The latest batch of bacon was ready for slicing and packaging today. This was just a single joint of bacon as I am adjusting the cure and testing the result. It had 7 days in the dry cure in early January and was then smoked for 3 days over hickory. Since then it has been air drying in the fridge for a couple of weeks.
I find that sweet cure and dry cure bacon is best sliced on a fairly thin setting. I use 1.75 on my slicer gauge however I am not sure if there is an international standard for slicers.
Packaged into 100g packs - that is about 8-9 slices per pack. These look a little yellow as they were photographed under a strip light
Packaged and labelled.
There were several slices that just had to be tested in a frying pan at the beginning of the slicing and the whole house smelled of fresh cooked bacon.
There were also some off cuts at each end of the joint and these were chopped finely and added to some minced beef steak, rub mix left over from the cheese trial yesterday and some chopped onions to make burgers for dinner tonight.
I find that sweet cure and dry cure bacon is best sliced on a fairly thin setting. I use 1.75 on my slicer gauge however I am not sure if there is an international standard for slicers.
Packaged into 100g packs - that is about 8-9 slices per pack. These look a little yellow as they were photographed under a strip light
Packaged and labelled.
There were several slices that just had to be tested in a frying pan at the beginning of the slicing and the whole house smelled of fresh cooked bacon.
There were also some off cuts at each end of the joint and these were chopped finely and added to some minced beef steak, rub mix left over from the cheese trial yesterday and some chopped onions to make burgers for dinner tonight.
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