First time I ever heard of Kent Rollins being referred to as cute.... The man is a national treasure, course I'm a native Oklahoman so that might be a bit bias. :-)
Thought about it but PETA would get upset if a feral hog was used and the government would whine like little girls if Rosie O'Donnell, Whoopi, Tank Abrams, or Hilary were used.
Pass, I grew up on a farm that had a smokehouse. Bacon, hams, country ham, and pork shoulders were all cured. We used pecan wood from the trimmings in the pecan orchard or used hickory.
I am a subscriber to Kent Rollins’ YouTube Channel. His videos bring back lots of memories when I was a young lad. I have all three of his cookbooks, signed. Made many of his recipies and all were outstanding.
Good video but there are a lot of ways to the end product. Because I an cheap, pork belly is too expensive for me. I use part of a pork butt as the English do, slicing the meat away from the flat side of the bone. This gives you a somewhat thicker piece of fat pork. I keep the cure simple with Morton's Tender Quick rubbed in and cured in the fridge for three to four days. The meat can then be smoked or if no smoker is available it can be cooked in the oven at 200 degrees for three to four hours. Smoke flavor can be added with liquid smoke, but it is still good without smoke. Don't fear the nitrates, after the antimeat squad raised all the hullabaloo about nitrates and cancer turns out there was no credible study showing any real connection, just like the stories about red meat.
started to watch it, the gentleman was just a little too cute
ReplyDeleteYour loss, Cowboy Kent Rollins is a master of western and general down home cooking.
DeleteOh, that was a Kent Rollins video? I better watch it.
DeleteHis video on coffee was amazing. I thought I knew a lot about brewing coffee over a fire and boy, was I wrong.
Cowboy Kent is a master storyteller and a man of deep faith, as well as a great cook. Thanks for posting this video.
DeleteOoops. Kent did at least four videos on coffee and coffee pots. I've got a lot of catching up to do.
DeleteI better throw in that Chicken Fried Steak video while I'm at it. Yum.
I think Costco sells pork bellies, so Ima checkin this out.
DeleteFirst time I ever heard of Kent Rollins being referred to as cute.... The man is a national treasure, course I'm a native Oklahoman so that might be a bit bias. :-)
DeleteThought about it but PETA would get upset if a feral hog was used and the government would whine like little girls if Rosie O'Donnell, Whoopi, Tank Abrams, or Hilary were used.
ReplyDeletePass, I grew up on a farm that had a smokehouse. Bacon, hams, country ham, and pork shoulders were all cured. We used pecan wood from the trimmings in the pecan orchard or used hickory.
ReplyDeleteI am a subscriber to Kent Rollins’ YouTube Channel. His videos bring back lots of memories when I was a young lad. I have all three of his cookbooks, signed. Made many of his recipies and all were outstanding.
ReplyDeleteGunnyFrank
Good video but there are a lot of ways to the end product. Because I an cheap, pork belly is too expensive for me. I use part of a pork butt as the English do, slicing the meat away from the flat side of the bone. This gives you a somewhat thicker piece of fat pork. I keep the cure simple with Morton's Tender Quick rubbed in and cured in the fridge for three to four days. The meat can then be smoked or if no smoker is available it can be cooked in the oven at 200 degrees for three to four hours. Smoke flavor can be added with liquid smoke, but it is still good without smoke. Don't fear the nitrates, after the antimeat squad raised all the hullabaloo about nitrates and cancer turns out there was no credible study showing any real connection, just like the stories about red meat.
ReplyDeleteI still get a kick out of this:
ReplyDeletehttps://ogdaa.blogspot.com/search?q=bacon
Carry on, Kenny!