Here are some pics from the latest output of the <b><font color="green"><font face="Arial"><font size="4"><u>Green Head Bacon Factory</u> </font id="size4"></font id="green"></b>.</font id="Arial">
<b><font color="green"><font size="3">Out of the cure and before the smoker.</font id="size3"> </font id="green"> </b>
(http://www.susanminor.org/users/MallardWacker/DSCN0847.jpg)
<b><font color="green"><font size="3">Finished product. </font id="size3"> </font id="green"> </b>
(http://www.susanminor.org/users/MallardWacker/DSCN0854.jpg)
I rolled two out of the four pieces in freshly cracked black pepper.
This batch took the Jalapeno/Serrano pepper a lot better. I also dumped a lot more dehydrated jalapeno dust on this batch.
Made a dang good sanvich, if I say so myself. Man I love my SMOKER.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
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If a man says he knows anything at all, he knows nothing what he aught to know. But...
Bacon? Looks like a good ham steak to me [:p]
You da man MW. Awesome looking. Yep, it's lunch time for sure now.[;)]
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[:p][:p][:p][:p]nuff said[:D]
That looks <font color="green"><font size="3">outstanding</font id="size3"></font id="green">.
Dang, time to start counting out weekends and cure time again!!!
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
Fine job MW[:p][:p][:p].
Jeff
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(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
MW,
Looks outstanding. What cut of meat are you using? Almost looks like a big tenderloin.
Arcs_n_Sparks
Thanks guys...this truly is my favorite thing to do.
Man of Sparks,
Yes it is loin, I buy one of those things that look like necked elephant trunk from Sams. They are about $15-$16 dollars each. I like using the loin for a couple reasons...no deboning, the loin takes flavoring really well and all around it's easier.
Do you fry it up like regular Bacon or just use it like ham?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by IKnowWood</i>
<br />Do you fry it up like regular Bacon or just use it like ham?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I smoked it to a internal of at least 168. I eat it like ham, but it does taste great when fried or grilled. You get those crispy edges going and the pepper flavor seems to come out....it's a Gomer Pile thing...SHAZAM.
That really does look good. I will have to look them recipes for Bacon up and think about it.
(http://pic11.picturetrail.com:80/VOL372/1901264/4324593/53956392.jpg)
Nice rig there young man...
Thanks. We love it. 33 foot 2 bedroom condo.
(http://pic11.picturetrail.com:80/VOL372/1901264/3671336/136081022.jpg)
Check out more at my Album Site (http://www.picturetrail.com/jmedina)
Delicious looking pix, Duck-man! WTG! [:p][:p][:p]
John
Newton MA
Nice pictures Duckman! Looks like you be eating good for awhile.[:D][:p][:D]
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<font size="2"><b>Doug</b></font id="size2">
Duck Man what recipe are your using?
Olds
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Olds of Raye,
Well I retrieve my my password from the recipe sight yesterday so I can get in the swing of things and join the rest of you. What I really like to do is send my cooking times and techniques over to you and rewrite my two favorite recipes on bacon and have you look at them to see if they are good enough to be posted over there. I would like to add some pictures and so forth, dress them up a bit.
Looks like they are re-doing the board, I wonder how much we will loose. Man there is TON of info here, I hope they preserve it and I would hate to wake up Monday and it be blank and we would have to start over.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
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If a man says he knows anything at all, he knows nothing what he aught to know. But...
Bacon Makin' DuckMan,
E-mail it to me if you like, images and all. Or you can post then here: http://susan.rminor.com/forums/forumdisplay.php?f=2 You can upload imaged to the thread. (Option is at bottom--Manage Attachments.)
I will edit for format and then move to correct category
Olds
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