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Bacon - Again

Discussion in 'Pork' started by badbuck, Sep 13, 2018.

  1. badbuck

    badbuck Newbie

    Tried something new, I vacuum sealed the pork belly with the cure of course and just wanted to see if it would work as well as using the 2 gallon bag method and turning everyday.
    Appears to have worked well, don't know if any other have tried this or not.
    Sliced and ready for the freezer and some gifting to friends of course.
    Now looking for a newer and larger slicer, this is the one that was recommended to me.
    KWS Premium Commercial 320w Electric Meat Slicer 10" with Non-sticky Teflon Blade, Frozen Meat/ Cheese/ Food Slicer Low Noises Commercial and Home Use
    Input is welcome of course.

    20180902_102858.jpg 20180902_132335.jpg 20180903_101001.jpg 20180913_131330.jpg
  2. jcollins

    jcollins Smoking Fanatic

    Looks great! where do you get your pork bellies?
  3. rexster314

    rexster314 Smoking Fanatic

    I don't do my bellies that way, but do it for my canadian bacon. Works well
  4. Neo

    Neo Newbie

    Badbuck that is some fine looking bacon, yessssir!
  5. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    I like the grill marks (Rack marks) on the sliced bacon.
    Gives it some real authenticity, and IMO, Class.
  6. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks awesome.
  7. fivetricks

    fivetricks Smoking Fanatic

    Heh. I have those same cooling racks :-)
  8. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good looking bacon!
    I also cure mine in vac bags.
  9. Braz

    Braz Smoking Fanatic SMF Premier Member

    Good looking bacon. Nice job.