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My 1250 started smoking!


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#1 wilberj ONLINE  

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Posted December 13, 2015 - 03:11 PM

fgh1234 042.jpg  fgh1234 043.jpg  

 

 

 

Not what you were thinking? 

 

How about 25 pounds of smoked Canadian bacon that just needs to be cut. 

 

 


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#2 Gtractor ONLINE  

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Posted December 13, 2015 - 03:22 PM

I think its wonderful that you are sending that out to all the site supporters for Christmas! 

  :urock:   :good_job:  :worshippy1:


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#3 KennyP ONLINE  

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Posted December 13, 2015 - 03:29 PM

I think its wonderful that you are sending that out to all the site supporters for Christmas! 

  :urock:   :good_job:  :worshippy1:

Amen!


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#4 glgrumpy ONLINE  

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Posted December 13, 2015 - 04:17 PM

Let's see.....Canadian Bacon translates to HAM!  Can I get on the list?  Up my spirits?


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#5 Cat385B ONLINE  

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Posted December 13, 2015 - 05:30 PM

I thought that one was a little old to take up smoking. Guess I was wrong.


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#6 CanadianHobbyFarmer ONLINE  

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Posted December 13, 2015 - 11:07 PM

Let's see.....Canadian Bacon translates to HAM!  Can I get on the list?  Up my spirits?

 As a Canadian and some one who raises pork, I just have to say... NOT HAM. In fact we don't even call it Canadian bacon, we call it back bacon. Ham is off the hind leg of the pig, back bacon ( Canadian bacon if you insist) is actually smoked pork tenderloin, which comes off the back of the pig. That is why we call it back bacon. Just sayin.

 

Jim


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#7 Bolens800uk OFFLINE  

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Posted December 14, 2015 - 05:47 PM

As a Canadian and some one who raises pork, I just have to say... NOT HAM. In fact we don't even call it Canadian bacon, we call it back bacon. Ham is off the hind leg of the pig, back bacon ( Canadian bacon if you insist) is actually smoked pork tenderloin, which comes off the back of the pig. That is why we call it back bacon. Just sayin.
 
Jim


In the UK we also call it back bacon too. In some supermarkets we have Canadian maple cured smoked bacon but most of our bacon is European sourced especially from Denmark called Danish Bacon which is intensively reared. I buy free range British bacon myself.
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#8 CanadianHobbyFarmer ONLINE  

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Posted December 14, 2015 - 09:10 PM

Free range pork is a rarity over here, but it is great if you can find it. I buy 2 or 3 young pigs in the spring and run them on pasture till fall or early winter. The flavour and texture of the meat beats anything you can find at the grocery store. I also know what they were fed and more importantly to me, what they were not fed.

 

Jim.


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#9 Jazz ONLINE  

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Posted December 22, 2015 - 10:20 PM

Those are fine looking loins wilberj, that's a real skill. 

 I buy smoked loins at a little place in town that has a smokehouse.  The shop has been at it for 70 years,,,the small green building is the smoke house.. Plenty of fish is also smoked around here by locals,,heck they will smoke anything!,,

 

 

 

 

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