Bacon ready
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lkrfletcher looks great, thanks for sharing!
marzig20 - This is a pretty easy process. i think anyone can do it
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lkrfletcher
Perfection!
PapaSop - Thanks Man!
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Forgot to mention - I used Apple wood for smoke.
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That looks outstanding.
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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
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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 I’m about 20 miles Southeast of Broomfield and I could of sworn I got a very strong smell of bacon frying this morning! Looks awesome!
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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 that bacon
is just beautiful 
. Congrats on a job well done. -
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 I think you can call that a success! Looks great.
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That looks outstanding.
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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 Dun Guud!!! Looks like you nailed it
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lkrfletcher
Perfection! -
RadRuss This entire thread is a start to finish process for this bacon.
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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.
-
RadRuss if you are starting out, you may want to take a look at the Walton’s Learning Center , which can be found at the Meatgistics home page. Scroll to “How to Make Homemade Dry Rub Bacon-Recipe” it has all you will need to get started. There is a video attached that may help out.
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lkrfletcher ok, curious on you thoughts using the pk100. How much sawdust did you end up using (and type) and how did the smoke flavor end up?
Randie N - I used 1 bowl heavily soaked sawdust (Apple). Smoked based on smoke schedule posted
120 - 1 hour no smoke
135 1 hour w/ smoke
145 1 hour w/ smoke
155 1 hour w/smoke
185 til internal temp hit 145 - no smoke
You saw the pics - it got a great smoke on it.
The PK100 rocks -
RadRuss said in Bacon ready:
PapaSop Can you send me the recipe you used? Your final product looks amazing!
Here’s the link GWG8541 speaks of.
https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics -
Did anyone use bacon taste booster on their dry rub bacon.
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cdavis l have. I am going to do a test with my next bacon project and do one with and w/o. I am thinking it adds a bit more saltiness than I like. I never did a comparison and the opportunity is approaching.
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