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Is that a dollop of HP Sauce???
If so, I'm in....
"...A man's rights rest in three boxes: the ballot box, the jury box and the cartridge box..." Frederick Douglass, 1867
( . Y . )
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Campfire 'Bwana
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Sweet Baby Ray's hickory !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Is that a dollop of HP Sauce???
If so, I'm in.... I put HP on eggs exclusively.
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Is that a dollop of HP Sauce???
If so, I'm in.... I put HP on eggs exclusively. 'Bout the only way to eat eggs, IMHO..........
Last edited by Muffin; 06/05/23.
"...A man's rights rest in three boxes: the ballot box, the jury box and the cartridge box..." Frederick Douglass, 1867
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Campfire Tracker
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Where are the beans and maple syrup.
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For me its Eggs Benedict with either a thick slab of Canadian Bacon or Crab Meat with a Lemon Dill Hollandaise Sauce.
Or Blueberry Buttermilk Pancakes with Maple Syrup of course.
Last edited by KillerBee; 06/05/23.
KB
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For me its Eggs Benedict with either a thick slab of Canadian Bacon or Trick question..... Is CDN Bacon smoked or brined?
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That is a great question SuperCub, I do believe that it is brined, not sure though?
Canadian Bacon is made from Backstrap, where typical bacon that we all know and love is from the belly and smoked.
KB
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For me its Eggs Benedict with either a thick slab of Canadian Bacon or Trick question..... Is CDN Bacon smoked or brined? The way I make it, it’s both.
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Hey Jordan,
If you have not tried Eggs Benedict with Crab and Lemon Dill Hollandaise Sauce, give it a try, its KILLER.
Had it in the Keys in Florida Tarpon and Shark fishing many years ago, making it ever since.
Winner, winner Eggs Benedict with Crab diner lol
Last edited by KillerBee; 06/05/23.
KB
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That is a great question SuperCub, I do believe that it is brined, not sure though?
Canadian Bacon is made from Backstrap, where typical bacon that we all know and love is from the belly and smoked. If you smoke the backs, you get it similar to ham. You might as well just buy ham. Brined and rolled in cornmeal is a totally different dish and is very good. Nothing like ham.
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Campfire Regular
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Where are the beans and maple syrup. Creatons and ployes.
They will vote our way into socialism, We will have to shoot our way out.
Every major horror in the world was perpetrated in the name of altruism.
Just how big is Aroostook County you ask?
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Hey Jordan,
If you have not tried Eggs Benedict with Crab and Lemon Dill Hollandaise Sauce, give it a try, its KILLER.
Had it in the Keys in Florida Tarpon and Shark fishing many years ago, making it ever since.
Winner, winner Eggs Benedict with Crab diner lol I haven’t tried the crab or lemon dill, Darren, but it sounds delicious. That is a great question SuperCub, I do believe that it is brined, not sure though?
Canadian Bacon is made from Backstrap, where typical bacon that we all know and love is from the belly and smoked. If you smoke the backs, you get it similar to ham. You might as well just buy ham. Brined and rolled in cornmeal is a totally different dish and is very good. Nothing like ham. I give the backstrap/loin just a light warm smoke after brining, and it turns out very nice. Not overly similar to ham. I also avoid the cornmeal, as I’m not a fan.
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I give the backstrap/loin just a light warm smoke after brining, and it turns out very nice. Not overly similar to ham. I also avoid the cornmeal, as I’m not a fan. There's no wrong way for this, just different. My grandfather was an old time butcher in Toronto after the war. His version was brined and rolled in CM. He called it chicken feed bacon. We have a batch coming ready now for another feed.
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I give the backstrap/loin just a light warm smoke after brining, and it turns out very nice. Not overly similar to ham. I also avoid the cornmeal, as I’m not a fan. There's no wrong way for this, just different. My grandfather was an old time butcher in Toronto after the war. His version was brined and rolled in CM. He called it chicken feed bacon. We have a batch coming ready now for another feed. Haha, I like it. Chicken feed bacon. I know you’ve got a lot of years behind the knife, so you know what you’re doing.
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