Bacon Made Simple

daveomak

SMF Hall of Fame Pitmaster

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★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Jul 3, 2011

• #21

All these bacon posts sheeesss..........I pick up a butt at regular prices 

 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

 

chefrob

Master of the Pit

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Sep 13, 2009

3,627

42

az

• Jul 4, 2011

• #22

DaveOmak said:

All these bacon posts sheeesss..........I pick up a butt at regular prices 

 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.

Click to expand...

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

 

chefrob

Master of the Pit

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Sep 13, 2009

3,627

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az

• Jul 4, 2011

• #23

meateater said:

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

Click to expand...

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.

 

shtrdave

Smoking Fanatic

May 11, 2010

666

16

SW Pennsylvania

• Aug 7, 2011

• #24

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.

 

meateater

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Oct 17, 2009

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Hendertucky, Nv.

• Aug 7, 2011

• #25

shtrdave said:

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.

Click to expand...

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.