So this is my third batch of bacon in a little over a year (I think) at 20 lbs each batch. Is that a bad thing? I have not bought bacon from the store since I started making it myself and my wife lets me know as soon as it starts running low.
I follow Bears dry rub method (thanks Bear!) and it comes out great every time. So here are the pictures of the start, there will be more to come it about two weeks.
Two bellies (from Costco)
Belly number 1 - 10.20 Lbs
Belly Number 2 - 9.43 Lbs
Each Belly cut into three pieces, Weighed and then the proper amount of Tender Quick and Brown Sugar measured and plated with each piece.
Each piece is rubbed first with the TQ and then with the BS on a sheet of freezer paper. Then put into a zip lock bag with anything that fell off (got to keep the ratios correct) and then into the fridge.
Sorry I did not take a picture of this all bagged up as they went into the fridge as i did each piece.
So now we wait......
Thanks for looking