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Bacon Made Simple - Page 2

post #21 of 25

All these bacon posts sheeesss..........I pick up a butt at regular prices th_crybaby2.gif and it is in the zip bag as I write this.

I'm still using chefrob's recipe as it was good last time. thanks again rob.

Listen up here..........the hold hands in a circle and chant "put pork butts on sale" has not worked yet........I'm still waiting....... Bacon is good for me....hahahahaha

Great post meateater. Super pics.....and super lookin' bacon........I'm jealous and starving for some good BACON !!!!

 

Dave

 

 

 

 

 

 

post #22 of 25
Quote:
Originally Posted by DaveOmak View Post

All these bacon posts sheeesss..........I pick up a butt at regular prices th_crybaby2.gif and it is in the zip bag as I write this.

I'm still using chefrob's recipe as it was good last time. thanks again rob.

 

 

 

 

 

 


glad it worked for ya...........dave, even at full price it is still cheaper than the store bought.
 

 

post #23 of 25
Quote:
Originally Posted by meateater View Post

No slicer needed. Just put in the freezer till kinda hard and use a sharp knife. If you only saw chefrob's knife skills...........ninja.gif



i don't even put it in the freezer................confusious say, know your rib knife!

 

ya know i have a berkel commercial slicer in the garage that i have not even used for bacon.

 

post #24 of 25

How is it before frying, Yes I am one of those people, the ones that like to eat it right out of the pack.

I have 2 whole loins in the fridge now curing for CB, and was trying to figure out if I should cold smoke or hot smoke.

post #25 of 25
Thread Starter 
Quote:
Originally Posted by shtrdave View Post

How is it before frying, Yes I am one of those people, the ones that like to eat it right out of the pack.

I have 2 whole loins in the fridge now curing for CB, and was trying to figure out if I should cold smoke or hot smoke.



Well this is was  belly bacon that has been cured and cold smoked, it still needs to be cooked. For CB just use the same recipe and hot smoke it to 140. I like to eat my CB cold also right from the bag or on a sandwich. If you like it really smokey you can cold smoke it for a few hours before turning on the heat. icon14.gif

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