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Meatgistics - Walton's - Community
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  5. O Canadian Bacon!

O Canadian Bacon!

Scheduled Pinned Locked Moved Meat Processing
33 Posts 8 Posters 866 Views 7 Watching
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  • pr0wlunwoofP pr0wlunwoof

    I have made some good things and most things I make people think are very good. I however have only had a true moment of pure satisfaction a few times when cooking. This has turned out to be one.

    Jonathon thanks for the tutorial. I followed as close as possible and I cannot think of what I could have done to make it any better.

    I suggest everyone with the tooling to pull this off to give it a try. Completely justified that injector if I never do anything with it again.

    20200830_102831.jpg

    20200830_121415.jpg

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #20

    pr0wlunwoof So, what brand of knife are you using there?

    pr0wlunwoofP 1 Reply Last reply
    0
    • ChefC Chef

      pr0wlunwoof So, what brand of knife are you using there?

      pr0wlunwoofP Offline
      pr0wlunwoofP Offline
      pr0wlunwoof
      Regular Contributors
      wrote on last edited by
      #21

      Chef Its a Cuisinart. Part of a block we got as a wedding present forever ago. The slicer is a 240W BESWOOD250. I’ve been buying stainless Dexter knives the last few years as their commercial grade and dishwasher safe.

      ChefC 1 Reply Last reply
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      • pr0wlunwoofP pr0wlunwoof

        Chef Its a Cuisinart. Part of a block we got as a wedding present forever ago. The slicer is a 240W BESWOOD250. I’ve been buying stainless Dexter knives the last few years as their commercial grade and dishwasher safe.

        ChefC Offline
        ChefC Offline
        Chef
        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
        wrote on last edited by
        #22

        pr0wlunwoof Looks like a Wüsthof sort of, the only brand I buy now.

        1 Reply Last reply
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        • pr0wlunwoofP Offline
          pr0wlunwoofP Offline
          pr0wlunwoof
          Regular Contributors
          wrote on last edited by
          #23

          So we had our son at 4am this morning. I told my wife that canadian bacon was good enough to enduce labor. She believes me know.

          ChefC TexLawT YooperDogY 3 Replies Last reply
          3
          • G Offline
            G Offline
            glen
            Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
            wrote on last edited by
            #24

            Congratulations!

            Give a man a fish and he eats for a day
            Teach a man to fish and he drinks beer for a lifetime

            1 Reply Last reply
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            • pr0wlunwoofP pr0wlunwoof

              So we had our son at 4am this morning. I told my wife that canadian bacon was good enough to enduce labor. She believes me know.

              ChefC Offline
              ChefC Offline
              Chef
              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
              wrote on last edited by
              #25

              pr0wlunwoof Congrats. Have you named him? Do post a picture when you get a moment please.

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              • pr0wlunwoofP pr0wlunwoof

                So we had our son at 4am this morning. I told my wife that canadian bacon was good enough to enduce labor. She believes me know.

                TexLawT Offline
                TexLawT Offline
                TexLaw
                Team Orange PK100 Sous Vide Power User
                wrote on last edited by
                #26

                pr0wlunwoof Congratulations!

                1 Reply Last reply
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                • pr0wlunwoofP Offline
                  pr0wlunwoofP Offline
                  pr0wlunwoof
                  Regular Contributors
                  wrote on last edited by pr0wlunwoof
                  #27

                  Here he is taking what I hope to be one of many quiet naps.

                  Nathanael
                  20200831_124422.jpg

                  ChefC 1 Reply Last reply
                  3
                  • pr0wlunwoofP pr0wlunwoof

                    Here he is taking what I hope to be one of many quiet naps.

                    Nathanael
                    20200831_124422.jpg

                    ChefC Offline
                    ChefC Offline
                    Chef
                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                    wrote on last edited by Chef
                    #28

                    pr0wlunwoof I NEED a grandchild. Beautiful baby.

                    1 Reply Last reply
                    1
                    • pr0wlunwoofP pr0wlunwoof

                      So we had our son at 4am this morning. I told my wife that canadian bacon was good enough to enduce labor. She believes me know.

                      YooperDogY Offline
                      YooperDogY Offline
                      YooperDog
                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                      wrote on last edited by
                      #29

                      pr0wlunwoof congratulations. Enjoy your new addition 😊

                      1 Reply Last reply
                      1
                      • JonathonJ Offline
                        JonathonJ Offline
                        Jonathon
                        Team Blue Admin Walton's Employee Power User
                        wrote on last edited by
                        #30

                        pr0wlunwoof Good job, future meat processor!

                        Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                        1 Reply Last reply
                        2
                        • pr0wlunwoofP Offline
                          pr0wlunwoofP Offline
                          pr0wlunwoof
                          Regular Contributors
                          wrote on last edited by pr0wlunwoof
                          #31

                          He has got allot of fun things to learn if he so chooses. I won’t begrudge him if he rather read a book all day. Sometimes I think a book wouldn’t kill me…, but it might so i will steer clear.

                          ChefC 1 Reply Last reply
                          0
                          • pr0wlunwoofP pr0wlunwoof

                            He has got allot of fun things to learn if he so chooses. I won’t begrudge him if he rather read a book all day. Sometimes I think a book wouldn’t kill me…, but it might so i will steer clear.

                            ChefC Offline
                            ChefC Offline
                            Chef
                            Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                            wrote on last edited by
                            #32

                            pr0wlunwoof Read a book rather than be part of this community? go figure. on a serious note, just how many people of this society can really read a book? probably not many, It would require the willingness to understand, the willingness that someone other than self might have information that could be superior to one’s self… OKAY, I’ll get off the soapbox. but I’m sure that those I’m referencing woulding understand the term.

                            1 Reply Last reply
                            0
                            • M Offline
                              M Offline
                              mikemikemike
                              Regular Contributors
                              wrote on last edited by
                              #33

                              Why is the pork loin submerged in liquid? And are those probes waterproof? I didn’t think probes could be completely submerged in liquid.

                              1 Reply Last reply
                              0

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