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Bacon Ground and Formed - Page 2

post #21 of 25
Thread Starter 

 Woodcutter,I actualy tried this without casings a few days ago along with 10 pounds more of summer with the bacon seasonings. Here are some pics: 

post #22 of 25

It looks very good. I'm going to do it.



post #23 of 25

I've got my kit and meat. Now I'm thinking of trying a 4" fibrous casing and then slicing with a slicer. I think it would be good for BLTs, on a burger etc. or just fry in a pan. What are your thoughts ?

post #24 of 25

Awesome!  Clearly it would be a handy way to serve it. Sandwiches, dice it and toss on eggs. Baked potatoes.  Endless ideas 

post #25 of 25

Reports on the ground bacon done in 4 inch casing?  Thinking it would be perfect on egg sandwiches!! 


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