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Discussion in 'Smoking Bacon' started by chefrob, Aug 27, 2010.
did some CB and buckboard over hickory and apple..................
If you're not happy with that stuff, PM me & I'll give you an address for free disposal!
might take a few breakfasts..........and blt's.........and breakfasts for dinner..............but i'll let ya know.
.........and thx for lookin out for me!
That sure looks good Rob... I give it a 5 pepper rating...
Outstanding! I always thought it was rocket science till recently.
Looks good Rob
paul......that's better than points!
Looks great to me. Just did some CB last week myself. yum
Good looking bacon, Rob!
We need to get together and discuss a smokehouse...
all sliced up...........
man, this stuff is good! if yer on the fence about making this stuff DON'T BE. it is simple and around here butts are way cheaper than bellies. i did sone CB on toast topped with a fried egg and there were nuthin' but forks and elbows........the dog didn't even dare!
That's what I've been waiting for!
Yours looks good for BLTs too.
Mine was too meaty for BLTs---not enough fat. Great with eggs, but a little chewy for in a BLT.
Thanks for showing some beautiful stuff,
Dang Rob that is looking flippin fantastic
I wish you would tell us what kind of slicer you are really using cause no one can slice that good
So how about a breakdown on the whole process - maybe I need to rethink the belly thing this looks really good
LOL......i almost busted out with the berkel but i'm still too lazy.
the process simple.....the only thing i do different than what i see others doing, is butterfly the butts after i remove the bone. that way i get a nice flat piece to work with. i am currently using high mountain cure but i am going to start to use TQ when i get some so i can play with flavors a little. i'm not into maple or real sweet stuff so i will be leaning towards the savory and spicy. remember, i am still new to this curring meat, have never made sausages (other than chorizo) and i still haven't been able to do bellies since butts are so much cheeper..........i'm still living off $.99 butts that i have in the freezer. i am a real fan of capicola and i am doomed if i can come up with a good one of those.
Nice job Rob! 99 cent butts is a great deal! Never thought about using butts for bacon, I might have to try that.
Yea there chef I'm thinking a little bread some mayo, lettuce and a tomatoe or two sure could change someone mind to see if it's any good. I believe you will find something to do with it thou. Breakfast would be a good start thou.
i've made breakfast, blt's, by itself, hell i even did a bastardized version of coq au vin for dinner tonight and it was great!
LOL---We had BLTs again last night. I made an extra slice, and put it on my plate, instead of in my sammie. Mrs Bear said, "What's that one for ?"
I laughed, "Dessert !"
Wow that stuff looks good. I hope my first try at CB looks that good.