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BACON (Extra Smoky)

milkman55

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Bearcarver

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Here you go! I think this is better than the first batch. I got a slicer since last time and that sure made a big difference. Hand slicing 10 lbs would have been a pain.
That Looks Great, MilkMan!!
---


Nice Job!!


Your length is just right too, the way I do them. That way they're just the right length for a BLT, and when you throw them in the Frying Pan, the middle doesn't get done before the ends!!!

Bear
 

scarps23

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Joined Mar 2, 2013
Looks Good, Milkman!!:drool

Waiting for the Pics of the Sliced goodness!

Be back in a couple days.

Bear
Here you go! I think this is better than the first batch. I got a slicer since last time and that sure made a big difference. Hand slicing 10 lbs would have been a pain.

....this looks amazing.


Sent from my iPhone using Tapatalk
 

remsr

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That looks fantastic Bear, I picked up a 11 pounder at Costco yesterday and need a step by step. Last one I did was a wet cure that didn't turn out because I over cooked it to 155 IT it tastes good but you can't fry it crisp without it turning to the consistentcy of jerky lol this will be my second attempt and I need all the help I can get. I don't have a scale and I am not familiar with any masurments other than standard. I have pink salt #1 TQ and somting I got from the butcher called sweeter than sweet tha is similar to TQ. Which Si used in a wet cure last time.

Randy,
 

Bearcarver

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That looks fantastic Bear, I picked up a 11 pounder at Costco yesterday and need a step by step. Last one I did was a wet cure that didn't turn out because I over cooked it to 155 IT it tastes good but you can't fry it crisp without it turning to the consistentcy of jerky lol this will be my second attempt and I need all the help I can get. I don't have a scale and I am not familiar with any masurments other than standard. I have pink salt #1 TQ and somting I got from the butcher called sweeter than sweet tha is similar to TQ. Which Si used in a wet cure last time.

Randy,
That's Great, Randy!

Using TQ, and following my Step by Steps on this Thread will avoid any of those problems.  Never Fails.

Bear
 

remsr

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Bear,
I have about 9 pounds of pork belly getting happy in the refrigerator since yesterday at 1:00PM is it ok to stack them like this?

Randy,

 

Bearcarver

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Bear,
I have about 9 pounds of pork belly getting happy in the refrigerator since yesterday at 1:00PM is it ok to stack them like this?

Randy,
Hi Randy,

I would say You're good, as long as they're laying flat, so the top piece is laying in the juices that accumulate, all the way across.

If they were laying on a slant, only the lower end would get the full benefit of all the juices (including the cure that's in the juices).

Bear
 

remsr

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Thanks Bear! I have room in the refrigerator for both if I don't put them in a container. It's just in case of a leak.

Randy,
 

Bearcarver

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Thanks Bear! I have room in the refrigerator for both if I don't put them in a container. It's just in case of a leak.

Randy,


You'll be good the way you have them flat.

Bear
 

scarps23

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Joined Mar 2, 2013


Been wanting to cure and smoke some bacon for a long time. Curing should start tonight and be ready to smoke next weekend.

I hate waiting. Using the bearcarver recipe to knock this out of the park.


Sent from my iPhone using Tapatalk
 

Bearcarver

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Been wanting to cure and smoke some bacon for a long time. Curing should start tonight and be ready to smoke next weekend.

I hate waiting. Using the bearcarver recipe to knock this out of the park.


Sent from my iPhone using Tapatalk
That's Great, Scarps!!

Any problems or Questions, just hit me with a PM, so I don't miss it.

Bear
 

Bearcarver

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Looks Great, Slotown! 


Nice Job! 


Bear
 

remsr

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question for Bear, why am I smoking my bacon at 130 why not 90 or no heat at all?
 

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