Pulling the skin to make bacon

[CDN Smoker]

So I'm guessing your hooked on home made Rad?? 

All I can say is "I MADE BACON" "I MADE BACON" 

A big congratulations

[Tenpoint5]

RAD just remember that homemade bacon has a higher sugar content than store bought. Thus you will cook it differently.  You will want to cook it at a lower temp for a tad bit longer. This will prevent the sugars from burning and turning your bacon black

[RAD]

RAD just remember that homemade bacon has a higher sugar content than store bought. Thus you will cook it differently.  You will want to cook it at a lower temp for a tad bit longer. This will prevent the sugars from burning and turning your bacon black

Did not know that. Thanks, just added to my notes.

I learn everyday.

[RAD]

Sliced, bagged and ready for the guys at work. I cooked up about 2/lbs for work tomorrow and sliced some of my smoked cheese for the guys. I cooked it at a real low temp and let it get to the right color. It has a very nice taste and yes, I am hooked. In total I ended up with 10 1/2 pounds of bacon. Not bad, not bad at all, and it was fun.



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[Pappymn]

Nice job RAD!

[TentHunteR]

The guys at your work are going to be blown away!  Excellent job.

It has a very nice taste and yes, I am hooked.

Welcome to the dark side!

[RAD]

If you haven't tried this yet, do. I got remarks at work like, that bacon is off the hook, did you really make this, wow this is good. The hands didn't stop going for more. I made another batch for the ones that got in late. The pairing with the smoked cheese was outstanding.

Thanks everyone for the help with this. I am going to go and see if I can get another belly on sale and start my next batch.

[CDN Smoker]

Many Thanks Rad and also to all the folks that assisted you in your bacon quest. Its an inspiration for folks like myself to try