Ham Vs. Bacon
- Thread starter XxNinjaxX
- Start date
DR. RESINTHUMB
Active Member
smoke anotha...lol...shyt i dunno....bacon bacon bacon
Stoney McFried
Well-Known Member
I believe they come from different parts of the pig, and bacon is usually cured or smoked in a specific way.http://in.answers.yahoo.com/question/index?qid=20061017054919AAG5jPI
XxNinjaxX
Well-Known Member
Lol, i think iv smoked 2 many already.. Its not even Midday yet!
skiskate
Well-Known Member
What type of bacon are you talking about? Like the salty strips or canadian bacon where it is like ham? Cause the strips I have no idea how youd mistake for being ham.
hiphopireland
Well-Known Member
different cuts of meat
SarcasticHobbes
Well-Known Member
bacon>>>>>>>>>>>>>>ham
simpsonsampson420
Well-Known Member
bacon is cured and/or smoked... comes from the back of pig (not ass.. actual back)... and is cut into strips from a slab.... its a specific cut called fat back...
ham is technically ANY part of the pig.. but we use it as a general term when talking about ham we eat on sandwiches... which is sometimes cured or smoked, but is always cooked.. it is definatly far from raw...
so techinally raw bacon IS ham.. just not in the sense we usually talk about ham...
same as ham is bacon, but not in the sense we usually talk about...
i say bacon you think strips.. i say ham you think slices... make sense??
its like how beef tenderloin is aka filiet mignon but is actually called a psmo (pronounced pismo) when being sold.. just technicalities...
damn i think i just made this more complicated than it is.. but im a good chef.. not a good teacher..
ham is technically ANY part of the pig.. but we use it as a general term when talking about ham we eat on sandwiches... which is sometimes cured or smoked, but is always cooked.. it is definatly far from raw...
so techinally raw bacon IS ham.. just not in the sense we usually talk about ham...
same as ham is bacon, but not in the sense we usually talk about...
i say bacon you think strips.. i say ham you think slices... make sense??
its like how beef tenderloin is aka filiet mignon but is actually called a psmo (pronounced pismo) when being sold.. just technicalities...
damn i think i just made this more complicated than it is.. but im a good chef.. not a good teacher..
skiskate
Well-Known Member
Its not really ham so to speak,
Unless your hams look like that. Fuck I need some breakfast now....
But the funny thing is, its only the americans who use the term canadian bacon. Ive never once referred to it as that up here.......
KaleoXxX
Well-Known Member
bacon is cured and/or smoked... comes from the back of pig (not ass.. actual back)... and is cut into strips from a slab.... its a specific cut called fat back...
ham is technically ANY part of the pig.. but we use it as a general term when talking about ham we eat on sandwiches... which is sometimes cured or smoked, but is always cooked.. it is definatly far from raw...
so techinally raw bacon IS ham.. just not in the sense we usually talk about ham...
same as ham is bacon, but not in the sense we usually talk about...
i say bacon you think strips.. i say ham you think slices... make sense??
its like how beef tenderloin is aka filiet mignon but is actually called a psmo (pronounced pismo) when being sold.. just technicalities...
damn i think i just made this more complicated than it is.. but im a good chef.. not a good teacher..
naw man your a good teacher, i referred alot of people to your thread with all the information for new growers
simpsonsampson420
Well-Known Member
LedZeppelin8906
Well-Known Member
mmm bake-on 
deh
Active Member
I like Ham but you sit a plate of bacon in front of me and it will disappear. the pic I uploaded is a Bacon Overload weve been making these in one configuration or another for 10 years but i guess there a website now that even has these on there.
but just so ya know it has 4 lbs of bacon 3 lbs of hot italian sausage (or mild if you just cant hang) bbq sauce and seasoning and then its slow roasted or smoked for 3-5 hrs, absolute artery clogging heaven...
but just so ya know it has 4 lbs of bacon 3 lbs of hot italian sausage (or mild if you just cant hang) bbq sauce and seasoning and then its slow roasted or smoked for 3-5 hrs, absolute artery clogging heaven...
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Sgt. Floyd
Well-Known Member
A ham, technically and traditionally, is from the back legs of the pig, the part that would be the thigh of the pig. The word "ham" has been used to refer to different parts of the pig though and has been used slightly differently over the world.bacon is cured and/or smoked... comes from the back of pig (not ass.. actual back)... and is cut into strips from a slab.... its a specific cut called fat back...
ham is technically ANY part of the pig.. but we use it as a general term when talking about ham we eat on sandwiches... which is sometimes cured or smoked, but is always cooked.. it is definatly far from raw...
so techinally raw bacon IS ham.. just not in the sense we usually talk about ham...
same as ham is bacon, but not in the sense we usually talk about...
i say bacon you think strips.. i say ham you think slices... make sense??
its like how beef tenderloin is aka filiet mignon but is actually called a psmo (pronounced pismo) when being sold.. just technicalities...
damn i think i just made this more complicated than it is.. but im a good chef.. not a good teacher..
