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Bacon 36# 3 recipes better than tv Tatonka, pepper - Page 2

post #21 of 31
Thread Starter 

pork bellies

One more belly. Sausage makers on both. Added more brown sugar and Agave amber nectar on right. Great Valentines gift guys.lol. Anywho we'll see.:32:

post #22 of 31
Thread Starter 

Bacon 24hrs plus on hickory, sausage makers dry cure


Colors are hard to tell. They smell great, when I open the beer fridge. Was gonna slice tonight, but forgot to tell bride to put in freezer before got home. Rather do it on her school night, just want to slice off some and eat it raw lokks and smells so good

post #23 of 31
Thread Starter 

Sausage makers brown sugar ham cure for bacon. MEATY! But salty after even soaking.


Sausage makers brown sugar country ham cure. Thinking top isjust cure and bottom is added brown sugar plus Agave necter and it is frozen a little longer, so slices came out like a slab of stone, never lost shape. Soaked for an hr. after fry test. Still alittle salty.... but hey.

post #24 of 31
Thread Starter 

Oh at least 24 hrs. on hickory. Swear yhe AMNPS after 20 hrs. had just gone out still cinders when dumped in the a.m. Had 5 hrs. on first row last checked before bed. First time on that one. Hickory

post #25 of 31

Your bacon looks great Dave! you had a nice belly too, judging by the sliced views.

post #26 of 31
Thread Starter 

Man them were some good bellys. People don't know what there missin with yhat much meat. Totally different.

post #27 of 31
I love meaty bacon.
post #28 of 31

I WANT THAT!!!

post #29 of 31
Thread Starter 
Quote:
Originally Posted by c farmer View Post

I love meaty bacon.

 

Quote:
Originally Posted by Woodcutter View Post
 

Your bacon looks great Dave! you had a nice belly too, judging by the sliced views.


And it just breaks off when you bite it. Have an egg on me. Ha:biggrin:

post #30 of 31
Sorry, no eggs here.
post #31 of 31
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Sorry, no eggs here.


To bad. Love dirty eggs.

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