Author Topic: Bacon Time (Read 1502 times)

nepas · « **Reply #-1 on:** June 04, 2013, 08:51:59 AM »

Chris gave me a slab of bacon when he was at the SO. TY

So with the slab cut and guidance from Ky im going to do bacon 2 ways.

Here i cut the slab

Rub the dry cure rub in real good. And put in separate zip locks.

Be back in 7 days

Tenpoint5 · « **on:** June 04, 2013, 09:57:16 AM »

Nice start

Sailor1 · « **Reply #1 on:** June 04, 2013, 12:30:55 PM »

Bacon....you said Bacon....You gonna flip them bags every 24 hrs?

Keymaster · « **Reply #2 on:** June 04, 2013, 01:03:27 PM »

Nice.. skin on or skin off ?

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muebe · « **Reply #3 on:** June 04, 2013, 01:06:38 PM »

Man indeed to make my own bacon!

Tenpoint5 · « **Reply #4 on:** June 04, 2013, 02:23:58 PM »

Nice.. skin on or skin off ?

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That would be skin off

nepas · « **Reply #5 on:** June 04, 2013, 02:33:25 PM »

Ditto

No skinsies

Keymaster · « **Reply #6 on:** June 04, 2013, 06:14:50 PM »

Brewoz is picking me up a side of poke belly on thursday with no skinsies

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nepas · « **Reply #7 on:** June 04, 2013, 07:27:19 PM »

Hard to find down here. The one chinese store i did find at smelled like cr@p so i left

Tenpoint5 · « **Reply #8 on:** June 05, 2013, 08:51:55 AM »

I can get you some more Rick found 2 more slabs bout that size in the freezer yesterday

nepas · « **Reply #9 on:** June 15, 2013, 03:50:36 PM »

Giving this one a cold smoke x2