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post #1 of 9
Thread Starter 
It's been a busy day here with the brisket throwdown with Laurel -grinding chuck that I bought for 99 a# and this beast that I cut in quarters and got to cureing-after trimmed It weighed out to 15#s of bacon.
post #2 of 9
That looks like a really nice cut for some bacon, Bob. Am glad to see the measuring tape to get a gauge of how big that piece of meat is!

Are you going to document the process of how you convert this from raw yuck, to delicious bacon? PDT_Armataz_01_28.gif I'd be a subscriber to this for sure!!
post #3 of 9
that is a mity fine lookin belly there bob, gonna make some real fine bacon!!!
post #4 of 9
Thread Starter 
you know I will-buckboard cure-1 tbl-1 1/4 tsp. per# of meat-will sit in fridge for a week-9 days-rotate daily-smoke at 90 till 140ish-will keep posting as it goes.
post #5 of 9
Thanks so much! My notepad is out and notes will be taken! biggrin.gif
post #6 of 9
Now thats a hunk of meat I too am looking forward to the progress and the process
post #7 of 9
I'll be taking notes too! How many pounds did that dress out to?
post #8 of 9
Thread Starter 
read my friend-prolly 12 after the fat cap removed.
post #9 of 9
I see it there now, your pic cut your text...
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