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Wanted to share....thoughts

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  • klflowers
    commented on 's reply
    AngieAng, that knife inspires awe when I pull it out.

  • AngieAng
    commented on 's reply
    I used my meat slicer. But I need one of those

  • AngieAng
    commented on 's reply
    Patience is the key to the whole experience

  • AngieAng
    commented on 's reply
    I used my slicer..5.5 thickness setting..perfecto

  • AngieAng
    commented on 's reply
    Yesssssssss..delish

  • mnavarre
    commented on 's reply
    Nice! Pepper bacon is a favorite. Guess I know what I'm doing with the belly I've got in the fridge.

  • Dadof3Illinois
    replied
    That looks awesome!!! I just thawed out a 3 lb slab yesterday I made last November and cooked it all today......we might have a half pound left..Ha

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  • JGo37
    replied

    Leave a comment:


  • tiewunon
    commented on 's reply
    Giddyup nice looking bacon.

  • AngieAng
    replied
    Rind off bacon....loveeeeeeeee it. Pepper Crusted Smoked Bacon
    Attached Files

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  • AngieAng
    commented on 's reply
    Omg...it wasn’t. I’ve been stalking the Pork Belly

  • AngieAng
    commented on 's reply
    I used Prague Powder #1Curing Salt, brown sugar , and Kosher Salt, rubbed it in ...let set in frig for 7 days(since it was a small belly). Flip everyday. Rinse, pat dry , and back in frig overnight uncovered

  • AngieAng
    commented on 's reply
    I’m hooked!

  • klflowers
    commented on 's reply
    Very nice

  • CaptainMike
    commented on 's reply
    Oh yeah!

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