Warm smoked belly bacon with excessive Qview

[moikel]

Navigator, evening..... If your butcher was my butcher, I would be buying him gifts galore so he would keep providing me with bellies that looked like that...... Awesome bellies and beautiful smoke.....  Dave

I am with Dave you had a great raw product  to begin with.You then took it to another level from there.

 

[navigator]

I had bought a single frozen slab from him once before and it was just average, then I asked him if he could get me a case of skinned slabs and he said he had a place he could get some really nice ones from so I  said I'll take them.

They ended up being $2.69 a lb, and the case weighed 49lbs with 4 slabs, the single slabs with skin I got from him were $3.19 a pound so I got much nicer skinned slabs for less money too :)

 

[java]

your bacon looks great! ive been makin bacon of my own and store bought does not compare.

i have one question if nobody minds. when slicing mine on a comercial slicer, i get a few (6 or 8 )

good slices, then the rind seems to curl under and not cut but curl undr and really mess things up.

i cant get the slices to be even and be 1/2 as good looking as yours. any suggestions?

 

[navigator]

your bacon looks great! ive been makin bacon of my own and store bought does not compare.

i have one question if nobody minds. when slicing mine on a comercial slicer, i get a few (6 or 8 )

good slices, then the rind seems to curl under and not cut but curl undr and really mess things up.

i cant get the slices to be even and be 1/2 as good looking as yours. any suggestions?

I usually leave mine in the fridge for a day or two, sometimes i throw it in the freezer for a couple hours if I am in a hurry.

If that doesn't work you may need to sharpen your blade or just flip the bacon end for end every 6 pieces.