Re: [CH] Coffee and "Bacon"
Doug Irvine (dougandmarie@shaw.ca)
Tue, 14 Jul 2009 18:25:33 -0700
Dave Drum wrote:
> 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.
>
AMEN!!
The OLD guy in BC