Tubby Beaver 209 Posted May 29, 2014 Share Posted May 29, 2014 Yeah......like a spicy broth that has various types of toppings.....a bunch of vegetables and usually a hunk of meat with a side of rice. It's awesome Link to post Share on other sites
Karnidge 2 Posted May 30, 2014 Share Posted May 30, 2014 Bacon Body Wash!! Link to post Share on other sites
cal 6 Posted May 30, 2014 Share Posted May 30, 2014 I don't care about the science, but bacon really does smell amazing. Link to post Share on other sites
Tubby Beaver 209 Posted May 30, 2014 Share Posted May 30, 2014 Oops....didn't work uploading a pic from my Keitai....I'll upload later from my PC Sakurawood smoked back bacon...... Sakurawood smoked belly bacon..... Link to post Share on other sites
DumbStick 13 Posted May 31, 2014 Share Posted May 31, 2014 Is this a bacon pic upcoming? Link to post Share on other sites
snowdude 44 Posted May 31, 2014 Share Posted May 31, 2014 Rhubarb crumble with custard. May have been mentioned before but if so worth mentioning again. Link to post Share on other sites
DumbStick 13 Posted May 31, 2014 Share Posted May 31, 2014 Do you grow the rhubarb, snowdude? What is it in Japanese? Link to post Share on other sites
snowdude 44 Posted May 31, 2014 Share Posted May 31, 2014 Yes I do and it is also called rhubarb in Japanese written as ルバーブ Link to post Share on other sites
Metabo Oyaji 71 Posted May 31, 2014 Share Posted May 31, 2014 Rhubarb crumble with custard. We'll be wanting pics, snowdude. You know the rules. Link to post Share on other sites
snowdude 44 Posted May 31, 2014 Share Posted May 31, 2014 You will have to wait a while as the rhubarb I used to grow in Kofu I left there and I am growing new plants for here. They are still too small to plant out so maybe can expect a few sticks this autumn if lucky. Next year though I should have a lot more. But if I get enough too make a crumble this year then I promise to take pics. Link to post Share on other sites
Tubby Beaver 209 Posted June 1, 2014 Share Posted June 1, 2014 Is this a bacon pic upcoming? Yep...forgot about it though Link to post Share on other sites
1 4 Posted June 2, 2014 Share Posted June 2, 2014 He ate it. Still making your own Tubby? Link to post Share on other sites
Tubby Beaver 209 Posted June 2, 2014 Share Posted June 2, 2014 Yeah......see amended post above!! Link to post Share on other sites
ProbablyaCrazyPerson 2 Posted June 2, 2014 Share Posted June 2, 2014 ...with the help of a pig of course! Link to post Share on other sites
ProbablyaCrazyPerson 2 Posted June 2, 2014 Share Posted June 2, 2014 Are they socks on the floor in the background of the second photo? Link to post Share on other sites
Tubby Beaver 209 Posted June 2, 2014 Share Posted June 2, 2014 Haha! Quite possibly! Link to post Share on other sites
big-will 7 Posted June 2, 2014 Share Posted June 2, 2014 They were added for 'seasoning'. Link to post Share on other sites
Tubby Beaver 209 Posted June 2, 2014 Share Posted June 2, 2014 That's what they are cured in! The Colonel's secret recipe Link to post Share on other sites
69 5 Posted June 2, 2014 Share Posted June 2, 2014 Damn I had a Kentucky last night. Link to post Share on other sites
NoFakie 45 Posted June 2, 2014 Share Posted June 2, 2014 Interesting to see someone else's bacon. Ours comes out much darker. We smoke for about six hours. I used to measure the temp and stuff but now I just cold smoke. It mightn't keep as long in the fridge as bacon smoked at a higher temp, but we put any left over it in the freezer. I think the fat starts melting at 65C, so hot smoked bacon will be drier. I want to try smoking some salmon or trout, but you have to keep that under 30C for much longer, 15 to 20 hours. You can't do at this time of year. Link to post Share on other sites
scouser 4 Posted June 2, 2014 Share Posted June 2, 2014 Do you use socks though Mr Wiggles? Link to post Share on other sites
scouser 4 Posted June 2, 2014 Share Posted June 2, 2014 Bacon butties, one of the first things I have when back in England. Mum is well trained on having good stock ready for my gluttony. Link to post Share on other sites
Tubby Beaver 209 Posted June 2, 2014 Share Posted June 2, 2014 Mines isn't smoked for anything like as long as I want to do it but I have to do it on the stovetop so controlling temp is a problem as is the house filling up with smoke!! So it gets enough to give it a nice smoky flavour Link to post Share on other sites
NoFakie 45 Posted June 2, 2014 Share Posted June 2, 2014 Sounds very resourceful to me! I only got into smoking because my neighbour taught me about it. I sometimes barbecue indoors. We've got in IH cooker so its flat and its easy to put a little gas grill on the top under the extractor. Its one of these by Iwatani. It uses the same gas cassettes as the single burners you use for nabe. We've got one of them grooved frying pans too, but proper grilling gives you the best taste. Our charcoal barbecue gets kept back for full pig outs. Even with the extractor on full, we still get a bit of smoke in the house. Especially with fatty meat like pork belly. Link to post Share on other sites
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