PapaSmokeMeatMaster
Newbie
- Apr 18, 2024
- 2
- 1
Naw,,,,, think of us more like enablers. Sounds sooo much better, lol.ok, you guys on this forum and this thread are VERY ADDICTIVE. I have never made bacon, but this one thread made me start this up!! Bad influence here!!
I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!Naw,,,,, think of us more like enablers. Sounds sooo much better, lol.
Nice looking bacon. Great job.I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!
Recipe
0.25% cure#1
1.5% non-iodized salt
0.75 % sugar
convert belly weight to grams!
powder garlic and white pepper
You may change your mind on that once it has cost you enough.Y’all are the best enablers out there!!
That’s the ticket to flavor town bacon. Nice work.I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!
Recipe
0.25% cure#1
1.5% non-iodized salt
0.75 % sugar
convert belly weight to grams!
powder garlic and white pepper
Your bacon looks wonderful!I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!
Recipe
i told my wife the same as i need space for sourdough bread aging n now baconYour bacon looks wonderful!
Yep! I have to agree with the enabler part. I think I have convinced my hubbie that we should get an additional fridge. That way he can use the freezer to store hops for brewing and I can use the fridge for random bacon and sausage making sessions. Win, win.
Ain't that the truth!!it's a bit tough using up the store bought bacon I have in the freezer. It's just not the same.
I need a better slicer for sure. For all the cursing I do using the one I have, I'd rather use a knife.NIce knife skills as well... (Enabling Moment) ... But I think I see a slicer in your near future...
Try oak instead of hickory. Good red or post oak. Oak here in SC doesn't have the same hit that oak from the other side of the Mississippi but oak pellets and cherry are pretty good together.Looks good from here. I prefer a blend of cherry and pecan. I use a cherry/hickory blend more often though, because I have trouble finding pecan.
I spread the love by sharing breakfast sausage ......... bacon, not so much lolI'm on my 4th batch already and have another round in the cure just now. I really have to stop giving it away to my friends and should start showing them how to make it them