Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: KyNola on September 14, 2012, 09:50:19 PM
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Cured up 16.5 lbs of pork belly and then hung in the frig to dry overnight to form a nice pellicle for smoke to stick to.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0666.jpg)
The next day the Bradley Smoker delivered a lot of hickory smoke and cooked to an IT of 150. Allowed to hang until cooled down and wrapped in plastic wrap for a little over a day to let the smoke level out and the belly to firm up for slicing.
Sliced it up today. That is a load of bacon!
(http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0667.jpg)
How much bacon you ask? 20 packages of 12 slices just like these on presentation boards.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0668.jpg)
Couple that with 3 more bags of "not so pretty" slices and you have 276 slices of bacon along with the trimmings to be used for seasoning beans, etc.
Thanks for looking folks.
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BACON!!!!!!!!
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Man that is pretty. What did you use to slice the bacon? Looks professional.
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Man that is pretty. What did you use to slice the bacon? Looks professional.
Ditto.....
And - what do you think your cost per lb. works out to?
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Nice looking bacon!
Sent from my iPhone using Tapatalk
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Way to go Larry!! Bacon looks great
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Man that is pretty. What did you use to slice the bacon? Looks professional.
Ditto.....
And - what do you think your cost per lb. works out to?
I have a 10 inch commercial grade slicer that does a good job. The only drawback with it is it will only slice about a 7 inch long slice due to the "throw" of the meat carrier. You have to trim the bellies to fit the slicer. That's ok though. The trimmings don't go to waste. Use them to season beans, etc.
I don't really know the cost per lb as I bought a case of bellies and don't recall how much I paid for it. ::)
Thanks for the nice words!
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Man that is pretty. What did you use to slice the bacon? Looks professional.
Ditto.....
And - what do you think your cost per lb. works out to?
I have a 10 inch commercial grade slicer that does a good job. The only drawback with it is it will only slice about a 7 inch long slice due to the "throw" of the meat carrier. You have to trim the bellies to fit the slicer. That's ok though. The trimmings don't go to waste. Use them to season beans, etc.
I don't really know the cost per lb as I bought a case of bellies and don't recall how much I paid for it. ::)
Thanks for the nice words!
Curious, what brand of slicer do you have? What did it cost?
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Very nice job Indeed!!!
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I'd Eat That!
I gotta learn that stuff.
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I have a 10 inch commercial grade slicer that does a good job. The only drawback with it is it will only slice about a 7 inch long slice due to the "throw" of the meat carrier.
Curious, what brand of slicer do you have? What did it cost?
I have this one that I bought from the website. The price is shown. They have this very same slicer in the most recent LEM sales catalog for $480.00.
http://www.webstaurantstore.com/avantco-sl310-10-manual-gravity-feed-meat-slicer-1-4-hp/177SL310.html
You can go bigger with a 12 inch blade and 1/3 hp motor but the one I bought is enough for me.
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I'd Eat That!
I gotta learn that stuff.
Mike, it is so stupid easy to do. Tell ya what, you get me in the pits and I'll teach/show/tell you how to do it and believe me, I'm getting the best of this deal. It's that easy to do. :)
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I'd Eat That!
I gotta learn that stuff.
Mike, it is so stupid easy to do. Tell ya what, you get me in the pits and I'll teach/show/tell you how to do it and believe me, I'm getting the best of this deal. It's that easy to do. :)
Yeah Mike if Larry can do it anyone can do it!! The hardest part is finding the bellies. Just kidding Larry ;D
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That looks so good and it reminds me how much I miss pork bacon. :(