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 Post subject: Re: Makin bacon
PostPosted: Sat Aug 07, 2010 11:51 pm 
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Joined: Tue Feb 23, 2010 4:17 pm
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Location: Narrogin Western Australia (Twilight Zone)
I tried some of that Iberico Jamon, or something similar from Spanish black pigs that ate acorns, at Harrods in London (we tried a bit of everything we could, but left the wallet in the pocket :wink: ). They were charging twice as much as the link Steve gave. It tasted nice, but a bit too expensive for ham and cheese toasties, especially on a backpackers budget.


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 Post subject: Re: Makin bacon
PostPosted: Sun Aug 08, 2010 3:09 pm 
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Location: Western Australia, Perth, mediterranean climate
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I tried one of the small pre-sliced packets of Jamon recently, in the sliced form at $180 a kilo it's a little expensive, but then it's hard to describe the flavour. There are layers of flavour in there that are quite astonishing considering it's just a chunk of meat hung up for 18 months or so... flavour was similar to a sliced meat I've been getting at Tony Ales called a Lombo, well at least I think that is what it's called, just looked up lombo online and can;t find much.

For those who like their cured meats, I would definitely recommend trying some Jamon. Get yourself a nice beer, and as a special treat crack open a pack of Jamon and try it slowly, a slice at a time, noticing how the flavour changes in your mouth as you chew it. Very fulfilling..

I'll stop there before I sound like some silly wine taster...

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 Post subject: Re: Makin bacon
PostPosted: Sun Aug 08, 2010 8:41 pm 
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Location: sunbury victoria australia.cool mountain zone hot in summer cold in winter
Just found some gas smokers on line in melb perth $299.00
http://stores.ebay.com.au/Urban-Griller


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 Post subject: Re: Makin bacon
PostPosted: Sun Aug 08, 2010 10:36 pm 
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Location: Southwest WA
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earthbound wrote:
I'll stop there before I sound like some silly wine taster...


Too Late. :D

Does sound good though.


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 Post subject: Re: Makin bacon
PostPosted: Tue Nov 16, 2010 11:52 am 
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Joined: Wed Jan 06, 2010 1:43 pm
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Location: Perth hills, Western Australia
Steve S wrote:
chillidude wrote:
Yeah, I've found it's not a lot cheaper either, but Jeez, it's a hell of a lot better !

:shock2: I certainly would like to differ.
Don’t know price of a good bacon but check the price of a leg of decent ham.

That’s price for a much better product.

Yeah, I haven't looked into it for ham. Certainly the retail price for pork bellies over here has climbed horrendously in the last few years - hence the minor difference in price between the bacons.

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 Post subject: Re: Makin bacon
PostPosted: Tue Nov 16, 2010 3:32 pm 
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I get half pigs from the local butcher for $6.50 a kg. Good pork too.

I've been wanting to try cured meat for ages (ham and bacon), but with the damn humidity, i'm worried it will all end up mouldy and rotten, and I wont get to eat it.

How do people get around that for dry curing meat? I cant quite afford a humidity controlled cold room for the house.


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