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Rubbed the belly, it's Bacon time! - Page 4

post #61 of 74
Quote:
Originally Posted by gary s View Post
 

Butts here have been $.99 lb. off and on, I loaded up. Bellies are $4 - $5 lb.  go figure. They tell me its supply and demand, thet just don't have anyone asking for bellies anymore.

 

Gary

I just picked up my first bellie to do some bacon the other day from costco $2.89lb I wish I could have picked up more but I thought I better do one first to see if it will come out right LOL 

 

DS

post #62 of 74
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

I just picked up my first bellie to do some bacon the other day from costco $2.89lb I wish I could have picked up more but I thought I better do one first to see if it will come out right LOL 

 

DS

Oh you got this DS! I sure prefer the dry rubbed bacon to Pop's We pulled out a rasher for breakfast on Sunday. Hand sliced it, probably 3/8" thick. Baked it in the oven 370°, so good. Didn't go super crispy, didn't go as soft as ham. So good!

 

So glad I got a new scale!

 

Oh yeah the extended aging I will not skimp on again. Such a better product.

post #63 of 74
Quote:
Originally Posted by dirtsailor2003 View Post
 

Oh you got this DS! I sure prefer the dry rubbed bacon to Pop's We pulled out a rasher for breakfast on Sunday. Hand sliced it, probably 3/8" thick. Baked it in the oven 370°, so good. Didn't go super crispy, didn't go as soft as ham. So good!

 

So glad I got a new scale!

 

Oh yeah the extended aging I will not skimp on again. Such a better product.

I am waiting on a new scale myself,,Wife wont let me use hers,, When I pull it out of the freezer to thaw and get started don't worry you will be getting a PM from Me for a Step by step process you will have to walk me thru. LOL 

 

Thanks DS!

 

DS

post #64 of 74
Quote:
Originally Posted by driedstick View Post
 

I am waiting on a new scale myself,,Wife wont let me use hers,, When I pull it out of the freezer to thaw and get started don't worry you will be getting a PM from Me for a Step by step process you will have to walk me thru. LOL 

 

Thanks DS!

 

DS


DS,

 

here is a link to Bearcarver's dry rub BBB "Step By Step" should you need it.

 

http://www.smokingmeatforums.com/t/84888/my-first-buckboard-bacon-lots-of-qview

 

Tom

post #65 of 74
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

I am waiting on a new scale myself,,Wife wont let me use hers,, When I pull it out of the freezer to thaw and get started don't worry you will be getting a PM from Me for a Step by step process you will have to walk me thru. LOL 

 

Thanks DS!

 

DS

Want me to drive over and hold your hand? :ROTF

post #66 of 74

Don't know how I missed seeing this get brought back up,I was watching it.Thanks for sharing that is some real nice meaty Bacon

Richie

:points:

post #67 of 74
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Don't know how I missed seeing this get brought back up,I was watching it.Thanks for sharing that is some real nice meaty Bacon

Richie

:points:

Man pulled a pack out of the freezer for Sundays breakfast and its great. Sliced it 3/8" thick and baked it in 370° oven. Took it to a good bite through tenderness. So good!

post #68 of 74
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Edited by Smokin Phil - 7/24/16 at 3:28pm
post #69 of 74
Quote:
Originally Posted by Smokin Phil View Post

Tiny bit more detail. How'd you rest in the fridge? Uncovered? Vacpacked? Ziploc? Just curious.

I let it cool unwrapped, after its cool I wrap in plastic wrap and into the fridge for at least 2 days.
post #70 of 74
Thread Starter 
Quote:
Originally Posted by Smokin Phil View Post

Tiny bit more detail. How'd you rest in the fridge? Uncovered? Vacpacked? Ziploc? Just curious.

Uncovered in he fridge, parchment paper on top just to keep stuff from falling on it.
post #71 of 74
Quote:
Originally Posted by dirtsailor2003 View Post

Uncovered in he fridge, parchment paper on top just to keep stuff from falling on it.

Different ways of doing the rest. I will try your way on the loins i have curing now.
post #72 of 74
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Different ways of doing the rest. I will try your way on the loins i have curing now.

I always rest mine uncovered. Typically only for a day or three. This last time with the longer rest it was fantastic. Best bacon I've ever made, so far!
post #73 of 74
Not sure how I missed this awesome thread Case, but that sure is some nice lookin bacon man ! icon14.gif
post #74 of 74
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Not sure how I missed this awesome thread Case, but that sure is some nice lookin bacon man ! icon14.gif

Thanks Justin!
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