Yet another 23.33 lbs of bacon going down for a salt nap! I dunno how much this is, but I gotta be getting close to 100 lbs of bacon over the last 2-3 months.
Yes... I probably DO "have a problem".
My problem is....
I NEED A WALK-IN COOLER!!!!
<edit> Ok, maybe not 100 lbs. But probably 75 anyways.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I use an 11" brisket slicer, straight blade. I just bought some new 14" Dalstrongs, though, so I will probably try one of those - a 14" serrated, or a 14" butcher/breaker or a 14" bullnose butcher.
I am still keeping my eyes out for a good 10" or 12" meat slicer, but they're not cheap. And I'll need to research what I find to make sure it has a long enough stroke for good bacon slices.
That's the problem I run into. I have a pretty big meat slicer but there's not enough travel on there to do pork belly unless I cut it in half. You've got more patience than I do by you slicing that all by hand!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
The only problem I see is that you're getting your pork belly at Costco for 50 cents a pound less than I am. Oh, and yours is skinless.
Local Costco's have switched to skin on pork belly, keeping the price the same ($4.49/lb). In skinning it, I lost about 9% (A little over a pound) from an 11.93 lb belly. That is an effective price increase of a little over 9%.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Bacon makes everything better, including a cooler.
As for the wife, candy, and flowers will work.
Then serve the Mrs. some bacon pared with PBR.
If that doesn't help I don't know what will.
bbqLuv trying to help.
Any time I put bacon on the smoker I see neighbor's faces peeking over the fence...like puppies at a pet store window. Whiskey shots start showing up on the fence as well. In our own way, we're a well oiled machine...
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
@DogFaced PonySoldier
Here's how I do bacon with the 10" KWS.
I'll cut teh belly in half, as half will be for regular bacon, and half as Pastrami bacon.
Once it comes, off the smoker, I'll square it up on the shortest side. The squared off chunks get saved for lardons or cubed up for bacon hash,
As you can see by the pics, the max size is approaching 7.5".
You're limited by the distance from the end of the tray to the cutting edge of the blade. I this case, it's just about 7.5".
A bigger sled would need a longer rack, making a much bigger chassis. So while a 10" slicer could have a much larger tray and longer travel, the whole thing would have to get a lot bigger- bigger tray, longer cutting deck, bigger chassis. I think this naturally occurs when you go from a 10" to a 12".
Also, there is a rubber "bumper" at each end of the rails that the sled travels on. If you pull back hard, and push through hard, you can compress the rubber bumpers, and get another 3/8 - 3/4 inch of travel.
This slicer was a gift to me from my family, if I was buying on my own, without previous experience, this is where I would settle. But knowing what I do after using it for almost 4 years, definitely would get a 12".
Excellent! Thank you for the pics! VERY helpful to know - I cut 2 bellies right in half for this batch and they're right around 11" in length... maybe they'll shrink down considerably in the curing and smoking process. But you're right, I've come to the conclusion that I THINK I want a 12" slicer - and dealing with 60 or 80 lbs every time I break it out may be a challenge. We will see, someday...
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