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More bacon, not too much bacon.

daspyknows

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Finally getting to taste the last batch of bacon and have the pictures to prove it. My process is putting a skinless pork belly in a cure of using Pops low salt cure for 7 days. I then slice into 3 pieces and season overnight . The 3 flavors I made this time were hoisin sauce, a friend's home made orange simple syrup and chili powder, and garlic brown sugar. I then add the cure back into the ziplocs and let soak for 7 more days. I season the pieces again and let sit overnight. Smoking took 10 hours at 175 to 200 degrees to an internal temperature of 145 degrees using cherry and pear wood.

Smoking bacon was how I spent my Saturday post vax with the plan on slicing and sampling on Sunday. I was in no shape to eat anything Sunday so here we are on Tuesday finally slicing and getting to taste the results.. My son, who is my designated taste tester approved all of the flavors. I enjoyed them too. Tomorrow and Thursday I will deliver a sampler to two friends.





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Fueling Around

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3000 miles means I won't be getting a care package?
What happened on Sunday? I've got arthritis that knocks me out of action and the alcohol medication doesn't help
 

daspyknows

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3000 miles means I won't be getting a care package?
What happened on Sunday? I've got arthritis that knocks me out of action and the alcohol medication doesn't help
The shipping is a killer unfortunately. Sunday I was knocked out with side effects from my Covid vaccine and the only things that I wanted to do was sleep and drink Hint Water. Feel great now and all that's left are dirty dishes.

Sorry about the arthritis. That is not fun. I got a bit in my knees and I feel for those with bad cases.
 

HalfSmoked

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Looks like I could use a care package too but I'm to far down the list. Nice job and good bacon takes time.

Warren
 

HalfSmoked

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Thanks for the like daspyknows it is appreciated.

Warren
 

daspyknows

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Joined Jun 9, 2020
It was definitely not too much. After BLT's and sharing with friends it is more than half gone.
 

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