Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Another Run at Bacon

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Another Run at Bacon

    Doing another round of bacon. Cured for seven days, air dried for 24 hours, ad then smoked with post oak. Slicing and quality control will happen tonight.

    Click image for larger version

Name:	28472020_10213303646763923_2450091816259887357_n.jpg
Views:	46
Size:	43.8 KB
ID:	466874Click image for larger version

Name:	28795053_10213303656844175_3632854699021085399_n.jpg
Views:	45
Size:	84.3 KB
ID:	466875Click image for larger version

Name:	29101214_10213399134191049_8077875371061542912_n.jpg
Views:	42
Size:	39.7 KB
ID:	466876Click image for larger version

Name:	29178297_10213399542961268_5208348905321791488_n.jpg
Views:	39
Size:	78.6 KB
ID:	466877Click image for larger version

Name:	29136618_10213400249698936_4052807651053010944_n.jpg
Views:	49
Size:	56.7 KB
ID:	466878Click image for larger version

Name:	29133752_10213400259059170_1515320738985279488_n.jpg
Views:	44
Size:	68.2 KB
ID:	466879

    #2
    Man that's some really nice looking bacon my friend. I got a dozen eggs, shall we cook breakfast, I'm hungry ??!!!

    Comment


    #3
    Originally posted by Troutman View Post
    Man that's some really nice looking bacon my friend. I got a dozen eggs, shall we cook breakfast, I'm hungry ??!!!
    Me too, me too!!! That looks awesome!

    How thick does everyone slice their homemade bacon? I like a 4-5mm setting on the slicer for most bacon eating, but do some around 2mm to use for wrapping.

    Comment


    • SwampDonkeyzBBQ
      SwampDonkeyzBBQ commented
      Editing a comment
      I prefer nice thick hand sliced bacon.

    • Chuck in Charlotte
      Chuck in Charlotte commented
      Editing a comment
      I hand slice it, and usually end up with some thin, some thin and some just right for frying. I also cut some into lardons for pizza and salads.

    • shify
      shify commented
      Editing a comment
      Chuck in Charlotte - I do the same. Don’t own a meat slicer so slice by hand. often I cut off 2-3inch chunk off of the length so they can fit in my pan and the cut those chunks into lardons for omelets, pasta, etc

    #4
    That looks AWSOME !!!! Nice cook brother.

    Comment


      #5
      Makes my mouth water...

      Comment


        #6
        Beautiful!

        Comment


          #7
          Yeah, bacon will be done this summer.

          Comment


            #8
            Oh my!! Salivating now

            Comment


              #9
              Yours looks fantastic. I made some last week using Meathead's recipe. I bought a belly with the skin on and found it still had part of the rib cartilage in it. Was st Costco the other day and bought a nice trimmed one. It’s in the freezer awaiting nicer weather.

              Comment


                #10
                That looks very good! Your are in for some great eating!

                Comment


                  #11
                  I only need to see bacon in print to salivate, those pics take salivation to a whole new level!

                  Comment


                    #12
                    Ya had me at picture #4, 5,&6. Was it done in daylight or dark 🤨🙄😎?

                    Comment


                    • SwampDonkeyzBBQ
                      SwampDonkeyzBBQ commented
                      Editing a comment
                      I put it in the pit a little before sunset, and it was finished a little after nine that night.

                    #13
                    Beautiful!

                    Comment


                      #14
                      How good does that look? Great job!

                      Comment


                        #15
                        Thanks everyone!

                        Comment

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        Rubs Promo
                        Meat-Up in Memphis