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I am makin' bacon. What are you makin?
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Always Smokin
Posts: 111
makin bacon here.
Fresh fresh bellies,mortons cure salt, kosher salt, brown sugar, lil bit of maple syrup, herbs de provence and bay leaves. six days in the fridge, then out of the bags and dry on racks in the fridge for 2 days. Last, smoke w some apple wood 150 for about 5 hours. freeze and slice on a good slicer.VERY TASTY BACON
What u makin this weekend?[
Fresh fresh bellies,mortons cure salt, kosher salt, brown sugar, lil bit of maple syrup, herbs de provence and bay leaves. six days in the fridge, then out of the bags and dry on racks in the fridge for 2 days. Last, smoke w some apple wood 150 for about 5 hours. freeze and slice on a good slicer.VERY TASTY BACON
What u makin this weekend?[
Comments
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Looks dang good!
Any chance you could bring a sample to Plano?
aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Looks good! Let us know how it turns out!
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That looks very good.
Going to have to try and make some bacon. I'm making a ham today. Dave San Jose, CA The Duke of Loney -
That is looking great! Funny I am eating the last of my bacon as I type this,,,,,,,,,,,,,,lol going to make another batch in a couple of weeks!!!
Egg Family: Large and Medium Eggs and a Bradley Smoker
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Bacon actually, well ham and bacon. Ham is smoking after curing all week. Bacon went into the cure this morning. Will smoke it next weekend. I smoke my bacon cold, around 80. Will have me jonesing for a good slicer again next weekend.
Doug -
i am on my last too. im also lucky i can use a pro slicer from a deli across from my work. they let me use it!!!
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Can't wait to see the finished bacon!
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Finished Bacon pics:
here are the bellies dryed.First cured for 6 days the set on racks in the fridge for 3 days.
Next smoked for 6 hours at about 150.
Then frozen so they slice better on the slicer.
Cooked and mmmmmmmmmmmm!!!
Look at all the bacon.
Enjoy have a great weekend.
Making pizza on sunday what r u makin? -
can u see the pics as posted today?
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