Re: [CH] Coffee and "Bacon"
Dave Drum (dirty_dave@chillicooks.org)
Mon, 13 Jul 2009 14:40:22 -0500
bluezinnia@kyananet.com wrote:
>> I have been reading about coffee and bacon and other things, but not
>> much about peppers.
> When we talk about food and drink, we ARE talking about peppers. Chile
> coffee and a hot Canadian bacon recipe have been the the latest context.
> Anyway, welcome. Stick around awhile--you'll see how the group works.
Actually it wasn't really bacon ... it's a "baconized" pork roast.
Pork butt is a fatty, but not TOO fatty, cut of pork. It's cut from
near the shoulder. When it's brined and then roasted like that, it
comes out kind of hammy, and that must be why Jose is calling it a
"Canadian" bacon (which is much more what I'd consider a small ham)
I don't understand why anyone would want to simmer the thing first
then roast it, unless they wanted to get rid of some of the fat and
almost all of the benefits of brining. To me, this would be much
better if it were brined for a day and then put in the smoker at about
250 for three or four hours.
--
ENJOY!!!
From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider
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