International Bacon Day
-
GWG8541 that you are my friend. Make the most out of it.
-
JohnG5 the Walton’s dry cured is awesome. I just added the Walton’s coarse black pepper on 2/3s of it before smoking, but wish I would have peppered it all.
-
Be sure to remember that tomorrow, Saturday, Sept. 4 is International Bacon Day. I plan to celebrate myself with a bacon cheeseburger.
https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe
JohnG5 said in International Bacon Day:
Be sure to remember that tomorrow, Saturday, Sept. 4 is International Bacon Day. I plan to celebrate myself with a bacon cheeseburger.
https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe
how did I not know this! I feel like such a loser
hey vegetarians, my food poops on your food!
-
JohnG5 said in International Bacon Day:
Be sure to remember that tomorrow, Saturday, Sept. 4 is International Bacon Day. I plan to celebrate myself with a bacon cheeseburger.
https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe
how did I not know this! I feel like such a loser
kyle let’s face it. For most of us, bacon day could be any day of the year.
“You never really die until you end up on the wall at a Cracker Barrel”
-
GWG8541 no diggity no doubt!
-
tarp Happy International Bacon Day. Started the day with a pound of my homemade dry rub bacon.
“You never really die until you end up on the wall at a Cracker Barrel”
-
tarp Happy International Bacon Day. Started the day with a pound of my homemade dry rub bacon.
GWG8541 I envy
both of yall with your homemade bacon 
. One of these days it’ll be me. Enjoy my friends and be safe. -
GWG8541 I envy
both of yall with your homemade bacon . One of these days it’ll be me. Enjoy my friends and be safe.cdavis dry rub is easy to do. Its just a matter of finding the right price on that pork belly.
“You never really die until you end up on the wall at a Cracker Barrel”
-
cdavis dry rub is easy to do. Its just a matter of finding the right price on that pork belly.
GWG8541 bellies are hard to find here locally but when they do have them I can buy bacon just as cheap or cheaper.
-
GWG8541 bellies are hard to find here locally but when they do have them I can buy bacon just as cheap or cheaper.
cdavis same here, I got lucky when I found this belly. The cost and work is worth it. Like everything we make, it tastes a lot better than store bought.
“You never really die until you end up on the wall at a Cracker Barrel”
-
cdavis same here, I got lucky when I found this belly. The cost and work is worth it. Like everything we make, it tastes a lot better than store bought.
GWG8541 I think I’ll just get the next belly I see and at least get in a practice run.
-
cdavis same here, I got lucky when I found this belly. The cost and work is worth it. Like everything we make, it tastes a lot better than store bought.
GWG8541 I’ll probably be hitting you up for detailed instructions when I get one.
-
cdavis No problem, glad to help. I basically followed the instructions on the Meatjistics learning center on “How to make Homemade Dry Rub Bacon.” There is also a video on there from Jonathon and Austin on the subject. After reading the comments alot of people complained that it was too salty. I realize this could be anything from personal taste to not following all the steps and instructions along the way. I triple soaked mine after curing and for my taste it was not salty at all. It tasted great and I was really happy with how it turned out. I did add course black pepper from Walton’s to over half before smoking/drying and wished I would have peppered it all. Good luck on the search for the bellies.
“You never really die until you end up on the wall at a Cracker Barrel”
-
cdavis No problem, glad to help. I basically followed the instructions on the Meatjistics learning center on “How to make Homemade Dry Rub Bacon.” There is also a video on there from Jonathon and Austin on the subject. After reading the comments alot of people complained that it was too salty. I realize this could be anything from personal taste to not following all the steps and instructions along the way. I triple soaked mine after curing and for my taste it was not salty at all. It tasted great and I was really happy with how it turned out. I did add course black pepper from Walton’s to over half before smoking/drying and wished I would have peppered it all. Good luck on the search for the bellies.
GWG8541 did the pepper stay on pretty good.
-
cdavis you can also google Steven Raichlen’s ‘‘made from scratch bacon’’. thats the recipe I use and really enjoy it
kyle thank you sir I’ll give that a look.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
