Ok, you guys win!

[chopsaw]

Do you cover your bacon when chilling?

First night I put it on a rack on a sheet tray no cover . I have a second fridge I use for this stuff . 2nd day I put in a zip lock bag . This was my first belly bacon , but have done my share of BBB , hams and cured loins . I do them all the same .

 

[Bearcarver]

Do you cover your bacon when chilling?

If you have a special Fridge for this, it's fine to put it in there unwrapped, like Chopsaw & I sometimes do.
However if you're putting it in your family "everything" fridge (the one the "Wife" uses), you might want to wrap it in plastic wrap tightly. That's one of the reasons why we've been happily married +50 years. I love everything smelling like Hickory Smoked Bacon---She doesn't!

As for how long to put in the freezer before slicing, I think it depends on how sharp your blade is. I need to put mine in for a little longer than 3 hours, @ Zero degrees.

Bear

 

[kawboy]

If you have a special Fridge for this, it's fine to put it in there unwrapped, like Chopsaw & I sometimes do.
However if you're putting it in your family "everything" fridge (the one the "Wife" uses), you might want to wrap it in plastic wrap tightly. That's one of the reasons why we've been happily married +50 years. I love everything smelling like Hickory Smoked Bacon---She doesn't!

As for how long to put in the freezer before slicing, I think it depends on how sharp your blade is. I need to put mine in for a little longer than 3 hours, @ Zero degrees.

Bear

Only married 28 years here, but I do have my own meat fridge. I've left it uncovered in the past. Haven't used my new slicer for bacon yet, so we shall see. Thanks for you help. And recipe!

 

[Carvendive]

My blade is stropped (on the lathe) using Tripoli melted into Crisco (VERY sharp)!!! I slice thick cut at room temperature, thin slice at 40°F.

 

[GaryHibbert]

However if you're putting it in your family "everything" fridge (the one the "Wife" uses), you might want to wrap it in plastic wrap tightly. That's one of the reasons why we've been happily married +50 years. I love everything smelling like Hickory Smoked Bacon---She doesn't!

I just put mine uncovered in the one and only fridge we have. I'm real lucky in that aspect, John--my Miss Linda loves the smell of smoke as much as I do.
Gary

 

[Carvendive]

Discusting, my wife hates smoke. For me it's an up hill battle.

 

[Fueling Around]

...
You people are a bad influence on me!

Wait until you taste the bacon before you consider it "bad"? I haven't done my own, but have a local butcher that still does it the proper (not old fashioned) method.

I'm supposed to have a second fridge for my stuff, but wife frequently overflows the house fridge into mine.
She doesn't like the aroma of air cured meat before it hits the smoker or post smoke meat left to breathe when they perfume the veggies and butter.

The slabs are mouth watering.

 

[mneeley490]

I'm supposed to have a second fridge for my stuff, but wife frequently overflows the house fridge into mine.

Mine, too. Funny how that happens.