Bacon ready
-
Still not sure how I am going to get the slices into my chamber bags. Maybe I will set them on butcher paper and try and slide them in.
lkrfletcher you could toothpick a stack together and freeze slightly then slide them in your bags.
-
Still not sure how I am going to get the slices into my chamber bags. Maybe I will set them on butcher paper and try and slide them in.
lkrfletcher said in Bacon ready:
set them on butcher paper
When we finally cure our bellies, this is likely what we will do also unless someone else has an easier solution.
-
- Position slices.
- Freeze.
- Package
Paul
-
- Position slices.
- Freeze.
- Package
processhead will do - Thanks
-
- Position slices.
- Freeze.
- Package
processhead said in Bacon ready:
- Position slices.
- Freeze.
- Package
Great idea. I didn’t freeze mine but was able to slide into a 10" wide bag fairly easily. I just did six slices to a bag. Perfect for weekend breakfasts.
-
Still not sure how I am going to get the slices into my chamber bags. Maybe I will set them on butcher paper and try and slide them in.
lkrfletcher I slice mine and just put them directly in the bags. I fold the tops of the bags over before I slide the sliced product in, I do fan it out a bit. I would send a picture, but the laptop crapped out this morning, so I have a project today to repair it.
-
lkrfletcher I slice mine and just put them directly in the bags. I fold the tops of the bags over before I slide the sliced product in, I do fan it out a bit. I would send a picture, but the laptop crapped out this morning, so I have a project today to repair it.
-
Considering bacon in the next week or so, and our temps will be 20’s. If I do smoke it, it will have to be grill smoked on propane grill. Never smoked on the grill before, but all the tips here indicate its doable. I have enough room to put a foil packet of chips on a burner on the indirect side. What temp is too low for smoke adhesion?
-
Considering bacon in the next week or so, and our temps will be 20’s. If I do smoke it, it will have to be grill smoked on propane grill. Never smoked on the grill before, but all the tips here indicate its doable. I have enough room to put a foil packet of chips on a burner on the indirect side. What temp is too low for smoke adhesion?
Ridley Acres my cold side on my Traeger runs around 110 degrees and smoke adheres just fine. When I use the A-Maze-N maze the temps are even lower for the cheese and I have no problem there as well. With the lower temps you want a lot of smoke.
-
Ridley Acres my cold side on my Traeger runs around 110 degrees and smoke adheres just fine. When I use the A-Maze-N maze the temps are even lower for the cheese and I have no problem there as well. With the lower temps you want a lot of smoke.
Jalapeño Peppered Bacon Day 9 - Slicing, Packaging and Sampling.
This Journey is complete - Yield 9 packs and a good size sample.
First push and my slicer breaks
Now the good part
Love how the Jalapeño pepper stayed on throughout the fry.
Life is a Garden - Dig it.
-
Jalapeño Peppered Bacon Day 9 - Slicing, Packaging and Sampling.
This Journey is complete - Yield 9 packs and a good size sample.
First push and my slicer breaks
Now the good part
Love how the Jalapeño pepper stayed on throughout the fry.
lkrfletcher Wonderful looking bacon, you nailed it.
-
Jalapeño Peppered Bacon Day 9 - Slicing, Packaging and Sampling.
This Journey is complete - Yield 9 packs and a good size sample.
First push and my slicer breaks
Now the good part
Love how the Jalapeño pepper stayed on throughout the fry.
-
That looks great!
-
lkrfletcher Wonderful looking bacon, you nailed it.
-
Jalapeño Peppered Bacon Day 9 - Slicing, Packaging and Sampling.
This Journey is complete - Yield 9 packs and a good size sample.
First push and my slicer breaks
Now the good part
Love how the Jalapeño pepper stayed on throughout the fry.
lkrfletcher
Perfection!
-
lkrfletcher looks great, thanks for sharing!
marzig20 - This is a pretty easy process. i think anyone can do it
-
lkrfletcher
Perfection!PapaSop - Thanks Man!
-
Forgot to mention - I used Apple wood for smoke.
-
That looks outstanding.
-
Jalapeño Peppered Bacon Day 9 - Slicing, Packaging and Sampling.
This Journey is complete - Yield 9 packs and a good size sample.
First push and my slicer breaks
Now the good part
Love how the Jalapeño pepper stayed on throughout the fry.
lkrfletcher looks awesome. Now you get to sit back and enjoy
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:
