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File: 1562872930190.jpg (106.58 KB, 680x680, Bacon-in-the-Oven-S1.jpg)

Bacon 🥓 🐓 (ID: 965451)Country code: us, country type: geoip, valid:   313083

Why is pig flesh so delicious?

Snowbell (ID: 649649)Country code: pittsburgh.png, country type: customflag, valid: 1  313086

File: 1562873946411.jpg (224.86 KB, 847x1200, 1551785281026.jpg)

Probably because they want us to eat them.

Anonymous (ID: ad88c4)Country code: ponychan.png, country type: customflag, valid: 1  313179

Pigs are the closest animals to humans.

Snowbell (ID: 649649)Country code: pittsburgh.png, country type: customflag, valid: 1  313187

File: 1562902759349.jpg (395.07 KB, 736x1024, Human Choice Cuts.jpg)

>>313179

Human flesh is also delicious.

Anonymous (ID: 990671)Country code: ponychan.png, country type: customflag, valid: 1  313191

File: 1562903977163.png (186.26 KB, 443x325, sophie_jaws.png)

Bacon's just an exceptionally good cut.
Pork chops are the paper of meat. It's so flavorless that the saturated fat strips on the edges taste better than the meat itself.

Chewy!MUSIC.FbVY (ID: a3354c)Country code: bug.png, country type: customflag, valid: 1  313255

File: 1562940219352.jpg (26.88 KB, 720x720, 57450997_2245096385606392_2586…)

Anonymous (ID: 786284)Country code: us, country type: geoip, valid: 1  313291

File: 1562947662443.jpg (104.45 KB, 640x959, serveimage.jpg)

>>313191
Agreed. Fat is where the flavor comes from in most meats. However there is much to praise about the ham. A properly backed glazed ham can be like candy. The spiral cut ham at Thanksgiving or Christmas is a fine main course.
This post was edited by its author on .

Chewy!MUSIC.FbVY (ID: a3354c)Country code: bug.png, country type: customflag, valid: 1  313295

Turkey > Ham

Ika (ID: 67b720)Country code: mx, country type: geoip, valid: 1  313303

File: 1562950485818.png (473.9 KB, 549x638, Screenshot_128.png)

>>313187
Why shave the hair? If you cook them over an open fire the hair will just burn off!

Anonymous (ID: 5eb825)Country code: tux.png, country type: customflag, valid: 1  313305

File: 1562950583497.jpg (12.62 KB, 480x360, hqdefault.jpg)

Reminder that anyone who blows money on expensive filet mignon instead of the cheapest flank cut they can find and jaccard-tenderizing it is a fool.

The blades sever any tough tissue and creates channels for flavorful fat to drip through and marinade or basted sauces to penetrate into.

🐓 (ID: 965451)Country code: us, country type: geoip, valid: 1  313314

>>313305
If you do that while the meat is raw, you're pushing bacteria into the inside of the steak and you'll need to cook it well done to kill them.

Ika (ID: 67b720)Country code: mx, country type: geoip, valid: 1  313319

File: 1562953724400.png (546.67 KB, 708x701, Screenshot_201.png)

>>313314
Who doesn't cook their meat well done.

Anonymous (ID: 786284)Country code: us, country type: geoip, valid: 1  313344

File: 1562957317485.jpg (89.28 KB, 760x509, serveimage.jpg)

I just remembered this episode of Binging with Babbish. Take a turkey leg and wrap it with bacon. Pigsicle heaven!
Binging with Babish: The Swanson from Parks and Recreation

🐓 (ID: 965451)Country code: us, country type: geoip, valid: 1  313357

>>313319
Anyone with intact taste buds

Anonymous (ID: 5eb825)Country code: tux.png, country type: customflag, valid: 1  313379

File: 1562961749160.jpg (274.11 KB, 1280x1434, 69d8e801-656e-471b-bf46-b48e09…)

Considering that jaccarding makes the heat penetrate faster as well, it's kind of a moot point, since you would have to be pretty deliberate to not cook it all the way through.

Though I understand it's popular with sous vide hipsters.

Ika (ID: 67b720)Country code: mx, country type: geoip, valid: 1  313382

File: 1562961940007.png (490.13 KB, 773x630, Screenshot_187.png)

>>313344
God I loved that guy until his channel became a sous vide channel, now I can't tolerate him.

!gEapIYWEa2 (ID: 4d1244)Country code: mlpchan.png, country type: customflag, valid: 1  313587

File: 1563001879164.png (410.95 KB, 471x554, baconset.png)

I think pork chops are okay. Easy to cook into leather though, and tons of bone and gristle to fight with. I'd recommend cutting what you can off the bone, and using it for a stew, or a curry.

I miss ham bone soup... I'm stuck living with someone who will only eat chicken.

>>313291

Are you nuts? Have you ever tasted lard? That's what fat tastes like. Flavorless goo! All flavor in meat comes from the protein, and the curing process, like smoked and salted bacon. Fat can add a nice texture, and of course lovely satiation, but I don't think our taste buds have a receptor for it.

Anonymous (ID: 786284)Country code: us, country type: geoip, valid: 1  313594

File: 1563026120509.jpg (137.99 KB, 1280x720, serveimage.jpg)

>>313587
>Have you ever tasted lard?
Lard is rendered fat and not the same as fats specific to the meat they are extracted from. Take bacon fat as a specific example. If you eat the bacon after overcooking it, you lose the sweetness. The same holds true for waigyu meat and pork (just discovered kurobuta pork just last month!) Eating fats without a protein isn't a solid argument against it being a positive influence on how the muscle tissue tastes.
This post was edited by its author on .

(ID: c8f2ae)Country code: stallman.png, country type: customflag, valid: 1  313598

File: 1563031340101.jpg (92.54 KB, 634x630, koth-mediumrare.jpg)

I've never liked bacon.

>>313319

Anonymous (ID: 786284)Country code: us, country type: geoip, valid: 1  313883

File: 1563114013943.png (3.89 MB, 2862x1598, serveimage.png)

>>313598
These guys would like to have a word with you...
https://bbqpitboys.com/steak-n-bacon-cheeseburger/


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