Favorite kind of bacon
- Thread starter stdreb27
- Start date
stdreb27
Active Member
Originally Posted by t-bone
http:///forum/post/2727962
Being a northerner, I love the thick cut maple bacon.
After living in the south for a few years I discovered Chicharrón. It looks a little gross but is very good. Kindof like a monster piece of bacon with extra fat.
you need to talk to the person that explained a Chicharrón like that, it really is pig skin that cuts about an inch down and deep fried. A lot of times the leave the hair...
BTW I'm soo going to steal that one for my next poor sucker.
But it sure is good...
http:///forum/post/2727962
Being a northerner, I love the thick cut maple bacon.
After living in the south for a few years I discovered Chicharrón. It looks a little gross but is very good. Kindof like a monster piece of bacon with extra fat.
you need to talk to the person that explained a Chicharrón like that, it really is pig skin that cuts about an inch down and deep fried. A lot of times the leave the hair...
BTW I'm soo going to steal that one for my next poor sucker.
But it sure is good...
groupergenius
Active Member
Originally Posted by Rylan1
http:///forum/post/2728679
turkey
Hmmm 'splains alot.
Originally Posted by stdreb27
http:///forum/post/2729143
you need to talk to the person that explained a Chicharrón like that, it really is pig skin that cuts about an inch down and deep fried. A lot of times the leave the hair...
BTW I'm soo going to steal that one for my next poor sucker.
But it sure is good...
Yep, we cook Chicharron when we dice up a pig and deep fry. Chicharron is nothing more than Cuban/Hispanic pork rinds. Tasty, but not bacon.
http:///forum/post/2728679
turkey
Hmmm 'splains alot.
Originally Posted by stdreb27
http:///forum/post/2729143
you need to talk to the person that explained a Chicharrón like that, it really is pig skin that cuts about an inch down and deep fried. A lot of times the leave the hair...
BTW I'm soo going to steal that one for my next poor sucker.
But it sure is good...
Yep, we cook Chicharron when we dice up a pig and deep fry. Chicharron is nothing more than Cuban/Hispanic pork rinds. Tasty, but not bacon.
stdreb27
Active Member
Originally Posted by GrouperGenius
http:///forum/post/2729159
Hmmm 'splains alot.
Yep, we cook Chicharron when we dice up a pig and deep fry. Chicharron is nothing more than Cuban/Hispanic pork rinds. Tasty, but not bacon.
I love it, but yeah, it is a pigskin not a slab of bacon...
http:///forum/post/2729159
Hmmm 'splains alot.
Yep, we cook Chicharron when we dice up a pig and deep fry. Chicharron is nothing more than Cuban/Hispanic pork rinds. Tasty, but not bacon.
I love it, but yeah, it is a pigskin not a slab of bacon...
jaymz
Member
Originally Posted by t-bone
http:///forum/post/2729919
guess I got censored on that one. It had a baby pig milking fitting on it.
You were the lucky one to find the pig nip and you didnt celebrate. Usually if you find one you get a free plate of rocky mountain oysters!!!!
http:///forum/post/2729919
guess I got censored on that one. It had a baby pig milking fitting on it.
You were the lucky one to find the pig nip and you didnt celebrate. Usually if you find one you get a free plate of rocky mountain oysters!!!!
stdreb27
Active Member
Originally Posted by t-bone
http:///forum/post/2729918
Maybe I am getting different Chicharron than you guys. I eat it at a Columbian diner. They have the skin, than a layer of fat and then a layer of meat. I don't eat the skin part anymore, after I got a
[hr]
on one. Layed of the chicharron for a while after that incident.
They usually cut into the pig and skin it, and fry the skin and whatever else comes with it, (fat). And yes we are talking the same thing. Down around the belly they usually go deeper like an inch or so then fry that. Whatever it is they grab. It is good, but skin.
http:///forum/post/2729918
Maybe I am getting different Chicharron than you guys. I eat it at a Columbian diner. They have the skin, than a layer of fat and then a layer of meat. I don't eat the skin part anymore, after I got a
[hr]
on one. Layed of the chicharron for a while after that incident.
They usually cut into the pig and skin it, and fry the skin and whatever else comes with it, (fat). And yes we are talking the same thing. Down around the belly they usually go deeper like an inch or so then fry that. Whatever it is they grab. It is good, but skin.
reefraff
Active Member
Originally Posted by GrouperGenius
http:///forum/post/2729159
Hmmm 'splains alot.
Yep, we cook Chicharron when we dice up a pig and deep fry. Chicharron is nothing more than Cuban/Hispanic pork rinds. Tasty, but not bacon.
We used to get Chicharron burritos from a little hole in the wall place by my mom's house. Those things were great but they should have came with a warning label.
http:///forum/post/2729159
Hmmm 'splains alot.
Yep, we cook Chicharron when we dice up a pig and deep fry. Chicharron is nothing more than Cuban/Hispanic pork rinds. Tasty, but not bacon.
We used to get Chicharron burritos from a little hole in the wall place by my mom's house. Those things were great but they should have came with a warning label.
stdreb27
Active Member
Originally Posted by reefraff
http:///forum/post/2730033
We used to get Chicharron burritos from a little hole in the wall place by my mom's house. Those things were great but they should have came with a warning label.
Go in there and ask for tripas or lengua!
http:///forum/post/2730033
We used to get Chicharron burritos from a little hole in the wall place by my mom's house. Those things were great but they should have came with a warning label.
Go in there and ask for tripas or lengua!