I just saw this made the carousel!!!
Can't wait to see the finish! Reminds me so much of the slabs at dad's store, nice and meaty, they're 8 - 10 lb slabs! Dad got his from Pilgrim Packing Co. 5 per box, ave. 50lb boxes. Had to unpack them every week, Mon. and Fri. deliveries, 8 - 16 boxes (1 or 2 - 55 gal. drums worth, 400 - 800 lbs.). Toss them in a barrel, criscross, slide the short ones down the sides, fill up the barrel with brine in whatever room was left and put a plastic 5 gal. collapsible jug full of water on them to hold them down and roll into the brine cooler (could hold 50 55 gal. barrels). Had a big chart we'd mark the barrel no. on and date it so we'd know when to pull the next one in line come 3-4 weeks. Remember it like yesterday! When it would be time to pull them, I'd go into the cooler with a transport cart, use a long hook to pull them up out of the barrel and then push them into the smokehouse area, hang each one with bacon hooks, then into the smokehouse until the next morning and start them up. They'd have to reach 136° before we could turn them off, then let them cool overnight and empty the smokehouse the next morning into a drip room, ready to fill up again. Had two smokehouses and always had both running; hams, bacons, custom, dried beef, turkeys, chickens, always something!
I worked full time at dad's store from '70 - '75, while you were in 'Nam; of course part time growing up. Never ever dreamed in a thousand years you and I would be makin' bacons and enjoying the benefits! Ever talk to Ray? Get him interested too!
SO glad to see you enjoying your retirement, as am I! We made it, bud! Didn't think we'd make it, esp. after going around Kellogg's Hill curve at 110mph in that Studebaker, hahahah! But, I'm telling stories out of school! As they say, those were the days! Sorry for going on and on, have to repeat memories while I still have them with me, never know when another stroke will wipe them out!
Took them outa the brine and rinsed..then into the fridge for 3 days to dry out..
Something new this batch..no spices after the rinse at all..
Will have just plain smoked bacon...
I also cut a good bit of the extra fat off...
Into the mes with pecan and corn cob in the AMZENs...100 for one hour then no more heat
Out after 12 hours and back in the fridge for a few days..then smoked again for 12 hours..
Back to the fridge for a day then into the freezer to firm them up for the trip to the mighty Berkel..
This batch turned out fabulous..
Reminds me of Pops Dads Bacon..
I usually use pepper and garlic..
A fairly heavy coat after the rinse..
Hahahha he drives by and sticks his tongue out at me...
I saved part of the latest bellie purchase for him..
Aint seen him yet..
I will be ordering some dry bag stuff to make pancetta with it,,it wont go to waste..
I see a bacon fest in your future!!!