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Thread: Ouch!

  1. #16
    If your not fast your last Shootm's Avatar
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    Have had Sambar back steaks made into bacon, really tasty.
    Tahr likes this.

    I Have Sexdaily. I mean Dyslexia! Fcuk!

  2. #17
    Member Tahr's Avatar
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    @A330driver here is some

    Name:  IMG_1057.jpg
Views: 175
Size:  1.61 MB

    First I rub the meat with pink curing salt (use sparingly, about 1.5 teaspoons per piece)

    Then I rub in a mix of:

    8 or so teaspoons of brown sugar
    Ground pepper
    6 crushed juniper berries
    teaspoon of nutmeg

    Then put the meat into a plastic bag and fold the end over, and into the fridge.
    Turn over after 2 days and leave for another 2 days

    Next I lightly wash the meat, dry it and smoke it in the bbq with the hood down. The temp gets up to about 150C for about 40 mins. I use apple wood chips or Manuka.

    Then I store it in muslim in the fridge. Eat it as ham or bacon.

    I just use cuts off the HQ like the silverside and round.

  3. #18
    Member A330driver's Avatar
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    Beautiful.....recipe printed...cheers Thankyou mate

    I have some moose and elk....has given me a an idea to do something different with it
    Tahr and EeeBees like this.
    It's not the mountain we conquer,but ourselves.....Sir Edmund Hillary

  4. #19
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    Quote Originally Posted by Tahr View Post
    Just mud from the carry and me spending a lot of time on my arse.
    Congrats Bruce, nice stuff… In the other hand, i think i found someone to compete with me on the "time on my arse"… @Boaraxa can tell stories where one minute i was there in the next "second" i was gone… Good times all around!
    Tahr likes this.

  5. #20
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Tahr View Post
    @A330driver here is some

    Attachment 77982

    First I rub the meat with pink curing salt (use sparingly, about 1.5 teaspoons per piece)

    Then I rub in a mix of:

    8 or so teaspoons of brown sugar
    Ground pepper
    6 crushed juniper berries
    teaspoon of nutmeg

    Then put the meat into a plastic bag and fold the end over, and into the fridge.
    Turn over after 2 days and leave for another 2 days

    Next I lightly wash the meat, dry it and smoke it in the bbq with the hood down. The temp gets up to about 150C for about 40 mins. I use apple wood chips or Manuka.

    Then I store it in muslim in the fridge. Eat it as ham or bacon.

    I just use cuts off the HQ like the silverside and round.
    Post that in the recipes thread!
    Tahr likes this.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  6. #21
    Valued Member 7mm Rem Mag's Avatar
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    Im going try that bacon too Tahr, cheers thanks for that recipe
    Tahr likes this.
    When hunting think safety first

  7. #22
    Member 300_BLK's Avatar
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    Nice! Nothing more satisfying than bringing home some venni, especially when you don’t waste much !!
    Tahr likes this.
    Warm Barrels!

  8. #23
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    Top job, great country alright. Worth slippin and slipping and landing on your butt, you know your alive. Well Done.
    Tahr likes this.

  9. #24
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    Then I store it in muslim in the fridge. Eat it as ham or bacon.

    Thanks for the recipe, something else to try. Do you use a muslim because they don't eat the bacon?

  10. #25
    Member Tahr's Avatar
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    Quote Originally Posted by Ross Nolan View Post
    Then I store it in muslim in the fridge. Eat it as ham or bacon.

    Thanks for the recipe, something else to try. Do you use a muslim because they don't eat the bacon?
    Nice. A Freudian slip huh.

    Muslen
    kiwijames likes this.

  11. #26
    Sending it Gibo's Avatar
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    Muslin
    Werawhakaui?

    Rule 4. Identify your target beyond all doubt.

  12. #27
    Member Tahr's Avatar
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    Quote Originally Posted by Gibo View Post
    Muslin
    "... and wrap it in that white cloth stuff that butchers use and comes in the form of tube. You can knot one or both ends".

    OK?!
    nor-west, Brian and Gibo like this.

  13. #28
    OPCz Rushy's Avatar
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    Quote Originally Posted by Tahr View Post
    "... and wrap it in that white cloth stuff that butchers use and comes in the form of tube. You can knot one or both ends".

    OK?!
    Some people are just hard to please Tahr. We all knew what you meant but oh no the spelling Nazi's had to intervene. Gibo is only a grammar corporal so don't be too concerned.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  14. #29
    Member
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    Quote Originally Posted by Tahr View Post
    @A330driver here is some

    Attachment 77982

    First I rub the meat with pink curing salt (use sparingly, about 1.5 teaspoons per piece)

    Then I rub in a mix of:

    8 or so teaspoons of brown sugar
    Ground pepper
    6 crushed juniper berries
    teaspoon of nutmeg

    Then put the meat into a plastic bag and fold the end over, and into the fridge.
    Turn over after 2 days and leave for another 2 days

    Next I lightly wash the meat, dry it and smoke it in the bbq with the hood down. The temp gets up to about 150C for about 40 mins. I use apple wood chips or Manuka.

    Then I store it in muslim in the fridge. Eat it as ham or bacon.

    I just use cuts off the HQ like the silverside and round.
    So its Ok for followers of Islam to eat this type of bacon?

  15. #30
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    Quote Originally Posted by Maxx View Post
    So its Ok for followers of Islam to eat this type of bacon?
    Who gives a crap if it is or isn't. I have heard of turkey bacon being ok

 

 

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