Ordered up two pork bellys and they came in today. Using saugage makers Maple Ham & Bacon Cure. So now they are in the fridge for the 7 day wait. ;)
(https://lh6.googleusercontent.com/_jxWy0Fm3458/TXFd5mgmfHI/AAAAAAAAAJE/lAUI6wvZSJ0/IMAG0167.jpg)
(https://lh3.googleusercontent.com/_jxWy0Fm3458/TXFeCVNYb5I/AAAAAAAAAJM/4KwCGaHzM2k/IMAG0168.jpg)
(https://lh6.googleusercontent.com/_jxWy0Fm3458/TXFeKLSw1RI/AAAAAAAAAJU/i1ggm1qbqhY/IMAG0169.jpg)
Wow, those are some really long slabs.
Nice score.
That bottom slab looks like it is really meaty. That should be a good batch of bacon.
How many pounds is that?
Came up to just over 13lbs and after the HST we pay here in Ontario that was 2.30 a lbs.
Quote from: devo on March 04, 2011, 01:50:04 PM
Ordered up two pork bellys and they came in today. Using saugage makers Maple Ham & Bacon Cure. So now they are in the fridge for the 7 day wait. ;)
(https://lh6.googleusercontent.com/_jxWy0Fm3458/TXFd5mgmfHI/AAAAAAAAAJE/lAUI6wvZSJ0/IMAG0167.jpg)
(https://lh3.googleusercontent.com/_jxWy0Fm3458/TXFeCVNYb5I/AAAAAAAAAJM/4KwCGaHzM2k/IMAG0168.jpg)
(https://lh6.googleusercontent.com/_jxWy0Fm3458/TXFeKLSw1RI/AAAAAAAAAJU/i1ggm1qbqhY/IMAG0169.jpg)
Did the bacon today. Here it is out of the smoker
(https://lh6.googleusercontent.com/_jxWy0Fm3458/TXwS00gunTI/AAAAAAAAAQU/htaqh49vAZs/IMAG0185.jpg)
Here is some of it cut up
(https://lh6.googleusercontent.com/_jxWy0Fm3458/TXwnpixvuiI/AAAAAAAAAQ4/ytpdic_kSZ4/IMAG0187.jpg)
And all packaged up
(https://lh5.googleusercontent.com/_jxWy0Fm3458/TXwl1CL0owI/AAAAAAAAAQs/U2CXJdhKU4c/IMAG0188.jpg)
Looks good -I'm jealous - can't get good cut of belly around here.
and HOW did it TASTE!!! I know you fried a small piece of it up ;D
Better than store bought thats for sure and just the fact that I made it makes it taste even better ;)