Evening fellas and non fellas. As many of you know I made some bacon the other day. Here's that thread
In that thread I said I was gonna do a BLT. Things got busy so had to push it a day but Tonight was the night! Cooked the bacon in the oven on a wire rack at 400° took around 25 or more min. Since I hand slice bacon it was nice and thick.
Got some Cherokee purple tomatoes (the best imo), lettuce, dill pickles, Vidalia onion, boar's head Vermont cheddar and some dukes mayo on Amish sourdough
Toasted up and ready to eat. I suppose mine has 8 pieces of bacon. Or as Emily said a heart attack portion
Bacon is fire and so was this BLT!
Bacon
Howdy fellas and non fellas finished up some bacon today. Started with a 3.5lb premium belly from Home place pastures. Wish I'd had more but belly is hard to find around here and these are around $10lb which isn't really sustainable for bacon. Cured for 14 days .25% cure #1 1.75% brown sugar...
www.smokingmeatforums.com
In that thread I said I was gonna do a BLT. Things got busy so had to push it a day but Tonight was the night! Cooked the bacon in the oven on a wire rack at 400° took around 25 or more min. Since I hand slice bacon it was nice and thick.
Got some Cherokee purple tomatoes (the best imo), lettuce, dill pickles, Vidalia onion, boar's head Vermont cheddar and some dukes mayo on Amish sourdough
Toasted up and ready to eat. I suppose mine has 8 pieces of bacon. Or as Emily said a heart attack portion
Bacon is fire and so was this BLT!