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  1. #11
    Urban Forager's Avatar
    Urban Forager is offline Senior Member
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    Thanks Kathleen for the specific times on the micro, boy would I be disappointed if I ruined my lovely bacon by over doing it in the microwave. Hubby raised the pigs, I cured the bacon and he will be smoking it tomorrow.

  2. #12
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    It sounds like precooking is the way to go.

  3. #13
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    One thing I didn't say is that I often slightly undercook, then it is quick to finish in the microwave. Less likely to overdo.
    Starting Primal June 2012 at 148.5lbs, goal weight in November 2012.
    Now 95lbs and holding.
    Primal, minus eggs, dairy and a myriad of other allergens.

  4. #14
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    Urban Forager, last time you were going away for a few days/weeks, your son I think was having some heath issues. Is he okay?
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

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  5. #15
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    Another option

  6. #16
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    Thanks for asking Joanie, he's fine. In fact I'm taking him to a gaming event.

  7. #17
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    Quote Originally Posted by kitoi View Post
    Another option
    I love this image! But I've no need of canned bacon, we've a freezer full of pork we raised ourselves.

  8. #18
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    Quote Originally Posted by Urban Forager View Post
    I love this image! But I've no need of canned bacon, we've a freezer full of pork we raised ourselves.
    Well I am the first to say how jealous I am, home raised pork and self cured bacon, then smoked!!! how lucky!

    May I ask, my hubby has a smoker, how long and how much chips do you smoke with? He is still in the learning stages of the darn thing!

    Thanks

  9. #19
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    Quote Originally Posted by goinggrok View Post
    Well I am the first to say how jealous I am, home raised pork and self cured bacon, then smoked!!! how lucky!

    May I ask, my hubby has a smoker, how long and how much chips do you smoke with? He is still in the learning stages of the darn thing!

    Thanks
    Hubby smoked the bacon for 3 hrs. It was a cold smoke, I don't know how much chips he used, he just added more when the smoke died down. The way we did it did not cook the bacon at all, I read some recipes that the bacon was smoked to a temperature of 150 degrees.

  10. #20
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    I 'm reporting back on the microwaving of the bacon. I thought it was okay but DS was less than thrilled, he likes the fat to be crispy and it was more flubbery, ended up trimming the fat.

    The mini fridge in the hotel sucked big time. It froze all my beautiful organic veggies I brought: snap peas, radishes and cucumbers. I tried to lower the temperature, but this morning I took out my lovely hard boiled pasture raised eggs and they were frozen solid. I'm feeling pretty cranky!

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