Working from home has it's perks. I cover 9 states and 800 dealers. I still find time to "cook"
60 hour weeks are a norm, unless i'm flying somewhere where it goes up with meetings and training sessions.
Not counting cure time, a batch of bacon takes a week. Cure, then smoke. Then trim edges for belly tacos. a few days later i get motivation to get down the slicer and the suck bag machine. Monday is doing reports day, which gives me time to slice and suck. 2 bags, just short of a lb. each. buy my belly for $3,99/lb.
viola. slicer cleaned and put up. suck bags in he freezer
60 hour weeks are a norm, unless i'm flying somewhere where it goes up with meetings and training sessions.
Not counting cure time, a batch of bacon takes a week. Cure, then smoke. Then trim edges for belly tacos. a few days later i get motivation to get down the slicer and the suck bag machine. Monday is doing reports day, which gives me time to slice and suck. 2 bags, just short of a lb. each. buy my belly for $3,99/lb.
viola. slicer cleaned and put up. suck bags in he freezer
