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Thread: To Eat Bacon Or Not To Eat? page 2

  1. #11
    TigerJ's Avatar
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    Primal Fuel


    A month ago I absolutely loved the organic nitrate free bacon from the farmer's market. Had some last night, but just too salty for me now. Think will spend the $ on pork bellies instead.


  2. #12
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    Haha! I went on quite the bacon binge this week - did away with two packs! My favorite was wrapping 7 asparagus spears with one big juicy strip each and microwaving them. Fast, tasty and no mess!


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  3. #13
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    @TigerJ - Are you talking about the little packs of salted pork bellies? If so, how do you prepare and eat your pork bellies?

    I grok, therefore I am.

  4. #14
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    It becomes too salty when you make it crispy.

    I always undercook mine. I like is soft and soggy!

    It drives people nuts :]


    Scallops wrapped in bacon are good!

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  5. #15
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    I love bacon. I switched to getting it at the farmer's market instead and you can notice a huge difference. Much less salty and just tastes more real. Again NSWM, Atwater!


  6. #16
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    Eat it and just start buying the nitrate free going forward.


  7. #17
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    Hi Lovestoclimb,


    Not little. I get fresh ones that are about 3 pounds and slow roast for hours. It is the stuff that bacon is made out of before it is salted, sugared, cured and/or smoked. Slow roasted pork belly is delicious. Added bonus is all the lard that naturally renders.


  8. #18
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    I'm scared to go aloneeeeeeeeeeeeee! I'm a poor, fragile anglophone in a giant Francophone farmer's market!


    :]

    "The penis is the male animal-flower, a soft-firm dildo, a warm dream."
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  9. #19
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    I hate reading PB posts on an empty stomach >:[ damn you people with your descriptions!!!

    "The penis is the male animal-flower, a soft-firm dildo, a warm dream."
    -Raymond Peat, PhD

  10. #20
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    Primal Blueprint Expert Certification


    ps


    http://www.foodielifestyle.com/2009/09/07/jamie-olivers-pork-belly-recipe/


    I was pretty much doing this without the stock or veggies. Score skin if it has any, I will try next roast with just pepper or little or no salt. Start with higher temp for a bit then turn down to low heat, baste once in a while. It works better when you can put the belly on a rack that fits in a roasting pan so that both sides can cook. Roughly midway through turn it over. The last one I cooked for a few hours but forget exactly how long. That would depend on the oven temp and size of the belly.


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