Bacon Bacon Bacon

[ratherbboating]

Got a little piggy (185 lbs hanging)  back from the meat processor and the sides and jowls were not frozen, so I made bacon.  Using the guidelines of 10.5 again (Thanks 10.5).  One of the sides (6.5 lbs fresh - 4.5 after) and jowls was made following his recipe, but didn't have any maple syrup but did have sorghum syrup, so I used it instead.  Another side (6.3 lbs fresh - 4lbs finished) was made in to pepper bacon.
Didn't take a bunch of pictures, but here are some of the ones I did take.

The pepper bacon before its rest in the refridge.


The bacon sliced.


Just the bacon sliced.


After I did the bacon, I smoked the hog jowls.

By time they got done, I needed a liquid refreshment to continue (home made brew).

Had bacon and eggs for breakfast today and the pepper bacon was good.
My two biggest complaints are:  Cleaning the slicer after slicing bacon and the pig had a little more fat than I like (think it was the breed of pig).

I now have bacon to last the summer.

[tskeeter]

I wonder if you'd have less mess with your slicer if you partially froze the bacon before slicing.  Thinking it might grease up less.

[beefmann]

great  looking bacon

[Saber 4]

That's some good looking bacon, is that a pig you fattened up or did you buy at the meat market.

[ragweed]

Very nice, good job!

[Tenpoint5]

Looks good! It does look like you sliced it warm in the picture. I usually slice cold after a night in the fridge

[ratherbboating]

I did slice it warm.  Trying to get it put up before bedtime.  Maybe next time, put in fridge overnight and put into a freezer for a bit before slicing.

[Tenpoint5]

An overnight in the fridge wrapped in plastic wrap will work just fine. The fats will solidify and make your slicing experience much more enjoyable

[Saber 4]

An overnight in the fridge wrapped in plastic wrap will work just fine. The fats will solidify and make your slicing experience much more enjoyable

Ditto X2

[pz]

Looks tasty to me!