THE BACON IS IN.......

[MallardWacker]

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>



<b><font color="green"><font size="3">Finished product. </font id="size3"> </font id="green"> </b>




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.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[Phone Guy]

Bacon? Looks like a good ham steak to me [:p]

[iceman]

You da man MW. Awesome looking. Yep, it's lunch time for sure now.[;)]

[whitetailfan]

[: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!!!


<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB

[BigSmoker]

Fine job MW[:p][:p][:p].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[Arcs_n_Sparks]

MW,

Looks outstanding. What cut of meat are you using? Almost looks like a big tenderloin.

Arcs_n_Sparks

[MallardWacker]

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.

[IKnowWood]

Do you fry it up like regular Bacon or just use it like ham?

[MallardWacker]

<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.

[IKnowWood]

That really does look good.  I will have to look them recipes for Bacon up and think about it.

[MallardWacker]

Nice rig there young man...

[IKnowWood]

Thanks. We love it.  33 foot 2 bedroom condo.



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[JJC]

Delicious looking pix, Duck-man!  WTG! [:p][:p][:p]

John
Newton MA

[jaeger]

Nice pictures Duckman! Looks like you be eating good for awhile.[:D][:p][:D]





<font size="2"><b>Doug</b></font id="size2">

[Oldman]

Duck Man what recipe are your using?

Olds