Hi all! Bacon has rested 48 hours and ready to slice and test again.
Looks great !
Nice color smells reall smoky, now to trim it up and do a fry test.
I'll never buy store bacon again, it's a little too salty, but I will correct that next time by extending the cure time from 9 days to 14 days other than that it is everything and more then Bear said it would be,
Sliced up nice, but sure would like a meat slicer.
For the price of either one of the two knives in the pictures I could've bought a nice slicer. For the price of both I could've bought a great slicer.
I cut the ends up for beans. And of course did one more fry test cause it was so damn good.
Thanks for looking,
Randy,
Looks great !
Nice color smells reall smoky, now to trim it up and do a fry test.
I'll never buy store bacon again, it's a little too salty, but I will correct that next time by extending the cure time from 9 days to 14 days other than that it is everything and more then Bear said it would be,
Sliced up nice, but sure would like a meat slicer.
For the price of either one of the two knives in the pictures I could've bought a nice slicer. For the price of both I could've bought a great slicer.
I cut the ends up for beans. And of course did one more fry test cause it was so damn good.
Thanks for looking,
Randy,