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Discussion in 'Bacon' started by themule69, May 5, 2013.
P.S. must take pics of slabs next to corvette
how about vac sealed on the vette? slabs have been sliced. now i have Cornish hens in cure. going to smoke them in a MES 40. that will be cured not brined.
yes i own the vette it also has
40 hours of smoke! You the Man! That's some smoke!
40 hours!!!!----My hero!!!! I'd like to do some somewhere between 20 & 40 hours, but never get around to it.
Always loved Vettes, but never had one. My Son has a black 2008.
daaaaaamn those are some fatties in the rear you got there, what tire size is that? those things stick like a foot out from the edge of the door!
but I don't see vacuum sealed bacon in the pic!
the tires are 29x15.5x15 hoosier. Yes it's fast. No you can't drive!
here's the bacon on the hood.
sorry it took so long to post the sliced pics. my CPU had a martini. it had to dry out.
7 ready to slice
8 thick sliced
9 thick sliced
10 thick sliced
11 thick sliced
12 thick sliced
13 thin sliced
14 thin sliced
15 vacuum sealed
16 thin sliced
that is just pics of one of the pieces. their were 3 pieces. I still need to get a larger slicer so i don't have to slice by hand.
However it can be done with a knife if you have to. this stuff is so good.
Did you make it 20 hours? The bacon looks great!
Looks Real Nice, Mule!!!----So does the 'Vette!!!-----My Son loves it
He'll be taking his out soon----Nice weather coming.
It went over 40 hours. I did not time all of it. i light the AMNPS and go to bed.
I have the top off and went to 2 car shows saturday. took first in class at the day show. it was a mustange club. then the night show had no awards. had a good time.
When you got Hoosiers on the back, you don't mess around!
Bacon looks amazing. Wish I had a slicer!
I am using a knife. my slicer is not large enough for bacon.
ahhh, this is what I did last time I sliced too. Mind posting up a pic of the knife you are using? or a link to something equivalent? I was just using a long, probs 10 inch Henckles chef's knife that I had sharpened really good. Still didn't cut as smoothly as I would have liked. Probs need to keep it in the freezer a little longer before slicing this time.
OK, I am slow today. Just looked at your pics again and I can clearly see the knife! Is that just a normal meat slicing knife? Is it really thin? I think that is where my chef's knife didn't help, in that it gets significantly thicker near the top.
it is a 12" winware roast beef slicer. they sale them at restaurant supply or eBay. retail is 17.00. it has a very thin blade that is the same thickness all the way across the blade. they start out pretty sharp. spend a little time with a sharpener and it will get sharper. then i put it in the freezer and let it almost freeze.
a slicer would be better. but the one i have is to small for bacon and i don't want to spend the money for a new Hobart. I'm still looking for a used slicer.just haven't found a deal yet.
Just something to think about, when I made a deal on the sow belly with the butcher, part of the deal is she's going to slice my bacon for me. I have knives, but I just can't justify a huge slicer just for bacon. Neighbor laughed at me about buying the fridge.......... well I needed a new one (and I am sticking to that story!).
You gotta appreciate a man who measures his smoke in pounds of pellets!
Can I drive your car?
I am pretty sure my butcher would slice it for me. I make it a point to take him a sample of a lot of what i do. I also call My order in the day before. I think I get better product that way. He knows i know what to do with a good piece of meat. I have a small slicer. But it is to small for a large belly. I'm not bad with a knife. It is a slicing knife. Not a cooks knife.
Never measured the pellets in ponds. Just fill the AMNPS and go to bed. That's why i say 40+ hours. I let it burn out.
Yes it's fast. No you can't drive.
More pics of the car here Mine is post 60 http://www.smokingmeatforums.com/t/137486/what-do-you-drive/40
But I are a gud driver. Daddy lets me drive the tractor fast!