Check with your local grocery store's meat department. They should be able to order some for you if they do not regularly carry it.
Cherry/Maple Smoked Bacon.....Q-View! - Page 2
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I will try this the next time I cook some. I've cooked bacon in the oven before but just don't ever think about it. My iron skillet is sitting there in front of me and that's what I tend to grab most of the time! Thanks for the suggestion.
I watched a video on this just the other day. Didn't know about boiling the skin and then drying till then. I actually tried to fry the skin from my first one and the brown sugar just caused them to turn black almost immediately! I think boiling will remove some of the sugar. I thought that maybe the reason they didn't puff up was because I smoked it first........Next time boil and dry first! Thanks.
I just linked my account to Facebook and was scrolling down when I noticed some very familiar looking bacon! I hadn't checked on here in a few days but also noticed that it was a featured post on here too! Boy, do I feel famous! lol :)
Thanks for the compliments from everyone. I absolutely LOVE this bacon recipe. I've almost finished eating it all. Also thanks to an earlier post for suggesting I cook it in the oven. I've been laying it on a wire rack in an aluminum foil covered pan and cooking on 350* for about 18-20 minutes. I can't believe how much better it tastes.
Check out my Facebook page for more of my cooking and smoking pictures.
It holds it very well. It's actually almost scary sharp! I like to have my knives shaving sharp and with just a couple swipes of my new F. Dick steel, it brings it right back to shaving.
I have drooled over wanting a slicer, but the more I research them the more I'm satisfied with my knives. I want one that will slice anything and unless you go with a professional/commercial slicer you still can't slice cheese or use it more than a short period at a time.
I will probably keep checking Craigs list or online commercial auctions and look for a used Hobart. But I'm not spending over $300-$500 for one that's listed as limited use.
What kind of slicer do you have and what size of meat and or cheese can you use it for?
I looked at this one and thought it was a good one till I read the limitations: Avantco SL312 12"
"This slicer is excellent for low-volume applications of less than 1 hour of slicing per day. It is not suitable for continuous, heavy use, raw or frozen meat, or cheese."
When I can get ribeyes for $6.99/lb I just can't see paying that much for pork belly! Same thing with pork fat. The meat guys used to just give me all the fat I wanted, now because of the deer hunters trying to hoard every scrap of pork fat for venison sausage, They were charging me more for fat than I was paying for butts on sale! I guess it's that whole supply/demand thing!