only 8 and a half hours to go!
The big day approaches. We welcome all the friends, fans, and supporters of Horowitz Pork Products to stop by Kam's place on State Street to monitor our progress as we cold smoke the pork. We'll be there all day, and plan on cooking up some Lasater Grassland Beef burgers around 12:30 to get us through. Give us a call and we'll give you directions. Otherwise, you'll of course be able to monitor the progress online.
Here's the schedule:
9:00 bacon onto racks to dry (turn on fan)
fire up the smoker for final "dry" run
9:30 flip the bacon on the racks
10:00 Hang bacon and start the clock, make sure temp below 80 degrees
(refresh wood chips every 30 mins)
4:00 Pull bacon toss in freezer to prep for slicing
Stow smoker
5:00 Slice bacon
posted by Andy @ 12:21 AM
3 comments
3 Comments:
phenomenal. thanks for doing this, andy. gave me a fantastic (and surprisingly, er, effective) story to tell at the bar, last night. after spending an entire month exclusively in front of my monitor, working, i finally finished & got out to play, and the story of your jewish bacon was a real winner. let's oink next year in jerusalem! ... or december in nyc.
Hey Max, I tried the same tactics last night and I'm here to tell you the story didn't play so well in Texas. Maybe I shouldn't have been surprised... did I really expect "Horowitz Pork Products" to get a laugh when she thought "kosher" was a made up word?
I'm a vegetarian but I'm still intrigued, scarily intrigued. Can you do this with soy?
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