Bacon

[desertlites]

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.

 

[sumosmoke]

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?

I'd be a subscriber to this for sure!!

 

[erain]

that is a mity fine lookin belly there bob, gonna make some real fine bacon!!!

 

[desertlites]

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.

 

[sumosmoke]

Thanks so much! My notepad is out and notes will be taken!

 

[pineywoods]

Now thats a hunk of meat I too am looking forward to the progress and the process

 

[seboke]

I'll be taking notes too! How many pounds did that dress out to?

 

[desertlites]

read my friend-prolly 12 after the fat cap removed.

 

[seboke]

I see it there now, your pic cut your text...