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MMMMM… Bacon

JLeonard

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Well decided to experiment in bacon making. Had two coppa roast taking up space in the freezer. I had a wellness benefit from work that paid out a $150 incentive. So I used it to buy a slicer, Prague #1, and a electric scale Off Amazon.
94AB6EA5-F11F-48E5-9DEF-FF0B8153669B.jpeg

Coppa roast a little over 2 pounds each sliced in half long ways.
E9DDDCC3-1DD3-4E2D-9446-7C9CF74D9354.jpeg
each piece weighed out in grams with the needed amounts of cure ingredients written down. Double checked each weight. I used the Digging Dog calculator recommended on here.
5A1A590A-39D8-4BDE-8D45-F04CC6CF80E3.jpeg
scale I bought. You know it amazed me how little a gram is. Got ‘em all coated up and into ziplock bags for a two week nap in the fridge. Gonna give them a twice daily massage and turn. We’ll see how it turns out.
thanks for looking.
Jim
 

smokerjim

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Looks like your off to a good start, going to be some good stuff.
 

SmokinEdge

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Everything thing looks good to me. Now for the hardest part of making bacon,,,,,,,The Wait.
 

sawhorseray

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You have a plan and are off and running Jim, bet it turns out great! RAY
 

Brokenhandle

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I'm with BigW... I bet you're gonna be feeling great once your bacon is done!

Ryan
 

chef jimmyj

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Good Start! Everyone, here, knows that Cure #1 and 12+ Hours of Cold Smoke, Neutralizes the Cholesterol s ability to attach itself to Arteries...And...Fat Calories fall to 1 each per Kilogram Raw Weight. So, you are basically eating pure Healthy Protein only.😁...JJ
 

SmokinAl

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Good Start! Everyone, here, knows that Cure #1 and 12+ Hours of Cold Smoke, Neutralizes the Cholesterol s ability to attach itself to Arteries...And...Fat Calories fall to 1 each per Kilogram Raw Weight. So, you are basically eating pure Healthy Protein only.😁...JJ
Geez JJ, I didn’t know that. I’m going to eat more bacon!!
Good luck with the bacon, Jim!
Al
 

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