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dry cured bacon

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Chef JimmyJ said:
 
The BLT looks great. I try to squeeze a half pound per sandwich. BTW, have you ever had Washington Boro (Lanc.Co) Tomatoes? I don't know if it's the River water or Chem runoff from Columbia factories but they are Famous in Lanc. and York County and have an amazing sweet flavor...JJ
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I haven't had them tomatoes.        Chemical runoff????   Hmmmmmm       OK
BDSkelly said:
 
Outstanding Q View Adam.  Points! 
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Thanks b
dirtsailor2003 said:
Great looking bacon Adam. The rest before and after is well worth the wait.

Points
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Well something made a difference and I used the same curing process.   Could have been the resting time and longer curing time.
 
Sorry I'm a little late to the Party I guess my bacon got eaten up.  Nice job  looks really Great

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Gary
 
gary s said:
 
Sorry I'm a little late to the Party I guess my bacon got eaten up.  Nice job  looks really Great

points1.png


Gary
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Thanks Gary.

Better check your post mans pockets.
 
Adam, you have become a smoking artist. This bacon was made with care, looks stupendous and I am sure it was stellar tasting. Kudos.

Points

Disco
 
Disco said:
 
Adam, you have become a smoking artist. This bacon was made with care, looks stupendous and I am sure it was stellar tasting. Kudos.

Points

Disco
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Thanks Disco.
m00se said:
 
Awesome looking bacon Adam! Now, tell us the secret - how did you get those slices so grocery-store perfect? 
77.gif
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Thanks.       I have a Hobart meat slicer.    She works like a dream.
BenA said:
 
Awesome looking Bacon!  I love the pics!
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Thanks a lot.
 
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