First Attempt At Bacon

[GaryHibbert]

Fantastic looking bacon Gary!
Your hooked now!
No more store bought bacon for you!
That meal is perfect for breakfast, lunch, or dinner!!
Great work & congrats on making the carousel!!
Al

Thanks Al, and thanks for the Point. I'll never buy bacon again!!
And the carousel? Wow, I've never had a ride on the carousel before. That's a real honour (Canadian spelling :mad:)
Gary

 

[GaryHibbert]

Awesome looking bacon there guy in fact I like the whole meal. Bear has already said what I was thinking the long stay in the fridge may have been your salty problem.

Warren

Thanks Warren, and thanks for the Point.
Until John mentioned the longer stay in cure, that fact never crossed my mind. I'll definitely keep that in mind next time.
Gary

 

[GaryHibbert]

Gary , that is awesome . Perfect color on those . I use TQ on mine also , but you can use cure 1 in a dry cure .
Great job !

Thanks chopsaw. I'm real pleased with the color too.
It took me so long to find TQ here in Alberta that I was determined to use it.
Gary

 

[Bearcarver]

Thanks John, and thanks for the Point.
Good thinking about the extra time in cure making it saltier than normal. Apparently I need a refresher course in basic math so I can tell how many halfs there are in 3" LOL
Gary

Actually you figured right for the "Absolute Minimum" time, but I never use that.
That is the time for the way I learned, but if you read on you can see that I add 2 or 3 more days to that amount.
So instead of 3 inches X 2 = 6 days + 2 days = 8 days. (This is what you did)
My calculations would be 3 inches X 2 = 6 days + 2 days = 8 days + an extra 2 or 3 days I put on for safety---Equals 10 or 11 total days in cure.
I decide on adding 2 or 3, by which day is the most convenient to my schedule.

I hope this makes sense---It's a lot more Simple than it sounds.

Bear

 

[GaryHibbert]

That is some beautiful looking bacon Gary. Great job. Points...
Congrats on the carousel ride.

Thanks Charlie, and thanks for the Point.
It's my first ride on the carousel and I'm just tickled pink about it.
Haven't talked to you for a while. Been keeping busy all summer? How's your winter looking with the patch talking about cutting production way back because of the surplus of oil in Alberta?
Gary

 

[Rafter H BBQ]

Gary, that bacon looks phenomenal my friend! Very nice job! That final shot, I could take a plate like that any time!

 

[GaryHibbert]

Actually you figured right for the "Absolute Minimum" time, but I never use that.
That is the time for the way I learned, but if you read on you can see that I add 2 or 3 more days to that amount.
So instead of 3 inches X 2 = 6 days + 2 days = 8 days. (This is what you did)
My calculations would be 3 inches X 2 = 6 days + 2 days = 8 days + an extra 2 or 3 days I put on for safety---Equals 10 or 11 total days in cure.
I decide on adding 2 or 3, by which day is the most convenient to my schedule.

I hope this makes sense---It's a lot more Simple than it sounds.

Bear

Thanks John. I must have missed that part, but I'll remember it for the next time.
Gary

 

[GaryHibbert]

Gary, that bacon looks phenomenal my friend! Very nice job! That final shot, I could take a plate like that any time!

Thanks Justin, and thanks for the Point.
That meal was one of the best we've had in ages!!
Gary

 

[texomakid]

I could smell bacon while I read this. Awesome job Gary on the write up and the pics. That bacon is beautiful.

 

[crazymoon]

Gary, Your bacon looks awesome sir !!!! like

 

[GaryHibbert]

Thanks tex and thanks for the Point.
It turned out way better than I had even hoped.
Gary

 

[GaryHibbert]

Thanks CM, and thanks for the Point.
If I had know it would be this good, I'd have made some years ago.
Gary

 

[pushok2018]

Gary, this is nice looking bacon! I am sure it tastes exactly how it looks. I just wondering: were you keeping 100F temp for 11 hours, until you finished smoking?

 

[Winterrider]

Nicely done !

 

[nanuk]

First Attempt At Bacon​

Thanks for looking.

Gary

Are you KIDDING me????

Thanks for SHARING!

That is the PERFECT picture.... (permission to use it as a background on my Desktop at work?)

ETA:
When I brined my first try at back bacon, I had more than would fit in my brine buckets.... So I ZIPLOCKED them in large bags, using the `squeeze` method to remove ALL the air, then I turned the bags twice a day for 3 days, then once a day for the rest of the cure time.... Kept them in the bottom of the refer when my bottle of thermo-water said it was 35 degrees.
Worked PERFECT.

 

[nimrod]

Thanks Al, and thanks for the Point. I'll never buy bacon again!!
And the carousel? Wow, I've never had a ride on the carousel before. That's a real honour (Canadian spelling :mad:)
Gary

Looking good! That bacon looks like a old pro made it.

 

[redheelerdog]

Gary, I saw the carousel and said to myself: "Damn, now that's some text book bacon"

Looks delicious, I need to make some now!

Don't let any of those roughnecks get a wiff of that, you might be in trouble.

Great job!

 

[ab canuck]

Hey Gary, It's been a busy go, I have been hearing it will pick up for most on Jan. 2019 supposedly will be busy. Election yr I guess.

 

[GaryHibbert]

Are you KIDDING me????

Thanks for SHARING!

That is the PERFECT picture.... (permission to use it as a background on my Desktop at work?)

ETA:
When I brined my first try at back bacon, I had more than would fit in my brine buckets.... So I ZIPLOCKED them in large bags, using the `squeeze` method to remove ALL the air, then I turned the bags twice a day for 3 days, then once a day for the rest of the cure time.... Kept them in the bottom of the refer when my bottle of thermo-water said it was 35 degrees.
Worked PERFECT.

Thanks nanuk. I'd love to have it used as a background.
BTW, what's thermo-water?? That's a new one on me.
Gary

 

[GaryHibbert]

Looking good! That bacon looks like a old pro made it.

Thanks mimrod.
HaHa!!! I'll have to make a whole bunch more bacon before I can even begin to think of myself as a pro.
Gary