I'll let the pics do most of the talking
(http://img.photobucket.com/albums/v448/Boosted98gsx/Mmmm%20Bacon/DSC02534.jpg)
(http://img.photobucket.com/albums/v448/Boosted98gsx/Mmmm%20Bacon/DSC02537.jpg)
(http://img.photobucket.com/albums/v448/Boosted98gsx/Mmmm%20Bacon/DSC02535.jpg)
(http://img.photobucket.com/albums/v448/Boosted98gsx/Mmmm%20Bacon/DSC02536.jpg)
(http://img.photobucket.com/albums/v448/Boosted98gsx/Mmmm%20Bacon/DSC02538.jpg)
Nice ! I just today bought 5LBS of pork belly and some Hi Mountain Buckboard bacon cure for my first attempt.
Glad makes a 2 1/2 Gal zip bag that is perfect for Slabs of Bacon.
It will make the everyday flippin and floppin easier.
I get mine at Wally World.
No curing agent other than kosher salt?
Nice pics.
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Quote from: KyNola on October 01, 2011, 02:03:44 PM
No curing agent other than kosher salt?
Nope, I want to keep it as simple as possible
Really nice lookin...but that picture with the two apples, the one apple has a worm hole in it ....lol
Quote from: ghost9mm on October 01, 2011, 02:19:43 PM
Really nice lookin...but that picture with the two apples, the one apple has a worm hole in it ....lol
It's not a worm hole, they've just been sitting on the shelf for a week. Getting "extra ripe".
Quote from: ghost9mm on October 01, 2011, 02:19:43 PM
Really nice lookin...but that picture with the two apples, the one apple has a worm hole in it ....lol
Tried to see if the little booger was in there. (close up shot of original) :D :D
(http://tapatalk.com/mu/a6cd0f43-84cd-79c2.jpg)
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Very Nice!!! Cant wait to see more!! What was the price per pound?
Can't wait for the finale!
Quote from: SiFumar on October 01, 2011, 06:07:35 PM
Can't wait for the finale!
I don't remember, but it was $17 total.
Quote from: Boosted98gsx on October 01, 2011, 10:09:09 PM
Quote from: SiFumar on October 01, 2011, 06:07:35 PM
Can't wait for the finale!
I don't remember, but it was $17 total.
If you don't know what each piece weighed. How did you know how much salt and other ingredients to put on the pieces? Are you planning on cold smoking or hot smoking this Homemade bacon your making? I have always used cure in my bacon. I just dont want to see anyone getting sick.
I'd be scared to smoke with out cure too!