Here's my bacon
- Thread starter rexster314
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Well, nothing special about the curing process, Cure #1, brown sugar and salt, rubbed in, put into individual zip loc bags for 8 days, then smoked in two Bradleys, one using an AMZNTS for around 7 hours or until they have a nice mahogany color to them. Sliced up on my $150 dollar 30 year old Hobart slicer, vacuum sealed.
knifebld
Smoking Fanatic
Impressive, would love to smoke some bacon one day. Just gotta get me one of them $150 Hobart slicers...something tells me I will be waiting for quite some time! LOL ;)
themule69
Epic Pitmaster
dandl93
Smoking Fanatic
Dont wait on the slicer I just finished my first 12lbs of Bacon cutting with a knife like we did on the ranch.I will buy a slicer some day when I find one but until then I am eating some great Bacon.I will post some qview in a few days.
Rexster314 great looking Bacon
knifebld
Smoking Fanatic
Looking forward to that QView...might just be what I need to give me the kick in the butt! LOL
No, don't wait, when I first started I got a 14" granton blade slicing knife. Take your time and you'll wind up with some great looking bacon
wazzuqer
Meat Mopper
gatorbait711
Newbie
Bacon looks great, can't wait till it finially cools off here so I can start in again.
Nice lookin Bacon.
And yes, I am envious of your slicer also.
Nice lookin Bacon.
And yes, I am envious of your slicer also.
mfreel
Smoking Fanatic
Now DATS some good lookin' bacon!!!!!
Besides having a top notch Hobart slicer, how'd you get it to slice so nice? It looks pretty thick. Did you partially freeze it before slicing?
Besides having a top notch Hobart slicer, how'd you get it to slice so nice? It looks pretty thick. Did you partially freeze it before slicing?
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Questions for RecTeq owners
- Started by schlotz
- Replies: 64
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 39
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 32
- Field and Stream
