shock. Maybe I'll have to give it a go...kaelahttps://www.blogger.com/profile/12428199758155656591noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-17865577715650357952010-01-19T21:42:58.223-05:002010-01-19T21:42:58.223-05:00beautiful! I have another friend who's cured h...beautiful! I have another friend who's cured his own bacon recently. If I were not on Weight Watchers and kind of avoiding bacon for the time being I might try it. Maybe after I've got a few goals under my belt. ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-65624306508149454702010-01-18T18:54:28.409-05:002010-01-18T18:54:28.409-05:00I have't tried home-cured bacon. Always wanted...I have't tried home-cured bacon. Always wanted to make it at home. Thanks for sharing!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-36157062843263317942010-01-18T18:31:34.087-05:002010-01-18T18:31:34.087-05:00This comment has been removed by the author.Bunny Hillshttps://www.blogger.com/profile/00973253581998410965noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-1206760089322190602010-01-18T18:14:38.750-05:002010-01-18T18:14:38.750-05:00That's it, we're coming over for breakfast...That's it, we're coming over for breakfast!Bamboo Island Homes Prefab Projecthttps://www.blogger.com/profile/15153271968386955441noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-13980566172036827302010-01-18T11:41:20.519-05:002010-01-18T11:41:20.519-05:00Christine- So sublime!
Mamou- Yes, indeedy.
Dave...Christine- So sublime!<br /><br />Mamou- Yes, indeedy.<br /><br />Dave- It's so good. You have to make it. Let me know how it comes out! Good to hear from you, hope all is well with your fams---Jules<br /><br />Peter-Thank you, Sensei. I do want to smoke it, and a larger quantity of it. Ten pounds is an incredible feat. And a ham. Wow. Very cool!Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-43839676136816416602010-01-17T22:02:46.296-05:002010-01-17T22:02:46.296-05:00Nice work. Smoking makes it better still, though y...Nice work. Smoking makes it better still, though you need to be diligent with the thermometer.<br /><br />I have 10 lbs. of belly in the freezer, ready to cure when I have a minute. But first, there's a ham to deal with.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-66388280123127654952010-01-17T20:36:36.021-05:002010-01-17T20:36:36.021-05:00Very Interesting J. And I've been cooking stor...Very Interesting J. And I've been cooking store bought, nitrate-laden CRAP (think ShopRite 2 for $5) for myself and more importantly...my young-in's! Tasty... I guess?....<br /><br />I do a fair amount of home-cookin' these days so It's a definite try. Thanks<br /><br />Dave Z.Unknownhttps://www.blogger.com/profile/18305456358537863099noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-32791415505025308912010-01-17T13:54:16.620-05:002010-01-17T13:54:16.620-05:00Wow! You are really going for it!
Lov...Wow! You are really going for it!<br /><br /> Love, MamouAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-40314741166501958522010-01-17T12:41:34.285-05:002010-01-17T12:41:34.285-05:00This is one of the things I'm looking forward ...This is one of the things I'm looking forward to making someday. I can imagine how sublime home-cured bacon must be.Fresh Local and Besthttps://www.blogger.com/profile/06975218501433243628noreply@blogger.com