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Another Run at Bacon

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    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

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

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    #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


    • Brisket Syndicate
      Brisket Syndicate 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.

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                #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


                    • Brisket Syndicate
                      Brisket Syndicate 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!

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                      #14
                      How good does that look? Great job!

                      Comment


                        #15
                        Thanks everyone!

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