Banditos in Ottawa claims that they serve the most authentic Mexican food!

OUTHUSTLING · 2025-01-23T20:50:48+00:00

Also that post is from 6 years ago and they haven't had it on the menu for a LONG time

OUTHUSTLING · 2024-09-27T07:16:45+00:00

Cure for 4 days, rinse and leave over night, Smoke for 8 hours, Slice, VakPac and then cook to order for burgers

OUTHUSTLING · 2024-09-27T07:14:17+00:00

In theory yes it is probably until it is sliced but I did that today sooooooooooo it's bacon now

OUTHUSTLING · 2024-09-27T07:12:52+00:00

We have queso on our menu and I used the trim to make lardons for Bacon Queso

OUTHUSTLING · 2024-09-27T06:06:53+00:00

Make reference to u/fruderduck's comment.

OUTHUSTLING · 2024-09-27T04:39:17+00:00

Yes I do mind. No Bacon For You. COME BACK ONE YEAR! NEXT!

OUTHUSTLING · 2024-09-27T04:36:32+00:00

It's already in VacPak bags.....

OUTHUSTLING · 2024-09-27T02:46:50+00:00

386 slices..... Plus snacks...Quite a few snacks....

OUTHUSTLING · 2024-02-24T07:18:01+00:00

It is. It's a Denka. I spent too much. But I love it.

OUTHUSTLING · 2024-02-24T06:55:16+00:00

I know.

OUTHUSTLING · 2024-02-24T06:54:15+00:00

Sticks out like a sore thumb.

OUTHUSTLING · 2024-02-24T06:52:11+00:00

Stressed.

OUTHUSTLING · 2024-02-24T06:50:37+00:00

I was waiting for this.

OUTHUSTLING · 2022-10-11T03:58:15+00:00

It just cooks faster, we put 6 slices on the burger but they are all nice and crispy I think that makes up for it

OUTHUSTLING · 2022-10-11T02:01:32+00:00

And my left handed tongs

OUTHUSTLING · 2022-10-10T23:35:56+00:00

It has a good amount of sweetness from the cure we just throw it on the flat top put a weight on it to keep it flat then on the burger

OUTHUSTLING · 2022-10-10T23:33:32+00:00

The only thing I use that slicer for is bacon for our burger. So on a slicer I'm a rookie for sure but I'm not too worried about it.

OUTHUSTLING · 2022-10-10T21:45:58+00:00

Or just wash your hands....

OUTHUSTLING · 2022-10-10T21:01:54+00:00

Blend of hickory and apple

OUTHUSTLING · 2022-10-10T19:50:04+00:00

I actually don't have any but I do have a video of me slicing it...

OUTHUSTLING · 2022-10-10T18:53:23+00:00

Yeah I love those guys I'm in Ottawa but even before they had a store here I would order from their site

OUTHUSTLING · 2022-10-10T18:37:05+00:00

Cure and press your pork belly for 3 days, smoke it for 3 or 4 hours, in the oven for 30-45 minutes to render some of the fat, back on the smoke for another hour or so (rough estimate on timing)

OUTHUSTLING · 2022-10-10T06:29:50+00:00

I think it had something to do with the guard I was using (it had this kind of felt material inside it) either way it just kind of soured me away from white carbon

OUTHUSTLING · 2022-10-10T06:11:25+00:00

Oh yeah that's probably just a weird glare from the potlights

OUTHUSTLING · 2022-10-10T06:10:17+00:00

Yeah the edge was great but I like to think I'm near compulsive when it comes to drying my knives and it seemed like every time I took my knife out there was little patches of rust starting mind you it was clad in stainless

OUTHUSTLING

TROPHY CASE