More Bacon

[Brisket Syndicate]

46 pounds of Pork Belly dry cured for 7 days, air dried for 24 hours, then smoked at 200 degrees for 3 hours to an internal temp of 145.

[Thunder77]

Now that's what I call porknography!!!

[Spinaker]

TOTAL Porknography!!!! Gorgeous slices, my friend!

[EdF]

That's nearly "industrial"! Nice!

[JeffJ]

Awesome!

[RonB]

Now that's a whole lot of bacon!

[Donw]

Well done! Nice size slices too.

[Sweaty Paul]

Mmmmm baconnnn!

[MeatMonster]

OMG pork mountain! Just drizzle some sauce on the top to simulate the snow line!!

[Steve B]

WOW. What time is breakfast or lunch or dinner??
I think I felt my arteries close up a little bit more just looking at those pics.

[Fire Art]

Nice

[Jarret]

Whaaaa very impressive!

[Rfuilrez]

I did 5 bellies worth of bacon yesterday. Sliced it up to tonight. Put that new Berkel slicer to work!!

[Steve B]

Also very impressive. 👍

[Bumby]

Nice! How long will that all last you?

[Bumby]

Rfuilrez how much do you charge? EdF, that was what I was thinking!

[Rfuilrez]

Bumby I’ve been selling it just to friends and co-workers for a couple years. No problem unloading it at $9/lb. I probably could get 10 but set my price and have stuck by it.

[Brisket Syndicate]

I sell mine. I've been getting $12/pound.

[Santamarina]

Ooooo...a meat slicer. That would’ve taken pork belly I’ve done before to the next level. I only cut by hand. My Amazon wish list just got a new item added!